Season: September to November. Autumn is the season for apples. For centuries, the apple crop has been important, and the apple tree cherished and celebrated for its fruit. Wassailing is an English West Country tradition when, on Twelfth Night of old (January 17), country folk toast and drink to the health of the largest and most prolific apple tree in the orchard for a healthy, fruitful crop the coming season. The sharp and bittersweet qualities of cider give this old-fashioned apple butter a special flavor. It’s a sensational fruity spread to daub over hot buttered toast or crumpets.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.