Cuisine at home

Fall is one of the most anticipated times of year, and it’s easy to see why. Even before the summer sun cools down, people start searching for pumpkin spice and stocking up on canned pumpkin, and we’re all for it. That’s why we’ve filled this issue t

These cauliflower steaks make for a hearty, healthy meal. Makes 2 servings Vegetable oil, for frying2 small heads cauliflower (about 2½ pounds each)1 teaspoon kosher salt, plus more to taste¼ teaspoon ground red pepper1 cup Basic Dredge (recipe foll

Although each variety is delicious in its own way, all apples are not created equal. Use our quick reference guide to popular apples and how to best enjoy them and put your knowledge to the test with this collection of recipes. FUJI Sweet and slightl

Canned pumpkin purée is 100% pure pumpkin—nothing more, nothing less. Pumpkin pie filling contains pumpkin plus added sugar and spices. Unless otherwise specified, we use canned pumpkin purée in our recipes so we can add our own sweeteners (like ho

Homemade fries are best, but frozen sweet potato fries still do the job. Makes 4 to 6 servings 1 (12-ounce) can cola1 pound ground beef½ cup chopped yellow onion3 tablespoons tomato paste1 tablespoon chili powder1 cup beef broth½ cup chili sauce2 ta

THERE ARE TWO COMMON TYPES OF PERSIMMONS: FUYU AND HACHIYA . Fuyu persimmons are smaller and squattier in shape (similar to a tomato), while Hachiya persimmons are shaped more like an acorn. Both have a stem that looks like a flattened flower in the

This all-in-one spud is as good as it gets. Makes 6 servings 6 medium sweet potatoes, scrubbed well and pricked all over with a fork1 tablespoon vegetable oil¾ cup chopped red onion, divided½ cup chopped red bell pepper1 teaspoon minced garlic1 poun

Transform a stick of butter into an elegant French-inspired appetizer. Just add a glass of bubbly or an aperitif, and you’ll have a perfect start to any meal. Makes 8 servings 3 jarred anchovy fillets½ cup unsalted butter, softened1 (5-ounce) can al

You’ll want to eat this Greek yogurt sauce on everything. It’s thick and creamy and loaded with cucumber and dill. Makes 4 servings 2 small cucumbers, divided2 (6-ounce) containers Greek yogurt1 tablespoon chopped fresh dill2 tablespoons plus 1½ tea

With a solid plan, you can own weeknight entertaining Start two days before. • Go grocery shopping. • Set your table, and decide on serving platters and dishes. Set up an area for a cocktail bar with glasses and napkins. • Read through all recipes a

These petite squash practically beg for savory fillings and cheesy toppings. After baking, the squash’s thin skin becomes tender and pleasant to eat. This autumn workhorse is just as tasty in savory soups and stews as it is in a pie. When choosing a

Olive Oil • Kosher Salt • Ground Black Pepper With only five simple ingredients, these easy meals are no-brainers. You can save time and money at your local market by keeping your pantry stocked with staples so you only have to grab the five basic in

Swap the lemon zest and slices for 2 teaspoons of your favorite spice blend and dredge and fry fresh herb sprigs. The salt in the brine helps the chicken absorb the lemon flavor. Makes about 6 servings 1½ cups whole buttermilk2 tablespoons kosher

We love a traditional old-fashioned, but this seasonal version of the sip might be our new favorite. Makes 4 4 ounces rye whiskey4 ounces aged rum1 ounce Fall Spice Simple Syrup (recipe follows)Garnish: orange peel twists, Amarena cherries, whole st

Serve this cake at your next Sunday supper, and it’s guaranteed to steal the show. Makes 1 (8-inch) cake 2 cups all-purpose flour1 cup firmly packed light brown sugar1 teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon baking soda½ teaspoon