A few containers of homemade tomato sauce in the freezer can feel like money in the bank. They’re the beginning of a quick pasta dinner, a pot of vegetable soup, or something warm and comforting on an evening when cooking feels like one task too many. While ripe tomatoes are still available at the farmers...Read More

There’s still time to bring home a few extra pounds of ripe tomatoes from the farmers market—and your winter self will thank you. Freezing is one of the easiest ways to preserve tomatoes, whether you have a basket of Romas or a handful of heirlooms that need using. You can put them away now and...Read More

With fresh fruit at the farmers market and time to enjoy the process, now is a lovely moment to put a homemade pie or two in the freezer. There’s something about autumn that brings us back to baking. Perhaps it’s the cooler mornings, the apples piled high at the farmers market, or simply the thought...Read More

There’s something wonderfully inviting about the aroma of roasting chestnuts. Gently sweet and earthy, with a tender, almost potato-like texture, they’re a seasonal pleasure worth slowing down for. Serve them warm on a chilly evening, or set some aside for holiday stuffing, creamy soups, and rich winter braises. You don’t need an open fire to...Read More

Kitchen Wisdom for holiday baking—and that anxious moment when it’s time to turn out the cake. Nothing takes the pleasure out of a baking afternoon quite like turning over a Bundt pan and discovering that the cake has decided to stay put. I’ve greased and floured. I’ve greased and sugared. I’ve brushed on homemade baker’s...Read More

Cabbage is affordable, long-lasting, and packed with fiber. Charring brings out sweetness and umami. The miso butter makes it rich and savory, while sesame seeds add crunch. INGREDIENTS: 1 head green or purple cabbage, cut into 1-inch slices 2 tablespoons olive oil Salt and pepper 2 tablespoons unsalted butter (or plant-based butter) 1 tablespoon white...Read More

Give your homemade sauerkraut a golden twist with sweet, earthy beets, fresh ginger, and turmeric. Thinly sliced green cabbage provides the crunch, while mustard seeds and black pepper add a peppery bite. As it ferments, the vegetables develop a tangy flavor that balances their natural sweetness and warming spices. This golden beet sauerkraut brings color...Read More

Sweet roasted delicata squash makes a delicious centerpiece for these colorful fall tacos. Seasoned with cumin and smoked paprika, the tender squash is tucked into warm corn tortillas and topped with chunky pepita salsa and tangy lime crema. Toasted pumpkin seeds add crunch, while jalapeño and cilantro keep each bite lively and fresh. Best of...Read More

Among the colorful heaps of winter squash at the farmers market, kabocha is easy to overlook. Its squat shape and deep green skin are modest enough—but slice one open, and you’ll discover brilliant orange flesh with a sweet, nutty flavor that deserves a place in your fall kitchen. Often called “Japanese pumpkin,” kabocha tastes something...Read More

On a cool autumn morning, few things are more inviting than the scent of apples and cinnamon drifting from the oven. These baked apples hold a lightly sweetened cottage cheese filling, flavored with vanilla and finished with a little butter. As they bake, the apples become tender and juicy—a lovely contrast to the creamy filling...Read More