Fruit

Apparently, we all couldn’t get enough of fall favorite ingredients like butternut squash, apples, and maple syrup.

We're very on board with or food director's current obsessions.

Growing up in Washington Heights, the ‘Hamilton’ and ‘In the Heights’ writer and star spent many days drinking this sweet, creamy beverage at Caridad.

We took down the temperature of a classic hot toddy for a refreshing, party-ready spin on the wintery cocktail.

These bright, sweet-tart beauties are the perfect addition to the typical cookie plate.

The only thing more crowd-pleasing than cheese is marinated cheese.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.

The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

These salty-sweet scones are spiked with a bright spicy note of black pepper and are as delicious alongside a baked ham or roast beef as they are with a platter of scrambled eggs.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

A case for a trifecta of different cranberry options on the Thanksgiving table.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

This dessert is absolutely everything, and no one will believe you made it yourself.

This is a ‘WOW’ dessert that you can make ahead, freeze, and bake just before serving.

Sometimes leafy greens just won’t cut it.

Tired of sub-par gluten-free muffins, senior food editor Anna Stockwell developed one that’s healthy enough for breakfast, decadent enough for an afternoon treat, and full of fall flavors.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

When your co-workers begin to fall to flu season, make a double batch ASAP.