Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini served at the now-closed Caffè Storico in New York City. While the original recipe called for a fig-flavored vodka such as Figenza, regular vodka works just as well in this fall cocktail.

The post Autumn Bellini appeared first on Saveur.

Tender celery and snappy shrimp get pickled in mirin, rice vinegar, and lemon juice in this tangy appetizer adapted from Canal House Cooking Volume No. 2: Fall & Holiday by former SAVEUR editors Melissa Hamilton and Christopher Hirsheimer.

Featured in the November 2009 issue.

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This pumpkin pie recipe, adapted from food historian and cookbook author Lois Ellen Frank’s Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients, riffs on a U.S. holiday classic by incorporating two Indigenous ingredients: pine nuts and pecans. In the past, when there was no wild game, or a hunt was unsuccessful, both nuts provided Native communities with protein, calories, and nutritious plant-based fats. Not only does this subtly sweet pumpkin pie recipe, topped with an irresistible coconut whipped cream, nod to the cultural importance of these two ingredients, it’s also a festive addition to any autumnal holiday celebration. As an added bonus, it happens to be both vegan and gluten-free. Follow our pumpkin pie spice recipe to make your own at home.

Excerpted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank. Copyright © 2023. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Featured in “The Indigenous American Ingredients That Changed the Course of Food History,” by Megan Zhang.

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For his take on Cajun gumbo, chef Justin Devillier of La Petite Grocery in New Orleans uses rendered duck fat in the roux instead of butter and quartered ducks in lieu of the classic chicken. In this duck and andouille gumbo recipe, we’ve called for only duck legs, which stay tender during a low-and-slow cooking process and won’t run the risk of drying out like breast meat.

Featured in: “The Hunter’s Way to Cook a Louisiana Thanksgiving.”

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More than any other holiday, Thanksgiving is all about food—and lots of it. Multiple casseroles, mashed potatoes, dressings, and usually way too much turkey are usually on the menu, which makes for a terrific feast. It also usually makes for a ton of leftovers. But after you’ve had your third leftover turkey sandwich, the appeal has begun to wane, big time. Veer off from the typical and turn leftovers into something special this year, from Caribbean pumpkin soup to a seasonal squash tart.

Hot Brown

This open-faced turkey sandwich was created at the Brown Hotel in Louisville, Kentucky, by chef Fred K. Schmidt, who was looking for a unique midnight snack to serve to all the revelers dancing in the ballroom until the wee hours. Get the recipe >

30-Minute Pumpkin Sage Pasta

Canned pumpkin cooks down into a rich, silky sauce in this dead-simple recipe that’s also fancy enough to serve at a dinner party. A couple handfuls of grated parm add richness, while the toasted pumpkin seeds bring a welcome crunch. Get the recipe >

Turkey Noodle Soup

Tender, hand-cut noodles are a hallmark of this delicious and tasty from-scratch soup. Get the recipe >

Seasonal Squash Tart

Feel free to get creative with the topping for this simple savory tart, which helps stretch leftover squash and other vegetables. Get the recipe >

Turkey Hash

This hearty breakfast dish is perfect for the morning after Thanksgiving. It uses up leftover cooked turkey and holiday pantry staples like cream, stock, and herbs. Get the recipe >

Shepherd’s Pie

This classic British dish gets its name from the romantic notion that it was eaten by shepherds in northern England long ago. In keeping with that spirit, we make our version with lamb. When made with beef, the humble casserole is sometimes called cottage pie. Feel free to swap the protein out for any leftover roast meat or poultry. Get the recipe >

Panes con Pavo

Gently spiced turkey in a rich and savory pepita gravy stars in this beloved Salvadorean sandwich. Get the recipe >

Turkey Tetrazzini

Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian, and recipes for it only date back to the early 20th century. This version, with a smattering of colorful vegetables and rich sherry-parmesan sauce, is a staff favorite. Get the recipe >

Caribbean Pumpkin Soup

Green-skinned Caribbean calabaza squash can be found in local Latin and Caribbean markets, but butternut or sugar pumpkin also work nicely in this cream-laced soup from home cook Abigail Blake. Get the recipe >

Noodles and Gravy

Starch overload? Maybe. But in Iowa, these homemade noodles ladled over mashed potatoes, are just one more holiday tradition. Get the recipe >

Warm Red Potato Salad

Tender red-skinned potatoes are doused in herb vinaigrette in this warm, all-season salad. Get the recipe >

Spudnuts

When you’re over mashed potatoes (hey, anything is possible), fold those starchy tubers into flour, sugar, and spice for these impossibly fluffy fried treats. Get the recipe >

The post The Thanksgiving Leftovers Recipes You’ll Actually Want on Repeat appeared first on Saveur.

