New York Magazine

This apple cake serves as the perfect comfort dessert to conclude any fall meal.

Apple cider and Maker's Mark are mellowed by apple schnapps and ginger ale to make the seasonal drink juice-box smooth.

Waldy Malouf's dad was big on cheese, too—he'd sprinkle extra on Mrs. Malouf's slice of this ultracomforting pie.

Dijon mustard and orange segments enliven this refreshing complement to a rich dish.

A punch that strikes the perfect balance of bitter and sweet by combining sherry with candied grapefruit rinds

Cayenne adds a bit of heat, while cranberries, honey, and cinnamon sweeten up the familiar bivalve.

A bit of coriander combines with vanilla, maple, and pomegranate flavors, giving warm complexity to rings of baked and sauteed squash.

"Baking intensifies the flavor of the peaches, and it’s a great platform for ice cream."

A speedy condiment that adds sophistication to anything from pasta to a savory tart.

In a play on Peking duck, turkey is stuffed with Asian spices and roasts it until the skin is crispy.

Perhaps Colette, who famously quipped, “If I can’t have too many truffles, I’ll do without truffles” didn’t have access to flavor boosters like truffle butter or truffle oil.

When you have the butcher remove the bones, you can slice straight through your turkey and get the stuffing and meat all in one.

Laurent Tourondel's stove-braised, bacon-flavored cabbage.

The chef serves this green with bacon, and stirs in butter at the last moment—a Gallic touch that makes the chard silky.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

Greens and beets give this dish a striking appearance that is matched in its flavors.

The result of slow-cooking a turkey breast in a vacuum-sealed pouch is flavorful and moist meat.

Turn this turkey into a bona fide Butterball. Pamper it with a salty bath and herbed butter. Don't expect leftovers.

Allow the pasture-raised, brined turkey to cool slightly before serving, to ensure the ideal flavor and texture.

A simple side can still be an elegant addition to festive meal.

Grilled quail, with its festive garnish of beets, pomegranate, and greens, is a harbinger of the holidays.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

Sánchez adds chorizo to Brussels sprouts.

Although you may need a wheelbarrow to haul home a large specimen, the longer the squash is left to grow, the sweeter the flesh.

Think of this rich puree as an exciting alternative to a side of mashed potatoes.