Feast USA - November 2015

In the November issue of Feast, we’re focused on rich fall flavors, with cooking features focused on how to elevate fresh cranberries (think cranberry stuffing with fennel and sage and cranberry-thyme upside-down cake with ginger whipped cream) this season to a holiday-perfect guide to creative buttery, flaky desserts such as pomegranate-pear slab pie with walnut crust, grape-frangipane crostata and cider-soaked fig far breton with cider-fig glaze. And to take the guesswork out of a Thanksgiving standard, Sweet Ideas columnist and Pint Size Bakery owner Christy Augustin shares her foolproof recipe for from-scratch pecan pie, homemade crust and all.