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.

These pickles will last three or four weeks in the fridge.

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.

Make this stew in a large, heavy-bottomed stove-to-oven soup pot, such as a cast iron Dutch oven or an enameled pot.

This is an easy-to-make vegetarian fall favorite.

Serve this as a dip, but use any leftovers on tomato sandwiches.

This salad looks especially nice on wide, shallow, square or rectangular white plates.