Brussels Sprout Salad with Pecorino and Tangerines
If you've never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.
Caramel Apple Pie with Pastry Cutouts
Zoe Nathan of Santa Monica's Huckleberry Bakery tops her pies with a variety of cutout shapes; for this one, you'll need a 2 1/2-in. apple-shaped cookie cutter*.
Chimichurri Chicken and Rice
Chimichurri, a thick herb sauce popular in Argentina, adds a fresh kick to a chicken dinner. If you make extra, you can serve it with grilled meats later in the week.
Crisp and Tender Pastry
Flaky All-Butter Pastry
Fruit and Spice Cranberry Chutney
This warmly spiced chutney is reminiscent of freshly baked mince pie. Although it's a natural with sliced turkey, it's good served over vanilla ice cream too.
Green Beans with Chanterelles and Cipollini
Chanterelle mushrooms and cipollini onions are worth the splurge, but you can substitute halved cremini mushrooms and frozen pearl onions and the results will still be very tasty.
Hazelnut, Pecan, and Bourbon Pie
For depth of flavor, Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it's more substantial.
Kabocha Squash Crème Fraîche Pie
Feel free to swap in other squash in Michelle McKenzie's recipe: Sugar Pie comes out sweeter, and canned pumpkin is mellow-tasting, if less distinctive. Shauna Sever, an 18 Reasons instructor, suggested the spicy gingersnap layer. You'll need a 9-in. deep-dish pie pan.
Kale and Apple Salad with Walnut Dressing
Greek yogurt is the secret to this light but creamy dressing. And because raw kale is so sturdy, it can sit for quite a while without getting soggy.
Lattice-Top Apple Quince Pie
Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won't collapse in the oven.
Parmesan Polenta with Quick Ragù
Polenta is a great option when you crave Italian comfort food but have pasta fatigue.
Pork and Kimchi Stew
This dish is best with kimchi that's well fermented and quite tangy. Serve with rice or rice noodles if you like.
Rye and Butternut Squash Dressing
Cube the bread a day or two ahead and leave it out on the counter to dry, so it will fully absorb the flavors of the dressing. (If you forget, you can dry it in a 375° oven for a few minutes.) For a moister dressing, use the larger amount of broth. This makes a good main dish for vegans (use kosher rye, which excludes dairy). But it's good with sausage too; add about 1 pound, casings removed, browned and crumbled.
Sweet-Potato Pecan Pie
We adapted this recipe from Devil's Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.
Twice-Baked Sweet Potatoes with Bacon and Goat Cheese
This is a decadent yet savory way to serve sweet potatoes. If you're expecting vegetarians, make a couple of potatoes without the bacon. One potato can be enough for at least four people, depending on its size.
Whipped CreamA big dollop of the stuff is every pie's best friend. Try these variations when you want to up the ante.
Whipped Potatoes with Three-Onion Butter
The tricks to achieving very creamy mashed potatoes are to not overcook them and to whip them just until smooth (if you overwhip, they'll get gluey). Serve some of the butter on the side, so guests can determine their level of richness.
Save recipes from the Sunset November 2014 issue to your recipe file.