Cozy Fall Brunch Recipes


Welcome the cooler weather with this rustic, autumn-inspired brunch menu:


Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.


Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.


Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

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What We're Reading: November 17, 2014


Recipe ideas for that mountain of Brussels sprouts you picked up from the market. [Food52


What the Ocean Spray bog-men aren’t telling us: cranberry facts. [The Kitchn


A new GMO potato just approved by the USDA can be precut and sold fresh because it resists browning. [Mother Jones


The craft revolution has beer drinkers returning to cans. [Quartz


The city of Lyon is trying to change French habits by promoting the value of... Read more >

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Ode to Autumn: Pumpkin Recipes


If you've never cooked with fresh pumpkin, a revelation awaits. Just don't bake up that jack-o'-lantern; the best pumpkins for cooking are the smaller, sweeter varieties like sugar, cheese, and pie pumpkins.


Pumpkin Soup with Creamy Roquefort

Cookbook author Paula Wolfert notes that Roquefort mellows out when cooked, lending this soup a "characteristic Southwestern French flavor."


Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.


Pumpkin–Cranberry Brioche

Enjoy a slice of this warm, subtly spiced brioche with your morning coffee, or top it with whipped cream and serve for... Read more >

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Recipe Roundup: Thanksgiving Leftovers

turkey sandwich We had so much fun last year coming up with ideas for Thanksgiving leftovers that we thought we’d revisit the topic with a list of some of the best leftover-loving recipes out there. David Chang’s Soy-Braised Turkey, Mashed Potato Spring Rolls, Spicy Brussels Sprouts with Mint [F&W] Indian-Spiced Turkey Lentil Soup, Cranberry-

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Recipe Roundup: October 21, 2011

lentilsThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Fines Herbes Omelet [NYT] Think you know how to make an omelet? Unless you’re Jacques Pépin, there's always room for improvement. Carrot and Lentil Soup [Leite's Culinaria] Red lentils add body and depth to this vibrant-hued Aryuvedic soup.

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Eye Candy: Seasons of Québec

Cranberry granité For an interlude between braised veal cheeks and goat cheese crème brûlée, Judith Laflamme served a crisp intermezzo of tea–infused cranberry granité doused with Champagne. Take a look at more photos of the chef's contemporary Québécois dinner. (Photo by Tom Kirkman)

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