This brussels sprouts is by Momofuku. The sprouts are roasted then tossed in a bright vinaigrette that’s spicy, tart, and sweet.

This is my go-to tomato soup that got me through college.

This pumpkin biscotti scented with cinnamon, ground ginger, and cardamom is perfect alongside your mid-morning coffee.

Trying to replicate Noah’s Bagel’s pumpkin bagels. Easy to make but really delicious and pumpkin-spiced.

Pumpkin ice cream sandwiches combining Kim Boyce’s whole wheat chocolate chip cookies and pumpkin ice cream.

A salad with honeycrisp apples, walnuts, pumpkin seeds, and a poppy seed dressing.

This pasta contains soft butternut squash, crisped sage, and toasted pine nuts.

This pear and blue cheese tart is like a gussied-up bear claw, but the blue cheese adds saltiness.

In this pumpkin pie spice granola, the intoxicating blend of pumpkin pie spices usher in one of the most magical times of the year.

This split pea soup is a mishmash of legumes and vegetables, with the smoky taste of pork in the background.

In this kale avocado salad creamy, lush avocado counters tough, fibrous kale, and mellows it out.

After tasting the lemon & blueberry fro-yo from Jeni’s Splendid Ice Cream, I knew I had to reproduce it at home.

Honey cupcakes with lemon cream cheese frosting, perfect for my friend’s birthday

A chocolate bark for those who didn’t get their summer s’mores fix.

Little brown bettys are utterly and classically American desserts. I filled mine with apples, cinnamon, and brown sugar.

I made these matchstick fries in no time. Along with a couple beers, it felt like happy hour had been brought home with us.

A chocolate coffee bundt cake I made for a friend on her birthday. Paired with coffee ice cream.

This summer Greek-style pasta recipe begs to be made. It’s an end-of-summer dish: the sauce is uncooked, requiring the freshest tomatoes.