Fall

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

The best part of making duck confit? All the rich fat you're left with. Use it to roast potatoes—it's an easy way to upgrade a classic. What ever you do, don't throw it away (it freezes great).

If you've never bought kohlrabi before, here's a great reason to try it.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers' market. The waiting game can be almost unbearable, but once they are finally ripe, the reward justifies the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fine-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.

This rich, subtly tangy cream spiked with almond essence gives ripe, sliced pears just the embellishment they need to go from fruit to fabulous.

Thai red curry paste typically has more than eight different ingredients, including hot red pepper and lemongrass, so buying it ready- made is certainly easier than making your own. Look for it in the ethnic foods section of your supermarket or at Asian grocers. You can add 1 pound large shrimp, peeled and deveined, to the curry during the last few minutes of cooking, if you wish.

This whole roasted cauliflower has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned liquid infuses it with flavor.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

November weeknights are for simple pan-seared pork chops and roasted squash.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Because their delicious apple filling is all sealed up—wrapped in dough like hand pies or campfire pies, but bite-size—these sweet little pies are perfect finger food. They transport easily, so you can take them to parties or potlucks. Or pack a few into your lunch for a sweet snack.

Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.