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Cranberry Eggnog Tart

Cranberry Eggnog Tart

Ginger Pumpkin Soufflé

Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...

Author: Kathryn Matthews

Double the Mustard Chicken With Potatoes and Greens

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops...

Author: Anna Stockwell

Roasted Root Vegetables with Rosemary

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Beet and Apple Salad

Author: Katie Brown

Burnt Caramel Custards

Author: Amanda Hesser

Cheesy Cabbage Gratin

Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.

Author: Andy Baraghani

Pumpkin Gingerbread Trifle

Author: Gina Marie Miraglia Eriquez

Chinese Barbecued Spareribs

Author: Dorothy Lee

Drunken Fig Jam

Author: Jill Silverman Hough

Seared Tuna Pepper Steaks

Author: Jay Wetzel

Herbed Rösti Potato Cake

Author: Alexis Touchet

Cranberry Pear Fruit Jellies

Jellied candies like these are eaten all over Europe as post-dessert petits fours.

Author: Lillian Chou

Butternut Squash Steaks with Brown Butter Sage Sauce

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Author: Anna Stockwell