Deborah Racicot

This pumpkin-cheesecake pie started its life as a petit four at New York City's Gotham Bar and Grill, where pastry chef Deborah Racicot tests new creations before turning them into stand-alone desserts. With its creamy pumpkin filling and ruby-red cranberry gelée topping, it clearly deserved a spot on the menu. The combination of pumpkin and cranberries makes it an ideal Thanksgiving ending. Plus: More Dessert Recipes and Tips Plus: Ultimate Thanksgiving Guide 
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When pastry chef Deborah Racicot makes her fluffy cinnamon rolls at New York City's Gotham Bar and Grill, her customers go insane for them. And so do her colleagues: Racicot gathers up every bit of leftover dough, smears it with cinnamon butter and bakes it. She says there's not one staffer who doesn't dive right in. More Brunch Recipes