This autumnal salad is a kaleidoscope of shapes and colors, thanks to the scalloped half-moons of squash, wispy leaves of baby arugula, and shiny red jewels of pomegranate seeds. It’s as visually pleasing as it is delicious. Boasting both tender greens and roasted potatoes, this dish is sort of a half salad, half starchy side dish. As such, you can serve it alone as an entrée or in smaller portions as an accompaniment. You can roast the potatoes and squash and make the dressing well ahead of time, then assemble at the last minute.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.