Walnut streusel with a shortbread crust borrowed from the Honey Pie recipe in The Beetlebung Farm Cookbook.

Pears take on a golden color and a deep flavor when you baste them with a combination of honey, butter, and spice while they’re roasting.

Serve this hearty gratin with grilled bluefish or roast chicken. Sit outside. Sip something cool. Tell stories. Have seconds.

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

Use this simple recipe as a side dish or as a component in tacos, quesadillas, risotto, toasts, and more.

This fall-fruit and vegetable combination is a lovely filling for a savory Rustic Tart.

Choose your favorite fall fruit or summer berry to fill a Rustic Tart.

Oysters love a quick turn on the grill; finish by basting with an herb butter.

You can make a simple, creamy soup without cream, and this carrot soup from my Soups + Sides cookbook is a perfect example.

Serves 6

There’s a lovely balance in this autumn side dish between the sweet pears and the, well, not-so-sweet turnips, and between the floral honey and the piney rosemary.