Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Maple-Honey Pecan Pie. Substituting ...

Pecans have a way of bringing warmth and comfort to the table, especially when paired with recipes that remind us of family ...

A well-toasted pecan contains a rich, almost buttery quality that a raw pecan just doesn’t have, and in this no-bake truf ...

A maple in April is a force to be reckoned with. The sap is flowing with a vengeance, squeezed by specialized cells that expand during the heat of day to create more pressure in a maple tree than in ...

I didn’t really mean to shake up a holiday classic, but when the sack I had in the freezer turned out to have walnuts, not pecans, I made the swap. I made another change too: I replaced the ...

With Thanksgiving less than a month away, I'm getting geared up for a carpe diem approach to the holidays. Eat, drink and be merry for tomorrow we die-t. Well, maybe not tomorrow. Maybe in January.

With the crunch of shells underfoot and a telltale sticky residue coating our cars, one thing is abundantly clear right now: Pecan season has arrived in South Texas. We use those buttery nuts in ...

Caramelly and nutty with a citrusy zing, this pie will be the star of the Thanksgiving table. Turkey is a given and cranberry sauce is grand, but it just wouldn’t be Thanksgiving without pie, and ...