Fruit

It's all about the interplay between cake, syrup, and pears in this sophisticated dessert. The rosemary syrup would also be delicious in a cup of tea.

Cooking a pot of rice is much easier than tearing up and toasting bread for stuffing. Assembling the side dish a day ahead saves time, too.

The warm spices in this version are the very essence of the holiday.

The pineapple may be unexpected, but it brings all the flavors together and makes them shine.

This no-muss, no-fuss cranberry sauce recipe gives you the perfect accompaniment to your Thanksgiving roast turkey.

Here's a grown-up spin on the caramel apple — in tart form.

This original take on cauliflower (the florets are thinly sliced) is equally good at room temperature.

Fresh kumquats and golden raisins make the familiar cranberry sauce new.

The cornbread needs to dry overnight, so start this at least one day ahead.

The flavors of gravlax are used in a new and different way here. (For safety's sake, buy only the best-quality frozen fish, which may need to be ordered ahead.)

Barley replaces arborio in this "risotto."

Cloves add a little extra holiday flavor.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur–infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.

This stuffing pairs perfectly with roast turkey.