Fall

Chef Jenn Louis from Portland, Oregon, says she could eat braised greens, like this quick and healthy Swiss chard, ev...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

Top Chef Masters winner Floyd Cardoz finishes his spice-roasted squash with tangy lime and sweet honey.

Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter wi...

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The m...

Boiled salad dressings—which aren't actually boiled but heated gently in a double boiler—are butter-based vinaigrette...

In Greensboro, Alabama, Pie Lab serves as a café as well as a classroom where young men and women who are just o...

Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this tu...

Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Re...

Michael Symon ingeniously bakes his squash and corn bread stuffing in a muffin tin so it cooks relatively quickly and...

At Seattle's High 5 Pie, owner Dani Cone has responded to popular demand by making these adorable, portable pies (she...

Michael Symon usually doesn't make dessert for holidays. Still, his version of this classic is great after a big meal...

In 2009, Allison Kave and her boyfriend, Jay Horton, were winners in Brooklyn, New York's Pie Bake-Off with this clev...

"I add everything from fresh blueberries to chocolate chips," says Spike Gjerde of the delicious crumb coffee cake he...

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce mad...