Fall

Michael Symon uses leftover turkey stock and meat to make this soothing soup. Symon cooks sautéed carrots, parsn...

"I love how out of control the vegetarian culture is in this city," says chef Kevin Kathman of Minneapolis's Barbette...

Michael Symon begins Thanksgiving with this tangle of multicolored vegetables—radishes, golden beet and carrots&...

Inspired by the not-too-sweet rice puddings of India, Hugh Acheson keeps the sugar to a minimum in this version made ...

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a l...

Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it with...

AJ Perry, the owner and baker at Columbus, Ohio's Sassafras Bakery, uses a combination of sweet and tart apples for t...

Tender chocolate cake with a luscious creamy filling is great in any form, but it's most fun of all in a whoopie pie....

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

Jacques Pépin loves to serve this delicate apple tart as a buffet dessert, since it's beautiful, easy to slice a...

Although a skull is the traditional Day of the Dead motif, you can stamp these cookies into any festive shape, from p...

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of ye...

When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Duc...