This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.

A brief fling in the wok is all that’s needed to cook these delicate pea shoots–also called pea vines. Garlic, chicken stock, and sesame oil lend flavor.

For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds Thai basil pork.

These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.

Simple to make, these festive apple fritters are great for brunch or alongside ice cream for dessert. The secret ingredient of beer not only deepens the flavor of the apple fritters, its bubbles make them light and crispy

This version of Italian nougat mixes cherries and almonds with the classic pistachios. The nougat keeps well and makes a beautiful and very special gift.

These cocktails, flavored with citrus, are great served at a cocktail party or garden party. Herbsaint, created to replace absinthe, lends an anise note.

Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.

Sweet potatoes get an elegant twist in this sweet potato tart Tatin. A rich caramel adds depth and the flaky pastry crust just the right amount of crunch.

Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.

Cashews are warmed in the oven then tossed in a buttery mixture of rosemary, cayenne, a hint of brown sugar, and salt to make an ideal pre-dinner nibble.

Turkey and fall vegetables stew is a saffron broth. Underneath is toothsome couscous. The vegetables include carrots, parsnips, squash. This dish is hearty and a great way to use up leftover turkey.

This stir-fry is the perfect way to use up Thanksgiving leftovers. Adding some Sichuan and red peppers gives the stir-fry a fiery kick. Serve the whole kit and caboodle over rice for a Black Friday dinner sure to be a knockout.

This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.

Think pumpkin pie, but with its Thanksgiving finery on. A streusel topping gives the bourbon-pumpkin tart a special toasted walnut-cinnamon flavor and crunch.

This roasted butternut squash pie is the ideal dish to whip up when you have hearty eaters, vegetarians, and vegans coming for dinner. They’ll all love it.

Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.

Sticky toffee pudding is a classic holiday favorite. Date cake is smothered with a toffee topping, lending the sticky element to the dessert. The cake is served with a pecan and crème fraîche topping.

This pumpkin cheesecake from Rose Levy Beranbaum is what it says: pure pumpkin flavor. It’s a great autumn treat that’s even better with a drizzle of caramel.

This fall spice cordial is infused with orange, vanilla, and the heat and smokiness of chipotle for a cold-weather drink that takes the chill off.

Brussels sprouts are shredded and sauteed until soft then tossed with cubes of ham and toasted pecans. If you hate Brussels sprouts, you’ll absolutely love these.

This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.

A hearty autumnal or winter soup, this dish is brimming with the kind of soul-warming ingredients we all love: pumpkin, chicken, ginger, and leeks.

Mashed potatoes are mixed with root vegetables to make a deeply flavored, satisfying side dish. For the mashed potatoes, use russets or Yukon Gold.