All Recipes

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you'd ever imagined. Not your grandma's Thanksgiving now, is it?!

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.

This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.

Everyone needs a classic, foolproof, go-to turkey gravy recipe. This is it. And all it takes is pan juices or drippings from your turkey, stock, butter, and flour. And a lot less time and effort than you'd imagine.

You tell us whether the best part of these seared pork with caramelized apples is the taste or just one skillet to clean.

Simple to make. Comforting as heck. And though you may not have experienced this in your childhood, somehow it still seems to taste like home.

We'll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.

Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer.

Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.

A slightly tipsy sweet potato filling topped with a crumbly streusel. Thwarting tradition at Thanksgiving never tasted so good.

If you've been thinking maybe you're done with pumpkin everything, wait'll you experience this aromatic pound cake that boasts the perfect balance of sweet and spice.

Just three ingredients--parsnips, maple syrup, and olive oil. And it's so easy. Just slice, toss, roast, and be reminded just how nice simple tastes.

Become your own bootlegger. Start with vodka, toss in some apples and spices, and wait overnight. That's it. Then splash it in a punch bowl, pour it into Mason jars or just keep it all to yourself and indulge in a nip once in a while.

Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.

Just when you thought you were unable to come up with yet another variation on roast chicken that didn’t bore you out of your mind, along comes Dorie Greenspan with this simple yet surprisingly lovely rendition.

Sometimes it's a relief to take a respite from veggie side dishes that are overcomplicated to put together or overwrought with additional ingredients. Sometimes it's nice to simply revel in the innate goodness of the simplest incarnation of something.

Spectacularly exotic yet still surprisingly familiar. That's what folks are saying about this shish taouk or middle Eastern grilled chicken with sumac and a tart pomegranate-tamarind sauce.

Comfort food from Alex Guarnaschelli. We don't think we really need to say anything else.

Pickle juice-brined pork chops. Yes, you read that correctly. And yes, we know what you're thinking. Why didn't we think of brining pork chops in dill pickle juice? It's easy, ingenious, and, natch, delicious.

A no-brainer for autumn with a lovely French accent.