Spiced Quince and Apple Sauce

If you happen to see bumpy yellow quinces in the fall at your supermarket or farmer's market, snatch them up; they make a wonderfully fragrant addition to plain old applesauce, and turn it a beautiful tawny-pink color. Vanilla bean and star anise lend even more complexity.

• 2 medium quinces, peeled, quartered, and cored
• 1/4 cup sugar, plus more to taste
• 4 large sweet apples, such as Jonagold, peeled, quartered, and cored
• One 3-inch cinnamon stick
• 1/2 vanilla bean, split
• 1/2 star anise

Put the quinces, 1/4 cup sugar, and 1 cup water in a heavy medium saucepan. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the quinces turn pink and are beginning to soften, about an hour.

Add the apples, cinnamon stick, vanilla bean, and star anise to the pan and continue simmering, covered and stirring occasionally, for another 45 minutes, or until all the fruit is very tender. Taste for sweetness and add a bit more sugar if needed.

Remove from the heat and let cool, then fish out the spices and discard. Mash with a potato masher or put through a food mill using  a medium disk. Serve slightly warm or cold.

Pumpkin Cheesecake with Gingersnap & Pecan Crust

I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Jehanne Burch at the Castle Hill Inn & Resort in Newport, Rhode Island. Her mousse contained only pumpkin, sugar, heavy cream, and gelatin. It was a revelation. If you use an electric mixer, start by beating the cream cheese with the whisk attachment until it’s very smooth, and then add the cooked pumpkin mixture and the remaining ingredients.

For the crust:

• 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
• 2 oz. (1/2 cup) pecans, toasted
• 1 Tbs. granulated sugar
• 2 pinches table salt
• 1/2 tsp. ground cinnamon (optional)
• 4 Tbs. unsalted butter, melted

For the filling:

• 1 cup unsweetened pumpkin purée (I like Libby's)
• 1 cup granulated sugar
• 2 cups heavy cream, chilled
• 1 lb. cream cheese, softened to room temperature
• 2 large eggs
• 2 large egg yolks

For the garnish:

• About 24 pecan halves, toasted

Heat the oven to 350°F. Grease the bottom and sides of a 9x21/2-inch or higher springform pan.

Make the crust:

In a food processor, process the cookies with the pecans, sugar, salt, and cinnamon (if using) until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated. (Alternatively, put the cookies in a freezer bag and use a rolling pin to crush them into fine crumbs. Grind the nuts finely but not to a powder. In a medium bowl, combine all the crust ingredients except the butter and toss with a fork to blend. Stir in the melted butter and toss to incorporate.)

Using your fingers or the back of a spoon, press the mixture into the base of the prepared pan and partway up the sides. Use a flat-bottomed, straightsided glass to smooth the crumbs over the bottom and farther up the sides (but not all the way to the top). Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Lay plastic wrap over the crumbs to keep them from sticking to your fingers, and use your fingers to continue pressing the crust to a thin, even layer. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leaking. Cover the crust with plastic wrap and refrigerate until needed.

Make the filling:

In a small, heavy saucepan, combine the pumpkin purée and sugar. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly, about 5 minutes. Turn the heat to low and cook, stirring constantly, until the mixture has darkened and thickened to the consistency of applesauce, about 5 minutes.

Scrape the mixture into a large food processor and process for 1 minute. with the feed tube open (so steam can escape), scraping down the sides. With the motor running, add the chilled cream. Add the softened cream cheese and process for 30 seconds or until smoothly incorporated, scraping down the sides two or three times. Add the eggs and yolks and process for about 5 seconds, just until incorporated.

Bake the cheesecake:

Pour the batter into the prepared pan. Set the pan in a larger pan (a 12x2-inch cake pan or a roasting pan) and surround it with 1 inch of very hot water. Check that the oven is at 350°F and bake the cheesecake for 45 minutes. Turn off the oven without opening the door and let the cheesecake cool for 1 hour. Transfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight. .

Umold, garnish, and slice:

Be sure the cheesecake is thoroughly chilled. Have ready a serving plate and another flat plate that's at least as wide as the springform and covered in plastic wrap. Wipe a hot, damp cloth around the outside of the ring (or use a hair dryer). Run a metal spatula or a thin knife inside the ring. Release and gently loosen the ring and then lift it off. Set the plate with the plastic wrap on top of the cheesecake and carefully invert the pan. Heat the base of the springform with a hot, damp cloth or hair dryer and lift it off. Set the serving plate lightly on the bottom of the cheesecake (which is now facing up) and reinvert the cake. Lift off the plastic-wrapped plate.

