Broccoli Rabe Pasta
Bitterly delicious, the broccoli rabe cooks in the same pot as the pasta in this surprisingly easy dish.
Winter Squash and Onion Bread Pudding
This savory bread pudding makes a wonderful vegetarian main dish. It is also terrific as a dressing served alongside roast turkey and gravy.
Butternut Squash Risotto
Parmigiano Reggiano lovers unite over this fall risotto that uses sweet butternut squash, fresh sage and the signature cheese of Parma, Italy.
Pumpkin Millet Muffins
These muffins offer an intriguing crunch. Savor them warm from the oven, or freeze a batch to have on hand.
Pumpkin Ravioli with Sage Brown Butter
Pumpkin ravioli is as natural as mashed potatoes beside your turkey—maybe more so.
Chef Will Leroux makes batches of this creamy clam chowder to give as gifts during the holidays.
Bacon, Kale and Raisin Strata
This savory strata or bread pudding can be assembled the night before serving.
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Made in individual muffin cups, these spoon breads are cheesy, creamy and delicious, especially when served with Roasted Pepper Raisin Jam.
Caramelized Onion-Chanterelle Tart
Savory-sweet onions pair with the king of mushrooms in this rich early fall tart.
Grilled Halibut with Fresh Mango Salsa
A mango salsa topping gives this sweet fish entree a fresh kick.
Watermelon and Cucumber Salad with Red Onion
Mix all ingredients in large bowl and serve immediately. Recipes serves 2 but can be doubled or tripled.
Roasted Vegetable Chili
Roasting the vegetables adds sweet, smoky flavors to the chili; the roasted squash thickens the sauce. Add shredded rotisserie chicken for extra protein.