In this recipe written with developer Michelle McGlinn, the egg, milk, and cream are joined by fall-forward flavors like ...

Add a swirl of olive oil to the bacon grease. Over medium heat, sauté the onion and garlic until just tender. Add the apple and cook for 2-3 minutes. Add the yellow squash and cook for a couple ...

Chop the bacon rashers and add to the pan along with 1 diced onion and fry for 1-2 minutes. Add 2 crushed garlic cloves and the diced butternut squash and sweet potato. Season with a good pinch of ...

Set aside. As squash roasts, heat a skillet over medium heat. Add butter and melt. Add onions and cook, stirring, until caramelized, about 25 minutes. Place individual flatbreads on a baking sheet ...

Pour off all but ¼ cup bacon grease. Raise the heat to medium-high. Add the onion and cook until tender, 4 to 6 minutes. Carefully add the wine (not directly from a bottle) and cook for 1 minute ...

Cook the onion and leek in the butter until soft. Add the cream and simmer for 5 minutes. Add the rosemary and remove from heat. Add ¾ of the cheese. Spoon the seeds out of the cooked squash and ...

A filo parcel filled with chicken breast pieces, smoked bacon lardons ... stir into the onion mixture along with the ras-el-hanout. Set aside to cool. When the butternut squash is cooked, remove ...