Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
Quinces wait quietly for the few people that know how to cook them.
This pie includes a new trick from baking expert Rose Levy Beranbaum.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
A lush, yet light dessert that's much better if made a day ahead.
Soba noodles are classically made with 100 percent buckwheat flour, and those are the ones I seek out whenever possible.
The cinnamon adds that familiar, autumnal scent.
Slide vegetables in a food processor to make the soup come together quickly.