This simple yet hearty autumnal menu showcases our favorite fall fruit in every dish.
At his Beard House dinner, chef Jonathan Bennett slathered this delicious butter on trout, but we also love it on grilled bread as an appetizer.
A mustardy lemon vinaigrette, diced red onions, and sharp arugula transform this timeless fall salad.
After marinating in apple cider overnight, this pork tenderloin is cooked in a brilliant maple-cranberry glaze. The end result is a show-stopping main course that's quick enough for a weeknight dinner party.
Mouth-puckering sour beer makes a surprisingly rich and complex caramel topping for this golden, nutty cake.