This sautéed onions, chestnuts, and bacon recipe is salty, caramel-y, and ideal-y as a Thanksgiving side dish.
This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.
An inventive riff on plain old greens, this inspired salad juxtaposes a sassy sherry vinaigrette with crisp green beans, tender cipollini, and—mmmm—bacon.
If you weren’t the one making this “cheesecake,” you’d probably never guess it’s dairy-free and vegan.
Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
Butternut squash, red onion, and Parmesan cheese make this tart sing–okay, not literally, but it may make you hum a happy little ditty. Ideal for entertaining.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
This unerringly precise pumpkin cheesecake from Rose Levy Beranbaum is the perfect alternative to pumpkin pie. (Whoops. Is that heresy?)
The smoky sweet heat of chipotle infuses bourbon in this fall cordial, as does orange and vanilla. Pass us some, please.
These little cabbages just don’t seem like their usual selves, not when thinly sliced and sautéed like they are here.
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