Fall

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish for roasted leg of lamb.

Smaller brussels sprouts are especially pretty in this dish.

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.

Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. What to drink: Unoaked Chardonnay from France (think Chablis) or New Zealand.

Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy.

Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached. What to drink: Late-harvest Sauvignon Blanc.

Adding rum or vodka to this plum limeade makes a delicious cocktail. With or without alcohol, the limeade should be served immediately, since it will quickly darken if left standing.

Santo Stefano di Sessanio produces some of the best lentils in Abruzzo. Small French lentils make a good substitute.

Diane Semrad Anderson of Louisville, Kentucky, writes: "This is a peasant dish inspired by my Bohemian grandmother, who used her own homemade sausage in a similar creation. It is simple and delicious."

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."