Fall

For a velvety smooth texture, pass the soup through a fine strainer after the mixture has been processed and before adding the cream.

White pepper is used because of its color, but black pepper will also work.

The stew can be made without dried limes or lime powder; just use the 1/2 cup lime juice called for as a substitute for the powder.

The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations, such as with watercress or thinly sliced tomato.

I’ve long believed that the connecting link in any Thanksgiving dinner is the cranberry relish. It ties all the other flavors together, its juices running in all directions on the plate, blending with the gravy, potatoes, and the dressing, and finally, enlivening the turkey itself with its sweet-and-sour flavor tones. Of course, it has to be good cranberry relish, with coarsely chopped berries, walnuts, and orange juice, not just the canned jelly slices. This bread captures those flavors and can be used to supplement the relish (which always seems to run out before I’ve had my fill). It also makes a beautiful table presentation, with its double-decker braiding, evocative of a traditional celebration challah (page 133).

Even though this fancy-sounding stew (pronounced boor-gen-YUN or boor-ge-NYON) takes a while to prepare, it’s well worth the time. Packed with beef and vegetables, it’s a complete meal in a bowl.

Fresh lemon, fresh parsley, and lots of dried herbs tucked between the skin and the meat infuse this turkey with sensational flavors. If there is leftover turkey, you can use it in Turkey Stew (page 167).

Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.

Before or after the football game, a “bowl of red” is a sure winner.

With cayenne for a bit of kick and imitation bacon bits for smoky flavor, this hearty combination of ground beef, red beans, brown rice, and vegetables is sure to be a family-pleaser.

Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together.

Serve this spicy lamb over whole-wheat couscous with small bowls of raisins and sliced green onions to sprinkle on top.

No more dry pork chops! Just “sandwich” the chops between layers of dressing and bake, leaving them tender and moist. Serve with green beans tossed with lemon zest.

When the leaves start to change color, prepare this earthy dish of seared chicken breasts topped with a sauce made of blackberries, balsamic vinegar, and a hint of brown sugar and lemon zest.

A showpiece, this incredibly easy and elegant entrée pairs chicken glazed with a peppery raspberry mixture and steamed sweet potatoes seasoned with sugar and cinnamon.

A blend of lentils, brown rice, winter squash, and aromatic vegetables, this dish is easy to prepare on the stovetop or in a slow cooker.

For those who love to make simple seasonal fruit desserts, making a rustic tart is one of the most enjoyable ways of creating a beautiful dessert. A proper dough is important, but the overall shape created for the actual tart is up to you. In this recipe for an Italian tart, the pears and apples are first roasted until lightly caramelized, which increases their flavor.

Pizza makes a fun dessert, and this one can be served for breakfast as well. It’s topped with seasonal fruit and a dollop of honey-flavored mascarpone cheese, but you can serve it with vanilla bean ice cream instead, if you prefer. Try other grilled fruits such as peaches or nectarines on this pizza.