Author: Ruth Cousineau
Author: Suzanne Goin
Author: Melissa Clark
Author: Jeanne Thiel Kelley
Author: Jerry Traunfeld
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
Author: Katherine Sacks
Author: Lora Zarubin
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful...
Author: Rick Martinez
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon,...
Author: Audrey Johns
Author: Susan Feniger
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Author: Rita Sodi
For a savory addition, toss a little sautéed pancetta or bacon into this pasta.
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz
Author: Cook St. Helena
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands...
Author: Paul Grimes
Author: Martha Stewart
Author: Jill Silverman Hough
Author: Cheryl Alters Jamison
Author: Bon Appétit Test Kitchen
Author: Shelly Berger
By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table....
Author: Rick Archbold
Author: Diane Morgan
Author: Michael Ruhlman
Author: Bruce Aidells
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach)...
Author: Susan McCreight Lindeborg