This technique is a great way to use up excess squash—and create a tasty ingredient at the same time.

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

Cut Brussels sprouts in halves or quarters before roasting; finish with a silky orange balsamic butter sauce.

Start with a crowded pan, then watch the veggies slowly soften, brown, and caramelize.

A technique called slow-sautéing turns root vegetables into a golden medley. Using a cast iron pan is great, but any heavy skillet will do.

These easy oven fries are delicious on their own or with a lime-maple drizzle.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.

Walnut streusel with a shortbread crust borrowed from the Honey Pie recipe in The Beetlebung Farm Cookbook.

This lovely soup has a silky texture and an earthy, pleasing flavor.

Pears take on a golden color and a deep flavor when you baste them with a combination of honey, butter, and spice while they’re roasting.