Here's a simple little fall-time pasta dish with sweet roasted butternut squash and nutty brown butter. It's one of those dishes that makes even a weeknight meal feel special, especially if you splurge for fresh fettuccine noodles and a nice bottle of wine. Serve it with a salad of bitter greens, apples, and walnuts on the side, and dinner is ready. More

Brussels sprouts are back, and I couldn't be happier. In the Fall it's not uncommon for me to make a meal of roasted brussels sprouts, browned and crispy with a little bit of parmesan cheese. I've never had them with apples, although I know that's a favorite combo for some people. This recipe from Oh My Veggies looks so simple and delicious, I think I'll have to try it! More

We love pumpkins this time of year, particularly when they're roasted and whipped into a creamy, cold-weather soup. So thankfully there are many variations on this classic Fall meal. Try pumpkin and coconut milk (a classic), but also chipotle chocolate pumpkin soup, or a spicy southwest version. All it takes is a few new ingredients and you'll be tasting pumpkin in a whole new way. More

Why use porcelain facsimiles of pumpkins to serve seasonal soups when you can go right to the source and use real pumpkins? Carve a large one as a terrine or hollow out several mini pumpkins for individual serving bowls. More

It's fall, and time to indulge my love of all things pumpkin. Pumpkin pasta, pumpkin gratin, pumpkin pie, that ever-popular pumpkin spice latte and — perhaps most of all — pumpkin muffins. I love having a warm, tender muffin in the morning for breakfast. These fit the the bill, spiced and moist. But fall will be over so quickly, and winter will be here, so I decided to make sure these would carry through properly to the holidays! Why not a little swirl of eggnog-flavored cream cheese? Pumpkin and eggnog? This is one clash of holiday flavors that I love, and I hope you will too! More

The dish I'm about to share is really two recipes in one – heavenly together but also good building blocks for many other meals this fall and winter. First up is a creamy, yet dairy-free, soup with roasted fall vegetables like butternut squash, sweet potatoes, carrots, and parsnips. Then come the dumplings. More

On the train into San Francisco last week, I noticed some cactus growing along the fences with brilliant purple fruits perched on the end of each thorny arm. It wasn't until I saw baskets of this same fruit at the market over the weekend that I realized what I'd seen: prickly pears! Have you ever made anything with this fruit? More

As a Southerner, I am very picky about my cornbread, although not in the way one might think. Going against my region's tradition, I happen to like mine just a little bit sweet. (I know, the horror!) But more than that, I want my cornbread to be soft, tender, and above all moist, moist, moist. Dry cornbread is a total disgrace. More

Oh, monkey bread! How we love you — little pull-apart nuggets of buttery, gooey cinnamon goodness. And I've been thinking about how easy monkey bread is when you've been making pizza! What? How are they related? Well, leftover pizza dough is a perfect base for monkey bread and other breakfast treats. And even if you haven't been making pizza lately, store-bought, ready-made pizza dough is also a way to get these into the oven (and into your mouth!) that much quicker. More

We're talking pizza this week at The Kitchn, but man (and woman) cannot live on pizza alone. (I think.) I do find that a simple salad is the best accompaniment to pizza. Here's a warm one for fall, a slaw that will go well not only with your favorite pies, but with all manner of autumn meals. It's warm and roasted, with the sweet, smoky edge that a detour under the broiler brings to cabbage. More