Butternut is one of my favorite squashes. We often bake a small butternut squash (about 1 pound) at home; we split it lengthwise, seed it, score the flesh with a knife, sprinkle on a little salt, and bake, skin side down, for 1 hour in a 400-degree oven. Excellent in soup and pureed, butternut squash is always welcome at our table. This gratin is quite rich and should be reserved for special occasions, like Thanksgiving.
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.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.