Grilled Fig Salad with Spiced Cashews
A vibrant, Asian-style sesame, ginger and scallion dressing brings together the soft, sweet figs and extra-crunchy nuts in this salad by Ratha Chaupoly and Ben Daitz.
Roasted Squash with Crispy Bulgur Crumbs
F&W's Kay Chun tops sweet roasted winter squash with crispy pan-fried bulgur seasoned with coriander seeds.
Curried Squash Galette
With a superflaky crust (the secret: frozen grated butter) and a lightly spiced sweet-savory winter squash filling, this rustic galette from Food & Wine's Justin Chapple makes a perfect vegetarian meal; serve it with a green salad.
Squash Fritters and Fried Sage
Richard Betts became an expert at frying squash and sage leaves when he lived in Tuscany 20 years ago, using a batter with just two ingredients: flour and club soda.
Classic Brown Sugar-Roasted Acorn Squash
Perfectly sweet and easy to make, this classic acorn squash recipe is great for a holiday meal or any time of year.
For his salad, George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.
Kale & Apple Salad with Pancetta and Candied Pecans
Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for Thanksgiving dinner, he deep-fries the pecans, but it's quicker (and less messy) to toast them in the oven.
Apple-Plum Tarts with Rye-Cornmeal Crust
These beautiful, rustic tarts from author Susan Spungen have a supertender, terrifically tasty crust made with rye flour and cornmeal. They’re extremely easy on the cook because they can be made ahead at any stage: The dough can be refrigerated for up to 3 days; the unbaked tarts can be refrigerated overnight; or the whole tarts can be baked and frozen, then reheated shortly before serving.
Fennel-and-Sweet-Onion Pizza with Green Olives
At Harry's Pizzeria, Miami chef Michael Schwartz uses brown ale and whole-wheat flour to flavor his chewy crust. Toppings can range from potato and house-cured bacon to this pie, made with Pernod-braised fennel, caramelized onions and Trugole, a semisoft Italian cheese that melts beautifully.
Grilled Sweet Potatoes with Jerk Vinaigrette
Chef John Fraser makes a punched up jerk sauce with multiple spices, molasses, soy sauce and Pepsi to coat his tender sweet potatoes. You can use your favorite store-bought jerk sauce in its place.
Pear-Cranberry Hand Pies
These flaky little pies a fun way to serve dessert, especially when topped with a scoop of ice cream.
Quinoa Salad with Sweet Potatoes and Apples
This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.
Flaugnarde with Pears
F&W published the recipe for this not-too-sweet fruit pancake to celebrate the publication of the 2005 edition of Paula Wolfert’s 1983 classic, The Cooking of Southwest France. Flaugnarde (flow-NYARD) is a sibling of the more familiar, baked fruit dessert called clafoutis. It’s just as good for brunch as it is for dessert, served puffed and hot, right out of the oven.
Brussels Sprouts with Prosciutto and Juniper
These pan-roasted brussels sprouts from chef April Bloomfield get their deep, woodsy flavor from an underappreciated ingredient: juniper berries.
Baked Acorn Squash with Chestnuts, Apples and Leeks
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they’re also a festive accompaniment to turkey, ham or roast goose.
Farro with Butternut Squash and Pickled Chanterelles
Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine--flavors that are especially nice in winter with nutty farro and sweet butternut squash. The salad, however, is also delicious on its own and would be a great side dish for a simple roast chicken.
Cranberry Apple Raisin Crisp
We like to serve this homey dessert warm with vanilla ice cream. If you prefer it straight, reduce the amount of ground cloves to one-eighth teaspoon, or the flavor may be overwhelming. Be sure your baking dish is at least two inches deep so the sweet juices don't bubble over the edge and burn onto your oven floor. If the crisp comes to the top of the dish, put a baking sheet under it.