The days before Thanksgiving are calibrated by shopping lists and baking times, a checklist universe clicking down to a shared meal of thanks and camaraderie. And if your universe is populated with ...

(Mass Appeal) – The name panna cotta is Italian for “cooked cream” and today, Betty Rosbottom, cookbook author and chef, is here to show us a unique dessert featuring pumpkin and pecans. Have ready ...

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This recipe is a fantastic take on two classic desserts: pumpkin pie and cheesecake. Its texture is creamy and light while still providing a cozy-spiced flavor that is perfect for fall. A crust made ...

It’s common this time of year to see endcaps in grocery stores filled with raw peanuts and light corn syrup used for making peanut brittle and those pretty pink peanut patties. Other store shelves are ...

Crunchy things are highly prized as snacks. And nuts are our favorite crunchy thing in which to indulge. Sea Salt Pecan Brittle from Nanna’s Nuts Goldilocks would have loved this brittle. Not too hard ...

Note: Adapted from Alice Medrich’s “Pure Dessert.” The brittle can be prepared up to one day ahead and stored at room temperature in a sealable plastic bag. 1. Set near the stove a baking sheet lined ...