A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Dinner doesn’t get any easier or elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
Crackly phyllo crisp as autumn leaves give way to wild mushrooms galore in this simple, sumptuous savory strudel.
This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.
Stale bread? Here it soaks up a tangy vinaigrette in this Italian classic from the Barefoot Contessa herself. You’re welcome.
Make it homemade instead of out of a box with this easy yet elevated version of an American classic.
Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes.
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