Prized by gardeners during the Renaissance, celery root has a light celery flavor and a dense flesh that is perfect for shredding into slaws.

If you find it difficult to get excited about Brussels sprouts, then it's likely you’ve never sampled baby ones.

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness.

Great as an afternoon snack, these elegant sandwiches are also filling enough to make a light meal.

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers.

These delightful tartlets hold just the right amount of gooey pecan filling.

This stuffing, interspersed with nubbins of sage-laced breakfast sausage and studded with tart cherries and toasted pecans, is so memorable, we guarantee it will be talked about wistfully long after the...

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