A Patagonian-inspired salad: charred carrots, with a tangy vinaigrette and warm, griddled goat cheese.

An earthy beet and barley salad: Barley, topped with sliced beets, and a piquant horseradish-yogurt sauce.

Poires au poivre: Autumn pears, poached in white wine, and topped with cracked black pepper.

A savory, rib-sticking collard green cobbler with cornmeal biscuits to welcome October.

Baba ghanoush, “deconstructed: Slender Japanese eggplant is sliced and roasted to smoky sweetness

This rustic harvest bread with merlot grapes is jammy, savory, and woodsy all at the same time.

Smoky lemon chickpea crostini–good for a snack, hors d’oeuvres, or even a meal with veggies, cheese, and a glass of wine.

Satisfying and simple to make, foccacia with scallions and sage.