Make Ahead

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies. Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Like a potato-y flatbread and great topped with cured fish.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule.

These naturally gluten-free cookies are a cross between two favorite holiday indulgences: truffles and macaroons.

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!

This autumnal dessert is prepped in advance and then completed at the table—a delicious time saver!

In this easy, creamy dessert, a slightly crumbly flourless hazelnut-cocoa crust complements a rich chocolate filling.

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.