Fruit

Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.

Fresh Dill Cucumbers with Lemon

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

A touch of polenta in the batter gives this cake satisfying texture and an extra layer of nutty sweetness.

Want a show-stopping centerpiece roast to feed a holiday dinner crowd? Crown roast is the answer.

These thick slices of toast, slathered with cinnamon butter and topped with fruit, might just become your new favorite weekend morning indulgence.

Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented.

Cinnamon, cardamom, and freshly ground black pepper lend warm spice to these sweet fritters.

The slight bitterness of kale practically cries for sweetness to balance it out—persimmons are perfect and play well with the lime juice, prosciutto, and feta. Crisping the prosciutto adds a textural contrast.

The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.

The fastest way to turn turkey into breakfast: eat it on French toast.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.