Maple syrup and pecan nuts are fantastic Canadian flavours. What I've done here is make a traditional English treacle tart, but I've used maple syrup as well as golden syrup and have added nuts.

Jamie Oliver says: These little puds are delicious and perfect for this time of year. They're cooked in individual teacups - you can turn them out or eat them straight from the cup. Feel free to use ...

Have we reached peak pumpkin spice latte? The gourd-inspired coffee flavor’s reign of autumnal terror may finally be coming to an end, usurped by another seasonal ...

(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 ...

There's no argument here that the number one reason for laboring to make maple syrup is the pancake. Syrup is sweet, but its maple flavor easily gets lost. Creamy pancakes are its blank canvas. Time ...

If you’ve been saving it to pour over pancakes, here are some brilliant new options, including bacon lollies, mouthwatering aubergines and some very grown up Rice Krispies I’ve often fancied getting ...

With the crunch of shells underfoot and a telltale sticky residue coating our cars, one thing is abundantly clear right now: Pecan season has arrived in South Texas. We use those buttery nuts in ...

Add Yahoo as a preferred source to see more of our stories on Google. Slice of maple pecan cream pie on plate - Jessica Morone/Tasting Table We may receive a commission on purchases made from links.

In a large bowl combine maple syrup, olive oil, salt, sumac, pumpkin, onion and pecans and place onto an oven tray in a single layer. Cook in a preheated oven for 20-30 minutes until pumpkin is tender ...