Saveur

The classic black bean soup is revamped with pumpkin, or any seasonal squash you’d like. Continue...

This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.

We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.

This sweet and citrusy dish can be served as a side or as a dessert.

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.

A flavorful rub of chiles and garlic lends texture to the turkey’s skin.

We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.

The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.

Pepitas (pumpkin seeds) and pecans tossed with chili powder and salt are delicious and a cinch to prepare.