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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.

There's a time and a place for straight-up plain cornbread. Yet it's always the right time and place for cornbread that's lent a little more richness by Cheddar.

To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren't Portuguese, but Spanish. Light, crunchy, and perfectly balanced.

One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

An American classic. This chicken and dumplings recipe is made with chicken, creamy gravy, and buttery, feather-light dumplings.

These braised short ribs from Mario Batali's restaurant Babbo are one of David's favorite things. One taste and you'll understand why.

Can't face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won't knock you into a tryptophan stupor.

A classic. Bread stuffing filled with celery, onion, thyme, basil, and parsley that's synonymous with Thanksgiving (though honestly, it's equally welcome any time with roast chicken).

This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.

This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.

Mashed potatoes collide with root vegetables to create a deeply flavored yet satisfyingly healthy side dish.

What are jammers? They're biscuits with jam spilling from their centers. The biscuits cradle the jam, so there's jam and biscuit in every bite.

These bread pudding muffins are just bread pudding baked in muffin tins for creamy, custardy, crisp-topped results.

This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.

This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it's a classic.

Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.

Jim Lahey's no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.

These eggplant wraps are a cinch to make. Roasted eggplant, goat cheese, and basil make pretty nifty appetizers or a full-on lunch.