Fall

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.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

Be sure to get heavy color on the bread and sausage. Thank us later.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

Throwing a Halloween party doesn’t always call for fun-sized candy bars and caramel apples.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

Pumpkins, we love you, but these 39 recipes are just using you for your seeds.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

For an easy make-ahead dessert that’s also a showstopper, look no further.

We would eat pretty much anything topped with mashed potatoes.

If you're not feeling sandwich-y, try with toasted or fried tortillas.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

For this pork chop recipe, the target temperature for the meat might be lower than what you’re used to. That’s because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.

There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Like any braised dish, this lamb shanks recipe is better when made one day ahead.