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 ...

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 ...

The best way to describe this maple pecan pie recipe is that the filling has the texture of soft caramel with the taste of maple and pecans. It basically takes a traditional pecan pie to the next ...

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 ...

Maple Mousse 3 tablespoons powdered gelatin 1/4 cup cold water 3 cups cream 10 egg whites 6 egg yolks 1/2 cup brown sugar 1 pint maple syrup 1/4 cup chopped pecans Stir the gelatin powder into 1/4 cup ...

Like walnuts, but with a slightly higher fiber content, pecans are readily available here in Texas and make for a great healthy snack, with either an afternoon chai or an evening martini. Here is a ...

Two things I strive for in the thick of summer: Always have a supply of perfectly ripe peaches, and never turn on my oven. Peaches are one of the season’s purest joys — a quenching snack at the beach; ...

Preheat oven to 350 degrees and move rack to center. Cut a piece of parchment paper or waxed paper to fit the bottom of a 10- by 15-inch rimmed jellyroll pan and spray with cooking spray. Beat ...