Fall

As the days get shorter, the leaves turn crimson, and a chill sets in, we all long for more substantial food, and nature delivers. There’s a rainbow of firm-fleshed squashes to prepare with warm spices in stews, meaty mushrooms to tuck into pot pies and savory strudels, Brussels sprouts to roast and pair with buttery polenta, and soups, like golden corn and wild rice chowder, to soothe us. Curl up and get comfortable—this is a great time to cook.