Makes 8 to 10 servings Ingredients Pumpkin and Chestnut Stuffing One 3-lb pumpkin Kosher salt, as needed 5 oz peeled fresh or frozen chestnuts 1 rosemary sprig 1 garlic clove, crushed 2 tablespoons grated Parmigiano-Reggiano 4 amaretti cookies, crumbled 2 egg yolks Zest from 1 orange Freshly ground black pepper, […]
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. Ingredients All-Butter Pie […]
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. Ingredients Dough 2 1/4 cups all-purpose flour, sifted, plus […]
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 […]
Spicy Kimchi Stew with Pork
Makes 8 portions Kimchi is salty, a little sour, and sure, sort of funky, but definitely in a great way. This fermented chile-rubbed cabbage and scallion mixture is a great base for dishes, like this stew, and the easiest side to add some new flavors to old favorites, like roast […]
Squash Season
‘Tis the season. Well, one of them! As you know, we’re big fans of seasonal eating, and winter squash season is a pretty big league time of the year for foodies. Winter squash, often called hard-skinned squashes are, you know, the squashes with hard skins. That means we’re putting away […]
Squash Soup with Ginger Cream
Serves 6 to 8 Use whatever hard-skinned squash that you can find, like butternut, pumpkin, calabaza. For a vegan version, use olive oil instead of butter, omit the milk and whipped cream garnish. Add 1 cup of raw cashews in Step 2, which will make the blended soup creamy. Ingredients […]
Sugared Cranberries, a Surprisingly Tasty Holiday Treat
Until you taste them yourself, the idea of a sugared cranberries might seem awfully silly. An impossibly tart, dry-textured fruit covered in plain sugar? What do you do with it? And, why? We hear you, but also, we’re sugaring cranberries. And here’s why! Made simply by poaching fresh cranberries in […]
Summer in a Jar—Savoring Every Last Bite
Every August, we try to avoid it, but it is inevitable: summer’s long days grow shorter as the season draws to a close. On the bright side, in its waning weeks, our gardens and farm stands explode with cucumbers, tomatoes, summer squash, and eggplant. If only there was a way […]
Sweet Potato and Peanut Soup
Makes 8 servings The whipped cream garnish is by no means mandatory, but it’s pretty tasty. You can use your blender or even hand whip the ingredients. For a vegetarian soup, use vegetable broth in place of the chicken broth.