Recipes

Creamy arborio rice cooked with butternut squash until it melts into the sauce, topped with roasted squash cubes and sage leaves fried in brown butter.

Creamy, smoky red beans slow-simmered with andouille sausage, onion, celery and bell pepper, served over fluffy white rice.

A thick, cozy lentil soup made with pantry staples, smoky spices and a handful of greens. One pot, about an hour, and it tastes even better the next day.

Tender roasted acorn squash halves filled with Italian sausage, apple, sage and a crisp Parmesan topping. It looks like a holiday dish but comes together on a weeknight.

Deeply browned mushrooms in a savory, tangy sour cream sauce, spooned over buttery egg noodles. All the comfort of classic stroganoff without the beef.

Juicy seared pork chops finished with a quick pan sauce of apple cider, Dijon mustard, thyme and tender apple slices. A one-skillet fall dinner in about 35 minutes.

Tender chunks of chuck, soft potatoes and carrots, and a glossy red wine gravy, all made in one Dutch oven. This is the beef stew recipe to make on the first cold weekend of fall.

A seared chuck roast cooked low and slow with carrots, potatoes and parsnips, finished with a simple gravy made from the cooking juices. Mostly hands-off and perfect for fall.

A creamy chicken and vegetable filling baked between two flaky crusts. Using cooked chicken and store-bought pie dough makes this cozy classic realistic for a weeknight.

Thick, smoky black bean soup built on canned beans and chipotles in adobo. Pile on the toppings and dinner is done in about 45 minutes.