Apple pie! Pumpkin spice! Buttered rum! This is how we embrace autumn at our home bar. Despite the drop in temperatures, cocktails flavored for fall don’t need to taste deep, brooding or heavy. There are plenty of ways to harness the ingredients we associate with the season to craft ...

Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with what’s available in American markets. Fresh udon is hard to come by. So for this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we needed a solution ...

On Leech Lake, Minnesota — Seated low in her canoe sliding through a rice bed on this vast lake, Kendra Haugen used one wooden stick to bend the stalks and another to knock the rice off, so gently the stalks sprung right back up. On a mid-September morning, no breeze ruffled the eagle ...

Rosh Hashana, the Jewish New Year, begins on Sunday evening, and the people in my house would have been pretty ornery if I skipped the holiday’s traditional brisket or kugel. But I also like to change up some dishes, like sides and desserts. In many homes, honey cake is traditional on Rosh ...

Even when they are tasty, creamy pasta sauces can be unappealingly heavy. A few bites and you’re done. Luckily, a lighter solution lies in peak season for sweet corn, whose high starch content can create a creamy sauce without having to resort to using cream. Just pull out the blender. We ...

Tuscany’s solution for stale bread, panzanella, is just the start of salad solutions for stale bread. Throughout the Middle East — where fresh, thin flatbreads dry out even faster than foccacia — there’s a greener, crunchier cousin of panzanella: fattoush. Fattoush is little more than ...