American

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.

An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork

Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.

A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.

"In a Southern family, there's always someone who makes one dish, one thing they're truly great at," says Tandy Wilson of City House, in Nashville, Tennessee. "These recipes tend to be 'talked,' passed down from cook to cook." That's the case with the chef's favorite sweet potato casserole, a dish inherited from his grandmother. Instead of the standard marshmallow topping, the recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a pleasing crunchy contrast. "Now every Thanksgiving," Wilson says, "it's my job to make Nana's sweet potato casserole."

Forgot to dry out the challah for this pecan-crusted brunch dish? Lay out slices on a rimmed baking sheet and toast in an oven set to 425°F until dry (about 8–10 minutes).

These dangerously addictive little bites fueled countless 1950s and '60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before being rescued from recipe-box oblivion by modern Southern cooks like Martha Hall Foose. And thank goodness. Magic happens when a cracker slowly sops up the fat from smoky, crisping bacon; it transforms into something more akin to piecrust. Unadorned, bacon crackers are pure pork perfection. The addition of a tine bundle of rosemary needles makes for a fancified version, while topping the "belt" of bacon with a bit of brown sugar adds a hint of sweet to the smoke.

Cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy pumpkin icebox pie.

Meet our new favorite stuffing: two kinds of bread give it a deep earthy flavor, vinegar-spiked raisins lend sweet-tart high notes, and bacon makes it irresistible.

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Created by Pamela Reed of Brooklyn Farm Girl.

Light and fluffy, these peppery biscuits are as good alongside a hearty dinner as they are with jam for breakfast.

It's all about the layers and ruffles in this dramatic seasonal pie.

This super-moist turkey breast is part of our over-the-top Thanksgiving bird; for the rest of the recipes, click here.

These crispy roasted turkey legs are easy to pop in the oven; serve with a super-moist sous vide turkey breast or on their own for a smaller feast.

This silky gravy is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.

This rich, quick-cooking stock is part of our over-the-top Thanksgiving turkey; for the rest of the recipes, click here.