This elegant early fall salad is built around one of the season’s sweetest treasures: fresh figs. Warm lavender-roasted figs pair beautifully with peppery arugula, creamy Gorgonzola dolce, and toasted walnuts, while a bright shallot vinaigrette keeps the salad balanced and savory. Serve it as a first course, alongside roast chicken or pork, or with a...Read More

Fresh figs are still making their appearance at our farmers markets, and as the season begins to wind down, this is a beautiful way to enjoy them while we can. A brief roast concentrates their natural honeyed sweetness, while lavender, honey, and white balsamic add delicate floral and tangy notes without overwhelming the fruit. These...Read More

Sweet potatoes and lentils are made for cool-weather cooking: earthy, comforting, inexpensive, and substantial enough to turn into a satisfying supper. Here, roasted sweet potatoes become deeply caramelized around the edges before being topped with warmly spiced harissa lentils, tender kale, and a creamy lemon-tahini sauce. It’s a wonderful meatless main course for fall and...Read More

There is something wonderfully practical about having a container of homemade apple pie filling tucked into the refrigerator or freezer. Of course, it puts an old-fashioned apple pie within easy reach, but that may be the least interesting thing you can do with it. Spoon it over pancakes or waffles on a chilly morning. Layer...Read More

Sweet maple syrup, tangy Dijon mustard, apple cider vinegar, and plenty of garlic make this a particularly good vinaigrette for fall. It has enough body and acidity to stand up to hearty ingredients like kale, roasted squash, grains, apples, pears, toasted nuts, and aged cheeses. Use it for grain bowls, roasted vegetable salads, shaved Brussels...Read More