This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
Author: Nick Nutting
Author: Shelly Berger
Author: Diane Morgan
Author: Suzanne Goin
Author: Guy Ferri
Author: Suzanne Goin
Author: Rozanne Gold
This one's got it all: bright fall colors and sweet-savory appeal.
Author: Bon Appétit Test Kitchen
For a savory addition, toss a little sautéed pancetta or bacon into this pasta.
Author: Giuliana Berengan
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon...
Author: Audrey Johns
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Author: Rita Sodi
Author: Martha Stewart
Cooking the pulverized corn nuts in butter along with the stuffing vegetables blooms them like spices, bringing out all their earthy, funky, wonderful corniness.
Author: Rick Martinez
Author: Cheryl Alters Jamison
Author: Bon Appétit Test Kitchen
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Author: Claire Saffitz