Onion Thyme Tart1/16
"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.
Mushrooms and butter and garlic. Think you've been there, done that? Trust us, you haven't. Not like this.
Moody and a little brooding, this autumnal-ish dish melds earthy spices, sweet apricots, fresh herbs, and lamb to simply elegant effect.
These subtly spiced, lightly crisped sweet potato wedges will have everyone clamoring for more--and, we dare say, no one guessing they're healthful.
Yes, you've had roast vegetables. No, you haven't had them like this, juxtaposed with nutty brown butter, the lilt of lemon, and the crunch of Marcona almonds.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens stack flavor on flavor all in the span of a few minutes of work and a few hours of waiting.
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
The trickiest part of making this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.
This hearty jumble of squash, chickpeas, almonds, and prunes, takes its come-hither aroma from cinnamon, spice and other things that are so, so nice.
Rabe. Raab. Rapini. Call it what you will, but it's never better than when jumbled with sautéed garlic and crisped potatoes.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
Maple Pecan Pie13/16
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You're welcome.
Forget bobbing for apples. This endeavor requires far less effort yet yields way more caramel-cloaked gratification.
A Southern chef's riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
How poetic that a recipe whose ingredients scream out for Thanksgiving would, in and of itself, be reason to give thanks.