David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. It’s ...

Christopher Testani for The New York Times Easy to commit to memory, this recipe follows the classic ratio of 3 parts Prosecco, 2 parts Aperol and 1 part sparkling water, but you can add another ...

Christopher Testani for The New York Times For more of our butternut squash recipes, visit New York Times Cooking.

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This recipe finishes cooking in a blush of heavy cream balanced by rice vinegar.