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magazine maple pecan tart
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Culture
The Bon Appétit Test Kitchen
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Culture
Once I popped, I couldn’t stop.
Ali Francis
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Culture
Featuring "warming notes of maple syrup, pecan and brown butter."
Andrea Park
test-kitchen
This dessert is absolutely everything, and no one will believe you made it yourself.
Christina Chaey
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
Culture
It’s apple season, after all.
Alex Beggs
Culture
Cooking
Meet the gin family. Then use your bottle to make the quintessential summer drink.
Al Culliton
best-new-restaurants
Joule restaurant's Korean barbecue-inspired take on beef tartare means Asian pear, spicy cod-roe aioli, and pine nuts
Andrew Knowlton
Cooking
Add sweet, peppery heat to just about everything.
Jena Ellenwood
Culture
A roundup of food news from around the Internet on January 30, 2014.
Belle Cushing
Culture
And it's going to be so worth it.
Bon Appétit
Culture
We're celebrating the holidays with 25 Days of Cookies! Today, Day 9: Tartan Christmas Cookies
Dan Piepenbring
Cooking
The tart is a blank canvas for your cheesy, meaty, vegtastic whims, but be smart about balancing flavors: Here's 14 recipes that get it just right
Bon Appétit
Culture
Don't worry—it's nothing like pumpkin beers.
Joshua M. Bernstein
Culture
Vote for which recipe you want us to reveal and you could win a free copy of the cookbook!
Christine Muhlke
Culture
A pretty pink and tart lady
Julia Bainbridge
techniques
We gave you a sneak peek at three photos from Good to the Grain. You voted for your favorite, and now we're ready to reveal the winning recipe, Apricot Boysenberry Tarts!
Julia Bainbridge
Culture
Maple trees may turn into blazing beauties in the fall, but their other high season is in March.
Amy Albert
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
Culture
Vote for your favorite image from the new Tartine Gourmande cookbook, and you could win a copy
Julia Bainbridge
Cooking
A new recipe to make all summer, or hang in MoMA.
Alex Beggs