Source: Receipes
Hold the apples, sub in squash for a delightfully earthy-sweet tarte tatin. Precooking it seasons and softens it, but don’t let it get dry or brown. The moisture the squash retains ensures it will be tender after baking and helps keep the caramel saucy.
Source: Receipes
Figs bring a touch of sweetness to this bright, chutney-ish cranberry sauce and nicely offset the sharpness of the vinegar.
Source: Receipes
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week’s newsletter.
Source: Receipes
Ashley Ragovin is on a hunting expedition. Not for big game in the traditional sense, but for bottles of rarified vino, which today has lured her from Los Angeles to Canada’s lush [Niagara Region](http://bit.ly/2ztdlKh). A longtime sommelier, Ragovin has honed her palate to seek out the distinctive and uncommon—wines that convey a point of view, a place in time.
Source: Receipes
The weather is turning. Gird yourself with cheesy baked spaghetti pie, no-stir polenta, and more.
Source: Receipes
Megalyn Echikunwoke is the ‘Night School’ actress with a serious case of wanderlust that we’re crushing on now.
Source: Receipes
This recipe for spicy tofu crumbles is fast, versatile, vegan, weeknight-friendly, and perfect for meal-planning.
Source: Receipes
No ingredient boasts the same deliciousness-to-affordability ratio as dried beans, especially since they create their own broth as they cook.
Source: Receipes
Add some crunchy, creamy toppings and your laid-back dinner hang practically takes care of itself.
Source: Receipes
This broccoli salad recipe has loads of creamy peanut sauce, crunchy daikon radish, and a sprinkling of dried tart cherries, making it really hard to put down.
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