Winter

Perfect for the morning after Thanksgiving.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Blood orange juice gives the dressing great flavor and color. If you can't find it, use 1/2 cup pomegranate juice mixed with 1/4 cup regular orange juice.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

A topping of crunchy chopped chocolate-caramel toffee and a ring of candied pecans complement the sweet nuttiness of this pie's classic filling. It's a lot. But isn't that what you're looking for in pie? 

Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur–infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.

This stuffing pairs perfectly with roast turkey.

A classic Christmas bread from one of Buenos Aires's most famous bakeries, Las Violetas.

Fresh, sprightly — and so easy to make.

A sumptuous chocolate-caramel ganache alternates with layers of cake sweetened with chestnut cream.

This versatile side dish is part of a menu chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program.

Chef Rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high temperature — 450°F. As the turkey browns, the butter and turkey fat melt and pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350°F and the buttery drippings are used as a basting liquid. This technique seals in the bird's natural juices, producing crisp, golden skin and moist meat.

Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests.

Muscat-poached Seckel pears are tucked into moist almond cakes for a charming dessert. Besides being cute, these tiny cakes leave guests room for pumpkin pie.

These luscious cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving.

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.