Simmer

The sautéed Broccolini and roasted squash and mushrooms are meant to be piled onto these creamy polenta sticks, then topped with the roasted vegetable gravy and frizzled onion .

Though the spices in these carrots hint at North Africa, this dish will fit in well with a traditional North American meal.

This bright, flavorful fall preserve is best when allowed to stand overnight. It's great on toast or alongside sautéed duck breasts.

Smaller brussels sprouts are especially pretty in this dish.

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.

Bone-in cuts (like this pork loin roast) require a longer cooking time, but the payoff is big flavor and succulent meat. The meat closest to the bone is always the juiciest, and bone marrow enriches the sauce as the roast cooks.

Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy.

This bouillabaisse-style chowder has a delicate broth and whole fish fillets.

Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached. What to drink: Late-harvest Sauvignon Blanc.

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

Chocolate a la Taza Light and tender buñuelos de viento are often dipped into chocolate a la taza, a hot chocolate drink thick enough to coat them.

Packed with sea vegetables such as arame and kombu (both loaded with beneficial minerals), this recipe from Alexandra Jamieson, vegan chef and girlfriend of Super Size Me's Morgan Spurlock, is as good for you as it gets. Adding the miso after the stew is cooked ensures the preservation of its healthful microorganisms.

Camarones al Cilantro Laura Bookman of Weston, Massachusetts, writes: "Can you get me the recipe for camarones al cilantro from Cafe Sol Azteca, in Newton Center, Massachusetts?"