Looking for fall recipes? As nights get longer and the days shorter, fall brings a new zest for the outdoors and the produce of the season: winter squashes, bell peppers and the perennial favorite pumpkin.
Cranberry Orange Bundt Cake
This Bundt cake contains a pleasant surprise in the form of a tangy fruit filling.
Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
A full meal, built around a pot roast that’s better than your mother-in-law’s!
Hunter’s Salad with Raspberry Vinaigrette and Candied Pecans
Candied pecans add crackle and crunch to a fall/winter salad.
Grilled Shrimp and Bell Peppers
A surprising pesto with pistachios takes humble seafood skewers to new flavor heights.
Roasted Winter Squash with Cornbread Stuffing
Preheat oven to 400F. Cut squash into halves lengthwise and discard seeds. Brush cut sides with 1 tablespoon olive oil and place cut sides down…
When okra is not in season, classic Louisiana gumbo is thickened with the aromatic leaves of sassafrass.
Teresa’s Breakfast Frittata
Similar to a Spanish tortilla, this frittata with potatoes and bell pepper is just as good for dinner as it is for breakfast.
Rosemary Apricot Pork Tenderloin
Preserves, rosemary and garlic glaze roasted pork tenderloin. Serve over creamy polenta with brussels sprouts.
Pumpkin Frozen Yogurt
Combat seasonal limbo by welcoming autumnal pumpkin flavors in a refreshing frozen yogurt.
Fresh Cranberry Relish with Pecans
This recipe is great leftover and will keep about a week in the refrigerator.