Autumn’s abundance is upon us and we’re back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It’s a literal cornucopia, and we’re here for it. As we head into the kitchen and turn on the oven again, we’re ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor’s tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration!

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Links to recipes and favorites from this week’s show:

Six Seasons Cookbook by Joshua McFadden with Martha Holmberg

Melissa Clark’s Ratatouille for the NYTimes

Smitten Kitchen’s Ratatouille

Dorie Greenspan’s Stuffed Pumpkin with Everything Good via The Kitchn

Lamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi

Sonya’s savory pear galette recipe

Pear Slab Pie by Justin Chapple for Food & Wine

What to know about different kinds of persimmons

Kari’s favorite Skillet Apple Pie from America’s Test Kitchen

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