I have suffered from a slight obsession with kale recently, especially the dark Tuscan and dino varieties. I'm eating it raw in salads, roasted until crispy for a snack, sautéed on the side to round out a meal. Yum. I plan on carrying my green addiction right on into the fall with this hearty harvest pizza. More

I usually fall into one of two sweet potato camps, depending on the time of year. For Christmas and Thanksgiving, I want marshmallows. Lots and lots of marshmallows. As for the other 363 days, give them to me roasted with a pat of butter. But as much as I love the simplicity of an unadorned baked sweet potato, I forget that just a couple of extra steps can take them from basic to beyond. More

Of course you're craving pie right now. How could you not? Beautiful rosy apples are rolling into the markets. Pumpkins and pecans are begging for some brown sugar. The last summer fruits are so ripe, they hardly need to be cooked. It's pie season and Evernote is hosting an virtual cook-along to help us get cooking. More

Spaghetti squash is a winter squash to become very familiar with this season. You can roast, boil or even microwave it, and the stringy flesh can be used as a substitute for pasta noodles! It starts showing up in markets in the early fall, and is as wonderful with a little butter and herbs as it is perched underneath tomato sauce and meatballs. Plus, it's so very simple to prepare! Here's one way to cook it. More

The time for Brussels sprouts is nigh, my friends! If you are a fellow lover of these diminutive green globes, then this is cause to celebrate. And if you are not, that's fine—I'll have your portion. I'll be having Brussels sprouts roasted, pan-seared, steamed, and hashed from now until they disappear into from market shelves. More

There are salads for a crowd, and salads that kids adore. There are colorful slaws, and playful mescluns, salads crunchy and light. But then there are the distinctly grownup salads, with heightened and complicated flavors. This is one of those. It has just five ingredients, but together they make a stunningly unusual composition of bitter, sweet, and salty-savory. Ready? This is fall salad, all dressed up and glamorous. More

We've put away the blender and the iced tea pitcher and finally accepted the fact that summer cocktail season has, indeed, come to an end. But the mourning period was brief: fall cocktails are packed with flavor, color and spice and do wonders to make the darker evenings more bearable! More

Q: My consumption of raw vegetables usually goes down during the winter, when I opt for casseroles, soups and other comfort foods. I'd like to keep eating raw veggies throughout the year though. Any recipe ideas for doing so when the mercury dips?

Sent by Jenika More

Quick Side Dish Recipe: Roasted Brussels Sprouts

Fall is here, and the markets are overflowing with great vegetables. I anticipate this season more than any other — I really look forward to my first roasted butternut squash, and that first batch of tiny tender Brussels sprouts (especially when they're braised in cream — YUM!). What about you? What fall vegetables do you look forward to the most all summer long? Late-season eggplant? Frost-tipped kale? Creamy squash? Big heads of cabbage? And what's your favorite way to cook your booty — are there recipes you save for October? More

It's funny how precisely the weather seems to adhere to the calendar year; the first day of fall immediately brought vibrant leaves and cooler breezes to Georgia. My appetite also succumbs to these changes and my urge for comfort food grows strong—out with vine-ripe tomatoes and grilled summer corn, bring on the hearty braises and savory stews. More