Arrange the pecan halves around the perimeter of the cake. To cut neat slices, use a sharp, thin-bladed knife dipped in hot water (shake off excess drops) between each slice.

Pear-Cranberry Linzer Tart

Linzer dough is traditionally made with almonds, but the walnuts here are sublime with the fruit. It’s important to mix this dough very well and chill it thoroughly; it’s more like a cookie dough than a pastry dough. The cooked egg yolks give the dough a cakey quality that’s unequalled by any substitute. The raw yolks bind the dough and add extra richness.

For the dough:

• 4 oz. (1 cup) walnuts, lightly toasted
• 1/2 cup granulated sugar
• 8 oz. (1-3/4 cups) all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. finely grated lemon zest
• 1/2 tsp. table salt
• 1/8 teaspoon ground cloves
• 2 hard-cooked egg yolks, crumbled
• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 2 raw egg yolks
• 1/2 tsp. pure vanilla extract

For the filling:

• 2 lb. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
• 6 Tbs. all-purpose flour
• 1 cup fresh or frozen cranberries, picked through and rinsed
• 1/2 cup granulated sugar

To finish:

• 1 egg yolk
• 1/4 cup heavy cream or whole milk

Make the dough:

In a food processor, grind the walnuts w ith the sugar to a sandy texture. Add the flour, cinnamon, lemon zest, salt, cloves, and crumbled hard-cooked egg yolks. Pulse briefly to combine. Add the butter and pulse until the dough starts to come together and looks clumpy. Add the raw yolks and vanilla and pulse until well combined. The dough will be sticky and moist, more like a cookie dough than a pastry dough. Cut the dough in half (each piece should be about 12-3/4 ounces), set each half on a large piece of plastic, and shape each into a flat disk, using the plastic to help you flatten. Wrap each disk in its plastic and refrigerate for at least 1 hour.

Assemble the tart:

On a floured work surface, roll each disk of dough into an 11-inch round about 1/4 inch thick. Put one round on a plate and refrigerate, uncovered. Fit the other round into a 9-inch fluted tart pan with a removable bottom. Fold the excess dough into the sides of the pan and press to get an edge flush with the top of the pan, about 1/3 inch thick. Sprinkle 2 Tbs. of the flour on the bottom of the tart and spread to evenly cover. Toss the pears and cranberries with the remaining 1/4 cup flour. Arrange the fruit in the tart shell so that the pears lie as flat as possible and there are some berries showing on top. Scrape any remaining flour over the fruit and sprinkle with the sugar. 

Take the other piece of dough from the refrigerator and cut it into eight 1-inch-wide strips. (I use a ruler and a ravioli cutter or a pastry cutter to get beautiful zigzag-edged strips). Arrange four strips, evenly spaced, over the top of the tart.  Then, on a sharp diagonal to the first four, set the other four strips on top, so that the overlapping layers make diamond shaped windows.  Trim the ends of the strips and press them into the edges of the tart. 

Bake the tart:

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F. Whisk the egg yolk with the cream or milk. Brush the tart's lattice top with the egg glaze. Bake on the baking sheet until the pastry is golden brown, 45 min. to 1-1/4 hours. Let cool on a rack for 1 hour and serve slightly warm.

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Smoked Salmon & Cucumber Tea Sandwiches

• 1/2 cup crème fraîche
• 3 Tbs. chopped fresh dill
• Kosher salt and freshly ground black pepper
• One-half medium English cucumber
• 8 large slices pumpernickel bread, each cut into four 2-inch triangles
• 1/4 lb. thinly sliced cold-smoked salmon, cut into 16 pieces

In a small bowl, mix the crème fraîche with the dill and season to taste with salt and pepper.

Peel the cucumber. Then, using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core). In a medium bowl, toss the cucumber strips with 1/4 tsp. salt and let sit until softened, about 10 minutes. Pat dry with paper towels.

Spread the creme fraiche generously on one side of each bread triangle (you may not use it all). Top half of the triangles with a folded cucumber strip, a curl of the salmon, and a grind of black pepper. Set the remaining bread on top and serve.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

• 1/2 cup fresh breadcrumbs
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• Finely grated zest of one Meyer lemon
• 1/4 cup fresh Meyer lemon juice
• 1/4 cup heavy cream
• 2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 1 Tbs. fresh orange juice
• 2 tsp. red wine vinegar
• 2 tsp. honey
• 2 Tbs. extra-virgin olive oil
• 3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
• 3/4lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
• 2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
• 5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
• 2 slices bacon, cut crosswise into 1-inch pieces
• Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Dinner Rolls

Try fresh herbs, poppyseeds, or black pepper and Cheddar to give these easy dinner rolls a flavor twist.

