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magazine sausage stuffing with fennel and roasted squash
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Cooking
Big on flavor, light on your budget.
Shilpa Uskokovic
Cooking
Still peeling, scooping, and cubing your squash? We're over it.
Ashley Mason
Cooking
Roast them whole into submission first. Then, scoop ‘em!
Carla Lalli Music
Cooking
It depends on what kind of sausage you’re buying.
Ali Francis
With hazelnuts, herbs, and spicy onions, this recipe from Dan Kluger is roasted squash like you've never had it before.
Belle Cushing
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
test-kitchen
You definitely need to play with some mustard seeds.
Alyse Whitney
Cooking
On this episode of “Dinner SOS,” Chris and Eli help Tobi find creative ways to use up a whole lot of moose meat.
Bon Appétit Staff & Contributors
Cooking
Do you know the different types of winter squash? Kobucha? Acorn? Red Kuri. Come with us if you want to live.
Alex Delany
Nancy Oakes
Cooking
It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Claire Saffitz
techniques
Once you learn the fundamentals, design-your-own stuffing is just a loaf (plus some aromatics, and maybe a little sausage...) away.
Claire Saffitz
Culture
Bon Appétit
Lifestyle
It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.
Chris Morocco
Cooking
We tried seven boxed stuffings, including Stove Top and Pepperidge Farm, to find one worthy of your holiday meal.
Sam Stone
Cooking
I just can't get enough of this soy-chile paste combo.
Alyse Whitney
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Cooking
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
Claire Saffitz
Cooking
From frying to roasting and stuffing, here are some creative ways to cook with winter squash.
Rochelle Bilow
Cooking
Orange (squash) is the new mac
Amanda Shapiro
Cooking
This method is perfection.
Alex Delany
Culture
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.
Alex Beggs
Cooking
Sticky, sweet butternut squash tarte tatin, it’s your time to shine.
Elyse Inamine
Cooking
This week, food52's recipe contest theme is "Your Best Butternut Squash Recipe." Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge