Make Ahead

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.

Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.

Creamy chocolate ganache, sweetened with earthy molasses, and crunchy candied pecans add texture and richness to this eminently shareable dessert.

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)

While you can make a very nice vanilla sugar by simply plunging a vanilla bean into a jar of sugar and leaving it there (for a really, really long time), I actually like to make a slightly fancier version by processing vanilla and sugar together until the bean is all broken down and the sugar is speckled with countless tiny beans and specks of pod. The sugar is more intensely flavored than regular vanilla sugar. Packaged in a pretty glass jar, it also makes for a great gift.

Also known as advieh, this aromatic blend comes from Persian cuisine. It’s fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice pudding or added to dried fruits that are cooking into jam. It straddles the sweet and savory world because it’s also great for flavoring rice pilaf with toasted nuts, lentil soup, lamb meatballs, braised chicken, or vegetable stew. It’s a blend that is shared by chefs and pastry chefs. Use it to make Persian-Style Carrots and Black-Eyed Peas.

One of my favorite crops from my husband’s farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it’s more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

Attention pecan pie lovers! Here's a classic recipe using a classic American brand.

The most iconic chocolate chip cookie is crispy on the outside, chewy on the inside, and loaded with melty morsels of chocolate chips throughout.

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

An earthy-yet-light spread that's great with crudité or on sandwiches and toast.

For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder (a blend of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns).

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

Can’t decide which pie to make? Let your guests in on the fun with this do-it-yourself pie bar.