Fall

Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.

We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.

This dish draws on both Mediterranean and Asian influences and uses the very different flavors of sage, miso, and nori in complementary ways. It's a brain-healthy recipe: legumes such as lentils are a key component of the Mediterranean diet, both kale and onions are good sources of polyphenol antioxidants, and sweet potato supplies a dose of beta-carotene.

A sformato is essentially a soufflé that doesn't rise because there isn't any air or egg white whipped into it—foolproof! I serve it in place of mashed potatoes, since it has a great flavor without an excess of butter and cream. If I have people over, I'll bake it in individual gratin dishes with a few fresh thyme leaves on top for presentation's sake. Delicata squash has a flavor similar to that of butternut, but the skin is much thinner—edible, in most cases—and the squash is more delicate overall (hence the name). The flesh of a butternut or acorn squash would be a fine substitute. Cooking with squash in the fall and early winter months will yield the best results with this recipe. I find that out of season the squash become a bit waterlogged. You can do everything but bake the sformato in advance. Bring the dish to room temperature before baking.

After Hugh and I got married, just before I started writing this book, I started experimenting with vegetable dishes that could qualify as "man food." I came up with this dish featuring the fabulous combination of barely sweet squash and savory onions. At this point I count on one hand how many times I had made a tart, so I was pleasantly surprised when this went over as well as it did. I will not lie; this tart has a fair number of steps and will leave you with a sink full of dishes, but it's well worth it. If you like, you can make the tart shell, roast the squash, and sauté the chard a day in advance, then bring everything to room temperature before assembling it. Make sure that there are no holes in the tart crust and that it is completely cooked before adding the filling. I've had the egg mixture leak through the crust before, so hopefully I'm sparing you the same frustration.

Be sure to use Deglet Noor or another firm date variety; Medjool dates are too soft and sticky for this recipe.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture1 for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

You can use rich stock, made from the turkey carcass, for risotto or soup of the long weekend, or freeze it for the new year.—M-F.H.

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

If you are the cook around the house, you know how sweet the words "I love this. Please make it again!" sound. This side has become my go-to dish for something quick and pretty, as I love the juxtaposition of the two shades of green. After you remove the leaves from the brussels sprouts, this takes only minutes to prepare. Brussels sprouts are miniature balls of cabbage, so their stems can be pretty tough. By working from the outermost leaf inward, and cutting more of the stem whenever necessary, you follow the pattern of the sprout to easily remove its leaves. You can do this part in advance, but you'll want to sauté them just before serving. Marcona almonds are blanched Spanish almonds that are sweeter than American almonds. They can run on the expensive side, but I have seen them at both Trader Joe's and Costco for a reasonable price. You don't need a lot of them, but their flavor is really special on top of this plate of tender greens.

Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.

Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes.

Use store-bought or homemade cornbread; we love Jiffy mix (you'll need two boxes).

The complex, bittersweet syrup for these roasted sweet potatoes is inspired by Southern redeye gravy.

Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.

These tender-crusted little pies are filled with orange-scented cranberries.

An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.