Fall

We like to bake with a combination of apples: some sweet and some tart, some that keep their shape and others that will break down and get saucy. Adding the pear lends a perfumey quality to the cake.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

This gorgeous dessert has just 5 ingredients and is super simple to make. Use a fine-mesh sieve to lightly dust the top with confectioners' sugar for an elegant finish.

Toast the cornbread for a nice crisp texture.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.

Everyone loves a Bundt, and a sweet-potato version drizzled with coffee-chocolate sauce is hard to beat.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Frozen corn and cranberries are the secret to these festive flapjacks.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

Two Halloween favorites—candy corn and pumpkins—meet in these irresistible blondies.