Roasting the squash first is the key to this autumn paella. Finish the dish with a sprinkling of chopped hazelnuts and fresh sage.
A couple things make this potato salad better than the rest: Adding the dressing when the potatoes are still warm so they soak up all the flavor and a sprinkling of crispy bacon.
Magic happens when you top roasted acorn squash with garam masala, mustard greens, and pomegranate seeds.
This buttery plum tart is perfectly sweet on its own, but we like to drizzle it with honey just before serving.
For crunch and extra flavor, top this creamy soup with fried onions, toasted squash seeds, and basil.
This savory oatmeal bowl is just as good with quinoa, buckwheat, or barley.
If you're new to paella, start here. This simple recipe is our riff on the classic rice, meat, and seafood dish.
Serve this tipsy chicken with a German wine, such as Gewurztraminer.
These classic pretzels are best served with spicy brown mustard.
These sugary nuts are also a little spicy, thanks to cayenne pepper and cinnamon.
Say good-bye to bland, mushy cabbage. Adding an apple at the end gives this fall side a little sweetness and plenty of crunch.
Your search for a filling and flavorful vegetarian dinner is over.
Who knew gin and apple cider were a perfect match?
The stars of this show are a trio of fresh seafood and sweet smoky paprika.
Take a break from zoodles! Try slicing your zucchini into thin ribbons -- you'll fall in love with the delicate texture and beautiful presentation.
Your dinner tonight just got a whole lot spicier thanks to Anaheim chile pepper, Spanish chorizo, and poblano chiles.