This is a fantastic fall dish. The great thing about venison is that it has very little fat and is quite good for you. Red cabbage is a classic accompaniment to venison, especially in the Germany-influenced cuisine of France’s Alsace region. Baking the cabbage into a savory bread pudding Americanizes the traditional combination. The purple ribbons look beautiful running through the golden currant-studded, clove- and ginger-scented pudding. Baking the cabbage also mellows its somewhat astringent quality, making it accessible to those who may be less fond of its assertive flavor. Concord grapes are in season for a very short period of time, and their delicious, juicy, sweet-tart flavor is a highlight of the season. This sauce calls for Concord grape juice, which is always available, even when the grapes themselves are not.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.