This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
So long, Eggos. Helllloooooo, glutenless goodness. These little multigrain lovelies couldn’t be simpler—or more satiating.
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.
A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.
Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!
Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.
For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
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