It’s game day: The pies are baked, the turkey is roasted and resting, and the potatoes are mashed. All that stands between you and the perfect Thanksgiving feast is the gravy. Get it wrong, and turkey gravy can be a gloppy, lumpy, or watery disappointment. Get it just right, and the glossy, aromatic sauce will elevate your holiday feast from ho-hum to sublime. 

But there’s no need to panic, because fortunately, classic pan gravy is easier than you might think. Ted Rosen, executive chef at Dickson’s Farmstand Meats (SAVEUR’s go-to local butcher shop), walks us through his simple turkey gravy recipe.

What you need:

• Turkey Stock (homemade or a good-quality, low-sodium versions)
• Measuring Cups and Spoons
• Deep Skillet
• Whisk

BEFORE YOU BEGIN

Before you set out to make your gravy, be sure to measure out all of your ingredients ahead of time. The gravy-making process happens relatively quickly, so having everything ready is key.  You’ll need 1 quart of good turkey stock—I like to make my own stock, or even supplement it with some of the de-greased pan drippings from roasting the bird—4 tablespoons unsalted butter (or a mixture of half butter, half rendered turkey fat); ¼ cup finely chopped shallot; ⅓ cup all-purpose flour; ½ tsp each chopped fresh rosemary, sage, and thyme; 2 tablespoons dry white wine; 1 tablespoon low-sodium soy sauce or Maggi seasoning; and kosher salt and freshly ground black pepper. If your stock is cold, zap it in the microwave for a minute or warm it in a small pot.

STEP 1: Sweat the aromatics.

In a medium skillet or heavy-bottomed pot set over medium heat, melt the butter (or butter-turkey fat mixture). When the foam just begins to subside, add shallot and cook, stirring frequently, until soft and translucent, 2 to 4 minutes. (Don’t let the shallot take on any color—there will be plenty of richness of flavor from the stock and soy sauce.)

STEP 2: Make a roux.

Timing is key for the following two steps. People are sometimes nervous about roux-thickened sauces, but—so long as you don’t walk away from the stove—they’re actually very easy. Simply whisk the flour into the butter-shallot mixture until thoroughly combined and no dry, white flour is visible. Turn the heat down to medium-low and continue cooking, whisking frequently, until the roux turns very light golden and starts to smell like toasty popcorn, 5–7 minutes. That’s it! You’ve made a blond roux.

STEP 3: Finish the gravy.

Whisk in the rosemary, sage, and thyme and continue cooking until very fragrant, about 1 minute. Whisk in the wine and soy sauce and continue cooking, whisking vigorously, until the alcohol evaporates and a pancake-batter-like paste forms. Vigorously whisk in about a third of your warm stock until no lumps remain. (Whisking thoroughly here is important because this is your best opportunity to prevent a lumpy gravy.) Whisk in another third of your stock and continue cooking, whisking continuously, until smooth. Bring to a simmer, adjusting the heat as needed to prevent the gravy from coming up to a full boil; cook until the gravy thickens, about 5 minutes.

STEP 4: Adjust the thickness and season to taste.

If you prefer a thicker gravy, you can stop here. Otherwise, keep adding the stock a little bit at a time until the desired texture is achieved. Remember: Your gravy will continue to thicken as it cools on the table. (And if the gravy “splits,” whisk in a bit more hot stock, a tablespoon at a time, until the sauce comes back together.) Finally, adjust the seasoning to taste with salt and black pepper.

Final Thoughts

If the idea of making gravy at the last minute stresses you out, don’t worry: This turkey gravy recipe can be made up to three days in advance. Store it in an airtight container in the fridge and simply reheat gently in a small pot over low heat just before serving. (When making gravy ahead of time, plan to have a little bit of extra stock on hand to adjust the thickness or “fix” the gravy if it splits during the reheating process.)

The post How to Make Classic Turkey Gravy appeared first on Saveur.

We get it: Thanksgiving can be stressful. If you’re not used to firing off large-scale roasts on a regular basis, the bird may be a legitimate source of anxiety. Should you use a wet brine or a rub? Leave it whole, spatchcock, or break into pieces? Fry, roast, or smoke? And what about stuffing and basting??

