Fall

Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet. It goes well at the end of the meal, but it can also be a nice treat in the morning with a cup of herbal tea.

I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.

A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.

Strain drink into glass and garnish with Autumn Spice bitters.

Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.

Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.

This is a classic dump-and-cook crock pot recipe.

Here, we combine Apple Core Agrodolce (a sweet and sour sauce) with excellent brandy for a drink–hot or cold–that takes you right through fall.

Here, we reduce sugar and vinegar with apple cores, for delicious, intensely-concentrated essence of fall.