Tami Weiser

Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style cheesecake. The combination makes each bite memorably delicious and worthy of any celebration — especially Thanksgiving. Even if you have never made a cheesecake or pumpkin pie before, this is a dessert that is within your reach.

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This year Rosh Hashanah, the Jewish New Year, begins at sundown September 25. Break out the honey and get baking — here are over 25 ways to celebrate.

This deep-dish quiche is a hearty, flavor-packed meal in a pan. There are a few culinary tricks built into the recipe, like making a very stable cream cheese dough that — in an unusual twist — has eggs in it, and plenty of chilling and pre-baking. The result is a showy, lightly eggy, deeply satisfying meal that’s worth every moment of effort.

Fact: Homemade salad dressings are better. They are fresh, lively, and easy to customize. This is especially true when it comes to the oft-maligned classic, Thousand Island dressing — yes, I mean that pink dressing on the salad bar in the giant squeeze bottle. The homemade version of this dressing’s got a few neat tricks up its sleeve — including a hard-boiled egg used as a thickener.

We're harnessing the power of whipped egg whites to give waffles that coveted airy crunchy and adding one must-have ingredient that really sets pancakes and waffles apart.

Once you get the hang of the technique of making the dough, you'll be serving them with ease for snacks, brunches, breakfasts, and even for your own casual tea parties at home.

Learn the modern way to make a classic potato kugel.

The only pecan pie recipe you'll ever need.

It's the ultimate fall comfort food.

From the filling to the whipped topping to the pie crust, coconut in its various forms makes an incredibly decadent vegan pie a reality. Neither the layer of banana slices hidden underneath a silky chocolate filling nor the fluffy whipped coconut cream topping need much of an introduction. If you love coconut and are looking for a vegan treat that delivers on flavor, this is it. But to be clear, the real star of this recipe is the incredibly flaky vegan pie crust.

This fruity tabouli is a formula, a recipe blueprint, that is so versatile you'll be having a different breakfast every day for months with ease.

Just wait until you cut it open to oohs and ahhs of family and guests!

Chiffon cakes are, as the originator Harry Baker opined, “something cosmic.” A chiffon cake is in the family of aerated, egg-based foam cakes — like sponges and angel food cakes — all sky-high and light. With the addition of oil, a chiffon bakes up into one of the most versatile cakes in the baking repertoire.

There are two little helpers: Grated tomatoes, and your pressure cooker.

The tomato tart is a classic summer dish. It stands alone as a great appetizer, makes a light brunch with an egg on top, or supports the lead as a charming side dish with grilled chicken or seafood. It has a surprise ingredient of cinnamon — borrowed from the dishes in the Mediterranean — that works to bring together the briny feta and rich tang of cream cheese into one glorious homage to tomatoes that you can pull together in just 15 minutes.

If you’ve got leftover caramelized onions, or you are about to make a recipe that uses them, double up. And while you’re at it, grab that loaf of leftover bread because you are about to embark on a trip to France in one delicious vegetarian casserole based on the famous soupe à l’oignon gratinée.

I have a bit of a love affair with shepherd’s pie, and I always make extra mashed potatoes just in case the spirit strikes me. Leftover mashed potatoes, after all, are a great start to any shepherd’s pie; they’re able to soak up that yumminess from the bubbling stew below, and easy enough to doctor up with a few fresh herbs and some warm cream if need be.

Biscuits are notoriously fussy. Good ones, at least! This recipe combines the best traits of the temperamental (but ever-loved) butter biscuit and the cream biscuit. The flavor is clean and milky, the tops are crisped and buttery, and the crumb is oh-so-delicate. You do still have to be careful not to overmix at two important points while making this biscuit: when adding the butter and cream cheese, and especially when adding the liquid. This recipe has very little liquid.

Head to the fridge and grab the butter and a small saucepan, and read on for how to make the sauce that might just change how you cook this fall.

