Author: Ruth Cousineau
There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.
Author: Art Smith
Author: Andrea Albin
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin...
Author: Megan Scott
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked...
Author: Anna Stockwell
Author: Jean Thiel Kelley
Author: Dorie Greenspan
Author: Jill Silverman Hough
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
Author: Claudia Fleming
Author: Dorie Greenspan
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: James Beard
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious...
Author: Anna Stockwell
Author: Damon Lee Fowler
This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.
Author: Amber Wilson
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while the caramel glaze and pretty caramelized walnuts...
Author: Katherine Sacks
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
Author: Emily Ansara Baines
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Author: Yotam Ottolenghi
Author: Jane Bradley
Author: Gina Marie Miraglia Eriquez
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...
Author: Brigid Washington
Author: Cook St. Helena
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Dorie Greenspan
Author: Rebecca Rather
Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your...
Author: Katherine Sacks
Author: David Barber