Lunch

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

This pasta sauce is thickened with pureed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

A thoroughly fall riff on an iconic food group: tomatoes out, shredded butternut squash in!

Use a lager to tenderize the pork shoulder in these carnitas.

Butternut adds heft and sweetness to this season-blurring beauty.

This white bean chili recipe will have you begging for seconds of your vegetables.

Russets are ideal for this latke recipe. Their high starch content means you won't need flour to bind the pancakes.

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you’ve set out. Then simply pop them on a baking sheet and cook.

Use this toasted-hazelnut vinaigrette on any fall salad.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.