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SERVES 4-6 INGREDIENTS 2½ - 3½ cups whole milk 1¾ cups (1 13.5 oz. can) coconut milk 1 cup uncooked long grain white rice (like Jasmine) ¼ tsp. salt ½ cup peeled, finely grated carrots (about 2 medium carrots) ¼ cup packed light brown sugar 1 tsp. vanilla ¼ tsp. via Pocket

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Loaded with the classic pairing of squash and sage, this lasagna is the perfect fall dinner. [Photographs: J. Kenji Lopez-Alt] If there's one thing I learned as a restaurant cook—particularly during my days as the daytime lunch cook—it was how to find creative ways to reuse leftovers. via Pocket

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MAKES 2 CUPS INGREDIENTS 4 tbsp. unsalted butter 2 cups pecan halves 2 tbsp. light brown sugar 2 tbsp. roughly chopped rosemary leaves 2 tsp. Worcestershire 2 tsp. smoked paprika 1 tsp. chili powder 1 tsp. kosher salt ½ tsp. Tabasco ¼ tsp. freshly ground black pepper ¼ tsp. via Pocket

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Skip to main content Oct 1, 2014 More from Saveur. via Pocket