Author: Gina Marie Miraglia Eriquez
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Paul Grimes
Author: Melissa Clark
Roasting the whole bird is our favorite way to cook chicken for a few reasons. It's super easy, it produces juicy and tender meat, and it's the best bang for your buck. And, you can cook up a batch of...
Author: Katherine & Ryan Harvey
Author: Shawn McClain
Author: Lillian Chou
For a savory addition, toss a little sautéed pancetta or bacon into this pasta.
Author: Sara Foster
Precooking the squash seasons and softens it, but don't let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.
Author: Claire Saffitz
Author: Giuliana Berengan
Author: Catherine McCord
Even though I live in balmy south Florida, where it is pretty much summer year round, I still like to 'get into' the seasons by cooking something festive and seasonally appropriate. I started slowly spiking...
Author: Ivy Larson
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Author: Sara Foster
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Author: Anna Stockwell
This is a delightful late summer or fall dish. Veggies and gnocchi - how can you go wrong? It was loved by my wife and myself. It's especially good if you make your own gnocchi - we did and followed the...
Author: sirsethalot
This colorful side dish uses orange juice, cranberries, and grated fresh ginger to add some extra zing to butternut squash. The air fryer makes preparing dinner convenient, because it leaves your oven...
Author: Bibi
Author: Claire Archibald
Bunker in for cold weather with this cozy, autumnal frittata.
Author: Donna Hay
Unexpected flavors of rosemary and sage go into this easily adaptable white bean chili.
Author: Dana Cowin
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...
Author: Martin Oswald
To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow...
Author: Katherine Sacks
Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen