Say Goodbye to Summer and Welcome Fall with These Recipes

Greek yogurt is the secret to this light but creamy dressing. And because raw kale is so sturdy, it can sit for quite a while without getting soggy.

Plain and simple: These snackable green peppers are a crowd-pleasing way to add a vegetable to the mix of an otherwise decadent spread.

Biga is a yeast-based starter for which a portion of the dough is mixed first and allowed to ferment, giving the finished loaf some of the characteristics of bread made with a sourdough starter. Mix biga 1 day before baking bread. It’s important to use ripe, juicy tomatoes in this bread.

Tangerines and grapefruit pair well with creamy avocado in this bright salsa that’s perfect with tacos or tortilla chips. Toasted pumpkin seeds add a bit of crunch.

Most varieties of eggplant work beautifully in this stir-fry. A side of rice is a must.

Add an element of freshness to your table with this slightly sweet, crunchy salad, created for us by chef Ryan Pollnow. You’ll have a bit of leftover vinaigrette for your next salad.

Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne.

We cut this tart up into small pieces for an elegant appetizer, but you could also slice it into large wedges and serve it with a green salad for a light meal.

Back in 1939, Sunset published a dip recipe from reader M.K.C. of Elk Grove, California, for La Salsa con Queso—“a lively dish from Mexico,” as we described it, made with canned tomatoes, diced American cheese, and a whisper of fresh chile. While its origins are up for debate—Texas and Arkansas have also claimed the recipe—the dip (now called chile con queso, or simply queso) is still a crowd-pleaser. Our update on the classic, perfect for a fall sports fest, is made with fresh hot salsa plus hot sauce—but keeps the Velveeta for that chip-coating cling.

Any ripe pear works with this easy, sweet-savory appetizer—and if you don’t have sherry vinegar, just use white-wine vinegar instead.

What better way to enjoy the first bounty of fall veggies with a cozy, comforting curry?

You’ll love the classic Italian flavors of this grilled chicken, and the caprese salsa with sweet, tart grape and cherry tomatoes is the perfect accompaniment to the charred flavor from the grill.

Apple butter used as a spread makes these grilled turkey sandwiches special, and apple slices add a little crispness.

One year, chef and cookbook author Joanne Weir led a culinary tour to the Cinque Terre in Italy. “We went out on the Mediterranean, where we drank prosecco and ate seafood cooked on a tiny grill…I relished the fresh grilled calamari and halibut skewers as I baked in the sunshine and gazed at the crystal blue waters from which the seafood had just come. A few people decided to go for a swim. I won’t mention whether bathing suits were involved. What happens in the Mediterranean after 18 bottles of prosecco stays in the Mediterranean.” This is her ode to the skewers from that day.

“Clam pasta is a great way to extract all the flavor and texture of clams,” says chef, author, and cooking teacher Samin Nosrat. “Their juices mingle with the butter and wine and cook into the pasta, and the clams themselves are tender-chewy. It’s like having the ocean in a bowl.” Serve with lots of crusty bread for sopping up juices.

Meaty and less expensive than lamb loin chops, shoulder chops need to cook a little longer to soften. They’re slightly gamey (in a good way!), which makes them a great match for the bold, Moroccan-style flavors here. Serve with fluffy couscous to soak up the sauce.

Inspired by the flavors of both a Bloody Mary and Italian salsa verde, this easy, bright sauce works with almost any fish.

Sliced zucchini brings a fresh element to Italian sausage pasta. Served with some garlic bread and a glass of wine, it quickly becomes a satisfying meal.

Here’s a recipe to add to your go-to list: easy enough to pull off for a Tuesday night dinner but special enough to serve to guests.

This combination is also delicious layered in bolillos (crusty Mexican rolls) or soft French rolls.

Although as silky as the Italian classic, this version is lighter and more refreshing, with yogurt standing in for half of the cream—and diced fruit adding bursts of sweetness.

Oakland food writer and photographer Nik Sharma is known for his dazzling ways with Indian flavors. Serve these cross-cultural sweet-savory tidbits as snacks or appetizers, with Tamarind Chutney.

This chocolate peanut butter cake is like eating a giant Reese’s peanut butter cup, perfect for lovers of this classic flavor combination!

A Chez Panisse staple, Alice Waters’ galette is sure to impress year-round and can be made with any sturdy fruit you can find at the market, like pears, peaches, plums, or apricots.

Somewhere between a custard and a pancake, you’ll find clafoutis. This version of the classic French dessert, made with slightly floral Comice pears, is best when the stem end of the pears yields slightly to the touch, signaling that the fruit is flavorful but neither hard nor squishy.