Fall

These elegant dumplings, also known as quenelles, are usually made with fish and are a hallmark of Lyonnaise cooking....

In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark co...

Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert us...

These charming sweet-and-savory rice cereal treats are spicy enough to serve with drinks and sweet enough to satisfy ...

On Halloween, Grace Parisi shapes these cheesy crackers into creepy witch fingers, pressing a sliced almond onto the ...

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar g...

Bakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, ...

These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling l...

Brined green peppercorns aren't particularly popular, but Kristin Donnelly loves them in a dressing for sweet roa...

These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark lico...

For this dessert, chef Lee Woolver of The American Hotel in Sharon Springs, New York, recommends a tart apple, like t...

Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a s...

In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and m...

"I like to add something unusual to a dish," says Yotam Ottolenghi about including caraway—a spice often used in nort...

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.