Make Ahead

One of my favorite crops from my husband’s farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it’s more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

Attention pecan pie lovers! Here's a classic recipe using a classic American brand.

The most iconic chocolate chip cookie is crispy on the outside, chewy on the inside, and loaded with melty morsels of chocolate chips throughout.

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.

An earthy-yet-light spread that's great with crudité or on sandwiches and toast.

For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder (a blend of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns).

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

Can’t decide which pie to make? Let your guests in on the fun with this do-it-yourself pie bar.

This pared-down mulled wine recipe is great for impromptu entertaining this weekend.

Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.

All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.

Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

For easy, hands-off dinner prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker and come home to a hearty, flavorful meal.

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

Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process—culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche—this recipe reaches a whole new depth of flavor.