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Need a quick midweek dinner idea? Try chunks of tender beef mixed with fall veggies like sweet potatoes and squash in this filling one-pot meal. Continue...

These untraditional chocolate chip cookies are fantastic for fall. Substitute molasses if you can't find treacle. Continue...

Don't let the woes of the recent pumpkin shortage get in the way of making these scones. If you have canned pumpkin, you can use it in this recipe; or try roasting off acorn, butternut, or another winter squash. Continue...

This hearty, autumn-inspired soup will keep you full and satisfied. Replace the chicken stock with vegetable stock if you're cooking for vegetarians. Continue...

This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat.

The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, chipotle-spiked, Coca-Cola-glazed ham.

This magnificent roast is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia.

Butternut squash combines with garlic, sage, and a touch of hummus to create a scrumptious dip that can be served with bread, crackers, or sliced vegetables. Continue...