Fall

This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

Apples and apple cider lend a pleasant sweetness to this beautiful soup.

Mashed potatoes give this spectacular bread a moist texture.

If you don't have a spice mill, you can crush the whole spices in a heavy plastic bag, then grind them finely in the blender.

At the restaurant Charlie Trotter bakes these small soufflés in thimble-shaped molds and sets them atop rounds of his own dried-fig brioche. Although he likes to use white Muscat grapes for the sauce, the recipe works well with any color or variety of grape. We used red seedless grapes, and they yielded a beautiful dark-pink sauce.

In France puréed potatoes are mixed with a local cow's-milk cheese known as Tomme Fraîche de Cantal. We've substituted fresh mozzarella — widely available in the States — to give the dish a similar consistency.

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire.

Pumpkin pies have long been favored in New England; there is a recipe for a "pompkin" pie in Amelia Simmons's 1796 American Cookery. New England colonists, in spite of their puritanical reputation, were known to enjoy a tot of rum now and then. And if the liquor was hidden in a pie, even the ladies were able to indulge.