With everything else going on the Thanksgiving table, sometimes it’s best to strip the main event down to basics—after all, you can always mix things up with the side dishes and desserts. We asked Ted Rosen, executive chef at our go-to local butcher shop, Dickson’s Farmstand Meats, to walk us through his easy, low-mess, and totally painless method for how to roast a turkey. Once you cut through all the noise, we find most Thanksgiving revelers simply crave a fantastic, juicy bird with plenty of crispy skin. Rosen’s easy dry-brine technique achieves exactly that.

What you need:

• Whole Turkey
• Dry Brine (DIY or store-bought)
• Wire Rack
• Large, Rimmed Baking Sheet
• Instant-Read Thermometer

BEFORE YOU BEGIN

If you’re planning to whip up a batch of pan gravy to accompany the turkey, do yourself a favor: order some extra bones from your local butcher, and simmer up a batch of homemade turkey stock a day or two ahead of time. Find Rosen’s simple turkey stock recipe here. 

STEP 1: Mix up a batch of dry brine.

“Dry brining,” Rosen explains, “is just a fancy way of seasoning your bird well in advance and letting the salt, sugar, and time (and thyme) work their magic.” It avoids the potentially dangerous mess caused by wet brine, and also helps to dry out the skin. This results in a crispier bird with all the same flavor- and texture-enhancing benefits of a wet brine.

Note: Rosen’s dry brine works well for all poultry, not just turkey. Spatchcocking? Cooking just a leg or a crown? No problem! For a 14- to 16- pound bird, he stirs together a mixture of 1 cup kosher salt, ⅓ cup sugar, 2 tablespoons dried sage, 2 tablespoons dried marjoram, 2 tablespoons dried thyme, 1 tablespoon paprika, 1 teaspoon freshly ground black pepper, and the finely grated zest of 1 lemon and 1 orange (about a teaspoon from each). The brine can be made ahead and stored in an airtight container at room temperature for up to one week.

STEP 2: Source and thaw your turkey. 

Most of the “fresh” turkeys sold in supermarkets were, at one point or another, frozen. So if that’s where you’re buying your bird, you might as well get a frozen one. If, however, you’re buying a fresh, heirloom turkey from your butcher or farmers market, buy it no more than 3 days ahead of when you plan to cook it. 

If starting from frozen, thaw the bird 2–3 days before you begin cooking. If you need to quickly thaw a turkey (or any frozen meat), position it, still in its plastic wrappings, in a large, deep container in the sink under cold, fast-running water. This will keep the exterior cold while rapidly pulling up the internal temperature. When the meat feels soft to the touch all over, remove the turkey from the water, discard the wrappings, and pull out the neck and bag of organ meats. The neck can be added to the bones for making turkey stock; if you like, save the giblets—the gizzard, heart, and liver—for adding to the stuffing, which Rosen prefers to make on the side. Rinse out any remaining ice crystals from the cavity, then pat the bird dry all over with plenty of paper towels.

STEP 3: Dry-brine the bird.

Here’s where the action begins. “Relax,” Rosen encourages, “Cooking a 14 (or 20, or 30) pound bird can be an intimidating endeavor, but you made a plan: You’re sticking to it. You’ve got this.”

Two days prior to cooking the turkey, cover your bird liberally inside and out with the dry brine. You will need to use more than you think—don’t worry: the salt will slowly penetrate the meat, and by the time Thanksgiving rolls around it will not be concentrated at the surface. Place the turkey on a wire rack and set in a large, rimmed baking sheet. (This is important because the turkey will continue to drip a bit as it rests). Refrigerate the turkey, ideally on the bottom shelf, which tends to be the coldest part of the fridge. Do not cover the bird; allowing the skin to dry out will result in lots of crispy skin to go around.

STEP 4: Bring the turkey to room temperature.

Pull the turkey out of the fridge at least an hour and up to two hours before you plan to cook it. Allowing the bird to warm up to room temperature will help it cook more evenly. If you like, you may add a cut-up lemon or orange to the cavity, but do not add any other stuffing, which has a tendency to block airflow and slow down cooking. Doing so can result in food-safety issues due to too much time spent in the “temperature danger zone.”

STEP 5: Roast the turkey.

