Fall

Here's a clean, bright dessert that makes a great finish to any meal and can be prepared days ahead. Plus, who knew that mellow vanilla would go so beautifully with tangy cranberries?

To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.

For best results, be sure to use artisanal sourdough bread.

Pair with the Clementine-Salted Turkey with Redeye Gravy .

Mediterranean Herbs cilantro and mint add a fresh note to this cranberry sauce. Pomegranate molasses lends a bit of sweetness—and an extra shot of color.

This rich and indulgent dish is sure to impress. It's crispy on top and creamy underneath. The sweet flavor of roasted fennel is a nice contrast to the starchy potatoes and spicy white pepper.

This recipe calls for a lot of greens, but they cook way down.

This dish showcases both red- and tan-skinned sweet potatoes.

Two quintessential autumn ingredients—sage and cider—flavor this turkey-gravy combo.

If sweet yams are a must for your thanksgiving spread, this dish is the one for you. There are no marshmallows in this modern version—just plump brandied raisins and a maple and brown sugar glaze.

This hot coffee and rum cocktail gets its name from the Dutch word for coffee (koffie) and the street (Van Brunt) where it is served at St. John Frizell's Fort Defiance café-bar in Red Hook, Brooklyn.

This simple dish has a rustic beauty— and it's quick and easy.

People may feel a bit wary at first glance, but this broccoli soup is delicious and the eyeball is a harmless hard-cooked egg.

This mournful relic makes a silly entrée everyone will enjoy.

Roast some white asparagus spears, and tell your guests they are the appendages of previous party guests. If this delicate vegetable isn't available in your local grocery store, substitute green or yellow string beans.

This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.

For a falling-off-the-bone roast (about $4 a pound), crack open a tenderizing can of beer.

How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?

Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chef’s days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.