Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Deborah Madison
This needs to set up overnight, so start one day ahead.
These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.
Author: Marina Delio
Author: Melissa Roberts
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: Tyler Florence
Author: Marlena Spieler
With a savory salad. Dress kale a day ahead; toss at the table.
Author: Zoe Singer
This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to...
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
Author: Michael Lomonaco
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Author: Bruce Aidells
Author: Pat Neely
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.
Author: Andy Baraghani
Author: James Beard
Come in from the cold to this warmly spiced hot apple cider.
Author: Melissa Roberts
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Elinor Klavins
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Author: Claire Saffitz