Holidays

These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.

This un-pumpkin pumpkin pie is made with caramelized butternut squash, spices, and a splash of brandy. It's subtly different from the classic yet still oh-so-perfect for Thanksgiving.

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 and a touch of patience.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

Five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn't hurt.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

No more helplessly watching as the chops you toss on the grill toughen into leathery dryness. This flawless technique cooks the pork loin whole and slices it AFTER grilling.

This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that's so good you might not want any sauce.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

A British take on potato salad that's both simple and sublime, this summery staple draws on the tart richness of crème fraîche and the pucker of lemon.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Given this cobbler's delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.

This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.

Don't let these delicate, diminutive cakes with the froufrou French name fool you. They're a cinch to toss in the oven--and even easier to toss in the mouth.

Classic bistro cooking at its best. Rustic simplicity that's still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.