Fall

Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

Roasted root vegetables and spicy greens complete the meal.

The beans need to soak overnight.

This richly flavored chili pays homage to the Texas "bowl of red," in which meat is the star. Mole paste, ancho chile powder, and cumin add depth of flavor. Set out bowls of beans, cheese, onions, and other garnishes so that guests can have their chili just the way they like it.

This comforting, risotto-like take on kale makes a great vegetarian entrée, and it's also good topped with a piece of roasted salmon fillet. Farro is also known as emmer wheat. Be sure to buy semi-pearled, or perlato, which doesn't need presoaking.

In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that's played up by the addition of plump grapes.

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Core the fruit from the bottom so that the stems stay intact and the fruit looks whole on the platter.

The ricotta needs to drain overnight for this recipe, so begin one day ahead. Grade B maple syrup has a deeper flavor than Grade A; it's available at Trader Joe's and specialty foods stores, and from vermontcountrystore.com.

Soufflés are usually associated with extravagant meals, but they're cheaper to make than you may think. A soufflé is made primarily of eggs, a very budget-friendly ingredient.

Apples make this salad appealing even to young children.

Vanilla is arguably one of the best scents in the world, and it permeates this tender cake in the form of a simple vanilla sugar. A zesty cranberry filling lies beneath the crumble top.

Applesauce goes global in a chutney spiced with ginger and red-pepper flakes. Tart Granny Smiths and sweet Galas are cut into chunks, giving this topping a firm bite. Fabulous over potato latkes, it’s also delicious with zucchini latkes .

This recipe works with most fruit. For extra yum, add mini chocolate chips.

A fun twist on tradition— cornbread stuffing molded into muffins.

These muffins are inspired by a favorite dessert: sticky toffee pudding. But they are revamped for breakfast and renamed with hope that as you present your beloved with a plate of these, you'll be invited to open your Filofax and check on next Friday night.

Add broth 1/4 cup at a time, stirring, to avoid sogginess.

This is easy to make and everyone loves marshmallows on top.