• 16-1/2 oz. (3-2/3 cups) all-purpose flour
• 1/4-oz. package rapid-rise yeast
• 1/3 cup granulated sugar
• 1 tsp. table salt
• 1 cup half-and-half
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces; more for the pan
• 3 large egg yolks
• 1 oz. (2 Tbs.) unsalted butter, melted

Mix the dough:

In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt.

Poppyseed variation: If making this variation, add 1 Tbs. poppyseeds to the flour mixture now.

Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 oz. of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 min.

Cheddar & Black Pepper variation: If making this variation, add 5 oz. (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 tsp. coarsely ground black pepper now.

Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.

Herb variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 tsp. thyme) now.

If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it.

No mixer? It's easy by hand: In a large bowl, whisk the flour, yeast, sugar, and salt. In a small saucepan, heat the half-and-half and the 3 oz. of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. Make a well in the dry ingredients and pour the warm milk mixture into it. Beat the egg yolks just to combine; add them to the bowl. Mix with a wooden spoon until the flour is completely incorporated. When the dough becomes difficult to stir with a spoon, use one hand to anchor the bowl and knead with the other by pushing the dough with the heel of your hand, lifting it up, and folding it over. Knead in the bowl until the dough is no longer sticky and then turn it onto the countertop. (There’s no need to flour the counter unless you’re making the herb variation.) Continue kneading until the dough is smooth, supple, and elastic, 8 to 10 min. (Add the variation ingredients at the intervals indicated above.)

Let the dough rise:

Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 min.

Portion the dough:

Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 oz. each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter.

Shape the rolls:

Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375°F.

The shaped rolls have a tight skin on the top and a neat seam on the bottom.

Poppyseed variation: If making this variation, sprinkle on 1 tsp. poppyseeds now.

Bake the rolls:

Remove the plastic wrap and bake the rolls until they're puffed and well browned, 20 to 25 min. Remove from the oven and brush the tops with the melted butter, if you like. Serve warm.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 2 Tbs. unsalted butter
• 1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
• 2 Tbs. extra-virgin olive oil
• 1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
• Kosher salt
• 1 medium yellow onion, cut into 1/2-inch dice
• 1/4 cup raisins
• 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too.

• 1-1/2 lb. country-style (dense) whole-grain bread, cut into 3/4-inch cubes (about 10 cups)
• 5 Tbs. extra-virgin olive oil; more for the baking dish
• 3 oz. (6 Tbs.) unsalted butter
• 1 lb. yellow onions, chopped (2-3/4 cups)
• 3/4 lb. celery, chopped (2-1/4 cups)
• 1 medium leek (white part only), thinly sliced
• Sea salt and freshly ground black pepper
• 1 lb. tart apples (such as Granny Smith, Pink Lady, or Fuji), peeled, cored, and cut into medium dice (2-1/2 cups)
• 2 medium cloves garlic, finely chopped
• 8 oz. cremini mushrooms, thinly sliced
• 5-1/2 oz. shelled walnuts, chopped (1-1/2 cups)
• 4 oz. dried tart cherries, chopped (3/4 cup)
• 4 oz. pitted prunes, chopped (3/4 cup)
• 3/4 cup chopped fresh flat-leaf parsley
• 3 Tbs. chopped fresh sage
• 1 Tbs. chopped fresh thyme
• 1 Tbs. chopped fresh marjoram
• 2 to 3 cups homemade or store-bought vegetable broth
• 2 large eggs, lightly beaten

Put the bread on a rack and dry on the counter overnight. Alternatively, dry the bread on a baking sheet in a 275°F oven, stirring occasionally, until crisp, 15 to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Put the bread in a very large mixing bowl.

Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes. Stir in the apples, reduce the heat to medium low, cover, and cook, stirring occasionally, until soft and lightly browned, 10 to 15 minutes more. Add the vegetables and fruit to the bread.

Heat the remaining 1 Tbs. olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and a big pinch of salt. Cook, stirring often, until golden-brown, 5 to 6 minutes. Add the mushrooms to the bread mixture, along with the walnuts, cherries, prunes, and all of the herbs. With your hands, gently but thoroughly toss.

