Make Ahead

There is something to be said for a big, sunny slice of lemon custard pie—and that is, "Oh, boy." Neither too sweet nor too sharp, particularly when served with plenty of freshly whipped cream, it provides a festive-yet-undecorated counterpoint to fancier desserts. The graham cracker crust, like the pie itself, is the embodiment of simplicity. It's also terrifically pantry-friendly.

This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps—roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup—none involve much from you. It's an easily made soup that will keep well for days—a great possibility for a holiday meal.

It's easy to understand why apple crumble pie (sometimes called French apple pie in diners and old cookbooks) is so immensely popular: It packs all the flavor and fragrance of a traditional apple pie underneath a carapace of nutty, buttery, cinnamony crumbs. Adding cranberries to the filling evokes a familiar fall color and provides pleasant tartness to balance the sweetness.

Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.

Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret—those splashes are part of this simple salad's charm.

When you combine powdered chiles with cumin and other ingredients to make a spice mix for chili con carne, you are turning chile powder into chili powder.

This warming soup freezes nicely. After eating it for a night or two, freeze some for a rainy day—it’s a treat that is both spicy and soothing.

A pandowdy is a deep-dish fruit dessert with a pastry topping. while The name may come from the fact that the dessert is typically dowdy-looking, we think this one is anything but.

Be sure to make the dough in a stand mixer (not a processor), which will prevent you from overworking it.

Brown sugar adds a deep, rich flavor to the soft filling. The nutty, slightly salty topping is the perfect finishing touch.

Chinese five-spice powder adds a complex, spicy note to this cake.

Old-fashioned mincemeat contained tiny bits of meat and/or beef suet, a type of fat. This modern, meatless version is a great mix of apples, dried fruits, and warming spices.

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesn’t require any added liquid.

White wine vinegar and dried cranberries give this relish its tang.

Fresh thyme adds a savory note to sweet roasted apples and caramelized onions.

For step-by-step instructions for shaping these biscuits, see Prep school.