Preheat your oven to 375 degrees Fahrenheit (or 350 degrees if using convection). Move the bird (on its wire rack) to a fresh, rimmed baking sheet, or just rinse off the one it was on in the fridge. This is important because you won’t want those briney turkey drippings salting up your delicious pan drippings—liquid pan gravy gold! Put the turkey in the preheated oven with its legs facing the back and the breasts facing the door. Cook until the breasts reach an internal temperature of 150 degrees Fahrenheit. (Multiply the weight of the bird by 12 minutes and start checking the temperature at that point—in other words, three hours for a 15-pound turkey.)  “As tempting as it may be,” Rosen warns, “try to avoid opening the oven door too often. Each time you do so the ambient temperature will drop and the oven will need to work to bring the temperature back up, increasing your total cooking time.” 

STEP 6: Rest the turkey.

Remove the turkey from the oven and set it aside to rest for 1 to 1½ hours. The target food-safe temperature for turkey is 165 degrees Fahrenheit and as the bird sits, the meat will continue cooking and reach this temperature from its own residual heat. “Resting the bird also helps it retain its juices and makes it much easier to carve,” says Rosen. “Be sure to leave the bird uncovered. Many recipes call for tenting in aluminum foil, but this just traps moisture which will lead to soggy skin and an only marginally warmer bird.”

While the bird rests, you can set the table and get started on a batch of pan gravy. (If you’d like to use the pan drippings for this, feel free to carefully move the bird to a second baking sheet or a heatproof platter to rest.)

Final Thoughts

That’s it! That’s the recipe. You may have noticed that Rosen doesn’t bother basting his roast turkey. He finds that doing so adds unwanted moisture to the skin that you’re just trying to dry out and crisp. Instead, use all that extra time you saved to whip up an extra side dish or pie.

How to Carve a Turkey

The post How to Roast a Turkey appeared first on Saveur.

Ted Rosen, the executive chef over at SAVEUR’s go-to Manhattan butcher shop, Dickson’s Farmstand Meats, likes to prep a batch of turkey stock ahead of Thanksgiving. This makes whipping up a simple, totally-from-scratch pan gravy a cinch. If swapping Rosen’s homemade stock out for the canned or boxed stuff in your family gravy recipe, be aware that you may need to adjust the salt content accordingly. Shelf-stable stocks and broths are typically salted to preserve freshness. We suggest not salting the liquid at the stock-making stage as the liquid is often reduced down further during cooking, throwing off the final seasoning of the dish.

The post Turkey Stock appeared first on Saveur.

Starch overload? Maybe. But in Iowa, these homemade noodles and gravy, ladled over mashed potatoes, are just one more holiday tradition. Author Frances Anderson‘s mother-in-law, Phyllis, has been perfecting the dish for nearly thirty years. She made her best discovery by accident, trying to keep her son, Mike, from sneaking the raw dough from her cutting board. “If I left the dough to dry, like most cooks do, I would’ve needed a double batch,” Phyllis told us. “Throwing them right into the simmering stock, while the noodles are still covered in a light dusting of flour, makes the gravy extra thick.”

The post Noodles and Gravy appeared first on Saveur.

Thanksgiving’s traditional side dishes—green bean casserole, stuffing, mashed potatoes—are open to interpretation. We believe that sometimes more is more: more chiles, more spices, more flavor. Liven up the menu this year and give the turkey some competition with these 26 side dish recipes from around the world. Creamed collard greens with peanut butter and chiles lend bold flavor from Senegal, while lard bread stuffing incorporates salty Italian pork and herbs for an amped up stuffing. Whether you’re hosting or adding your own dish to the melee, these are the dishes that will stun and surprise this turkey day.

Roasted Cranberry Sauce

Spice things up this Thanksgiving witAdd some warm spice to traditional cranberry sauce with cardamom, cloves, cinnamon, plus a little sweet heat from sliced jalapeno. Get the recipe >

Cranberry Bread

This satisfying cake combines tart fruit and buttermilk with a secret ingredient for the ideal accompaniment to afternoon coffee or tea. Get the recipe >

Julia Child’s Garlic Mashed Potatoes

When Julia says use 30 cloves of garlic, do not question her. The result is a flavorful, creamy dish that uses a rich and garlicky bechamel for maximum flavor. Get the recipe >

Carrots with Aleppo Pepper and Mint

Fresh mint, Aleppo pepper, and cumin flavor this carrot salad from chef Michael Solomonov of Zahav in Philadelphia. Get the recipe >

