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" Silky, with a texture somewhere between pudding and panna cotta\u2014and no water bath required. This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk. You can also bake this candy bar of a tart in an 8x8\" pan, but whatever you do, toast those nuts. This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance. Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.  This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.  This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.\r\n  Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too. Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.      A little cider vinegar in the filling keeps this apple pie from being too sweet. Mayonnaise in the batter isn\u2019t as weird as it sounds\u2014it\u2019s just eggs and oil, after all. It\u2019s also why this cake is so moist. We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna\u2019s Ginger Thins. Pastry chef Kierin Baldwin\u2019s pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/alt-pumpkin-thanksgiving-desserts>