As you’re planning meals for Thanksgiving, here's a wild idea: Serve a dish made with invasive plants or animals. It may ...

It’s true that autumn olives (Elaeagnus umbellata) are invasive, originating from East Asia, but there is no doubt about it: They are too numerous to wipe out at this point and are here to stay! Any ...

Clean and cut the Pear, Thinly shave the fennel, and segment the orange, combine with the greens, pepitas, cranberries. Whisk together the olive oil and balsamic and dress the salad, season with Salt ...

There’s a certain kind of magic in cooking this time of year – when the markets are full of knobbly roots, crisp apples and late-season squashes, and the air feels cool enough to turn the oven back on ...

In late autumn, new-crop olives abound. They are often fresh-cured with their buttery flavor and meaty texture intact, making them a perfect partner to a marinade of warm olive oil, garlic, citrus ...

Autumn. Crackling leaves and football games. Nippy evenings and early sunsets. Cups of steaming hot cocoa. But wait. Most vivid of all recollections of fall might well be the glorious fruit produced ...

Instructions: Heat olive oil in a heavy-bottomed 14-inch sauté pan over medium heat. When oil is hot, add onion and cook, stirring occasionally, until onion is wilted and transparent, about 5 minutes.