Pumpkin and spices, sage and browned
butter: Fall's classic flavor combinations
come together beautifully in these little
loaves. The browned butter lends a rich
nuttiness to the breads, which strike a
perfect sweet-and-savory balance.
A few organic elements, enlivened with a bit of gilding, evoke fall's abundance. To make this eye-catching centerpiece, we turned a glass compote into a horn of plenty with glittering Indian corn and squash.
Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low, slow cooking -- just the right pace for this time of year.
Bouquets can say "boo" without the aid of witches or ghosts. Take this trio of topiary treats -- a lesson in the power of repetition plus a few simple tricks. Dress up three cones of floral foam with sunflowers and button chrysanthemums above "cuffs" of fuzzy kangaroo paws (Anigozanthos). Their harvest golds will glow like lanterns above the black urns that round out this Halloween parade.
In Season: The peak season for turnips and rutabagas begins in October and lasts through the winter. These root vegetables are available year-round in many markets.What to Look For: In the garden, grocery store, or farmers' market, choose firm, unwrinkled vegetables with root and stem ends intact. Avoid those with soft spots.How to Store: When you get your selections home, cut any green tops down; wrap the vegetables in and airtight bag and store them in the coldest part of the refrigerator. Use baby turnips within a few days; larger turnips and rutabagas will keep a little longer, some up to several weeks.