All Recipes

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.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.

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 little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

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.

No wallflower, this outstanding salad teams sweet grilled radicchio with boldly pungent Gorgonzola and a familiar tangy balsamic vinaigrette.

This Southern staple amps up stone-ground grits with ample white Cheddar. We think we've found home in these cheese grits.

Don't you love a dish that can be tossed together at the last second yet tastes like someone's Italian grandmother slaved over it for hours? Us, too.

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.

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

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.