Fall

You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.

Think custardy maple flan paired with crisp cookies.

A French classic gets a little twist from Payard Pâtisserie & Bistro in New York.

For this soup, cook your favorite winter squash.

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we've put them in the sauce.

This side dish goes especially well with grilled or broiled meats.

Braising the cabbage in cider gives it a light but distinct apple flavor.

Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.

Sweet potatoes have been cultivated in the South since at least the 1700s. A touch of cardamom gives this dish modern flair.

Turnip plants were brought to America by early French and English settlers.

Apples did so well in the colonies that they were exported to the West Indies, and Virginians eventually sold Pippins back to the mother country.

This recipe can be prepared in 45 minutes or less.