Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

This pecan pie’s toffee-like interior and beautiful bronze top layer of halved pecans takes the first prize.

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.

Cream of Fennel Soup

“Everything” Potato Galette with Lox and Creme Fraiche

A crunchy crust and pudding-like filling make this pie a standout.

This classic French pastry, whose name means thousand leaves (for its delicate multiple layers), is known as the napoleon. The name is probably a reference not to the diminutive Corsican emperor, but to the multilayered confections of Naples.

This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.

Effervescent with ginger beer and dry hard cider and spiked with a generous dose of whiskey, this autumnal punch combines the flavors of a mulled cider with the celebratory feel of a sparkling punch.

Spatzle means little sparrows in German.