Maple tart, pumpkin cheesecake, cazuela, cranberry lemon bars and more are just around the corner.
 | | Yossy Arefi for The New York Times |
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With only two weekends until Thanksgiving, the window to sketch out dessert plans — and give those new recipes a test drive — is shrinking. Let New York Times Cooking help you with the hardest part: choosing. Apple, pumpkin and pecan pies are the more obvious options, so allow us to highlight a few delicious alternatives. Genevieve Ko's cranberry lemon bars are a great way to take the tang of cranberry sauce beyond the main event, and Vallery Lomas's pumpkin cheesecake (above) is an unexpected but crowd-pleasing finale for any family that always argues the merits of pie vs. cake. Samantha Seneviratne's maple tart with oatmeal cookie crust tastes especially of the season, as does Von Diaz's cazuela, packed with pumpkin, white sweet potato and plantain. There are plenty more pie recipes — and desserts that aren't pie! — to browse on New York Times Cooking. |
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