Author: Mario Batali
Author: Sara Foster
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Author: Amy Finley
This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Author: Alison Roman
Author: Frank Stitt
These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.
Author: Bryan Ford
Author: Amy Auburn
Author: Rozanne Gold
Author: Elizabeth Andoh
This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten...
Author: Rhoda Boone
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
Author: Abigail Johnson Dodge
Author: Tammy Moore-Worthington
Author: James Beard
Author: Hank Shaw
Author: Alison Roman
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Jayne Cohen
Author: Melissa Roberts
Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"
Author: Chelsea Monroe-Cassel
Author: Kemp Minifie
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Myra Goodman