Make Ahead

There is something to be said for a big, sunny slice of lemon custard pie—and that is, "Oh, boy." Neither too sweet nor too sharp, particularly when served with plenty of freshly whipped cream, it provides a festive-yet-undecorated counterpoint to fancier desserts. The graham cracker crust, like the pie itself, is the embodiment of simplicity. It's also terrifically pantry-friendly.

This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps—roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup—none involve much from you. It's an easily made soup that will keep well for days—a great possibility for a holiday meal.

It's easy to understand why apple crumble pie (sometimes called French apple pie in diners and old cookbooks) is so immensely popular: It packs all the flavor and fragrance of a traditional apple pie underneath a carapace of nutty, buttery, cinnamony crumbs. Adding cranberries to the filling evokes a familiar fall color and provides pleasant tartness to balance the sweetness.

Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.

Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret—those splashes are part of this simple salad's charm.

When you combine powdered chiles with cumin and other ingredients to make a spice mix for chili con carne, you are turning chile powder into chili powder.

This warming soup freezes nicely. After eating it for a night or two, freeze some for a rainy day—it’s a treat that is both spicy and soothing.

A pandowdy is a deep-dish fruit dessert with a pastry topping. while The name may come from the fact that the dessert is typically dowdy-looking, we think this one is anything but.

Be sure to make the dough in a stand mixer (not a processor), which will prevent you from overworking it.

Brown sugar adds a deep, rich flavor to the soft filling. The nutty, slightly salty topping is the perfect finishing touch.

Chinese five-spice powder adds a complex, spicy note to this cake.

Old-fashioned mincemeat contained tiny bits of meat and/or beef suet, a type of fat. This modern, meatless version is a great mix of apples, dried fruits, and warming spices.

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesn’t require any added liquid.

For step-by-step instructions for shaping these biscuits, see Prep school.

White wine vinegar and dried cranberries give this relish its tang.

Fresh thyme adds a savory note to sweet roasted apples and caramelized onions.