Bon Appétit

Use fresh oysters if you can; note that the recipe also tested well using oysters packed in jars. If the oysters are very large, cut them in half.

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

This candy-like tart with hints of rose, orange, and cloves was inspired by the delicate flavor of baklava. Serve it on its own or with honey-sweetened strained plain yogurt.

This zesty butter can be kept in the refrigerator for a week or frozen for a month. Use it on all sorts of meats and poultry, vegetables, or cornbread.

This bright, flavorful fall preserve is best when allowed to stand overnight. It's great on toast or alongside sautéed duck breasts.

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.

Gremolata is the classic osso buco garnish of minced lemon peel, garlic, and parsley. In this version, lemon peel and shallots perfume a simple breadcrumb topping.

Smaller brussels sprouts are especially pretty in this dish.

Get the most out of every ingredient by layering flavors. Roasting portobello mushrooms before adding them to the lasagna lends a meaty smokiness. Creamy béchamel sauce makes this lasagna even more luxurious.

A rustic one-pot meal that's similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor.

Look for meaty ribs that aren't over-trimmed; the bones on top shouldn't show through. This recipe doubles or triples easily.