Fall

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

Roasted carrots, parsnips, and rutabagas add great depth of flavor.

Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?

This gets a delicious lift from lemon in the butter, in the gravy, and under the skin, plus a shortcut for "preserved" lemons.

Deliciously sweet, savory, and salty.

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves.

A great way to use the liver from your Thanksgiving turkey. (The turkey liver alone won't be enough—you'll have to mix in a few chicken livers.)

Split and browned bratwurst provides contrast in a Normandy-style pairing of apples and cream.

Warm up on a chilly fall evening with this pumpkin spice bread pudding.

A trilogy of apple—cider, cider vinegar, and ample chunks of Gala or Fuji— contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.

The sidecar takes a wonderful turn toward autumn, with Calvados, Normandy's apple brandy, standing in for regular brandy. Coating the rims of the glasses with sugar tames the drink's lemony potency.

This satisfying fall salad uses familiar ingredients in unexpected ways.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

Because they're firm and tart, Pippin or Jonathan apples would also be good here.