Whether served for breakfast or even dessert, this simple dish balances the warm sweetness of roasted pears and honey with creamy yogurt. It can be eaten any time of year, but it feels especially appropriate during autumn and winter when the flavors complement toasty days spent curled up on the couch or celebrating the holidays…
Chocolate Meets Pumpkin in a Festive Cake
Looking for a Halloween dessert? This tender, moist chocolate cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic fall flavors. Glazed Chocolate-Pumpkin Bundt Cake Active Time: 30 minutes Total Time: 3 1/2 hours (including cooling time) Serves 16 For the Cake 1 cup all-purpose flour 3/4 cup whole-wheat…
Crispy, Buttery Potato Roses Are the Impressive Side You Need
Potato roses are thinly sliced potatoes that are soaked, seasoned, and formed into roses in a muffin tin. They’re a sweet way to show someone (or yourself) that you care, to demonstrate your artistic prowess, or to just have a little fun with your food. Serve them with just about anything you’re cooking—I keep fantasizing…
Classic Pot Roast, French-Style
Did you notice? Yes, the days are getting shorter, the nights longer, and the temperature is dipping. Just in time comes a simple recipe for classic French pot roast to enjoy on a chilly night. What’s the difference between this dish and our American pot roast? Usually, a classic Yankee pot roast calls for water or…
When You Don’t Have Time to Cook, Reach for This Chili Recipe
This rich and creamy chili comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don’t have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang. Creamy White…
Give Your Granola the Pumpkin Spice Treatment—Real Pumpkin Included
If you love granola, you’re going to want a jar of this version in the kitchen all fall long. There’s a double dose of pumpkin—both puree and seeds—along with wholesome ingredients like oats, nuts, and just a splash of maple, for a breakfast that tastes like the season. And since Halloween is on the horizon,…
Cuisine Royale (Episode 1): Italy—San Martino Alfieri Palace
October 21, 2021
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The glorious Baroque castle, belonging to the sisters San Martino di Germano, lies in the picturesque Piedmont hillside, between Asti and Alba. For as long as anyone can remember, wine cultivation has always been the main enterprise in San Martino Alfieri. Still today, the steep slopes of the Alfieri estate are home to grapes of the…
Shrimp Pasta With a Special Ingredient
Shrimp is the most popular seafood in the United States. These slightly sweet, mild-flavored crustaceans are full of interesting science. Take a deep dive into these fascinating facts. They Change Color When They Cook Most raw shrimp are a gray-black color. But when you cook them, they turn pink. Why the color change? Shrimp contain…
3 Hearty Tuscan Soups to Celebrate the Return of Soup Season
I can tell autumn has arrived when I’m welcomed by a chill when I go downstairs in the morning to open the windows; when I fish out my heavier scarves from the wardrobe to protect myself from the cold wind; when apples, pears, chestnuts, mushrooms, and squashes begin to crowd the market stalls. But most…
Cacciucco di Ceci (Tuscan Chickpea and Chard Soup)
The most famous cacciucco is a coastal cucina povera fish soup from Livorno, made from the smallest and least valuable fish leftover on the fishing boat or unsold at fish counters. Cacciucco di ceci, however, is not a fish soup, but one defined by chickpeas and chard. If not for a salt-packed anchovy melted into…
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