Bon Appétit

Mint gives delicious lift to the coconut flavors in this cake, which gets moistness from sweetened condensed milk and coconut cream.

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

When preserving ripe tomatoes, it's important to add bottled lemon juice to make sure the mixture is safe for canning. Bottled lemon juice is used instead of fresh because it has a consistent acidity. We prefer the flavor of organic; look for it at natural foods stores.

In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving.

A little black pepper heightens the subtle spiciness of the persimmons.

Yes, fish can be autumnal, too. Fresh wild mushrooms and fennel pollen are the key ingredients in this elegant dish.

This sweet-savory condiment is delicious with roasted or grilled meats.

Quince—hard and astringent when raw—becomes tender and slightly sweet as it cooks, making it a nice pairing for the Middle Eastern-spiced pork. This dish needs to be started at least two days ahead.

Cut the bread into cubes to offer with aperitifs, or serve it cut into strips with a salad. It tastes best the day it's made. The day after, try it toasted and topped with butter. For best texture, make sure the dried pears you use are plump and moist.

This retro favorite was popularized by the Hawaiian Pineapple Company and Gold Medal Flour in the 1920s. Here, the classic goes autumnal with the addition of pumpkin, molasses, and a mix of warming spices.

The combination of three varieties of apples gives this applesauce sweet-tart flavor and great texture.

Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates chopped hazelnuts and uses orange peel instead of lemon.

Not as rich as pecans, hazelnuts make for a delicious new spin on a southern classic. Use Grade B maple syrup for intense maple flavor.

Dried dates, cranberries, and figs become an almost-effortless filling for this elegant tart.

Serve a platter of cookies alongside the pears and ice cream. The night before you make the cookies, place the dried cherries in a small bowl of crème de cassis. The soaking will infuse the fruit with the flavor of the black-currant liqueur.

They look like sticky buns, but these sweet, gooey treats are actually made from biscuit batter. They're great with brunch.

Pronounced "mock shoe," this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish.

This satisfying dish, with its great Italian flavors, makes the most of the last-of-the-season eggplant and tomatoes. In place of polenta, the vegetables and lamb can be served over penne, ziti, or rigatoni.

Brown sugar gives this pear butter a caramel-like flavor.