Fall

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Using chicken thighs, the most flavorful parts of the chicken, these recipes will have you cooking soups and skewers to tacos and sandwiches.

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Kabocha squash is made for purées.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

Apparently, we all couldn’t get enough of fall favorite ingredients like butternut squash, apples, and maple syrup.

We took down the temperature of a classic hot toddy for a refreshing, party-ready spin on the wintery cocktail.

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

A Healthyish take on classic creamed spinach

Apparently, we all really craved soup and bread.

The warming pork- and cumin-laced main course is about to become your main squeeze.