Gentl Hyers

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

Sure, it’s optional, but trust us—you really want to make this.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.

Peggy Loftus, a contributor to Food52, devised these stellar custards.

Peanut butter has a place on the dinner table. This peanut sauce recipe makes enough for two or three different meals.