This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a...
Author: Christian Reynoso
This creamy, cheesy pasta sauce is a great foil for the pound of butternut squash hidden within. The best part? Both the pasta and the sauce are made in...
Author: Kat Boytsova
Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.
Author: Ruth Cousineau
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some...
Author: Megan Scott
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal...
Author: Art Smith
Author: Andrea Albin
Author: Rochelle Palermo
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina...
Author: Anna Stockwell
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some...
Author: Brigid Washington
Author: James Beard
Author: Yotam Ottolenghi
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while...
Author: Katherine Sacks
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's...
Author: Claire Saffitz
Author: Claudia Fleming
Author: Dorie Greenspan
Author: Eleni Theos Stelter
Author: Dorie Greenspan
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Andrea Albin
Author: Jean Thiel Kelley
Author: Damon Lee Fowler
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Paul Grimes
Author: Jill Silverman Hough
Author: Gina Marie Miraglia Eriquez
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare...
Author: Stella Parks
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar...
Author: Ana Sortun
Author: Andrea Albin
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe...
Author: Anna Stockwell
Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the...
Author: Katherine Sacks
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the...
Author: Claire Saffitz