Makes 4 to 6 servings
Roasted Beets with Feta and Tangerines
Makes 5 servings This beet dish can be served warm, room temperature, or even chilled as a make-ahead recipe. Use any sweet citrus you have on hand in place of the tangerines, including clementines, blood oranges, or Sumos.
Roasted Butternut Squash with Ricotta Gnocchi
Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious.
Roasted Delicata Squash with Buttermilk Dressing
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin.
Roasted Pear and Arugula Salad with Caramelized Shallot Vinaigrette
Makes 6 Servings Salad Vinaigrette
Roasted Tomato Bisque
Makes 4 to 6 servings Roasting the tomatoes adds an unusual twist to this bisque. If you prefer, you can substitute sun-dried tomatoes (not oil-packed) for the roasted tomatoes.
Rolled Pasta with Pumpkin and Chestnut
Makes 8 to 10 servings
Salty Caramel Apple Pie
Makes one 9-inch pie The flavor combination of caramel and apples is a natural pairing that has become a popular choice for pies—a trend that hopefully is here to stay. The salt in this recipe enhances th flavors. Use a high-quality flaked sea salt, such as Maldon.
Savory Butternut Squash and Rice Tart
Serves 8 to 10 This Italian tart, known as Torta di Riso e Zucca, is perfect in the fall when squashes are in season. Serve this dish as a vegetarian main course for Thanksgiving, or alongside a simple salad for brunch.
Shoo-Fly Pie
Makes one 9-inch pie This pie is made with alternating layers of streusel-like crumbs and molasses filling, resulting in a cakelike texture with a base of gooey and flavorful molasses. It is a type of traditional Amish pie that is called “wet bottom,” for the layer of molasses that settles […]
Slow-Cooker Sauerbraten
Makes 4 to 6 servings Though it takes a few days, this classic German recipe is primarily hands-off, meaning the tangy marinade and slow-cooker do all the work for you. If you don’t have a slow cooker, you can treat this recipe like a typical braise: in Step 3, transfer […]
Spaghetti with Sausage and Bitter Greens
Makes 4 to 6 servings If you’re still exploring the world of bitter greens, this is a great dish to start with. It’s acidic and rich, which helps to balance the slight bitterness of the radicchio and escarole. Peel the tomatoes, if you want, but if the skins don’t bother […]