Recipes

For a fall harvest gathering, shake up this cocktail recipe by chef Robin Bentley

It’s hard to beat a traditional pumpkin pie for a harvest dessert—unless it’s creamy and topped with a caramelized crust that begs to be cracked with a spoon. P. Allen Smith shares his recipe for Pumpkin Crème Brûlée

Japanese pumpkin, or kabocha squash, is a standout side dish when roasted and served with goat cheese, pine nuts, mint, and a bright lemon dressing

This homemade bread will be the star of your fruit and cheese board, especially when complemented by a savory spread

A rich, smoked ham hock stock anchors Chef Robin Bentley’s recipe for Bourbon Braised Pork Shoulder, which he serves over cheesy, herbed polenta

Chef Lidey Heuck highlights the fall harvest in a rustic upside-down cake

Alex Hitz shares a recipe for the easiest, most delicious chocolate sauce you’ve ever spooned over ice cream (or anything else)

William Yeoward shares a recipe for a smoky version of the classic old-fashioned cocktail

The heat of chiles takes this chocolate concoction from HOT DRINKS (Ryland Peters & Small) to another dimension

Drink or dessert? This recipe from HOT DRINKS (Ryland Peters & Small) is like mince pie in a mug!

Babette’s Kitchen in Millbrook, New York shares their tasty version of this classic favorite