Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
  
  


• 
  
  Kosher salt 
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped toasted pecans 
  
  


• 
  
  3 Tbs. lightly packed, coarsely chopped fresh mint 
  
  


• 
  
  1 small clove garlic, coarsely chopped
  
  


• 
  
  2 tsp. lightly packed, finely grated orange zest 
  
  

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.

• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  1 tsp. fresh thyme leaves
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  1/3 cup dried tart cherries
  
  


• 
  
  8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
  
  


• 
  
  2 cups shredded cooked chicken
  
  


• 
  
  1/2 cup pecans, toasted
  
  

Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.

Sweet & Spicy Roasted Nuts

Guests dropping by at the last minute? The more the merrier! These sweet-spicy nuts have only a few ingredients, are simple to prepare, and take a less-is-more approach to entertaining.

• 
  
  1 lb. mixed unsalted almonds, pecans, and cashews
  
  


• 
  
  1-1/2 Tbs. light brown sugar
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chipotle powder
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. unsalted butter, melted
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.

While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Cinnamon Pecan Ice Cream

This ice cream is perfect for topping a slice of pumpkin pie. Try creating your own custom ice cream flavor with the Recipe Maker.

• 
  
  2 cups heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  Table salt
  
  


• 
  
  Two 3- to 4-inch cinnamon sticks, broken into large pieces
  
  


• 
  
  5 large egg yolks
  
  


• 
  
  1 cup chopped toasted pecans
  
  

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Stir in the cinnamon sticks. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. 

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the cinnamon sticks in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the pecans into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Bourbon-Chocolate Pecan Pie

Bourbon’s sweet, toasty flavor is the perfect partner for the dark chocolate in this rich pie filling.

For the pie dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  5 to 7 Tbs. ice water
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  3 Tbs. bourbon, such as Maker's Mark or Knob Creek
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  
  


• 
  
  1/2 cup chopped semisweet or bittersweet chocolate
  
  

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, cream, bourbon, and salt in a 1-quart saucepan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.
 

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the pecans evenly in the piecrust. Sprinkle the chopped chocolate evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.

Bacon and Cane Syrup Pecan Pie

Bacon may sound like an odd addition to pecan pie, but its salty, smoky flavor balances the sweetness of the filling in a beguiling way. Cane syrup, Louisiana’s version of maple syrup, has a rich flavor; it’s available in well-stocked grocery stores.

For the pie dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  5 to 7 Tbs. ice water
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  
  


• 
  
  1/2 cup cane syrup, such as Steen’s or Lyle’s
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  
  


• 
  
  1/3 cup crumbled cooked bacon (3 or 4 strips)
  
  

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving. 

Chocolate Butter Pecan Sandwich Cookies

These chocolate pecan cookies are one of the best-loved cookies in the bakery—chocolaty, buttery, melt-in-your-mouth wafers sandwiched around a mellow, creamy, brown butter pecan filling. A sandwich cookie, by nature, will take more effort to make than a drop cookie, because you have to make double the quantity of cookies, make the filling, let the cookies cool, then sandwich them together. Despite these extra steps, there’s nothing particularly difficult about this recipe.

For the brown butter pecan filling

• 
  
  6 Tbs. unsalted butter
  
  


• 
  
  1 cup toasted, cooled, and chopped pecans
  
  


• 
  
  3⁄4 cup powdered sugar
  
  


• 
  
  1-1⁄2 tsp. pure vanilla extract
  
  


• 
  
  1 tsp. kosher salt
  
  

For the chocolate pecan cookies

• 
  
  3⁄4 cup plus 1 Tbs. all-purpose flour
  
  


• 
  
  1⁄4 cup plus 2 Tbs. unsweetened cocoa powder
  
  


• 
  
  1⁄4 tsp. baking soda
  
  


• 
  
  1⁄2 cup plus 1 Tbs. unsalted butter, softened
  
  


• 
  
  3⁄4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1 large egg at room temperature
  
  


• 
  
  1⁄4 cup toasted, cooled, and finely chopped pecans
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1⁄2 tsp. kosher salt
  
  

To make the filling

Put the butter in a small saucepan over medium to medium-high heat. Allow the butter to melt, then continue to cook, stirring constantly, until the butter solids are browned and smell toasty, about 3 minutes or more. Watch carefully so the butter does not burn. As the butter browns, the foam rises to the top and dark brown particles stick to the bottom of the pan. As soon as the butter is a dark golden brown, remove it from the heat and pour it into a small bowl.

