Thanksgiving

Tangy cranberries and sweet orange zest add a floral tartness to this apple crisp topped with an almond-studded, oatmeal-cookie crumble.

Speculoos cookies in "butter" form add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert.

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won't miss your sandwich.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.

Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we’d stick it in the blender, puree it, and use it for baking. We’d bake pumpkin bread, pumpkin cake, and pumpkin pie, and we would also roast the pumpkin seeds in the oven. Really, she used every single part of that pumpkin! The thing we loved the most was our grandmother’s pumpkin cake. It was more of a cake-bread hybrid: very dense and savory yet sweet. It smelled amazing coming out of the oven. We would sometimes just eat it without any icing, hot from the oven. We’d burn our tongues because we wouldn’t even wait for it to cool!

Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.