Fall

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat...

The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

This great hash combines golden mushrooms with toasty rye bread and sausage. It’s excellent with a dash of hot sauce....

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees th...

Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggi...

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; th...

Robb Turner, owner of Crown Maple, uses his richly flavored dark amber syrup to make this riff on an Old-Fashioned co...

This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, sa...

Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topp...

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even mor...

Andrew Zimmern’s Kitchen Adventures January in Minnesota. End of story. We know a thing or two about cold-weather com...