Fall

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

A Healthyish take on classic creamed spinach

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Yes, you can eat butternut squash raw!

Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for weeknight dinner.