Fall

Pumpkins are as much a part of fall as apples, cider, turning leaves, and chilly weather. The months of October and November call out for pumpkins—just think Jack-o'-lanterns and pumpkin pie! Like their brethren squash, pumpkins work well in countless recipes—and not just sweet desserts but savory dishes too.

Soup is one of my favorite ways to enjoy pumpkin. I make it every October. When I cook pumpkin soup, it officially feels like fall. Flavored with a little nutmeg for warmth and then garnished with pumpkin seeds, it's perfectly comforting. (Don't throw away the pumpkin's seeds, use them in this soup.) A hot bowl of soup always warms me right up.

I start this recipe by roasting the pumpkin. But with the shortage in pumpkins, you could also substitute butternut squash or acorn squash. The base of the soup is a vegetable stock, making it vegetarian-friendly. I like to use my own homemade stock because I can flavor it the way I want. 

One night last week Jeff came home from work and handed me a bag from his clinic. I thought, "Yes! More free anti-wrinkle cream!" (Having a dermatologist as a husband does have its advantages). When I peeked inside the bag, however, I discovered something even better than antioxidant cream: a dozen plump, brilliant green figs that were beginning to split from ripeness. "Wow! Where did you get the fresh figs?" I asked. "Adel gave them to me from the tree in her yard," he said.

Adel, who works with Jeff, told him, "Last year my tree produced three figs. One for me, one for my husband, and one for the birds." Fortunately she's having a bumper crop this season, and we're two of the lucky beneficiaries.

To celebrate fall's arrival, I'm sharing a recipe for Dessert Risotto with Wine Poached Figs. Arborio rice, which is used to make risotto, makes the most luxurious rice pudding imaginable: it's plump, tender, and creamy. Topping it with perfumed, wine-poached figs adds elegance and sweetness, resulting in a remarkably velvety, rich pudding.

The problem with "healthy" muffins is that they're usually bland, rubbery, or dry. I wanted to make a healthy muffin that actually tasted great. One you would want to eat. Turns out, that isn't so easy.

I hand Jeff a muffin to taste.

Me: "So what do you think?"

Jeff: Chewing, with a furrowed brow. "Well, they're a little bland. How much sugar did you put?"

Me: "Oh, no! I forgot to add the sugar!"

I hand Jeff a muffin to taste.

Me: "Are these better? I didn't forget the sugar this time."

Jeff: Chewing a lot and very, very slowly. "Well, they taste like they're good for you."

Acorn squash has such a unique shape, that is worth showing off in recipes. When I cook with them I always try keep their features intact, so I don't peel them. Stuffed with a meat filling and baked, they resemble open hearts. When they're sliced, as in this recipe, they look like scalloped crescent moons. They are a perfect vegetable to roast because they hold their shape well particularly when the skin is left on. They can be steamed or sautéed, and even mashed like potatoes, making them a very versatile vegetable. But roasting is my favorite cooking method because it concentrates their natural flavor.

Most acorn squash recipes use sweetener to bring out the flavor. The traditional route would be brown sugar, which automatically gives it Thanksgiving flair. Instead I use maple syrup for its rich sweetness. The focus of this recipe is miso paste, the Japanese ingredient made from soybeans that is used in miso soup. The miso paste adds a salty, savory flavor. The combination of sweet and savory elevates the flavor of the squash even more. This recipe makes a very simple side for the holiday that complements a multitude of other sides and the main bird. It's quick and easy enough to put together in minutes. Just sit back and roast.