Citrus

This sauce blends fresh cranberry relish and cooked cranberry sauce.

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

Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall."

Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.

Using frozen winter squash purée makes putting together this soup extremely speedy; then just let it simmer while the turkey roasts. The lime juice may seem like an unusual Thanksgiving ingredient, but its tart flavor gives a lift to the sweetness of the squash and tempers the spicy toasted pumpkin seeds. The seeds themselves are addictive, so if you think you might want to have extra around for noshing, consider doubling that recipe. They will keep for at least a week or two in an airtight container—if they last that long!

Que delicioso! A Spanish makeover for this simple pudding creates an elegant dessert for any fiesta.

Four fresh fruits bring a sunny taste of the tropics to your table. If you want to make this a virgin drink, simply omit the rum and add an extra cup of tangerine juice.

Nothing beats buttery sweet rolls fresh from the oven—and you get the pleasure of filling your house with their warm, yeasty scent as they bake.

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

These sweet potatoes caramelize slightly in the oven, which gives them a sweet crunch as their flesh remains creamy. Lime syrup lends them addictive acid and tart notes, and fresh chives add a faint onion flavor.