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SUBMITTED BY: Jessica Schumacher
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Apple pie, applesauce, apple tart and apple crisp. Find hundreds of ways to use this all-time favorite fruit.
A steaming pot of soup or stew is welcome autumn fare when the days get busy and the nights start to get chilly.
Stuffed, fried, baked or pureed, the lovely aubergine is versatile and satisfying, whether served as a main course or side dish.
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America's connection to the cranberry goes back to the pilgrims' arrival and beyond, to the Native Americans who ate them fresh or dried.
Pumpkin, whether fresh or canned, is terrific in more than just pies. Try it in pancakes, soups, chili—even lasagna.
The best baking apples have a good sweet-tart balance and flesh that won't break down as they cook.
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