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.

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 ...

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 ...

Preheat the oven to 425 degrees. Line a large sheet pan with parchment or foil. Spray with cooking spray. Toss the butternut ...