Jodi Moreno of What's Cooking Good Looking shares one of her favorite autumn pies.
We're full of sage advice.
Sweet, fall-y, sage-y roasted vegetables, for all sorts of windy and drizzly days.
A one-dish pantry meal to usher you into fall.
Pie Week was fun—good thing the holidays are just around the corner.
Sage moves from stuffing to your pie.
See those piles of herbs overflowing at the market? Take them home, and dry them in anticipation of darker days.
According to Jenny, this is the most delicious sandwich in the world.
We're officially heading in a winterly direction and that means it's time to crank up the oven and get roasting.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. With temperatures cooling, the way we cook is changing: rather than just sprinkling some sea salt on a fresh heirloom tomato, it's the season for caramelized onions, roasted vegetables, soup, and...lots of herbs. This week, we tackle the question: What's your favorite herb? Our answers are pretty divisive -- everyone has their favorite. Here they are, in order of popularity. Did we miss your favorite herb -- tarragon, parsley, marjoram, or anything else? Let us know in the comments!
Winter vegetables get to pretend it's springtime.
