Food and Drink

Recipe: Fragrant saffron brightens the enriched dough in these buns — traditionally made to celebrate the patron saint of light — while raisins offer a hint of sweetness.

How about Thanksgiving nachos with a cranberry salsa? Or a pressed mac-and-cheese waffle, or mashed potato turkey patties?

There’s no documentation of what was in the cups at that fabled 1621 dinner. Was it water or cider?

Brining your turkey this Thanksgiving? Here’s how to consider the pros and cons of wet vs. dry.

Cheesecake and pumpkin get a sweet hit from maple syrup in this light and creamy variety of cheesecake.

Recipe: This is sure to be the star of your holiday gatherings.

Recipe: These rolls feature a soft pumpkin brioche dough, pumpkin-y cinnamon filling and a maple frosting you tart up with some coffee powder. It’s a PSL situation you don’t have to be ashamed of.

Recipe: All you need are some root vegetables and well-seasoned pan juices, along with a quality bird.

Recipe: You’ll find this riff on what some call an “elevated Salisbury steak” on almost every traditional Hawaiian menu. It’s also a simple, satisfying dish to make at home.

Recipe: Roasting brings out the natural sugars in fruit and vegetables for a deep caramelized flavor.

Recipe: This basic recipe is a keeper: hard to mess up and ripe for limitless experiments. And it makes the house smell great.

Recipe: These drop biscuits — no need to roll and cut — are fluffy on the inside and crispy on the outside, thanks to good, old-fashioned melted butter. Plus, they’re easy to prepare.

Recipe: The same sauce and cooking method jazz up wild cod, sablefish and scallops. Leftovers make for a flavorful dip, frittata or flatbread topping.

This is a one-pan dish, so pull out a large, wide skillet.

Recipe: This almond-laced snacking cake packs up well for school lunches, hiking and camping.

New favorites on our dining reviewer’s list: Donut burgers, deep-fried peaches, Dole Whip, and fried peanut potatoes with a side of bacon mayo.

Recipe: This is a savory recipe based on the French gâteau invisible, featuring small, firm zucchini. The end result is reminiscent of the lightest quiche or a fancy gratin.

Recipe: Braised with tomato and mushroom until fork tender, celery leaves and stalks make a surprisingly satisfying dish.

Here’s a recipe you can adjust to use just about any kind of Alaska berry.

Recipe: Naturally sweet, the flavor of summer corn pairs well with cream and vanilla.