In this recipe from Ellie Krieger's book Whole in One, cod fillets are simmered in a sumptuous broth that’s made magically golden and aromatic with a generous pinch of saffron, along with onion, carrot, fennel, white beans, and thyme.

A delicious and easy sauce of coconut milk, soy sauce, lime juice and maple syrup makes a veggie and noodle dish sing.

The variety of vegetables available at any given moment during the harvest gives us an excuse to customize this soup as we like. Or not.

Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

Make a different corn-off-the-cob sauté every night of the week.

Serve these beans with a yogurt-herb sauce.

Start with a crowded pan, then watch the veggies slowly soften, brown, and caramelize.

Quick-pickling couldn't be easier.

A crisp quesadilla with great fall flavors makes a delicious supper for two with a bowl of soup.

Dress the beans while they’re still slightly warm and serve this salad at room temperature (not cold) for the best flavor. Great for a potluck, this also makes a nice supper with grilled tuna or swordfish.