This reader requested recipe is from the April 2003 issue (pictured above).
Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.
Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.
Sweet potatoes lend a soft orange glow and beguiling sweetness to this tray of dinner rolls with its shiny top coat of melted butter.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.