Fall

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

This turkey is basted with Port, a wine exported to the colonies by English merchants in Portugal; for a time it was boycotted by the revolutionaries. Here, the Port gives the turkey and the gravy a rich flavor. Watch how to prepare and carve your bird with our streaming video demonstration.

Perfect for any summer party. Be sure to use the best blue cheese available, such as French Roquefort or domestic Maytag

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

Served with a salad, this dish is a complete dinner. Though the procedure for trimming artichokes may look involved, it's really quite easy.

Seasonal pears are poached and then layered with a caramel whipped cream and pound cake to turn England's comforting trifle into a lovely fall dessert.

Can be prepared in 45 minutes or less.

Lane Crowther, A contributing editor at Bon Appétit, says that "For twenty-five years our family endured side dishes of canned creamed corn and sweetened baked squash—simply for the sake of tradition. With this soup, I was finally able to convince everyone that a few classic Thanksgiving ingredients (like corn and squash) could be combined in a delicious new way."

This sweet-and-spicy dish is delicious with tan-skinned sweet potatoes or the sweeter red-skinned ones (also known as yams).