Think of this dish from Epicurious member WCASS, from Toronto, as an Asian-style ratatouille. The key to this recipe is speed: the vegetables need little more than a quick toss in a wok or large sauté pan to cook. Look for Chinese eggplants and Thai basil, but small Italian eggplants and regular basil will do. If you like spicier food, you can leave in the chile ribs and some or all of the seeds, and complement the Asian flavors with some sriracha and a mung beangarnish.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.