Alex Lau
For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.