It's not just for sipping: Autumn’s sweet apple drink lends depth and complexity to rich roasts and braises, and heavenly doughnuts.
Four new ways to serve potatoes for your holiday meals
Celebrate the arrival of cranberry season with delicious desserts (and an amazing cocktail).
Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to…
Learn the secrets of flaky piecrust from a pastry pro
There's nothing like shiny copper to add a warm, autumnal glow to your kitchen. Here are some of our favorite picks.
This colorful pasta comes together in minutes, and its bold flavors make this healthful dish a winner.
Swap cauliflower for the mashed potatoes in this decadent-tasting-but-healthier side that's perfect paired with roast chicken or seared steak.
This quick, simple green salad is a fabulous accompaniment to just about any weeknight meal.
Summer's favorite dessert is re-interpreted as a savory side, starring juicy grape tomatoes and fresh herbs.
This not-too-sweet chicken will please adults and kids alike. The slits in the chicken help it to cook faster and more evenly and also make it look dramatic. Pair it…
Though delicious made with cremini mushrooms alone, this one-pan sauce is even more spectacular if you use a mix of mushrooms.
Fresh corn sautéed with bacon, shallots, and thyme pairs perfectly with sweet seared scallops. A 12-inch skillet may seem unduly large for cooking the scallops, but it helps guarantee that…
In this spicy, smoky dish from the Punjab region of India, eggplant is cooked until silky and tender, and then mixed with aromatics and spices. You can find ghee and…
Grilled cheese is a year-round favorite, but the blackberry preserves in this one give it a fruity spin.
Rotisserie chicken makes this deeply flavored noodle soup a breeze to pull together. It's also a great way to use leftover roast chicken.
Chicken curries are often made with boneless, skinless chicken. Here, bone-in, skin-on thighs are cooked until the skin is nice and crisp; the contrast of that rich crackle with the…
These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed…
This may look like a lot of ingredients, but the first five are simply spooned into a bowl to make the coating. A garlicky brown-butter sauce takes this dish up…
Mastering Pizza The Art and Practice of Handmade Pizza, Focaccia, and Calzone by Marc Vetri with David Joachim (Ten Speed Press, $29.99) The best books about pizza are, in actuality,…
Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos By Rose Levy Beranbaum (Houghton Mifflin Harcourt; $35) Like most bakers, I value precision. So I appreciate the…
Let’s face it. As fall gets into full swing, time and energy are at a premium, and fantasies of having a flavorful, creative dinner on the table each night turn…
I’m an old-school pie maker—I learned how to do everything by hand—so I resisted the processor at first. Over time, however, I had to admit that it’s just plain easier and…
The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced…
Root veggies—especially heavy hitters like turnips, rutabaga, and parsnips—can always use a little extra love to get the family to buy in. A quick cider glaze is just the thing.…
Cider in a brine for pork loin imparts nuance and sweetness. Here, the cider does double duty, also starring in a pan sauce that gets drizzled on the finished dish.
Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…
Made in an Instant Pot or other multicooker, these piled-high, slaw-topped pork sandwiches hit the spot during a busy day. The pork is also great served on its own as…
The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…
This soup is a brothy celebration of all things vegetable, with a bright pesto-like basil topping. Tweak the soup recipe to use whatever you have in the crisper drawer. Remember…
The crispy sweetness of these pancakes plays well off the kick of the aïoli. If you have any aïoli left over, it’s great as a sandwich spread.
You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in…
Chef Luke Verhulst has developed a unique way to cook turkey, combining a dry brine and a classic French confit technique. The result is the crispiest and most succulent turkey…
Chef Emily Brekke has used this foolproof method since she first roasted a turkey as a teenager. Once you try it this holiday, you’ll want to make it all the…
Chef David Guas makes this turkey for his family every Thanksgiving. “A great reason to deep-fry your turkey is that it takes only 35 to 40 minutes to achieve a…
With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.
This quick-to-assemble snack cake features classic autumn flavors—cranberries, apple cider, and warm spices—plus the appealing zing of lemon and orange. When done, the cake is very moist, perfect for fans…
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