Fall

This super-easy, no-cook dessert tastes like the ultimate Creamsicle.

White bread is perfect for bread pudding—as long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here.

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

Editor's note: The recipe and introductory text below are from Marilynn and Sheila Brass's Heirloom Baking with the Brass Sisters. To read Epicurious's review of the cookbook, click here. Tarte au Sucre 1920s
We found this recipe handwritten on an index card filed among main dishes and salads. We believe it has ties to our neighbors to the north, with origins in France. Although it's simple and quick, this is a serious pie. We love the caramelized sugar taste of this tar, which is so representative of Canadian sweets.

Until you've tried this dessert, you may not have tasted a pear's multiple personalities.

Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can.

You may want to double this recipe—the apple-walnut topping and whipped cream make these cakes disappear fast.

Sweet and spicy, these carrots are the perfect accompaniment to simple roast chicken, turkey, or pork loin.

Cider made from fresh apples creates a full-bodied glaze for these tender chops.

This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor. Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

Our youth culture has even reached the green market: Baby vegetables are among the most sought-after produce, whether we buy them because they are sweeter and more tender than their full-grown counterparts or just because they look great on the plate. Seek out golden yellow, chioggia (an Italian heirloom variety that has white and pink rings inside), and Albino beets at farmers' markets.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Bayerischer Würsteltopf Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.