Pour 1-1/2 cups of the vegetable broth over the mixture and thoroughly mix again. If the liquid is immediately absorbed, add another 1/2 to 1 cup broth. If a little liquid pools at the bottom of the bowl, you’ve added enough. Continue tossing occasionally until the liquid is fully absorbed. Season to taste with salt and pepper. Stir in the eggs.

Transfer the stuffing to a large (roughly 11x13-inch) oiled baking dish. Bake until hot throughout, 40 minutes if starting at room temperature or 50 minutes if refrigerated. Dot the top of the stuffing with the remaining 2 Tbs. butter and bake until the top is crisp, 5 to 10 minutes more.

Pecan Tartlets

This miniaturized version of pecan pie is neither cloyingly sweet nor overly gooey. It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling. Since these tarts only require 1/3 of the dough recipe, it's easy to double or triple the tarts, or you can also bake one batch each of Pumpkin Tartlets and Gingery Cranberry-Pear Tartlets.

• 1/3 recipe of Sweet Tartlet Dough
• 2 large eggs, lightly beaten
• 1 Tbs. heavy cream
• 1/4 cup packed light brown sugar
• 1 tsp. all-purpose flour
• Pinch salt
• 1/2 cup light corn syrup
• 1 Tbs. melted unsalted butter
• 3/4 tsp. pure vanilla extract
• 4 oz. (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.

Position a rack in the lower third of the oven and heat the oven to 375°F.

Lightly spray a standard-size 12-cup muffin tin with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut off 12 1-inch pieces of dough (reserve the rest of the dough for another use). Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put one ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom. If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than 1/2 inch of each cup should be exposed. Chill for at least 10 minutes to firm the dough.

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops.

Bake until the pastry is golden brown, 28 to 30 minutes. Let cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 2 Tbs. paprika (hot or sweet)
• 2 Tbs. finely chopped fresh thyme
• 4 tsp. minced garlic
• 3/4 tsp. cayenne
• 1/4 tsp. celery seed

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups dry white wine
• 2 bay leaves
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the panhalfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skingets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Basic Roasted Green Beans

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or toss the green beans with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. green beans, stem ends trimmed
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the green beans with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the beans out onto the baking sheet and arrange them so that they are evenly spaced. If the beans cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beans until they're tender, a bit shriveled, and slightly browned, about 15 minutes.

Return the green beans to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.

Buttermilk Cornbread for Stuffing

• 4-3/4 oz. (1 cup) fine to medium cornmeal
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1/4 tsp. salt
• 1 large egg, lightly beaten
• 1/3 cup (5-1/2 Tbs.) unsalted butter, melted
• 1 cup buttermilk

Lightly grease an 8- or 9-inch square pan. Heat the oven to 350°F. Sift the dry ingredients into a medium bowl. Add the remaining ingredients and stir to just moisten the dry ingredients; don’t overmix. Pour the batter into the pan. Bake until the edges are light brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Let cool for at least 5 minutes before crumbling.

Whipped Yukon Gold Potatoes with Horseradish

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

• 5 lb. Yukon Gold potatoes
• 3 Tbs. salt
• 1/2 lb. (16 Tbs.) unsalted butter
• 1-1/2 cups light cream
• White pepper to taste
• 6 oz. prepared horseradish

Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)

In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 min.; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 Tbs. salt, and pepper; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.

To keep the potatoes warm -- Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

Italian Bread & Sausage Stuffing

This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on baking the stuffing, see Stuffed Roast Turkey.

• 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
• 1/3 cup olive oil
• 2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
• 1 turkey liver, finely chopped (optional)
• 2 large yellow onions, cut into 1/4-inch dice
• 5 large ribs celery, cut into 1/4-inch dice
• 8 cloves garlic, finely chopped
• 1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-1/2 tsp. dried)
• 1 Tbs. dried sage
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 cup sweet Marsala wine

Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 minutes. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 minutes. Stir in the thyme, sage, salt, and pepper, cook 1 minute, and then add the mixture to the cubed bread.

With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It’s unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 minutes and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed.

NOTE: You’ll have enough of the stuffing to fill a 12- to 14- pound turkey and a 9x13-inch baking dish. See the corresponding recipe for Stuffed Roast Turkey for instructions on how to prepare and stuff the turkey and how to bake the stuffing.

Buttermilk Mashed Potatoes with Chives

• 3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks
• Kosher salt
• 6 to 8 Tbs. unsalted butter, at room temperature, cut into 4 pieces
• 1 cup buttermilk, at room temperature
• 1/4 cup thinly sliced chives (1 small bunch)
• Freshly ground black pepper

Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.

Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.