Michael La Corte (page 23)

Michael is a food writer, recipe editor and educator based in his beloved New Jersey. After graduating from the Institute of Culinary Education in New York City, he worked in restaurants, catering and supper clubs before pivoting to food journalism and recipe development. He also holds a BA in psychology and literature from Pace University.

Michael loves hard cheeses, extra-crispy chicken cutlets, chocolate-coated candied orange peels, any and all pasta dishes, croissants, peach juice, coffee and admittedly stans Mountain Dew — as damning as that may be. He is a burgeoning movie buff and has an irrational distaste for potato bread. He is especially passionate about music, social justice advocacy, his loved ones and his dog, Winston.

Pattern of halved butternut squashes (Getty Images/Westend61)

Page: 23

Michael La Corte (page 23)

Butternut squash: Everything you need to know about preparing fall’s consummate gourd

Ditch the turkey this Thanksgiving — and enjoy these affordable alternatives instead

Is store-bought really fine? Our favorite tweets about Ina’s semi-homemade Thanksgiving

On cold nights, there’s nothing as comforting as a flaky pot pie packed with roasted chicken

The diverse world of non-alcoholic beer: Their history, production and future

Need a Thanksgiving dessert shortcut? Costco has giant pecan pies that weigh more than four pounds

What was so captivating about the “rotisserie chicken guy” who ate 40 whole birds in 40 days?

Celebrate Dolly Parton’s induction into the Roll & Roll Hall of Fame with her iconic apple pie

This cheesy, nostalgic stuffed pasta dish is the coziest indulgence for sweater weather

Trader Joe’s 8 best seasonal breakfast options for fall

In praise of the “retro” candy apple and its connection to trick-or-treating

24 ways to go savory with apples (because fall’s favorite fruit belongs in more than pie)

Trader Joe’s 10 best frozen breakfast items to add to your cart right now

16 unique ways to use apple pie filling (that aren’t pie)

The secret ingredient that elevated Leslie Jordan’s family cornbread recipe

What is actually the difference between pumpkin pie spice and apple pie spice?

The 10 best Costco bakery goods being sold this autumn

What exactly are “best by” dates — and how do they contribute to food waste?

How to use a Moka pot to make espresso like an Italian

15 ways to use apple cider to amp up savory autumn dishes

How to embrace the apple in its entirety — peels and all

This weeknight-friendly kale and three-cheese pizza beats delivery any night

Formaggio! An Italian-American’s guide to choosing the best cheese for your pizza

This crispy, buttery sun-dried tomato and rosemary gnocchi is the perfect fall dinner