Fall

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

If you like stuffing with smoked oysters, you'll like it even more with tart lemons on top.

Swap in veggie stock and make all your vegetarian relations happy.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

Parsnip, a vegetable usually roasted or pureed, is crunchy, sweet, and delicious raw. Who knew?

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.