Do you love collards? If not, get out there and acquaint yourself with this amazing green! Collards are very nutritious (high in vitamins K, A, and C, as well as calcium, iron and fiber) and have been linked to lowered cholesterol. They are a hearty green that can grow well into early winter in colder climates and year round in more temperate ones. But more than anything, collards are delicious! More

This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It's so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all. More

A few weeks ago after peeling and slicing a butternut squash, the skin of my hands became tight and red, and started peeling a little. It went away within 24 hours and I didn't think about it again, until I happened to read the comments on a recipe for roasted butternut squash pasta from several years ago. Many readers mentioned experiencing the same symptoms after cutting up butternut squash, which led me to some answers about this strange condition, including the best way to manage it. More

You guys — it's pumpkin season! Does this excite you? Has the Great Pumpkin arrived at your house this autumn? Are you ready for pumpkin pie? Of course, pumpkin has so much more to offer than just pumpkin pie. Take baked pumpkin steel-cut oatmeal, for instance — a fall dish I look forward to every year. Or soft, cakey pumpkin spice cookies, and pumpkin soup with coconut milk. What about pumpkin rice Krispie treats, and hot pumpkin buttered rum? Are these on your fall menu yet? Cran-walnut pumpkin bread? A French pumpkin bake? Take a look at these, and others — each recipe a tribute to the scrumptious range of possibilities in pumpkin. More

Whether it's at our neighborhood diner or in a few of my favorite food magazines, I've been seeing unusual breakfast ideas lately. Dishes we usually reserve strictly for dinner, or just don't envision as morning fare. I jumped on board with breakfast salads and breakfast pizza last year; this year, there's even more to get excited about. 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

If you want to add a little more nutrition to your food, consider spinach. Dried spinach, that is. Want to see how to make your own at home? 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

Q: I got about a dozen jalapeño peppers from my CSA box. I don't know what to do with them, other than to make salsa, which I don't want to do. I cook family meals that a 4-year-old has to be able to eat, so really spicy meals are out of the question. What can I do with these?

Sent by Susan More

I was recently at a higher-end grocery store picking up some cheese to have around for the weekend. I grabbed fingerling potatoes to have for dinner that night, got up to the register only to learn that the small bag was $11. I had one of those moments of minor shock and uncertainty: I needed the potatoes for dinner but couldn't pay that for a small bag of fingerlings. I apologized and told the cashier I should put them back, strolled over to the produce aisle and found myself staring down what seemed like dozens of potato varieties: which to choose for roasting? More