Rich chocolate brownies get jazzed up with fresh or canned pumpkin. Epicurious member Sharon Perry Murphy of Fort Knox, Kentucky, often bakes hers with fresh pumpkin, which is runnier. (To achieve the desired consistency with fresh pumpkin, Murphy recommends adding a little extra flour, 1 tablespoon at a time, or substituting 1 egg for 1/4 cup pumpkin.)
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.