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Maple Syrup Recipes Tap into one of our favorite sweet flavors with 21 recipes Pure maple syrup—not to be confused or replaced with the corn-syrup-based imitation variety—is made from the sap of maple trees, and it's a uniquely North American flavor. Real-deal syrup costs more than the corn-syrup-sweetened imitation stuff because it takes anywhere from 20 to 50 gallons of sap to make 1 gallon of maple syrup and because of the difficult production process. Maple syrup is classified according to color and flavor and ranges from light and delicate to amber and intense. Grade AA, or Fancy, is the highest...READ MORE

Green Beans Walnuts and cherries add great flavor and texture to this side.The technique: blanched For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.

Kale BruschettaThis simple appetizer highlights creamy Cannellini beans.

Pear Crostata A free-form crust makes this a rustic and beautiful dessert.The Technique: Free-Form Crust Simply roll out the dough, mound the pear filling in the center, and fold the edges of the dough up and over the edge of the filling, creating free-form "sides" to hold in the fruit. No pressure, no crust anxiety. Just loosely shape the dough for a rustic and beautiful Thanksgiving dessert. Preparation crust Blend first 4 ingredients in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Remove lid; spoon 3 tablespoons ice water over mixture. Return lid to processor; using on/off turns, blend mixture until dough forms ball, adding more ice water by teaspoonfuls if dry. Flatten dough into disk; wrap in plastic and chill at least 20 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Filling Position rack in center of oven; preheat to 400°F. Whisk first 6 ingredients in large bowl. Add pears and figs; toss gently. Roll dough out on lightly floured parchment to 14-inch square or round. Transfer parchment with rolled-out crust to rimless baking sheet. Mound pear mixture with juices in center of crust, leaving 2- to 3-inch plain dough border. Using parchment as aid, fold dough up over edges of pear mixture, pleating edges and pinching to seal any cracks in dough, forming square or round. Brush crust edges with cream; sprinkle generously with raw sugar.
Bake crostata until crust is golden, pears are tender, and juices are bubbling thickly, covering crust edges with foil if browning too quickly, 50 to 60 minutes. Remove crostata from oven; drizzle 2 tablespoons honey over hot filling. Run long thin knife or spatula around edges of warm crostata to loosen. Cool crostata on parchment on baking sheet until slightly warm, at least 1 hour. Transfer to platter. Serve slightly warm or at room temperature.