Fall
Beet and Fig Salad with Candied Pecans
Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.
Thanksgiving for 20: The Game Plan
Hosting Thanksgiving for 20 is easier with a plan. Here's your step-by-step guide.
A Totally Doable (and Delicious) Thanksgiving Menu for 20–40
The first rule of hosting for 20 or more: let go of the Norman Rockwell turkey-carving moment.
A Modern Thanksgiving Menu for 10–12
The sweet potatoes, the turkey, the cranberry sauce—it's all there. It's just a little fresher, and a lot easier to pull off, than the menu Grandma would have made.
Thanksgiving Dinner for 2–4: The Game Plan
A complete step-by-step guide to hosting our Thanksgiving dinner menu for 2–4 guests.
A No-Stress Thanksgiving Menu for 2–4
How do you make a menu of golden turkey breast, luscious spoon bread, and a pecan-cranberry galette actually easy? Make it for a party of four (or less).
Pumpkin-Maple Cheesecake Bars
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Weekly Meal Plan: October 29–November 2
We’ve got plenty of tricks—and treats—in store for you.
Pecan-Cranberry Galette
This elegant little fall galette is studded with whiskey-soaked cranberries.
Roasted Carrot, Brussels Sprout, and Cranberry Salad
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
25 Delicious Ways to Cook With Pumpkin Seeds
Layer into a pie. Blitz into pesto. This pantry must-have is good for so much more than just snacking.
What to Cook This Weekend: October 26–28
Hearty soups, veggie-topped toasts, and apple pie in a cookie costume—it's all you want to eat on a chilly October weekend.
The Halloween Dinner Menu the Whole Family Will Love
Fill the kids up before the candy deluge begins.
15 Celeriac Recipes
Its distinctive flavor—think celery and parsley—is too good to ignore!
What to Cook This Weekend: October 19–21
It's officially oven season. Celebrate with roasted squash, mushrooms, pork roasts, apple pies, and more this fall weekend.
Squash Ribbon Salad with Orange and Chile
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.
Butternut Squash and Chorizo Hash
Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.
Squash Steaks with Brown Butter and Sage
Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.
Squash, Coconut, and Ginger Muffins
Like the best possible Morning Glory muffins, this classic gets an update with grated butternut squash in place of carrot—plus coconut, ginger, and a crystalline brown sugar crust.
