Ricotta Salata–Stuffed Figs with Port Reduction

A beautiful, addictive appetizer. (By Aida Mollenkamp and Amy Wisniewski)

Poached Pear and Blue Cheese Salad

Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar. (By Amy Wisniewski)

Thyme-Infused Cardoon Gratin

A cousin to the artichoke, the cardoon is lesser known but just as flavorful. (By Aida Mollenkamp)

Basic Roasted Acorn Squash

A simple, fast preparation with delicious results. (By CHOW Food Team)

Duxelles (Mushroom Paste)

The French classic made easy. (By Amy Wisniewski)

Tangy Apple and Beet Salad

Rounded out with radicchio and blue cheese, this salad’s nearly a meal in itself. (By Ali LaRaia)

Grape and Grappa Focaccia (Schiacciata con l'uva)

Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall's harvest. (By Aida Mollenkamp)

Chicory, Tangerine, and Pomegranate Salad

With pickled shallots and tangerine vinaigrette. (By Kate Ramos)

Braised Chicken and Chayote

A simple, flavorful dish. (By Kate Ramos)

Tunisian Lamb and Quince Stew

Aromatic, spicy, and perfect for blustery fall weather. (By Kate Ramos)

Roasted Acorn Squash with Wild Rice Stuffing

Delicious as a main or a side, this vegetarian dish is packed with hearty, healthy goodies. (By Aida Mollenkamp)

Spicy Chicken and Chayote Jamaican Stew

Hot as heck in the best possible way. (By Amy Wisniewski)

Spiked Apple Galette

A drizzle of Calvados doubles the apple flavor. (By Kate Ramos)

Roasted Delicata Squash Salad

With warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata. (By Kate Ramos)

Fettuccine with Porcini and Pancetta Cream

Mushrooms lend a rich flavor, making this an appealing cool-weather dish. (By Luke Knowland)