Fall

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

It’s simple, sweet, and gets better as it sits.

Use store-bought meringues and skip the first step, if you prefer.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

Like the opposite of master cleanse, with a similar kick.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).