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Bottled pomegranate juice is available at many specialty stores and supermarkets. To make your own, place pomegranate seeds in a blender and pulse gently to just break the juice sacks, but not enough to pulverize the seed pits.

Juicy figs laced with fragrant spices star in this pie, memorable for a taste that is savory rather than sweet.

Autumn’s harvest of Anjou, Bosc, and Bartlett pears gets a colorful lift from juicy raspberries.

This flaky, moist crust has less fat than a typical crust, but no less flavor.

Brimming with juicy apples and tangy cranberries, this lovely pie is best served fresh out of the oven— à la mode is a must!

This recipe is based on acclaimed chef Todd English’s Asparagus Soup, which he tops with slightly melted feta cheese. You can also substitute broccoli for the asparagus.

Makes about 1 1/2 cups. This is a fun play on guacamole without the fat…

Some delicious variations on the following recipe are substituting cheese, crabmeat, ham, or even softly scrambled eggs for the turkey.

Smoky, seasoned grilled chicken makes a wonderful contrast with sweet, juicy grapes.