Molasses and Ginger–Glazed Carrots

Sweet and warming, and not mushy. (By Aida Mollenkamp)

Endive with Figs, Blue Cheese, and Pecans

The classic salad combo turns into an hors d’oeuvre. (By Dana Williams and Daniel Flores, Bread & Wine, Los Angeles)

Rhubarb-Almond Bars

Tangy rhubarb and almonds baked atop a buttery shortbread crust. (By Amy Wisniewski)

Vinegar and Spice Oven Ribs

You can enjoy these tender pork ribs, marinated in lemon and brown sugar, year-round. (By Kate Ramos)

Rajas Quesadillas

The traditional Mexican mixture of peppers and onions makes an easy quesadilla filling, or omit the cheese for a quick taco. (By Kate Ramos)

Mojo Marinated Pork Cubano (Lechon Asado)

Cuban braised pork in a citrus marinade. (By Randy Zweiban)

Easy Kettle Corn

This homemade version is as tasty as the best kettle corn at your state fair. (By Aida Mollenkamp)

Herb-Rubbed Roasted Turkey Breast

Slathered with herbs and spice, this turkey breast has a flavor akin to sausage. (By Aida Mollenkamp)

Chocolate-Pecan Race Day Pie

Spiked with bourbon— it’s a Kentucky Derby classic. (By Aida Mollenkamp)

Mocha Pudding Cake

Crusty, cakey, and gooey all at once, this pudding cake is simple enough for the kids to make. (By Aida Mollenkamp)

Log Cabin

Sip a bit of fall any time of year with this maple-flavored brandy drink. (By Amy Wisniewski)

Honeyed Cashews with Kosher Salt

The perfect accompaniment to your next tail. (By Adela Jung)

Shaved Fennel and Pistachio Salad

A crunchy salad dressed in lemon vinaigrette. (By Aida Mollenkamp)

Potato Salad with Peas and Mint

Pasta carbonara becomes potato salad. (By Aida Mollenkamp)

Kumquat Sparkler

A festive citrus-and-ginger tail. (By Amy Wisniewski)