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.

Dec. 21—When Peggy Raddatz submitted her "Pecan Bourbon Pie with Boozy Crust and Maple Whipped Topping," the ultra-descriptive title led to a logical question: What does she mean by "boozy crust"? A ...

(Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.) Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for ...

No matter how you slice it, pecan pie provides a perfect pop of sweetness to end holiday meals and casual meals alike. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of ...

The Bourbon Maple Pecan Pie Everyone Talks About Rich Caramel Notes Crunchy Pecans And A Slice Worth Savoring #pecanpie#bourbon#holidaybaking#dessert#southernflavors Thousands urged to stay inside in ...

A quick look at the recipe explained it. Sure enough, there it was – a little more than a teaspoon of bourbon was required. Not for the filling, but the crust. Raddatz, of Grafton, was one of 16 ...