Creamed Brussels Sprouts 

Opt for sweet Brussels sprouts for a simple, creamy side dish that’s an ideal choice alongside any main course. Get the recipe >

Celery Root Mashed Potatoes

Earthy celery root (along with a bit of grated Grana Padano cheese) adds a deep backbone to this potato mash, amped up by white pepper. Get the recipe >

Fried Brussels Sprouts

Make everyone a fan of brassicas by quick-frying your sprouts, then dressing them in a sweet-and-sour honey-balsamic sauce. Top with fried shallots, walnuts, and Parmigiano-Reggiano to seal the deal. Get the recipe >

Brioche Buns with Sweet Corn, Cheddar, and Cilantro

Fluffy, buttery brioche buns get an upgrade with cilantro, cheese, and sweet corn. Swap in any cheese or seasonings to match your meal, and freeze ahead for maximum ease. Get the recipe >

Tuscan Kale and Red Pepper Focaccia  

Mix olive oil and creamy mashed potatoes into the dough for this fluffy focaccia that’s upgraded to a side dish with the addition of kale and red pepper flakes. Get the recipe >

Lard Bread Stuffing

Traditional stuffing gets even richer with the addition of lard bread that’s made with rendered pork fat and cubes of salty prosciutto. Sweet onions, herbs, and crunchy fennel even out the dish that will become a staple in your Thanksgiving rotation. Get the recipe >

Cornbread Stuffing

Dried cherries or cranberries bring just the right amount of sweetness to this cornbread stuffing studded with pork sausage and mushrooms. Get the recipe >

Ciabatta and Cornbread Stuffing

The rustic stuffing from Thomas Keller’s Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage for a hearty side. Get the recipe >

Oyster Stuffing

Traditional New England-style stuffing is made with smoky cured pork and oysters for rich, coastal flavor. Get the recipe >

Celery Root, Carrot, and Potato Gratin

Danish chef Paul Cunningham seasons root vegetables with thyme and fresh bay leaves, before simmering in cream and baking them under a layer of bubbling Gruyère and bread crumbs. Get the recipe >

Slow-Roasted Sweet Potatoes with Garlic Labneh

A long, slow bake is the secret to chef Michael Solomonov’s incredibly tender sweet potatoes that are rubbed with salt and dill seed, then topped with garlicky labneh. Get the recipe >

Baked Broccoli Polenta with Roasted Mushrooms

Pan-fried slices of polenta with cheesy roasted broccoli are topped with savory roasted mushrooms for a plant-based main course that even the most hardened carnivores will love. Get the recipe >

Spicy Roasted Cauliflower with Tahini

A whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño then drizzled with raw tahini in this dish from Miznon restaurant in Tel Aviv. Get the recipe >

Roasted Apples and Bacon with Onions and Thyme

In a classic Danish treatment, sweet red apples are roasted with onions, caramelized in bacon fat, and served under thick slices of smoked belly bacon for a side that can almost double as a main. Get the recipe >

Sweet Potato Casserole with Pecan Crumble

There’s nothing more nostalgic than a classic sweet potato casserole with nutty pecans and gooey, melted marshmallows. Get the recipe >

Finnish Creamed Spinach with Crumbled Egg Yolks

This Finnish version of the classic dish is pureed with parsley and vermouth for a super silky side. It’s lovely on its own, or used as a sauce on the plate for meat and vegetables. Get the recipe >

Roasted Cabbage with Horseradish Cream

Dry white vermouth and freshly grated horseradish give a lively kick to a classic cabbage preparation in which the outer leaves turn brown and crispy while the inside layers soften in the cream. Get the recipe >

Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms

This cozy side dish is a take on risotto, but substituting orzo for rice. Meyer lemons and wild mushrooms give it a meaty, bright texture that will fit in nicely on your fall table. Get the recipe >

Farfalle with Cavolo Nero Pesto

Cavolo nero, also known as Tuscan kale, becomes the star of the sauce in this version of an Italian classic. Garlic and Parmigiano-Reggiano add depth and bite for a simple dressing for a pasta side. Get the recipe >

Braised Collard Greens with Pickled Trotters

Greens are wilted in rendered pork fat then braised with pickled trotters for a deeply hammy dish with plenty of acidity. Get the recipe >

Creamed Collard Greens with Peanut Butter and Chiles

The flavors of Senegal are a natural fit for fall cooking, bringing together the umami of dried shrimp, creamy peanut butter, and spicy habanero peppers for a dish that packs a punch. Get the recipe >

Braised Winter Squash with Fermented Black Beans

Spicy dried chiles and salty fermented black beans are the perfect foil for sweet winter squash. The result is a rich, warming dish that’s both earthy and sweet. Get the recipe >

The post Spice Up Your Thanksgiving Menu With These Global Side Dishes appeared first on Saveur.

