Fall

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

If the batter thickens as it sits, thin with more club soda.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

This fleeting jewel of a winter-time fruit will transport you to a warmer, sweeter place.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

The month of November is for the birds—turkey, duck, goose, and so on. For now, forget about the fowl, and feast on these feather-free recipes

In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.

A little cider vinegar in the filling keeps this apple pie from being too sweet.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

Pastry chef Kierin Baldwin’s pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender in this pear pie recipe.

From soups and sides to bread pudding and cakes, here are 24 butternut squash you should be making all fall and winter long.

40 recipes for fall produce, from butternut squash and brussels sprouts to apples and pomegranate.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

Buying, storage, and cooking tips for broccoli rabe, the bitter broccoli cousin that's in season in September

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.