Name: Bresaola with Arugula, Fennel, and Manchego Cheese
Yield: Makes 18
Ingredients: 3 tablespoons olive oil; 1 tablespoon fresh lemon juice; 1 4-ounce package sliced bresaola*; 54 (about) arugula leaves; 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise; 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Image may contain Dish Food Meal Platter and Pork

Bresaola with Arugula, Fennel, and Manchego CheeseSCOTT PETERSON

Prosciutto is more familiar in this type of appetizer, but bresaola, beef fillet cured in a similar fashion, gives it a fresh interpretation. When paired with golden Spanish Manchego, the combination is deliciously bold in flavor.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.