fall

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  Gochujang Roasted Delicata Squash, a Korean-inspired delight

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  The Popinjay, a cocktail with Cynar, Cognac, and Punt e Mes

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  Pączki (Polish Yeasted Jelly Doughnuts)

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  Fideos with Chickpeas, Fennel, and Kale

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  Kimchi Fried Rice with Broccoli and Mushrooms

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  Five Spice Cranberry Dutch Baby, a wintry oven pancake

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  Black Beans and Rice, a weeknight staple

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  Halvah Milk Chocolate Hot Fudge

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  Chile-Lime Squash and Chickpea Salad

• Grape Olive Oil Cake, a cake for the cheese plate

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  Raspberry Plum Crisp with Walnuts and Cardamom

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  Mezcal Mule (Mezcal + Ginger ale + Lime Cocktail)

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  Ginger Syrup for Homemade Ginger Ale

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  Orgeat (Almond Syrup with Orange Flower)

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  Bacon Blue Cheese Guacamole

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  Roasted Heirloom Squash and Tart Apple Soup

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  Pineapple Mango Ginger Green Smoothie

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  Brown Butter Apple Almond Cakes

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  The Expat Cocktail

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  Vietnamese Flank Steak with Citrus-Mint Cabbage Salad

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  Hot and Sour Soup (with optional bacon)

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  Savoy Cabbage Gratin, meltingly tender comfort

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  Brown Butter Apple Bars

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  Carrot Ginger Soup with Scallions and Pickled Ginger

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  The Martinez, a cocktail with Old Tom Gin

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  Sweet and Spicy Korean Cauliflower

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  The Perfect Pear (Pear Brandy Cocktail)

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  Roasted Delicata Squash, Kale, and Leeks with Farro

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  Yogurt Chickpeas with Indian-ish spices

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  Momofuku Milk Bar Pie [formerly Crack Pie]

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  Walnut Old Fashioned

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  Simple comforts: mini caramelized apple crumbles for two

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  Into the oven: plum nectarine almond tart

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  In the pink, cranberry curd