The trees of Hansel and Gretel’s forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey.

Chili is often flavored with dried Mexican chiles, but this chili recipe requires no special ingredients beyond chipotle chiles in adobo, which are available at most supermarkets these days. They add a nice...

Kale and cauliflower get cozy in this gratin. The crisp, cheesy breadcrumbs and silky béchamel sauce are the perfect bedfellows for these vegetables.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.

This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it’s well worth waiting for.

The stars of this dish are the meatballs, of course, and they don’t disappoint.

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it’s rolled and cut into thin strips.

These “hats” are a classic dish in Ferrara, where you’ll find them filled with a range of different things, from meat to vegetables.

This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey.