Thanksgiving

Ice cream can take a break. These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well. Consider the two an inspired duo, helped along by the sweet spices used in pumpkin pie. We love the finished pops either chilled or frozen. The funny thing about frozen pops? They could pass for ice cream! Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Mozzarella and Roasted Red Pepper Boo-schetta.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.

Is one made with cocktails in hand. Float a cranberry or two on top to snaz them up.

6 tablespoons butter 2 large sweet onions, diced (about 3 cups) 1 package (4 ounces) cubed pancetta (about 1 cup) 4 cloves garlic, chopped 2 stalks celery, diced (about 1 cup) 2 tablespoons chopped fresh rosemary leaves 3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) 1/4 cup sherry 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Adapted from a recipe by Chez Panisse alum and Top Chef Masters veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.

With tender acorn squash, salty pancetta, a pungent and tart vinaigrette, and bitter chicory, this hearty salad is layered in flavor and texture. It will take you through all of winter, and would fit perfectly on most holiday buffets. You can use other winter squashes, including butternut, and bacon or prosciutto can easily stand in for the pancetta.

Rich chocolate brownies get jazzed up with fresh or canned pumpkin. Epicurious member Sharon Perry Murphy of Fort Knox, Kentucky, often bakes hers with fresh pumpkin, which is runnier. (To achieve the desired consistency with fresh pumpkin, Murphy recommends adding a little extra flour, 1 tablespoon at a time, or substituting 1 egg for 1/4 cup pumpkin.)

Foolproof and moist, this cake is suitable for birthdays or other celebrations. Tip: It’s better to underbeat the frosting than overbeat it for a frosting that’s easier to spread.

The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.

Epicurious member Eileen La Mendola tells us that her husband’s family preferred their sweet potatoes roasted and topped with melted marshmallows. But it was her husband who inspired this revamped version of the family classic featuring bourbon and pecans. It’s been a hit ever since.

This zinger of a pesto sauce breathes new life into a nutritious winter staple, and works well with acorn and kabocha squash, too.

The cherry-cranberry combination achieves the perfect balance of flavors alongside a roasted turkey or ham—or drizzled on vanilla ice cream. If cherry cider is hard to find, substitute a sweet-tart fruit juice such as cranberry or pomegranate.

Buttermilk-enriched cornbread combines with onions, apples, dried apricots, and prunes in this simple and versatile Thanksgiving stuffing. While prep is fairly minimal, take note: You’ll need to dry the bread overnight, so be sure to start this recipe the day before. And if you’d like to offer a vegetarian-friendly option, swap a high-quality vegetable stock for the chicken broth.

There’s a lot to like about this classic American stuffing. Sweet Italian sausage has salty appeal, while the combination of tart green apples and dried cranberries delivers a one-two punch of tangy sweetness.

Down-home cornbread gets a beautiful, fragrant makeover with the addition of warming honey and flowery sage. But don’t worry, it’s still the same cornbread from the block. The ingredient list is short, the prep is straightforward, and the whole dish takes so little time to prepare that you could bake it while your roasted turkey rests or chili simmers.

This variation on the classic biscotti from home cook Andrea Daly in Plymouth, Massachusetts, which first appeared in Bon Appétit, integrates almond extract and dried cranberries, packing both sweet and tart flavors into each biscuit. The inclusion of fruit gives them a characteristic chewy-crisp texture. These visually appealing treats make great holiday gifts, excellent accompaniments to tea and coffee, and lovely endings for a holiday feast.

The perfect slice of pecan pie delivers a dollop of nutty sweetness with every bite. Our version calls for orange zest, which adds a sprightliness to this holiday staple. The pecan halves will rise to the top of the rich custard filling for an attractive display. It’s fine to use frozen crust when you need to save time, but make your own pastry for a truly delightful dessert.

This flavorful ham is glazed with orange juice, bourbon, brown sugar, and apple jelly that's spiced with cloves, allspice, and ginger.

Jellied candies like these are eaten all over Europe as post-dessert petits fours.