Creative spins on comforting classics—from caramel apples with red wine in the glaze to a quesadilla filled with kimchi—will make you more excited for fall than you’ve been in years....

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween?

This sauce is classic for New Orleanians. Recipes vary, but canned tomatoes can be brought back to life by adding spices and pinch of sugar.

The flour you use for fresh pasta determines its texture. All-purpose makes softer noodles, while bread flour or semolina, makes sturdier pasta with more bite.

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.

Why this egg-less, bacon-less meal is just like pasta carbonara.

Because, even in Rome, one cannot live on coffee and gelato (and sorbetto and granita) alone.

Sometimes vacations turn ugly. But starting your trip off with an ugly dinner isn’t always a bad thing.

The marjoram adds a delicate note to this Middle Eastern-inspired salad. Be sure the eggplant is tender, slice it before taking off the grill.

Mushrooms in general are great for grilling, and portabellas are large enough to be easy to handle on the grill.