Host smarter, not harder. Dessert is one of the easiest things to outsource for the holidays.
Pick up favorites like pecan pie from Sugaree Baking Co., or opt for classics reimagined by the elaborate French pastry wizards at Nathaniel Reid Bakery (like the ones pictured here).
If you’re on the fence of the great pie-cake debate, have it all with the Pake from La Patisserie Chouquette, a cake/pie hybrid that layers toasted buttercream between eggnog cheesecake, spice cake, pumpkin pie and bourbon-pecan pie.
Marianne Moore is a contributor to Sauce Magazine and Dierbergs culinary creative director.
This article appears in November 2017.