Crispy-skinned turkey and side dishes aside, we all know Thanksgiving dinner just isn’t complete without a slice (or three) of pie. This year, consider branching out from the old family stand-bys and instead swap in one of our very best fall pie recipes. Bakers with traditional tastes will find our ultimate pumpkin pie recipe, plus retro classics like mincemeat, lemon meringue, and shoofly pies—but if you’re looking to mix things up, there’s no shortage of unorthodox options in our archives—think spicy kabocha, rosemary-caramel apple, and cranberry-frangipane.

Pastry novices can breathe easy when making one of our many tasty, no-roll crusts, while ice cream lovers will swoon for frozen delights like pumpkin pie ice cream pie or a festive, boozy lalla rookh. Whether you love a classic dessert or are looking to mix things up this Thanksgiving, there’s something for everyone in our ultimate autumn masterlist.

Chocolate Cream Pie

A crunchy crust and pudding-like filling make this chocolate cream pie a standout. Get the recipe >

Rosemary-Caramel Apple Pie

In this sophisticated apple pie from Chicago’s Bang Bang Pie & Biscuits, a subtle, rosemary-infused caramel sauce does double duty: First, it’s mixed into the tart apple filling, and then it’s drizzled atop the crust at the end of baking to form a delectably gooey topping.  Get the recipe >

Nanny’s Rosh Hashanah Apple Cake

With a streusel topping and rich and crispy crust, Jake Cohen’s family recipe is half cake, half pie. And while the Cohens enjoy this cozy dessert on Rosh Hashanah, we think it’s delicious all through the fall. Get the recipe >

The Best Pumpkin Pie

Swapping in homemade butternut squash purée and sweetened condensed milk for their typical canned equivalents results in the ultimate pumpkin filling;  baked together in a crisp and flaky All-Butter Crust, these DIY ingredients elevate pastry chef Stella Parks’ traditional pie into something far greater than the sum of its parts. Get the recipe >

Sweet and Spicy Kabocha Pie

Kabocha, Japanese pumpkin, makes for a lighter squash pie with a vivid orange color. This version trades in the more expected pumpkin spice for a warming dose of ginger and black pepper. Get the recipe >

Pumpkin Pie Ice Cream Pie

Pumpkin pie ice cream—rich with pumpkin purée and generously spiced—is perfectly at home inside a graham cracker crust. Get the recipe >

Pumpkin Pie with Graham Cracker Crust and Pepita-Sage Brittle

A sprinkle of bittersweet caramel-pumpkin seed brittle, adds a welcome crunch to Bang Bang Pie & Biscuits’ deeply flavorful pumpkin pie. Get the recipe >

Pumpkin Chiffon Pie

This genteel and mousse-like dessert is a lighter and more refined version of classic, custardy pumpkin pie, thanks to egg whites folded into the filling. Get the recipe >

Indiana Sugar Cream Pie

As Indiana’s state pie, this rich, nutmeg-dusted custard dessert also goes by the name “Hoosier Pie.” Born from Amish and Shaker communities that settled in Indiana in the 1800s, this recipe is as simple as it is delicious. Get the recipe >

Shoofly Pie

Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. Get the recipe >

Classic Apple Pie with All-Butter Crust

With a perfect balance of sweetness to acidity and the flakiest-ever, all-butter crust, this pie makes an epic dessert as well as a next-day breakfast to look forward to. Get the recipe >

Mincemeat Pie

This recipe for old-fashioned mincemeat pie, a version of one featured in the classic 1861 volume Mrs. Beeton’s Book of Household Management, was updated in Jane Grigson’s English Food. Get the recipe >

Maman’s Apple Tart

The legendary French chef Jacques Pépin learned to make this rustic apple tart from his mother. Get the recipe >

Pear Tarte Tatin

Swap out the apples for their elegant orchard cousins in this simple-yet-elegant French dessert. Get the recipe >

