Author: Fran McCullough
Author: Sally Schneider
The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!
Author: Andy Baraghani
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Author: Katherine Kallinis Berman
Author: Jeanne Thiel Kelley
Author: Diane Rossen Worthington
Author: Ken Haedrich
Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.
Author: Chris Morocco
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Bobby Flay
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than...
Author: Torben Jensen
Author: Sarah Patterson Scott
Author: Nathalie Dupree
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for-because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people...
Author: Dorie Greenspan
A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.
Author: Rhoda Boone
Author: Diane Rossen Worthington
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.
Author: Molly O'Neill
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop...
Author: Jeanne Thiel Kelley
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be...
Author: Lillian Chou
Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.
Author: Alexis Touchet
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.