What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They’re made with three ingredients—maple syrup, pecans, and popcorn—that originated in...

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween?

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.

Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.

Here’s a sexy dessert that puts the night back into nightshade. Eggplant that cooks up like a fruit turning it into a French tarte Tatin.

An all-butter pastry dough is easy to handle. It’s a little less flaky than a dough made with a blend of butter and shortening.

Although uva means “grape” in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity.

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

Eating liver and onions is not a trial when you use grilled red onion wedges and tender chicken livers glazed with a Spanish-influenced sweet-and-sour sauce.

This dessert has a flaky piecrust and a filling of rich, homemade chocolate pudding (which is as easy to make as, well, pie).