Fall

We did away with the worst part of roasting squash—the prep! Instead, we roast it whole until tender, tear it into big pieces, glaze it, and roast it again.

Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.

These pumpkin pancakes are tall and light, highly spiced, and the perfect way to relish a crisp fall morning.

If a caramel apple and a snickerdoodle got together and created some seriously delicious magic, you'd end up with these soft and chewy cookies that taste like a mug of warm spiced cider on a crisp fall day.

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

Tender butternut squash, crunchy pecan breadcrumbs, and an entire bunch of kale come together to create fall bliss in pasta form.

If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. 

Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

A creamy custard pie with an extra-milky flavored meringue.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.