In the bowl of a food processor, combine the brown butter, pecans, powdered sugar, vanilla extract, and salt and pulse until a thick paste forms, scraping down the bowl of the food processor a few times during the pulsing. Remove the filling from the food proccessor, cover, and chill while you are making the cookie dough.

To make the cookies

To make the cookie dough, sift the flour, cocoa, and baking soda together into a bowl. Set the dry ingredients aside.

In the bowl of an electric mixer with the paddle attachment, combine the butter and sugar and cream together on medium-high speed until very pale and fluffy, about 3 minutes. Scrape down the bowl.

Add the egg on medium-low speed and beat to incorporate.

Scrape the bowl and the paddle and add the pecans, vanilla extract, and salt.

Add the dry ingredients on low speed in 3 or 4 additions and mix until just combined. Do not over mix. Remove the bowl from the mixer and scrape down all the way to the bottom of the bowl with a rubber spatula to be sure everything is well mixed.

Chill the cookie dough for 1 hour or longer before shaping.

When you are ready to shape and bake the cookies, preheat the oven to 375°F. Portion the dough using a 1⁄3 oz. ice cream scoop. (If you don’t have a scoop, use about 2 tsp. of dough per cookie.) You should get 48 cookies. Place the cookies 3⁄4 to 1 inch apart on parchment-lined baking sheets and use your fingers to press them flat, a little less than 1⁄4 inch  thick. (You should be able to get 16 cookies on each baking sheet and bake in 3 batches.) Bake the cookies, one sheet pan at a time, until the cookies are cooked through and feel set, about 7 minutes. Do not open the oven door while they are baking. Remove the pan from the oven and allow to cool for at least 10 minutes before removing the cookies with a metal spatula. Cool the cookies completely before filling.

To make a cookie sandwich, turn one cookie flat side up and spread with about 2 tsp. of filling (you can use the same small ice cream scoop that you used for the cookie dough to portion out the filling), then top with another cookie, flat side down, pressing gently. Repeat until all the cookies are sandwiched together.

Chocolate Babka

This is the ultimate in yeasted coffee cakes. Eastern European in origin, it's made with a yeasted dough enriched with butter and eggs. The dough is left to rise overnight in the refrigerator. The next morning, it's rolled out, slathered with more butter, and dusted with sugar, chocolate, and nuts. The adorned dough is rolled into a log, cut into spirals, and fitted, free-form, into a tube or Bundt pan. After baking, those spirals give the babka its delicious nooks and crannies filled with melting chocolate and crunchy nuts, which make for an amazing breakfast cake.

For the sponge:

• 
  
  1 package active dry yeast
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 cup Kamut flour
  
  


• 
  
  1/4 cup millet flour
  
  

For the dough:

• 
  
  2-1/2 cups all-purpose flour, plus extra for mixing
  
  


• 
  
  1 Tbs. kosher salt
  
  


• 
  
  3 eggs
  
  


• 
  
  8 oz. (2 sticks) unsalted butter, at room temperature
  
  

To finish the babka:

• 
  
  Butter and sugar for the pan
  
  


• 
  
  1 cup pecan halves
  
  


• 
  
  8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
  
  


• 
  
  1/2 cup dark brown sugar
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 oz. (1/2 stick) unsalted butter, at room temperature
  
  

Make the sponge:

Pour the yeast into the bowl of a standing mixer. Heat the milk in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Stir together with a spoon to combine. Add the honey, Kamut flour, and millet flour and stir again. Add the all-purpose flour to the top of the sticky dough, then the salt. Do not stir. Let the sponge sit for approximately 30 minutes, until the flour begins to crack and the sponge seeps upward.

Make the dough:

While the sponge sits, set the eggs, in their shells, into a bowl of hot water to bring them to room temperature.

After 30 minutes, crack the eggs and add them to the sponge. Put the bowl onto the mixer with the hook attachment and mix on low until the flour is incorporated, scraping down the sides of the bowl with a spatula.

Watch the dough to see if it’s sticking to the sides. If it is, add additional allpurpose flour, 1 Tbs. at a time—it may take as much as 1/2 cup until the dough is pulling away from the sides of the bowl. Once the dough has formed a cohesive mass and is pulling away from the sides, turn the mixer to medium and set a 5-minute timer. The dough will be moister than many bread doughs and will mostly cohere around the hook, occasionally letting off a tail of dough. Listen for the slapping noises as the dough goes around and around, releasing and incorporating the tail of dough. Halfway through the mixing time, stop the mixer and scrape the dough thoroughly from the hook. Mix the dough for 5 minutes more, making sure to set a timer.

After 10 minutes the dough should be a supple, elastic mass. Add the butter 1 Tbs. at a time and mix on medium speed, waiting to add the next piece until the first one is fully incorporated. The dough will come apart and back together again as the butter is incorporated into the dough. Once all the butter is added, the dough should be shiny and soft.

For the first rise, scrape the dough into a buttered bowl, cover with a towel or plastic wrap, and leave to rise for 2 hours, or until doubled in size. The dough is ready when a floured finger stuck into it leaves an impression. Scrape the dough onto a lightly floured work surface and gently fold the dough into itself and gather it back into a ball. Cover the bowl with a towel or plastic wrap and chill overnight.

Finish the babka:

Preheat the oven to 350°F. Rub a 10-inch tube or Bundt pan with butter, then lightly dust it with sugar. Toast the pecans in the pan until golden, about 15 minutes. In a small bowl, stir together the brown sugar, granulated sugar, and salt.

Dust a work surface with flour. Remove the challah dough from the refrigerator, flour the top, and scrape the dough onto the work surface. Dust the top of the dough with flour and roll into a rectangle about 10 inches by 16 inches.

Rub the softened butter evenly over the surface of the dough. Sprinkle the sugar mix over the butter, then break up the pecans a bit and sprinkle them on top of the sugar. Sprinkle the chocolate last. Starting at the 16-inch length, roll the dough into a tight log. Cut the log into 13 pieces, each about 1-1/4 inches thick.

Place the pieces in the pan in a haphazard way, so that as the dough proofs the odd-shaped spaces are filled in. Here is one way: Create the bottom layer by laying 4 circles at the bottom of the pan with the spirals facing up. Set a circle upright in between each of those circles. For the top layer, set 3 circles in areas that will create empty pockets. Slice the last 2 circles in half and fit them into the gaps that remain. Cover the pan with a towel and let the dough rise until doubled in size, about 2 hours.

Bake for 45 to 50 minutes. The babka should be a beautiful golden-brown on top and have risen to the top or slightly over the top of the pan. Let it cool slightly, about 15 minutes, before placing a rack on top of the pan and turning the pan upside down to get the babka out of its pan and onto the rack to cool.

Mini Pumpkin–Maple Tarts with Toasted Pecan Streusel

Here’s this year’s take on the classic pumpkin pie filling, and the star ingredient is pure maple syrup. You’ll recognize the classic spices (cinnamon, nutmeg, ginger, and cloves) but also taste sweetness thanks to the maple syrup.You’ll get the deepest maple flavor from grade B, but if it’s not available, use the darkest grade A that you can find. Just before serving, the tarts are sprinkled with a rather untraditional streusel: rather than being baked with the filling, the rather untraditional streusel is sprinkled on top just before baking. Its crunch provides a nice contrast to nice crunch to the tarts' soft, custardy filling.Video:Watch Abby make these Mini Pumpkin-Maple Tarts.

For the filling

• 
  
  1 cup pure pumpkin purée
  
  


• 
  
  1/2 cup pure maple syrup (preferably grade B)
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground nutmeg
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  Pinch of table salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For the crusts

• 
  
  7 oz. pie dough (homemade or store-bought)
  
  

For the toasted pecan streusel

• 
  
  1/2 cup (2 oz.) toasted pecans, chopped
  
  


• 
  
  2 Tbs. firmly packed light brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position an oven rack in the lower third of the oven and heat the oven to 375°F.

Make the filling

Put the pumpkin purée, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl or 4-cup measure (this makes it easy to fill the tarts). Whisk until well blended and smooth. Add the egg and vanilla and whisk until just blended.

Line the tart pans

Lightly grease ten regular-sized (2-3/4-inch diameter) muffin cups. If using homemade dough, roll it out to a 1/8-inch thickness on a very lightly floured surface. If using store-bought dough, unroll it on a very lightly floured surface. Using a 3-1/2-inch round cookie cutter, cut out 8 rounds. Gather up the scraps, reroll to a 1/8-inch thickness, and cut another round. Reroll and cut one more round for a total of 10 rounds of dough.

Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that there are no air bubbles in the bottom and that the dough is pressed firmly and evenly up the side to within 1/4-inch of the top of the cup. Repeat with the remaining dough rounds.

Fill and bake the tarts:

Evenly spoon (or pour if you’re using a 4-cup measure) the filling into the lined muffin cups. Bake until the crusts are golden brown and the centers jiggle slightly when the pan is nudged, 27 to 29 minutes.

While the tarts are baking, make the streusel topping. Put the pecans, brown sugar, and cinnamon in a food processor and pulse until the nuts are finely ground.

Move the muffin tin to a wire rack and let cool for 10 minutes. Using a thin, metal spatula or the tip of a paring knife, carefully remove the tarts from the muffin cups and set them on a wire rack. Serve warm or at room temperature. Just before serving, sprinkle the tops with some of the pecan streusel.

Chicory Coffee Pecan Pie

It’s a beloved New Orleans tradition to add roasted, ground chicory root to coffee. The resulting chicory coffee, which you can buy at well-stocked grocery stores, adds a delicious bitter undertone to this pie. If you can’t find chicory coffee, use dark-roasted regular coffee.  

For the pie dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  5 to 7 Tbs. ice water
  
  

For the filling

• 
  
  1/4 cup ground chicory coffee, such as Café Du Monde or Community Coffee
  
  


• 
  
  1/2  cup plus 2 Tbs. heavy cream
  
  


• 
  
  8 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  
  

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Combine the chicory coffee and cream in a 1-quart saucepan and heat over medium heat just until small bubbles form at the edge of the cream, 3 minutes. Stir, remove from the heat, and steep for 10 minutes. Strain and reserve.

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, coffee mixture, and salt in a 1-quart saucepan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.
 

Fill and bake the pie

Spread the pecans evenly in the piecrust. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.

Classic Southern Pecan Pie

This is not one of those overly sugary, super-gooey pecan pies. Instead, this version strikes just the right balance—the filling is rich but not cloying, so the pecans take center stage, and the flaky, tender crust has enough salt in it to offset the sweetness of the filling.

For the pie dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  5 to 7 Tbs. ice water
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  
  

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, cream, and salt in a 1-quart saucepan. Heat over medium heat, stirring often, just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the toasted pecans evenly in the piecrust. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving. The pie is best when eaten warm or at room temperature on the day it’s made.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
  
  


• 
  
  Kosher salt 
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped toasted pecans 
  
  


• 
  
  3 Tbs. lightly packed, coarsely chopped fresh mint 
  
  


• 
  
  1 small clove garlic, coarsely chopped
  
  


• 
  
  2 tsp. lightly packed, finely grated orange zest 
  
  

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Chocolate Babka

This is the ultimate in yeasted coffee cakes. Eastern European in origin, it's made with a yeasted dough enriched with butter and eggs. The dough is left to rise overnight in the refrigerator. The next morning, it's rolled out, slathered with more butter, and dusted with sugar, chocolate, and nuts. The adorned dough is rolled into a log, cut into spirals, and fitted, free-form, into a tube or Bundt pan. After baking, those spirals give the babka its delicious nooks and crannies filled with melting chocolate and crunchy nuts, which make for an amazing breakfast cake.

For the sponge:

• 
  
  1 package active dry yeast
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 cup Kamut flour
  
  


• 
  
  1/4 cup millet flour
  
  

For the dough:

• 
  
  2-1/2 cups all-purpose flour, plus extra for mixing
  
  


• 
  
  1 Tbs. kosher salt
  
  


• 
  
  3 eggs
  
  


• 
  
  8 oz. (2 sticks) unsalted butter, at room temperature
  
  

To finish the babka:

• 
  
  Butter and sugar for the pan
  
  


• 
  
  1 cup pecan halves
  
  


• 
  
  8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
  
  


• 
  
  1/2 cup dark brown sugar
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 oz. (1/2 stick) unsalted butter, at room temperature
  
  

Make the sponge:

Pour the yeast into the bowl of a standing mixer. Heat the milk in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Stir together with a spoon to combine. Add the honey, Kamut flour, and millet flour and stir again. Add the all-purpose flour to the top of the sticky dough, then the salt. Do not stir. Let the sponge sit for approximately 30 minutes, until the flour begins to crack and the sponge seeps upward.

