This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.
You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.
These easy fruit bars make wonderful use of late-fall fruits.
This is the easiest, moistest cake ever, and is endlessly adaptable. You can use regular lemons if that's what you have on hand, but Meyer lemons will lend this cake a lightly sweet and delicately tart flavor that's incomparable.
First made in Shaker communities, Shaker lemon pies use the entire lemon. This makes Meyer lemons, which are sweeter, less acidic and have thinner skins, the perfect lemon for this pie. If you enjoy candied citrus peels and the lingering bitterness of lemons, you will love this pie! Keep in mind, the lemons need to macerate for 24 hours, so plan ahead.
Incredibly versatile, this chutney can be used in dozens of ways. A few ideas: stir into brown rice, serve with sautéed greens, on top of a poached egg with a drizzle of soy sauce, spooned ont a baked potato... You get the picture! If Meyer lemons aren't available, use regular ones - just keep in mind it will turn out a bit more tart.
This is quite the cookie made as written, but is also a great candidate for add-ins. Imagine dried cherries, chunks of toffee, or peppermint candy pieces!
Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
This chestut butter would make a lovely home-made gift for the holidays. It's very adaptable to your tastes: try adding a pinch or two of cardamom or cinnamon, 1/2 teaspoon or so of vanilla extract, and if you'd prefer something sweeter, drizzle in 1-2 tablespoons of maple syrup at the end.
Just a little overbaking will turn these nutty, buttery cookies dry and crumbly, so take care not to leave them in the oven too long!
Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.
Served with your favorite tortilla chips, this brightly colored, fiber-full dip is such a nice change of pace from run of the mill salsa. Perfect for game day!
Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's so good, it's hard to imagine there being leftovers for that long!
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
Perfect for a cozy autumn dinner with friends, this slow-cooked stew will warm your kitchen and fill it with tantalizing scents.
Naturally tart cranberries pair nicely with lime, cilantro, and jalapeño to make an unusual and tasty salsa that goes well with tortilla chips, but can also be served instead of (or alongside) cranberry sauce at Thanksgiving.
This rich and creamy sweet potato dish would be welcome at Thanksgiving dinner. Using a mandolin makes quick work of slicing the sweet potatoes.
Don't let the long list of ingredients scare you! After you've chopped all the vegetables, this curry comes together fairly quickly, and makes a great dinner with a pot of white rice.
Baked sweet potatoes are delicious on their own, but this miso-scallion butter takes them over the top!
A rosemary-laced cornmeal crust makes this fragrant lattice-topped apple pie holiday-ready.
Walnuts replace pecans in this variation on the classic pecan pie. The earthy flavor of the walnuts is highlighted with brown butter, and the pie is topped with dollops of tangy sour cream topping. This will earn a welcome spot on your Thanksgiving table for years to come.
Sharp white cheddar, thyme, and both corn and coarse ground cornmeal combine in this flavorful, fluffy corn pudding.
Serve these wontons Cantonese-style, with a bowl of red wine vinegar and slivers of fresh ginger for dipping.
Delicious sun-dried tomato butter makes this easy meal extra-special.
Seared for just a few minutes in a hot pan, then spread with a quick, very good tapenade before going in the oven for just 5 minutes, these lamb chops will be on the table in less than a half hour! Throw together a salad, and dinner is served.
This is a simple, hands-off stew, perfect for a chilly fall or winter evening.
Boeuf Bourguignon relies on slowly building layers of flavor, starting with bacon, then searing the beef in the bacon fat, then deglazing with red wine before the final long, slow simmer to result in a rich and complex dish. It fills your kitchen with the deep, savory scents of beef, red wine, and onions. This particular recipe gives you two options to complete the cooking: either in a slow-cooker, or in the oven. The slow-cooker method will take an additional 4-6 hours, so keep this in mind!
Swapping out full-flavored lamb for the usual mild veal, this is a twist on the classic Italian stew with tomatoes, carrots, and onions.