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A fresh pumpkin becomes comfort food in this Creamy Pumpkin Mac and Cheese

Cooking with pumpkin doesn’t have to mean a can of puree. Using fresh pumpkin isn’t so different from cooking with other hard-shelled, cold-weather squash.

Mark Bittman’s recipe for a gooey, melty, kid-friendly grilled cheese sandwich

Mark Bittman turns his attention to the small chefs in your household with a cookbook for kids

Cheesy stromboli packs pizza-like flavors into a portable spiral

For a Diwali treat with an American twist, a new cookbook serves up cardamom-spiced carrot blondies

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With this salmon piccata, the fish sings in butter, lemon and capers

Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move that’s genius in its simplicity.

Husband-and-wife food bloggers show how two chefs can navigate the home kitchen and stay happy

Husband-and-wife food bloggers and podcasters Sonja and Alex Overhiser have a new cookbook offering a way to keep the kitchen a less stressful place.

Toasted oats add flavor and crunch to hearty maple scones

To give these hearty scones deep, sweet flavor the cooks at Christopher Kimball’s Milk Street coat rolled oats in maple syrup before toasting them, resulting in amplified nuttiness and crunch.

Al Roker’s Sweet Potato Poon, a delicious dish with a side of mystery

When Al Roker thinks about his mother and food, a recipe for Sweet Potato Poon comes to mind. It graced his table for every holiday meal and on special Sunday dinners.

Al Roker and his oldest daughter, Courtney, team up on a cookbook that celebrates their family

Al Roker and his oldest daughter, Courtney, are naturals to collaborate on a food project, and they’ve done just that.

A water roux keeps challah tender and fluffy

To make an olive-oil challah, the cooks at Christopher Kimball’s Milk Street borrow the water roux technique. That’s used to make tender, fluffy Japanese milk bread.

A recipe for turmeric chicken soup is a window into a Southern Thai family

When she was growing up in Southern Thailand, chef Nok Suntaranon spent most days after school helping her mother sell homemade curry pastes in the market.

This four-cheese pasta is Italy’s answer to macaroni and cheese

Rich and creamy pasta ai quattro formaggi is the Italian equivalent of American mac and cheese. It’s pasta with four cheeses.

Cutting back on meat doesn’t have to mean going without protein

Many people consider cutting down on meat for health, environmental or animal welfare reasons. But many also worry about where they will get their protein.

Savory-sweet soy basting sauce transforms ground chicken into izakaya-style meatballs

Japanese chicken meatballs are a standard offering in restaurants specializing in yakitori. They’re sometimes shaped into cigars rather than orbs.

Pomegranate seeds add flair and tradition to a Rosh Hashanah salad

There are many foods associated with the Jewish New Year, Rosh Hashanah. One of the most beautiful, mythical and symbolic is the pomegranate.

Stephen & Evie Colbert’s red rice recipe, a dish both jammy and tangy

This red rice dish has its origins in South Carolina, where future late night talk show host Stephen Colbert ate it in elementary school.

Stephen & Evie Colbert offer a cookbook that’s also a window on their lives

Many years into their marriage, Stephen and Evie Colbert suddenly became co-workers. And that is why, in a roundabout way, we have their first cookbook.

Nutty Parmesan, briny capers and pickled peppers turn cauliflower steaks into a satisfying main

Cauliflower can be bland and boring if not treated correctly. But browning the vegetable in the oven coaxes out deep, almost meaty flavors that transform it into a satisfying vegetarian main.

Steve Sando wades into the chili wars with a meatless, bean-forward offering

The chili debate is one of Steve Sando’s favorites. Texans can be stubborn, and most will tell you that beans have no business in chili con carne.

Steve Sando’s bean revolution advances with a new cookbook showing their versatility

Some food lovers celebrate vegetables or rice or chicken. Steve Sando celebrates beans. He’s found a flourishing national appetite for his dried heritage beans.

A garlicky yogurt marinade pulls double duty in souvlaki-inspired pork skewers

In Greece, skewers of garlicky grilled meat called souvlaki are sold on street corners, in restaurants and at the beach.

From Chinese to Italians and beyond, maligning a culture via its foods is a longtime American habit

It’s a practice that’s about as American as apple pie — accusing immigrant and minority communities of engaging in bizarre or disgusting behaviors when it comes to what and how they eat and drink.

There’s no butter in apple butter, but it spreads deliciously

For many of us, fall cooking has to include apples. AP food writer Katie Workman suggests apple butter for that hit of autumn flavor.

Bring rich, warm complexity to lentils with Ethiopian spices

Here’s a lentil stew that puts a fresh spin on the Ethiopian dish called misir wat. To create layers of flavor, the cooks at Christopher Kimball’s Milk Street season the dish with berbere, a complex Ethiopian blend of warm aromatic spices, savory dried alliums and red chilies.

Behind the nonprofit helping a diverse new generation of culinary professionals heat up New York

The Food Education Fund seeks to diversify the culinary world and better mentor its next generation through hands-on experiences for low-income students of color at ten high schools.

Restaurants are catering to a growing number of solo diners

A growing number of restaurant customers are choosing to eat alone. Restaurant reservation site OpenTable says solo dining reservations in the U.S. increased 29% over the last two years.

Pancakes, meet pandan. Asian American restaurants add their own spin to the weekend brunch

While “Asian brunch” may initially evoke images of traditional meals like Chinese dim sum, it’s become shorthand now for restaurants that offer Asian takes on American brunch.

Serve your Labor Day burgers with a skirt of crispy cheese

This Labor Day, give your burgers a skirt of crispy cheese. To build contrasting flavor and texture, the cooks at Christopher Kimball’s Milk Street season the beef with yellow mustard for spicy tang and dill pickles for brininess.

Embrace the smoke, and other tips for grilling vegetables at a Labor Day barbecue

Barbecue guru Steven Raichlen is best known for grilled meat. But his book “How to Grill Vegetables” has also become a go-to guide.

Skip the cream but keep the creaminess in this cheesy zucchini pasta

From Italy’s Amalfi Coast, pasta alla nerano is an elegant yet easy dish that’s luxurious but not heavy.

Caroline Chambers’ recipe for Panko Honey Mustard Chicken

Plain ol’ boneless, skinless chicken breasts are given new life in a sheet-pan meal by Caroline Chambers called Panko Honey Mustard Chicken.

Fall means a return to routines and nightly dinner stress. Caroline Chambers is here to help

Many cookbooks are organized by ingredient — like pasta, chicken and veggies. Or by dish — mains, sides and desserts. But not the latest offering by Caroline Chambers.

Tequila and butter create a saucy base for garlicky, spicy shrimp

Drunken shrimp is a flavor-packed dish of shrimp in a spicy, garlicky, tequila-based sauce. Though head-on shrimp typically are used, the cooks at Christopher Kimball’s Milk Street use the more easily sourced head-off shrimp.

Fresh tomatoes and tomato paste impart deep flavor in this comforting Indian rice dish

Robust tomato flavor is key to tomato rice, a popular southern Indian dish. It’s typically prepared when there is an abundance of ripe, red tomatoes and leftover basmati rice.