Fall

Need a remedial class in cooking with butternut squash? This is the guide for you.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

Consider this nutty, spiced-sweet fruit tart the dessert equivalent to a big, comfy sweater.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Late summer means a true bounty of fresh fruits and veggies at your farmers' market. Here are three seasonal recipes to inspire you to make the most of it.

When fall chill sets in, you'll want to know how to make a warming morning brew at home (that doesn't involve pumpkin).

This is also great with maple syrup; you can use any kind of pear or apple, too.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

Cold butter is critical for flaky doughs, as the super tender crust of this pie proves. 

The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.