They say that pumpkin pie is one of the scents that men react to most strongly. I’m not sure if I agree, but I think that by combining a smooth pumpkin filling with a chocolate crust, you have a good chance of getting your guests’ attention. I roast the pumpkin in the oven to ensure the filling isn’t watery. It’s really not possible to overcook the pumpkin; in fact, the longer you cook it, the more the flavors become concentrated. If you can’t find a sugar pumpkin, butternut squash or another hard-skinned fall squash would make a fine substitute. You can roast the pumpkin and bake the crusts at the same time, speeding the process along.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.