Make the dough:

While the sponge sits, set the eggs, in their shells, into a bowl of hot water to bring them to room temperature.

After 30 minutes, crack the eggs and add them to the sponge. Put the bowl onto the mixer with the hook attachment and mix on low until the flour is incorporated, scraping down the sides of the bowl with a spatula.

Watch the dough to see if it’s sticking to the sides. If it is, add additional allpurpose flour, 1 Tbs. at a time—it may take as much as 1/2 cup until the dough is pulling away from the sides of the bowl. Once the dough has formed a cohesive mass and is pulling away from the sides, turn the mixer to medium and set a 5-minute timer. The dough will be moister than many bread doughs and will mostly cohere around the hook, occasionally letting off a tail of dough. Listen for the slapping noises as the dough goes around and around, releasing and incorporating the tail of dough. Halfway through the mixing time, stop the mixer and scrape the dough thoroughly from the hook. Mix the dough for 5 minutes more, making sure to set a timer.

After 10 minutes the dough should be a supple, elastic mass. Add the butter 1 Tbs. at a time and mix on medium speed, waiting to add the next piece until the first one is fully incorporated. The dough will come apart and back together again as the butter is incorporated into the dough. Once all the butter is added, the dough should be shiny and soft.

For the first rise, scrape the dough into a buttered bowl, cover with a towel or plastic wrap, and leave to rise for 2 hours, or until doubled in size. The dough is ready when a floured finger stuck into it leaves an impression. Scrape the dough onto a lightly floured work surface and gently fold the dough into itself and gather it back into a ball. Cover the bowl with a towel or plastic wrap and chill overnight.

Finish the babka:

Preheat the oven to 350°F. Rub a 10-inch tube or Bundt pan with butter, then lightly dust it with sugar. Toast the pecans in the pan until golden, about 15 minutes. In a small bowl, stir together the brown sugar, granulated sugar, and salt.

Dust a work surface with flour. Remove the challah dough from the refrigerator, flour the top, and scrape the dough onto the work surface. Dust the top of the dough with flour and roll into a rectangle about 10 inches by 16 inches.

Rub the softened butter evenly over the surface of the dough. Sprinkle the sugar mix over the butter, then break up the pecans a bit and sprinkle them on top of the sugar. Sprinkle the chocolate last. Starting at the 16-inch length, roll the dough into a tight log. Cut the log into 13 pieces, each about 1-1/4 inches thick.

Place the pieces in the pan in a haphazard way, so that as the dough proofs the odd-shaped spaces are filled in. Here is one way: Create the bottom layer by laying 4 circles at the bottom of the pan with the spirals facing up. Set a circle upright in between each of those circles. For the top layer, set 3 circles in areas that will create empty pockets. Slice the last 2 circles in half and fit them into the gaps that remain. Cover the pan with a towel and let the dough rise until doubled in size, about 2 hours.

Bake for 45 to 50 minutes. The babka should be a beautiful golden-brown on top and have risen to the top or slightly over the top of the pan. Let it cool slightly, about 15 minutes, before placing a rack on top of the pan and turning the pan upside down to get the babka out of its pan and onto the rack to cool.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Spiced Apple-Pecan Bread

Warm spices, apples, and plenty of toasted pecans make this the perfect fall quick bread. Applesauce adds an extra hit of apple flavor while chopped pecans make an appealing crunchy top.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  2/3 cup chopped toasted pecans
  
  


• 
  
  1/2 cup diced apples
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 cup applesauce
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  1/2 cup chopped pecans
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. Whisk until well blended. Stir in the toasted pecans and apples.

In a medium bowl, combine the milk, eggs, and vanilla. Add the applesauce and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the chopped untoasted pecans evenly over the batter, gently patting them in so they adhere.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Bourbon-Glazed Brown Sugar Pecan Poundcake

For the cake:

• 
  
  12 oz. (1-1/2 cups) unsalted butter, at room temperature; more for the pan
  
  


• 
  
  1/2 cup fine, dry, plain breadcrumbs (store-bought are fine)
  
  


• 
  
  15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  3 cups lightly packed light brown sugar
  
  


• 
  
  5 large eggs, at room temperature
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  3/4 cup buttermilk
  
  


• 
  
  1/4 cup bourbon
  
  


• 
  
  2-1/4 cups toasted, coarsely chopped pecans
  
  

For the glaze:

• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1/3 cup bourbon
  
  

Make the cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 10-inch (12-cup) Bundt pan and dust it with the breadcrumbs, shaking out and discarding the excess crumbs.