When we talk about a great steak dinner we’re really talking about the big picture of what’s on your plate. The steak is front and center, but the sides are what makes it feel special. In fact, when it comes to steak dinners, a really good side can steal the show. In this series on Steakhouse Sides we’re sharing recipes for the scene stealers so make sure you leave ample room on the plate!

Corn chowder is a classic soup bursting with the sweetness of corn. It’s oh-so-creamy and body warming. When you add quick-cooking shrimp, corn chowder not only tastes great and feeds the soul, but it is also transformed into a complete meal in a single bowl. Usually, the thickness of a chowder comes from two sources: the starchy potatoes and the heavy cream.

Hearty is the name of the game when it comes to the taste, but easy is what this one-sheet-pan-wonder is really all about. Warm up the earthy-sweet flavor of beets with caraway, the seeds that make rye bread taste like rye bread, and serve them alongside juicy brats. With the swipe of one flavor, you’ll feel like your vegetables could be in the Black Forest. Bratwurst is a German sausage made from beef, pork, or veal, and they are often available precooked or uncooked.

It's the difference between good chicken parm and great chicken parm.

Lots of texture, a fresh taste, and the essence of tomatoes in a summery pasta dish in less than 10 minutes? Yes indeed. There are two things that make this dish sing a tomato tune. Let’s talk about them. Raw sauce is a wonderful way to use luscious, seasonal tomatoes without spending hours at the stove.

Tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it’s the stuff of memories. This is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. So when you have a weekend to spare, or you’re snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves. Deep.

What is a Swedish meatball? Köttbullar, like all traditional recipes, have thousands of variations, but what nearly all Swedish meatballs have in common is that they are made of ground pork and beef, use bread and milk as a binder, are covered with a rich gravy, and are served with lingonberry jam. With this recipe we’re sticking with tradition and delivering meatballs spiced, fried, and sauced to perfection.

The most delicious use of leftover stuffing.

This version of a shepherd’s pie plays with the regional flavors of India, and in actuality, probably shouldn’t be called a real shepherd’s pie because it has no lamb. Perhaps an Indian chicken-wrangler pie would be a better name. Notwithstanding nomenclature and food history’s neurotic exactness, this dish embodies the flavors of the subcontinent.

Creamy, smooth, sweet, and satisfying, chocolate pudding is a treat that always invites a smile. One version of chocolate pudding has been rising in popularity for the past few years, and it’s with very good reason. As the interest in plant-based food increases, the seismic shift from boxed mixes or stovetop versions found their hero in naturally creamy avocado.

Some desserts were just made for Pinterest — and for the adoring oohs and aahs of a rapt crowd. It was only a matter of time before the delicate French classic, gâteau de crêpes, became the dessert that slays. A stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for Instagram, but it’s back — and it’s an internet sensation.

This classic cake is just right.

Mini tart shells are great to have on hand; they’re ready to bake into a quick dessert or savory bite at the drop of a hat. This tart dough is stable, rich with butter, and designed specifically to be frozen and then baked straight from the freezer — but that’s not to say you can’t bake them right away. We’ve got you covered on all fronts.

These lively gingerbread-spiced chocolate chip cookies are easy to make and even easier to eat. When it comes to texture, this is a classic chocolate chip cookie — crisp on the outside, tender on the inside — but tucked into that dough is something extra special. The bright taste of ginger packs a fun and surprising wallop. The warm winter spices add a festive note and a pinch of heat, while the chocolate chips offer familiar and delicious comfort and oozy goodness in every bite.

Comfort food is an overused phrase, no doubt. But when I’m cooking for a large crew, I make a beeline to the cabbages and the butcher’s counter. As a kid, I ate my grandmother’s stuffed cabbage almost weekly. It was the sweet-and-sour Jewish-esque version, and I loved it. I’ve had Polish versions and Russian versions, and frankly there’s something synergistically wondrous about cabbage and beef or veal; they support and showcase each other.

This beloved old-world cake is often dubbed as the pride of the Easter table.