Bon Appétit

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.

Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.

Serve with crusty bread.

Pomegranate juice adds tartness to this famous French dessert.

Save leftovers for snacks.

In the a.m., put the ribs into a 5-quart slow cooker to eat in the p.m.

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.

Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.

Mix this relish into tuna or chicken salad, or serve with burgers or hot dogs.

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

These savory tartlets are similar to quiches.

Serve warm with fillets of salmon, in scrambled eggs or pasta, or on crostini with goat cheese.

A stunning dessert that lets two autumn fruits—pears and persimmons—shine.

To make this appetizer easy to nibble, serve the cheese and mushrooms with toothpicks.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

Sweet caramelized butternut squash plays well with peppery arugula in this hearty dinner salad.

Brandy adds a little kick to this jam. Spread on toast or serve with a cheese plate.