Herbs & Spices

This recipe makes a lot of dough. If you don't need all of it, freeze the extra. For impromptu entertaining, you can slice the still-frozen dough into cookies and pop them in the oven for a quick dessert.

This refreshing, slightly sweet soda is one of several kinds that Erin O'Shea, sommelier at Clio, in Boston, pairs with chef Ken Oringer's exciting food as part of the restaurant's nonalcoholic drink program.

There's a layer of chocolate between the cookie-like crust and the rich filling of this sophisticated spin on the traditional pecan pie.

This fresh side is a delicious alternative to cranberry sauce.

If you aren't making the schmaltz manié ahead of time, there's no need to form the paste into balls. Simply add the paste by teaspoonfuls to the simmering stock until the gravy has reached the desired consistency.

For convenience, make the cornbread one day before preparing the stuffing.

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

This would be a crowd-pleasing addition to breakfast or brunch. The iced tea powder adds an intriguing background flavor.

Celery root (also called celeriac) is one of autumn's most delicious—but least appreciated—vegetables. Here it adds fresh celery flavor to this velvety first-course soup.

Try this seasonal, six-ingredient wonder as a first course for Thanksgiving dinner.

An autumnal, herbaceous twist on the Martini.