Fall

Editor's note: The recipe below is from Ming Tsai's book, Ming's Master's Recipes. Use 1 cup of glaze as a dipping sauce for Ming Tsai's pork potstickers and cranberry-crab rangoons and the other cup to make his braised short ribs.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Editor's note: The recipe and introductory text below are from The Fannie Farmer Cookbook by Marion Cunningham. To read more about fruitcake, see the related Daily Dish. Every kitchen file should have a recipe for a distinguished dark fruit cake. This is as good as any to be found.

This simple roasting method brings deep, bright flavor to winter tomatoes.

Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be largely made ahead.

This recipe can easily be halved to make one pie. It's great with whipped cream.

Related to the turnip, rutabagas are slightly sweet, and their flesh has an orangey hue.

Use this stock to make Brandied Giblet Gravy.

The giblets can be prepared early in the morning, and the gravy finished up with the pan juices just after the turkey comes out of the oven.

Be sure to rub the turkey with the spice mixture the day before roasting.

This recipe yields extra gingerbread — enjoy it with a cup of tea or coffee.

Start this at least one day before serving.