Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Melissa Breyer was Treehugger’s senior editorial director before moving to Martha Stewart. Her writing and photography have been featured in The New York Times, The Guardian, National Geographic, ...

This butternut squash, ricotta and sage pie, served with a beetroot and pomegranate salad, is. a true winter warmer. Preheat oven to 200 degrees. Cut puff pastry in medium size circles. Brush with egg ...

It’s a well-known fact around the Food52 office that if Amanda Hesser sits you at the center of her dinner party table it's because you’re funny (or at least more funny than the people way down at the ...

Note: This is Riverdog Farms co-owner Trini Campbell’s favorite pie. Use 3 eggs for a softer, more custardy filling, she says. Flaky pie crust: 1 1/4 cups all-purpose flour 1/2 teaspoon sugar 1/2 ...

Move over, pumpkin pie—there’s a new squash pie in town! Pumpkin has become standard on our holiday tables, but I find butternut squash to have a flavor that’s even sweeter and more delicious than ...

1 unbaked and chilled 9-inch pie shell1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash1 cup light brown sugar, firmly packed3 large eggs3/4 cup evaporated milk or ...

I always use two kinds of apples, Granny Smith for tartness and their ability to maintain their shape and another variety for sweetness and softness. I had a couple of Fujis in the frig. I bought a ...

When I plan my Thanksgiving menu, I keep its complementary fall colors in mind — the russet and bronze of a roast turkey, the distinct greens of string beans, Brussels sprouts and kale, and the flame ...

As summer fades into autumn, winter squashes like butternut naturally convert their starches into sugars, sweetening up. They reach their peak sweetness in November through January, so this year’s ...