Fall

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

We prefer Gorgonzola, Italy's star blue cheese, for this recipe, but if Iowa's Maytag blue — or another import — is easier to find in your area, then use it instead.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

Sautéing the cauliflower before braising intensifies its naturally mild, sweet flavor. Yogurt is the braising medium here. It mellows the flavors of the curry and makes the cauliflower especially rich-tasting.

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

Kale with Sautéed Apple and Onion makes the perfect side dish for these chops Active time: 15 min Start to finish: 25 min

No special pan is needed to make this outstanding free-form tart. The pear filling is complemented by buttery pastry and a nice streusel topping.

Can be prepared in 45 minutes or less.

Serve this hearty stew over noodles. Market Tip: It's best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised.

Great served warm or at room temperature, this moist, delicious steamed bread can be made in a single loaf pan or in two empty, clean 28-ounce food cans. Offer softened butter or cream cheese alongside.

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.