About Elana Karp | Suzanne Dumaine

Elana Karp | Suzanne Dumaine

Elana Karp studied at Le Cordon Bleu in Paris. Suzanne Dumaine trained at the French Culinary Institute in New York City. Together they wrote Plated, a cookbook that’s all about taking familiar ingredients and fashioning them in slightly unexpected ways. @plated

A slice of half-eaten pumpkin pecan pie on a gold rimmed plate

Pumpkin Pecan Pie

You no longer need to confront that eternal Thanksgiving dilemma of pumpkin pie or pecan pie. This pie recipe, in true egalitarian fashion, ensures you can have both.

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  • 30 M
  • 1 H, 45 M
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