At last, spiced chocolate truffles made with dark chocolate that taste delectable, are easy to make, and—believe it!—nutrient dense. Our prayers have been answered.

Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.

Ever since trying this eggnog, we can’t make it through the holiday season without it. All the richness. None of the cloying sweetness or regret-it-the-next-day heaviness.

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

A spectacular riff on the classic French potato and leek soup known as Vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.

A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.

Better than any packaged taco kit you’ll ever find in any store anywhere. Try them and see for yourself.

Pull out your slow cooker and sate yourself with this tender, sweetly spiced, subtly smoky shredded pork. And with nary any effort.

Tanya Holland gives us Southern comfort food with Big Easy flair. That’s what we think of these perfectly spiced shrimp swimming in a slightly spicy sauce with ample cheesy grits to soak it all up.

“Simple.” “Delicious.” “Awesome.” “Lovely.” “Wonderful.” “What’s not to love?” That’s what folks are saying about this almost obscenely satisfying casserole.

These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.

This is not the sweet, gooey tzimmes of your childhood. Nope. So don’t be surprised when that old familiar flavor pales in comparison.

An unexpected yet inspired concoction of sweet, salt, and smoke that’ll put your childhood recollections of brittle to shame.

So crazily satisfying you may just find yourself making Thanksgiving dinner more than once a year.

An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.

This spiced cider, made with a blend of apple cider, bourbon, and warming spices is the perfect drink for a cold winter night.

A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of indulgence.

Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie from baker extraordinaire, Cheryl Day.

This molasses spice cake recipe is made with cinnamon, ginger, mustard, candied orange peel, and a sweet syrup glaze.

Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?