Almond Frangipane Tart with Cranberries and Honeyed Pistachios

In French-style pastries, frangipane—a fragrant, almond-based cream —is often paired with poached or fresh fruits. We love the tangy pop of whole cranberries in this sweet-and-sour frangipane tart. Get the recipe >

Apple Galette

Baker Bryan Ford’s campfire galette method translates well to cooking in an indoor fireplace—or even in a standard kettle grill. Get the recipe >

Nesselrode Pie

For this old school Nesselrode pie, Petra Paredez of New York City’s Petee’s Pies macerates her own sour cherries in sugar and dark rum, but in a pinch, we find that good-quality jarred cherries like those made by Luxardo or Starlino make a worthy substitute. Nesselrode pies are often served with chocolate shavings on top, but a drizzle of chocolate ganache lends a silky, elegant touch. Get the recipe >

Lalla Rookh Pie

With a generous glug of rum and a brown-butter crust, this silky ice cream pie is decidedly grown-up. Get the recipe >

Fried Apple Pies

These crispy fried hand pies are adapted from a recipe from Jennifer Jones of Big Springs Trading Co. in St. Joe, Arkansas. For the best results, use a firm apple variety like Granny Smith, which holds its shape well and releases minimal liquid during cooking. Get the recipe >

Easy Pumpkin Pie with Press-In Oat Crust

We’re through the moon over baker and writer Ellen Grey’s no-mixer, no-rolling pin pumpkin pie recipe. Get the recipe >

Bourbon Chocolate Pecan Pie

Dark chocolate and a splash of bourbon add body and kick to the pecans in this excellent Thanksgiving pie recipe from James Beard Award-winning chef and cookbook author Kelly Fields. Get the recipe >

Brown Coconut Pie

Freshly grated coconut takes center stage in this rich and vanilla-scented coconut pie, adapted from Princess Pamela’s Soul Food Cookbook. Get the recipe >

Classic French Banana Cream Pie

This fast, easy-to-make pie recipe comes to us from the beloved Ships Diner in Los Angeles that closed in 1995. The whipped cream filling doesn’t require any cooking—no custard here—while sliced banana and toasted almond add texture and flavor. Get the recipe >

Butterscotch Tart with Cracked Caramel

Crunchy cracked caramel balances a smooth butterscotch custard filling in this simple, satisfying tart. Get the recipe >

Lemon Custard Tart

Brooklyn-based pastry chef Ayako Kurokawa collects leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside. Get the recipe >

Honey-Nut Tart with Chocolate Rye Crust

The gooey filling in this delicately spiced tart is held together by a rye flour crust that gets its richness and depth from bittersweet chocolate. Get the recipe >

Temple-Orange Tart

Every part of the orange is used in this subtly sweet tart, including the zest, juice, and flesh. If temple oranges are not available, thin-skinned navel oranges or tangerines make excellent substitutions. Get the recipe >

Maple Pumpkin Brûlée Pie

Maple syrup is folded into the filling of this elevated take on classic pumpkin pie. For the best texture, wait to brûlée the surface until just before serving. Get the recipe >

Brown Butter Walnut Pie with Sour Whipped Cream

Love pecan pie? Then you’ll love this one. Earthy walnuts replace the more typical pecans in this variation; browning the butter ahead of time accentuates the flavor of the nuts, while a final flourish of sour cream offsets the sweetness of the rich filling. Get the recipe >

Navy Bean Pie

The silky, chestnut-like base of this autumnal pie is made from sweetened navy bean purée spiced with nutmeg, vanilla, and cinnamon. Get the recipe >

Chocolate Pudding Pie

Cincinnati Enquirer Food and Dining Writer Keith Pandolfi’s mom, would occasionally surprise him with this creamy chocolate icebox pie when he came home from school, then watch as he devoured a quarter of it while watching M*A*S*H reruns. Get the recipe >

Lemon Meringue Pie

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe >

Coconut Lime Custard Pie

This cream-topped pie is filled with a thick coconut milk custard that perfectly complements the zip of fresh lime juice and grated zest. Get the recipe >

Salted Caramel Apple Pie

Adapted from a recipe from Brooklyn, New York’s Four & Twenty Blackbirds, this deep-dish pie is packed with apples and a thick salted caramel sauce. Choose both sweet and tart apples to balance the caramel’s richness. Get the recipe >

Cranberry Chiffon Pie

Whipped egg whites aerate the tart cranberry custard in this bright and fluffy pie. Get the recipe >

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