Quick bread. Tea cake. Spice bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They’re intoxicatingly lovely just as they are.
Ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.
For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.
Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. These popovers are easy because the batter is made ahead then baked right before dinner.
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.
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
Flaunting an always-stunning, goes-with-anything white, this coconut cake glams up dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.