Perhaps we’re a little biased, but we declare this the best carrot cake ever.

Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

All the goodies, plus Double Lemon Tahini Dressing, turn this salad into a hearty supper.

An eggplant filling makes a deeply savory veggie taco; just be sure to add pine nuts for crunch and guacamole and salsa for cool contrast.

This fruit-laden granola is easy to make ahead and store.

Cranberries may well be the most traditional of North American foods, but that needn’t mean they can be served only on Thanksgiving.

Walnut streusel with a shortbread crust borrowed from the Honey Pie recipe in The Beetlebung Farm Cookbook.

Pierre Guérin suggests pairing chef Scott Ehrlich’s gazpacho with a summery white wine or rosé.