October blew in the door last night, and here we are, anticipating the bounty of fall vegetables: Sweet potatoes, pumpkins, beets, chard, Brussels sprouts, and broccoli. Our favorite way to indulge in these vegetables involves olive oil and a quick roast in the oven. But what if you want to make autumn vegetables play the star? What if you want to push them past their side dish backup role? Here are 20 ideas to put vegetables in the center of your table tonight. More

Thinking about pulling out your slow-cooker, now that it's October? If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic. More

In my mind, there is no more quintessential fall vegetable than butternut squash. I start craving it as soon as the first leaves show signs of color and the nights turn chilly. I firmly believe that its sweet-savory flavor belongs in everything from warm fall salads to weeknight pastas. Don't you feel the same? More

Like a lot of fall flavors, many pumpkin flavors aren't exactly made with real pumpkin. Pumpkin Spice Lattes use pumpkin syrup and some foods just rely on pumpkin pie spices to capture that distinctive autumnal flavor. But that wasn't good enough for the folks over at Captain Lawrence Brewery. Partnering with a local farm, they used farm-fresh pumpkins which they roasted and puréed for their pumpkin ale. Read on to watch the process! More

This week my CSA share provided me with two pounds of delicious pears. They are currently ripening on my counter, and in a few days I'll have to decide what to do with them. Poach them with some honey? Mix them into pancakes? Bake them into a skillet cake? I'll likely turn to one or more of these recipes for inspiration when that time comes: More

Fall is in the air and even though there are some hot days left on the forecast, that doesn't mean that I'm not already thinking about apple cider and weenie roasts. Pumpkins are about to appear in the stores and I'm dying to try this DIY pumpkin yogurt. More

Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly: nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that's not a problem. Set them up the night before and you'll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here's how I prep my oatmeal the night before. More

We'll pull over to visit a roadside farm stand any time of year, so we've put together a list of resources to help you find roadside stands, pumpkin patches, and pick-your-own farms in all 50 states. Let us know if you have a particular favorite in your part of the world! More

"We need to make Apple Pancake," announced my friend Jennie. It was nearly a dozen years ago; I was fresh out of college and knocking around my own kitchen for the first time, doing experimental things like putting cinnamon in pasta sauce and struggling to bake chicken breasts. "Apple pancakes?" I said, forming a pleasant picture of a stack of chunky apple buttermilk pancakes, beaded with syrup. "No," she said. "THE Apple Pancake." There were not multiple apple pancakes; there was no stack. The Apple Pancake was something altogether new to me, involving apples, a family story, a cast iron skillet, and the magic of a hot oven — all before breakfast. More

Though pink peppercorns are considered an exotic spice, the evergreen trees from which they originate are anything but. Peruvian pepper is an invasive species that—for lucky foragers in California, Florida, Hawaii and other hot climates—are easy to find to make your own gourmet spice. More