Fall

The juices from cumin-rubbed chicken thighs soak into grapes, fennel, and squash as they all roast together in this simple, flavorful one-pan dinner.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

Make this your night one camp-out dinner, when the fish is freshest.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

This autumnal dessert is prepped in advance and then completed at the table—a delicious time saver!

Cooking your stuffing in an ovenproof skillet means it can go from stove to oven without missing a beat. Prepping your aromatic vegetables in the food processor cuts down on chopping time, too.

In this easy, creamy dessert, a slightly crumbly flourless hazelnut-cocoa crust complements a rich chocolate filling.

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken. I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.