Quick

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

Transform leftover turkey into the ultimate grilled cheese.

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

This salsa verde is an herby alternative to cranberry sauce.

Crispy shallots are an addictive garnish on this slaw.

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

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

Use leftover biscuits and any bottled barbecue sauce for this creation.

This creative sandwich uses two leftovers: turkey and stuffing.

Sugar will crystallize if you stir it while it cooks, so be patient and stick with using the pastry brush while you wait.

A dry brine with garlic and herbs can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.