Selma Brown Morrow
Contributor
For nearly 25 years, Selma Brown Morrow worked as a food editor for our sister publication, Bon Appétit. Today, she spends her time developing and testing recipes for celebrity chefs and numerous publications, including EatingWell and Vegetarian Times. Morrow is also the author of several cookbooks, including Williams Sonoma: Potato.
Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
Wrap the piloncillo, Mexican brown sugar cones, in a kitchen towel and crush with a hammer to fine crumbs. If you can't find piloncillo, feel free to substitute packed dark brown sugar. Because coconut milk is not a dairy product, this delicious dessert is pareve.
Pineapple Upside-Down Pumpkin Gingerbread
This retro favorite was popularized by the Hawaiian Pineapple Company and Gold Medal Flour in the 1920s. Here, the classic goes autumnal with the addition of pumpkin, molasses, and a mix of warming spices.
Oatmeal, Pecan, and Date Sticky Biscuits
They look like sticky buns, but these sweet, gooey treats are actually made from biscuit batter. They're great with brunch.
Apple and Pomegranate Tart Tartin
Pomegranate juice adds tartness to this famous French dessert.
Spiced Cranberry Bread Puddings
These restaurant-worthy treats are jazzed up with just a hint of Grand Marnier. They're turned out of the ramekins they're baked in to show off the ruby-red cranberries on the bottom.
Orange-Almond Shortcakes with Cranberry Parfait
If you end up with a few extra shortcakes, they're great for breakfast.
Pea Spaetzle with Mint, Chives, and Tomatoes
Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well.
Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
A savory crust and simple sauce lift this roast into the special-occasion realm.
Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad
This new way with latkes is a delicious main course for brunch, too.
Golden Beet Soup
Golden beets have orangey skin and a more delicate sweetness than red beets.