Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen
If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.