Fall

This double rum coffee is deliciously flavored with cinnamon and orange zest. Slideshow: Warming Drinks

Anya Fernald loves using shanks from the Angus-Wagyu cattle on Belcampo’s California farm. The richly marbled meat ma...

Pour this pretty, sweet-tart syrup over cheesecake, pancakes, whipped ricotta or baked meringue, or stir it into a co...

Store-bought mulling spices are often muted. In this vibrant version, oranges and fresh ginger are dehydrated and ble...

In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with ch...

This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd...

In this classic Italian dish, sausages are poached in a rich broth until deeply flavored and meltingly tender. Slide...

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hea...

These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary an...

Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spic...

Aida Mollenkamp loves finding new ways to prepare slightly bitter ingredients, like brussels sprouts. In this salad, ...

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section call...

Try this fun root vegetable side dish in place of any starchy side. Slideshow: Recipes From the Root Cellar

Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well toge...