This recipe proves that the flesh isn’t just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking. See the recipe for Pumpkin Soup in a Pumpkin »
Traditionally used for stuffing fatty birds like goose because of their high starch content, we like using chestnuts in stuffings for leaner birds like turkey as well, for the sweet nutty flavor they impart. Get the recipe for Chestnut Stuffing »
Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »
Frying whole spices to release their flavor–a technique known in many parts of India as baghar–is crucial to developing the flavors in this simple dish of cauliflower and tomato. See the recipe for Curried Cauliflower with Tomatoes »
A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney. See the recipe for Autumn Vegetable Patties »
This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. Get the recipe for Cranberry-Ginger Chutney »
Baked Sweet Potatoes with Brown Sugar and Black Pepper
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice’s latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.
Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.
A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »