Fruit

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

These salty-sweet scones are spiked with a bright spicy note of black pepper and are as delicious alongside a baked ham or roast beef as they are with a platter of scrambled eggs.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

A case for a trifecta of different cranberry options on the Thanksgiving table.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

This dessert is absolutely everything, and no one will believe you made it yourself.

This is a ‘WOW’ dessert that you can make ahead, freeze, and bake just before serving.

Sometimes leafy greens just won’t cut it.

Tired of sub-par gluten-free muffins, senior food editor Anna Stockwell developed one that’s healthy enough for breakfast, decadent enough for an afternoon treat, and full of fall flavors.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

When your co-workers begin to fall to flu season, make a double batch ASAP.

If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.

Why choose between pecan pie, sticky toffee pudding, and a butterscotch sundae if you can have something that tastes like all three?

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling.

Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

In her weekly newsletter, food director Carla Lalli Music shares the only way to make applesauce

Caramelization isn't only for onions. Get to know our favorite flavor-building maneuver.