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

A farmers market table piled with winter squash is one of autumn’s most inviting sights. Buttery tan butternuts, striped delicatas, deep green kabochas, and ribbed acorn squash promise the kind of cooking that cooler evenings call for: fragrant soups, caramelized roasted vegetables, and hearty suppers from the oven. Each variety has something different to offer....Read More

Bright, jewel-colored, and beautifully balanced between tart and sweet, crabapple jelly is an old-fashioned treat that feels both nostalgic and special. These tiny, often-overlooked fruits become an elegant preserve with sugar and a little patience. Spread it on toast, spoon it onto warm scones, or serve it with cheese. It also makes a lovely homemade...Read More

A tree laden with tiny red or golden crabapples is one of autumn’s prettiest sights. But take a bite, and you may wonder whether these little fruits belong in the kitchen—or are better left admired from a distance. Don’t give up on them just yet. Beneath that mouth-puckering tartness lies the promise of beautiful jelly,...Read More

A little freshness goes a long way at a holiday feast. This colorful pomegranate relish brings juicy crunch and bright, tangy flavor to a table filled with rich, savory dishes. Orange zest and fresh ginger complement the sweet-tart arils, while a touch of honey rounds out the flavors. Serve it alongside roast turkey or chicken,...Read More