Name: Dilled Pumpernickel-Rye Stuffing
Yield: Makes about 14 cups
Ingredients: 1 (1-lb) loaf unsliced pumpernickel (not black Russian bread); 1 (1-lb) loaf unsliced seeded rye bread; 4 carrots, halved lengthwise and cut into 1/2-inch pieces; 4 celery ribs, halved lengthwise and cut into 1/2-inch pieces; 3 medium onions, cut into 1/2-inch pieces; 2 tablespoons vegetable oil; 1 stick (1/2 cup) unsalted butter; 1 lb cremini mushrooms, trimmed and quartered; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon caraway seeds, lightly crushed; 2 1/2 to 3 cups chicken broth

Active time: 45 min Start to finish: 2 hr

Cooks' notes:

• Bread can be dried 2 days ahead and kept in a sealed plastic bag at room temperature. • Stuffing can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.