Melissa Roberts

Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in the torte but also goes beautifully with the pumpkin plum tart.

Caramel and tart Granny Smiths that turn almost saucy breathe new style into upside-down cake; toasted walnuts, ground with sugar and mixed into the batter, lend moistness, and their flavor is teased out with spices and a nip of almond extract.

A thin layer of plum jam beneath the custard is visually gorgeous—it's a magenta pinstripe just under the pumpkin orange—and provides a surprisingly delicious twist, since the tart plums bring out the best in all the other traditional flavors of pumpkin pie.

Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.

Since roasting brings out the best in most vegetables, food editor Melissa Roberts decided to throw the potatoes into the oven along with the garlic and parsnips, their companions in this dish. The result is an earthy mash, with chunks of caramelized parsnip and savory-sweet garlic.

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

Cider plus cider vinegar brings a sophisticated layered sweetness and a slight edge to perennial candied carrots.

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.

In the world of stuffing, this one is relatively light, though no less satisfying than a more traditional mix. And it tastes like a gift from the forest, with hearty cremini mushrooms, fresh sage, and the crunch of toasted hazelnuts.

We come back to this basic stock recipe year after year because we love the depth and dark hue that come from roasting the meat and vegetables beforehand—they translate to a terrific gravy.

If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level—maple syrup caramelizes on the surface, creating a superthin, almost glasslike, slightly sticky coating all over. And because the syrup is steeped with black peppercorns before glazing, it adds a nuanced floral quality along with a hint of heat.

Floating on the surface of this pale, silky soup, which tastes of the essence of parsley, is a trompe l'oeil surprise: What looks like shaved truffles is actually thinly sliced chestnuts, adding a nutty sweetness.

These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

Tortas

In this favorite, the deep, rich flavor of refried beans gets topped with roast chicken or pork and fresh flavors like pickled jalapeños, citrusy cilantro, cool avocado, and comforting crema.

These irresistible nuggets, a specialty of Puerto Rico and the Dominican Republic, are here made with boneless chicken instead of the usual chicken-on-the-bone.

The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.

Yuca, also called cassava or manioc, is a staple of many Latin American cuisines. This traditional Cuban preparation brings together yuca's mild flavor and starchy texture with a piquant citrusy garlic sauce. Simple and delicious, it will quickly become a staple of your kitchen as well.

Majarete

A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

Tostones

In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're so beloved.