Made with Lisa Ludwinski's Sister Pie All-Butter Pie Dough, the golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, Brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. If the Brussels sprouts are large, quarter them instead of halving.
The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which is not only a relief to those who get nervous by the prospect of having to make their own pastry, but it also cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie.
Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza. "The choucroute pie was one of those ideas that felt obvious on arrival," says Steven Dilley, a 2017 Food & Wine Sommelier of the Year and owner of Bufalina in Austin. "The kitchen was sitting on some high-quality mortadella; it was fall, and my mind immediately went to Alsace. I love it because it has all those flavors that we love about the traditional dish—the rich mortadella and cheese offset by the assertive mustard and kraut—but it remains relatively balanced."
"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing freshness to this hearty casserole. "I love this dish for two reasons," says 2009 Food & Wine Best New Chef Kelly English, who shared this recipe. "First, the mirliton—or chayote, for those who don't speak Louisiana—is such a specific squash. You can't recreate it with anything else, and it just sings with seafood. Second, it is exactly where both of my parents' families come together in a casserole, at every table for almost every occasion." Chef English's original family recipe included more melted butter; drizzle with a little extra before baking, if desired."