Thanksgiving

This galette is just as delicious and impressive as a pie, but half the work. The apples get a quick toss in fragrant fennel seeds and vanilla before filling the rustic, flaky crust.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

This recipe is a perfect sweet appetizer for any fall feast.

Keep the fat rendered from good bacon in a crock in your fridge. It’ll make this the tastiest cornbread you’ve ever had.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

A classic, simple mince pie, devoid of bells, whistles and creative meddling. The pastry is a rich but workable short crust. It won't collapse in the carol singer's mittens. The pies themselves will stand or fall by the quality of mincemeat. Go for broke, Christmas is not the time for parsimony. The little darlings are at their most delicious when eaten warm. Baked a day or more before, they reheat nicely.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.