Autumn brings crisp air and shorter days, nudging cooking toward warmth and depth. Ovens come back on for roasts, braises, and bubbling casseroles, while skillets sear mushrooms and hearty greens. Markets fill with squash, sweet potatoes, apples, pears, brassicas, and late herbs like sage and thyme. Think high-heat roasting to concentrate sweetness, brothy soups built on homemade stock, and baking spiced pies and quick breads. Preserve abundance with apple butter or roasted squash purée for easy weeknights. Keep a sheet pan ready, toast nuts for crunch, and finish rich dishes with vinegar or cider for bright balance.
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