Potato, Quinoa, and Cumin Hash Browns

A richly flavored version of the classic.

Pumpkin Pie with Spiced Crust

Taking the quintessential Thanksgiving pie to a new level.

Strawberry "Shortcake on a Stick"

Baked over the fire and topped with cream for a camping treat.

Chicken and Wild Rice Casserole

A hearty casserole scented with porcini mushrooms.

Pickled Ramps

A different kind of pickle, made from wild leeks.

Marinated Potatoes and Fennel

Heirloom potato salad with a light vinaigrette.

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress.

Autumn Squash Ravioli with Sage Brown Butter Sauce

This comforting pasta is the essence of fall.

Sausage-Stuffed Baked Pears

Serve with scrambled eggs for a filling breakfast.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird.

Dried Fig and Nut Bars

Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.

Pistachio-Strawberry Ice Cream Cake

Strawberry, vanilla, and pistachio ice creams are layered for triple the ice cream magic.

Cucumber and Green Grape Gazpacho

Gazpacho goes green as tart grapes and cooling cucumbers replace tomatoes.

Plum Buckle with Pecan Topping

Plums stand in for berries in a twist on this classic.