Autumn

South Carolina doesn’t have much of a winter, and I like it that way. We don’t have much of an autumn, either, so when I woke up today and temperatures were in the mid-sixties, it felt chilly. So chilly, that I immediately wanted pumpkin soup. Though fall doesn’t officially begin for a few more days, it started at lunchtime today in my house. Pumpkin soup is a very easy soup, and I like using fresh pumpkin, because the roasted seeds are such a delicious bonus.

Move over candy apples, this year Halloween is all about pear ghosts! The way we see it, there are two sides to Halloween. There’s the super spooky, ghoulish side filled with wicked witches, haunted houses and devilish costumes. Then, there’s the other side, filled with everything that makes us ooh and aah, like these adorable pear ghosts. Not only is this holiday snack super cute, it’s also easy to make. Here’s how to do it.

The changing seasons are always magical, but something about the transition from blistering-hot summer afternoons to cooler fall days triggers a boost of energy in our family. Suddenly we’re itching to get out into nature and run wild. Along with pickle-making and our chicken harvest, apple picking is pretty much the only thing on our Fall Family Bucket List that we follow through with every year.

Stare your hot chocolate right in the eyes — spooky, no? Well, not really. It actually is pretty cute. This easy finish to a steaming mug of the good stuff involves ingredients you already have in your pantry, but dresses it up for the holiday and makes it a lot more fun to sip. Start by simmering a pot of your favorite hot chocolate and gathering the mugs. Meanwhile grab large marshmallows.

The best part about Halloween isn't dressing up or watching scary movies — it's eating the treats.

Lentils are a hearty addition to any dish, yet they are often an underused ingredient. They cook quickly, especially when compared to other legumes or beans, and are just as versatile (they work in burgers, soups, and salads). So if you aren’t in the habit yet, making a big batch on Sunday means a week of delicious meals at your fingertips. Whether you’re new to lentils or just want a refresher on cooking them, here are five tips to help you make a pot to be proud of.

If you’re anything like me, with the cool weather creeping in, soup is back to being a part of your weekly dinner rotation. Whether you’re simmering up a pot or reaching for the boxed or prepared quarts at the store, there’s an unexpected place to pick up soup enhancements. Yep, that salad bar can do more than just outfit your salad — it’s a treasure trove of ingredients that can bulk up and flavor your bowl.

Summer may be over, but that’s not a good reason to put the grill away for the year. Sure, there might be a slight chill in the air, but that’s even more reason to warm up by the cooking fire. Even with a grill pan on the stove, it’s hard to replicate the grill lines and flavor that comes from an outdoor grill. Here are five reasons you should make the grill your go-to in fall. Tailgating without some kind of food is unheard of, and even more so without the grill.

A rotisserie chicken just may be the best grocery store shortcut on the planet. Pick one up and you’re looking at multiple stress-free dinners and lunches. When it comes to making a quick pot of soup, it’s a no brainer — having the meat already cooked means that you can have a slow-simmered taste in no time. Here are five tips to utilize rotisserie chicken in your weeknight soup routine.

Brussels sprouts can be so much more than the boiled, bitter side dish that some of us may have had in our childhood. A tasty dish of Brussels sprouts starts with the Brussels sprouts that you buy and how you prepare them for cooking. So the next time you buy and cook Brussels sprouts, use these five tips for even tastier results. When you’re shopping for Brussels sprouts, look for balls with tight, compact leaves. They should be bright green, without any browned spots or yellowing leaves.

Just like there are people who don’t like their food touching and people who want it all tossed together in a bowl (me!), there are people who like their food hot and people who don’t mind eating it at room temperature (me, again!). Now of course we’re talking about these things in terms of black and white, so while you might waffle one way or the other, truth is, we all have our preferences.

When apples are in season, it’s practically our duty to eat them in every form: out of hand; in pie, crisp, or cake; and in the form of applesauce and apple butter. The latter two may look similar on the surface — soft and spoonable — but they are pretty different characters. Here’s how.

Peeling firm winter squash (I’m looking at you, butternut) can go one of two ways: It can be so seamless and easy that you never give it a second thought, or you regard it as one of the most frustrating tasks of the season. As for which camp you’re in, I’d argue it all depends on the tool you use for peeling. As you welcome winter squash season to your kitchen, this is the tool you’ll want to keep by your side.

The first chilly days of fall carry a whole lot of excitement around apples — whether you’re picking your own or gathering them at the farmers market — yet after you’ve snacked on and baked with your first bushel, fruit fatigue can set in. You reach a point later in the season when you just can’t look at another McIntosh or Honeycrisp. Luckily you don’t have to, since there are well over a hundred varieties of commercially grown apples to try.

If you picked up a few pumpkins at your local farm stand or farmers markets to carve for Halloween, you know that soon enough you’ll be elbow-deep in stringy, slimy pumpkin guts. Make this the year you use them for your next kitchen adventure. Guts from a pie or sugar pumpkins are ideal — they are sweeter and have more flavor than those extra-large jack-o’-lantern pumpkins you can pick up at the grocery store. Those pumpkins are grown to be carved and not really eaten.

Right now brassicas like cauliflower, cabbage, broccoli, and Brussels sprouts are the stars of the market, and there is no better time to bring them into your kitchen. Beyond our arsenal of recipes for cooking up these beautiful vegetables, here are our best cooking lessons and tips that will help you seamlessly work more brassicas into your meal plan.