Simmer

Here at Epicurious, we're big fans of the nutty, fruity buckwheat-biscuit shortcakes in Alice Medrich's cookbook, Pure Desserts. So we created a version we can enjoy all year long. Cooking dried apricots in Earl Grey tea with a vanilla bean infuses them with sweet spices that pair nicely with the earthy bitterness of buckwheat flour. Don't forget to freeze the butter for 1 hour before grating.

The longer you cook this nourishing broth, the more savory and concentrated it will become.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

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.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

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!

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

This addictive sauce is also incredible with beignets or ice cream.

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.