Fruit

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

The complex-tasting, easy-to-make elixir behind great high-end cocktails.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.

Homemade applesauce isn't hard to make… or is it? Brush up your know-how and make sure you're avoiding the most common mistakes people make when simmering their way to saucy, cinnamon-y goodness.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

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

Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.

“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.

There’s lots of flavor locked inside the citrus peel, which is why the pros marry the peels with sugar until the fragrant essential oils emerge in a syrupy puddle.

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

Apple cider isn't just for drinking—start with one of these cider cocktails, then use it in everything from whole grains to doughnuts to roasted pork.

It's time to rethink the most important dessert of the year.

The best Thanksgiving sides are fresh, fuss-free, make-ahead—and don't compete with your beloved green bean casserole for table space.

Here's how to buy, store, and cook pears, in season in November.