Fall

I can't make pancakes. Nope. Just can't. Other than my fleeting victory with Nigella's ricotta hotcakes last August (which technically aren't pancakes), I haven't had much pancake success.

I've tried recipes from Gourmet, Bon Appetit, Cooking Light, and even Martha. They always come too heavy or too dry or too flat.

So when Jeff and I felt like having pancakes on Sunday, I went where no respectful food writer goes – to the Bisquick section of the supermarket baking aisle.

There I furtively placed a box of Heart Smart Bisquick in my cart, proceeded to the checkout, and almost made it to my car, when I was accosted by the Food Blogging paparazzi. Despite my protestations, their persistence was formidable.

Who can imagine fall without apples? I can't. Apples are probably this season's most popular and favorite fruit. Just before the leaves start turning apples come into season. Though some varieties can even be harvested in mid-summer, the most popular ones, especially those for baking and cooking, are available in fall. As far back as I can remember, apples have always played a part in my childhood. Every fall my family would go apple picking and cider tasting. We still do. I still buy a jug of apple cider and a bushel of apples every single time. Each year always seems to bring better and better apples, farm apples being the best. They are worlds apart from supermarket apples, which are picked months in advance. Nothing beats biting into a freshly picked apple.

My favorite apple varieties are the ones that balance tart and sweet, such as Jonathan, which has beautiful striated red and green coloring. I try to follow the maxim: "an apple a day keeps the doctor away." It's actually quite true, apples contain many antioxidants, which may prevent the onset of cancer and other diseases. Besides eating them out of hand, everyone knows and loves the all-American dessert, apple pie. No holiday in the fall and winter can possibly go on without it. I bake quite a few every autumn. I'm always looking to perfect my pie-making skills and find that right combination of apples to produce the optimal texture. Baking a homemade apple pie is worth the effort; it's just one of those essential American pastimes.

Thank you, California, this has been an incredible year for artichokes.  I had the biggest, meatiest, tastiest one of my life last spring, and the new autumn crop is beautiful too.  But the range in pricing is stunning.  All pictures were taken in Los Angeles during the weekend of September 28:

$4.99 each at Gelson’s.  No way.

With its naturally sweet taste, bright orange hue, and delicate flavor, butternut squash is one of the most popular fall/winter vegetables. Besides pumpkin, it's an iconic vegetable of the season and it's one of my favorites because of its many wonderful culinary uses. I like squashes even more than pumpkins. When Thanksgiving arrives, I'll be making my usual squash pie instead of pumpkin pie. Until then I'll enjoy the vegetable in many forms, cubed and roasted, pureed in soups, and baked into quick breads and cakes. It's just that versatile.

In this recipe, I do something unexpected. I use grated squash instead of pureed squash from a can. Much like carrot cake, the strands of squash become suspended in the batter, forming a beautiful and tender cake. A great texture is achieved from a half-and-half mix of white and whole-wheat flours. The cake is much like a quick bread in that it is not overly sweet. Bake it in a Bundt pan or tube pan, or two medium loaf pans. Drizzle it with a maple syrup icing for just a little extra sweet fall flavor. When friends stop by for coffee or tea, serve them this easy and reliable cake.