Sift together the flour, baking powder, and baking soda into a medium bowl. Add the salt and mix with a rubber spatula.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed, gradually adding the brown sugar until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, mixing just enough to incorporate and pausing to scrape the bowl once or twice. Add the vanilla and mix until just combined.

In a measuring cup, combine the buttermilk with the bourbon. With the mixer running on low speed, alternate adding the flour mixture and the buttermilk mixture in five additions, beginning and ending with the dry ingredients, stopping occasionally to scrape the bowl. Mix until just combined. Add the toasted pecan pieces and mix until the nuts are just incorporated.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the cake is golden brown and a cake tester or skewer comes out clean, 65 to 70 minutes. Transfer the cake to a rack and cool in the pan for 15 minutes.

Make the glaze:

Combine the sugar and bourbon in a small saucepan or skillet. Cook over medium-low heat until the mixture comes to a simmer and the sugar dissolves, 3 to 5 minutes. Turn the cake out of the pan onto a cooling rack. With a pastry brush, brush the warm glaze over the entire surface of the cake. Allow to cool completely.

Chocolate Espresso Pecan Pie

For the crust:

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. plus 1/8 tsp. kosher salt
  
  


• 
  
  2 oz. (4 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  2 oz. (4 Tbs.) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)
  
  

For the filling:

• 
  
  3 oz. unsweetened chocolate, coarsely chopped
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 cup light corn syrup
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 Tbs. instant espresso powder (or instant coffee)
  
  


• 
  
  2 Tbs. coffee liqueur (Kahlúa or Caffé Lolita)
  
  


• 
  
  2 cups lightly toasted, coarsely chopped pecans
  
  


• 
  
  About 1/2 cup perfect pecan halves
  
  

Make the crust:

Pulse the flour, sugar, and salt in a food processor just to blend. Add the butter and shortening and pulse several times until the mixture resembles coarse cornmeal, 8 to 10 pulses. Transfer the mixture to a medium bowl. Tossing and stirring quickly with a fork, gradually add enough cold water (2 to 4 Tbs.) that the dough just begins to come together. It should clump together easily if lightly squeezed but not feel wet or sticky. With your hands, gather the dough and form it into a ball. Flatten the ball into a disk and wrap it in plastic. Chill the dough for 2 hours or up to 2 days before rolling. The dough can also be frozen for up to 2 months; thaw it overnight in the refrigerator before using.

Remove the dough from the refrigerator and let it sit at room temperature until pliable, 10 to 15 minutes. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 13-inch-diameter round. Be sure to pick up the dough several times and rotate it, reflouring the surface lightly to prevent sticking. I use a giant spatula or the bottom of a removable-bottom tart pan to move the dough around. Transfer the dough to a 9-inch Pyrex pie pan and trim the edges so there's a 1/2-inch overhang. Fold the overhang underneath itself to create a raised edge and then decoratively crimp or flute the edge. (Save the scraps for patching the shell later, if necessary). Chill until the dough firms up, at least 45 minutes in the refrigerator or 20 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 350°F. Line the pie shell with parchment and fill with dried beans or pie weights. Bake until the edges of the crust are light golden brown, 25 to 30 minutes. Carefully remove the parchment and beans or weights. If necessary, gently repair any cracks with a smear of the excess dough. Transfer the shell to a rack to cool.

Make the filling:

Melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.

In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter. Whisk to blend.

Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.)

Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving.

Classic Southern Pecan Pie

This is not one of those overly sugary, super-gooey pecan pies. Instead, this version strikes just the right balance—the filling is rich but not cloying, so the pecans take center stage, and the flaky, tender crust has enough salt in it to offset the sweetness of the filling.

For the pie dough

• 
  
  7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  5 to 7 Tbs. ice water
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  2/3 cup packed light brown sugar
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  
  

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, cream, and salt in a 1-quart saucepan. Heat over medium heat, stirring often, just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the toasted pecans evenly in the piecrust. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving. The pie is best when eaten warm or at room temperature on the day it’s made.