Silansky borrowed this recipe from American Flatbread pastry chef Hannah Yerks, who developed this fluffy cheesecake using sugar pumpkins grown in the restaurant's garden and stored in a root cellar (buttercup and kabocha squash work just as well). Fresh more »

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Andrew Zavala, 11, discovered the recipe for these gooey brownies in a kids' cookbook by Pamela Gwyther called Let's Cook! when he was seven years old. A self-professed kitchen scientist, he likes to revisit the recipe often, substituting ingredients and more »

One of the best (and simplest) pasta dishes from this year's crop of cookbook authors comes from Johanne Killeen and George Germon, the chefs and owners of Al Forno in Providence, Rhode Island, and the authors of On Top of Spaghetti. This recipe calls for more »

If you can't get good-quality smoked turkey for this autumnal salad, use the roasted turkey available at many supermarket delis. This recipe is also a great way to use up leftover turkey meat from the holiday bird. more »

Deep-frying a turkey isn't as hard as it sounds (though it does require caution). And there's a great payoff: an exquisitely moist, crispy bird. You can use different kinds of equipment: a stockpot, an electric fryer, a pot-and-propane setup (you can buy more »

The mix of panko and Parmesan cheese in the breading here gets delightfully crunchy when pan-fried. more »

Pour the filling into the crust while the crust is piping hot and swirl the fluffy meringue over the warm, just-baked pie. This will keep the crust crunchy and the meringue airy. more »

This amber-colored chicken is incredibly delicious thanks to an overnight marinade, a spice-and-sugar rub, a sweet-sour mop and four hours on the grill. To make the chicken extra moist, stand it upright inside the grill on top of a half-filled can of beer more »

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Eleven Madison Park chef Daniel Humm makes this elegant salad with plump golden raisins and thin slices of beet and apple dressed in an exotic curry vinaigrette. To counter all of the sweetness in the dish, wine director John Ragan suggests a dry Chenin B more »

For this lightened version of French toast, which is one of owner Robert Redford's favorites, maple-glazed apples are substituted for buttery cognac topping and thick slices of chewy peasant bread replace challah. more »

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