Seasons have distinct aromas. For me, autumn is the smell of fallen leaves mulching on a wet lawn, the curl of wood smoke in the air, and warm sun hitting a half-frozen field. In the garden and in the ...

Gnocchi are as easy to make as homemade pasta noodles but faster, because they’re ready with no waiting. Classically, they’re tossed in simple browned butter infused with sage leaves, then hit with a ...

If you’re starting with lobster ravioli, the sauce should know its place. This light cream sauce has just enough lemon and ...

Set a large pot filled with salted water over high heat. Bring to a rolling boil. Meanwhile, make fonduta: Add cream to a large pan and set over medium heat. Once cream is simmering, add cheese a few ...

From New York Times Cooking: Bubbling sage leaves in olive oil until sizzling provides crisp thrills in this simple, flavorful combination of salty cheese and sweet apples, while the resulting ...

This month’s Last Call cocktail recipe pairs honey and sage for a perfect fall cocktail (it’d be fabulous on Thanksgiving). Here in the fruit belt—among the endless acres of cherry, peach and apple ...

Instead of doing things the way they’ve always been done, here are recipes for Thanksgiving 2020 that throw tradition out the window — at least just this once — and show how the classics can be much ...

A quick weeknight supper of sauteed pork chops includes apples and fresh fennel, all in one pan. After browning the chops in a large skillet, transfer them to a plate, and cook sliced apples and ...

Do you have a sage plant at home and harvested some fresh leaves, but you don’t know how to use them just yet? Or maybe you’re trying to decide whether or not you should dry out the leaves to store ...