Enjoy a simple, seasonal meal inspired by one of our favorite fall fruits.
This easy-to-make appetizer plays sweet icewine and maple off of salty prosciutto.
A topping of spiced, sautéed pears and crunchy pecans add depth and texture to this gorgeous squash soup.
This autumnal entrée takes only 20 minutes to cook and pairs beautifully with a bottle of Pinot Noir.
Rich, nutty brown butter flavors this rustic cake from chef Tony Esnault. The pears can be prepared ahead of time; store in poaching liquid in the refrigerator for up to three days.