Epicurious

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie is a breeze to make.

The classic treat gets a double dose of cider goodness from a syrupy reduction that is both mixed into the dough and used for the shiny glaze.

Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts.

The warm, sweet spices of masala chai are magic in these homemade doughnuts.

The secret to this simple fluffy egg recipe-simply whisk I Can’t Believe It’s Not Butter!® spread into the eggs!

Sweet, tender pearl onions are the star of this reimagined classic, which gets an elegant update with fennel, citrus, and Parm.

Fair warning: spicy honey is about to become your all-time favorite pizza topping.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

This stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini filling in for the usual suspects.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.

Mustard seeds give these steak house-style wedges great flavor and crunch.

Dark chocolate and ripe plums make a sweet match in this decadent late summer dessert.

Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.

Tamarind juice concentrate helps gives this riff on the popular Thai stir-fry its tangy flavor.