The most labor-intensive part of making potpourri is drying the fruit. To do that: Thinly slice apples, oranges and/or lemons and put them on a baking sheet lined with parchment paper. Dehydrate them ...

Roast squash, onions, tomatoes, and garlic in big chunks at 425°F until tender for effortless caramelization. No need to finely chop the vegetables — large pieces save time and deepen flavor. Blend ...