Fruit

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

This makes you feel like you’re on vacation no matter where you are.

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Dates get even more Middle Eastern, dunked in tahini.

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.

Dried limes—you many not have them in your pantry yet, but here's why you should

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Cutting endive into long, layered spears gives it an elegant look.

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.