Fall

Frozen corn and cranberries are the secret to these festive flapjacks.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

Swap in veggie stock and make all your vegetarian relations happy.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

If you like stuffing with smoked oysters, you'll like it even more with tart lemons on top.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Two Halloween favorites—candy corn and pumpkins—meet in these irresistible blondies.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.