Fall

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

Pumpkin spiced beers aren't usually too sweet—but we found one that's completely unexpected.

Who said you have to stop grilling when summer is over? No one. These are our favorite fall grilling recipes.

Not sure what to cook this week? We've got some ideas.

So long, summer—and hell-ooo, squash season!

This savory, cheesy butternut squash bread pudding is a fall masterpiece.

The classic summer salad gets a roasty cold-weather makeover.

Think of this as a house punch that's a snap to make and relatively low in alcohol. Hard ciders can range from bone-dry to rather sweet, so take a sip and adjust the simple syrup if needed.

If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.

It's extremely affordable and not sweet at all.

The taste test that sent people screaming from the room. THE HORROR. THE PUMPKIN SPICE.

Crisp crumbs work well with the soft flesh of a squash and become even more interesting when they aren't packed on top like a crumble, but lightly scattered over and between the pieces of squash.

These fall-ish recipes will ease you into full comfort food mode.

Featuring "warming notes of maple syrup, pecan and brown butter."

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.