While winter squash and pumpkins aren’t usually associated with Mexican food, they are actually found in many dishes across the country, especially in Oaxaca. The candied flesh is used in desserts, and its seeds are used in sauces called pipiáns. This recipe utilizes both the flesh of butternut squash, which is roasted until it caramelizes, and the seeds, which are toasted for a crunchy garnish. Serve this hearty bisque for dinner on a cool autumn night, or pour it into individual shot glasses for a savvy appetizer.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.