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At Betty's Pies in Two Harbors, Minnesota, Janine Bjerklie adds local maple syrup to her tasty variation on pecan pie...

Plus: Ultimate Thanksgiving Guide Plus: More Vegetable Recipes and Tips

At the Gabriella Cafe in Santa Cruz, California, chef Jim Denevan uses Randall Grahm's Muscat to make his frothy and ...

Maury Rubin of The City Bakery in New York calls these individual pear tarts "toasts" because they're shaped like, we...

Nelli Maltezos, pastry chef at the restaurant Zucca in New York City, uses Japanese kabocha for this tart because it ...

Plus: More Vegetable Recipes and Tips

Plus: Ultimate Thanksgiving Guide

Plus: Ultimate Thanksgiving Guide

Cathie Guntli serves her double-crust pie with crème fraîche because she doesn't have a freezer at The Libe...

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