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Fall

Maple and Chile Roasted Squash With Quinoa Tabouli

Brush butternut squash with maple-chile oil before roasting, then top with a lemon-tahini dressing and herby quinoa.

How to Cook Spaghetti Squash in the Microwave and/or Oven

To get perfectly noodle-y strands of spaghetti squash, you need a one-two punch of microwave plus oven. If you only have one or the other though, you can still make it work.

For the Best Vegetarian Ramen, Roast Your Squash With Miso

The most delicious squash soup starts by amping up your squash.

Spicy Coconut Pumpkin Soup

This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.

For Tangy, Mousselike Cheesecakes, a Secret Ingredient From New Orleans

Creole cream cheese is a heritage product little known outside Louisiana. But it’s making a comeback—in the form of this remarkable cheesecake.

This 3-Ingredient Cocktail Is My New Fall Favorite (No, It’s Not a Negroni)

This sherry and amaro drink is softer, richer, and just as easy to make.

Now Is the Time to Make Some Borscht

The brightly colored, beet-based soup is endlessly riffable and fit for all seasons.

Pumpkin Dutch Baby With Pumpkin Butter

This isn’t your typical super-puffed Dutch baby; it’s creamy and custardy on the inside and airy around the edges, thanks to the inclusion of canned pumpkin purée.

Fall Is Happening, Make a Pumpkin Butter Dutch Baby

The cinnamon-spiced train that is autumn has left the station and is barreling in our direction. Get on board (with this very easy, seasonal breakfast).

Braised Chicken Legs With Grapes and Fennel

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.

Old-Fashioned Scalloped Potatoes

This scalloped potatoes recipe is a classic from Gourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes.
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