Fall

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

It’s simple, sweet, and gets better as it sits.

Use store-bought meringues and skip the first step, if you prefer.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Warming the honey with rose water infuses it with flavor.

No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Like the opposite of master cleanse, with a similar kick.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.