Fall

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

From roasted chicken to winter squash pasta, here are 33 quick weeknight meals for fall.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

When the mercury drops, our ovens come on. Here are the weekend fall cooking projects Bon Appétit staffers can't wait to make.

These 4 cozy fall recipes will make the transition from summer to fall so easy, so fast, and so fresh.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

Bitter radicchio is one of our favorites for pairing with everything from sausage to tangy goat cheese to porridge.