Fall

Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Serve this dish with rice to soak up the sauce.

The rich, creamy sauce is also delicious on crisps, puddings and cobblers.

Here's a luscious fall dessert.

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

Pears and pear nectar add a delightful accent.

Homespun treats like cobblers and this crisp never go out of fashion for home cooks, but the past 12 months saw them show up on a lot of restaurant menus.

Can be prepared in 45 minutes or less.

Note: To slice the onion and fennel in the following salad into paper-thin spirals, we used a Japanese rotary device known as the Benriner vegetable slicer.

A side dish for grilled chicken, steak or fish.

Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.

This free-form tart is wonderful topped with caramel sauce and Crème Fraîche.