It's officially fall: leaves are turning, the mornings are cool, and those fall fruits and veggies are begging to be eaten before the frost comes in.
What's in season? Apples and pears, squash and pumpkins, figs and grapes. Don't forget cauliflower and broccoli, lettuce and kale. Is your mouth watering yet? Don't fret: we've got you covered with some new fall cookbooks and some old favorites to help you make the most of your fall harvest.
We all know about pumpkin pie but what about other squashes? Try The Pumpkin Cookbook for squash recipes or Purely Pumpkin for some pumpkin-spiration. Or if you love the flavor of pumpkin spice, which is usually cloves, allspice and cinnamon, check out The Pumpkin Pie Spice Cookbook to indulge those pumpkin spice cravings.
Can't get enough of crisp sweet apples but stuck feeling like apples are meant only for dessert? Let the The Apple Lover's Cookbook change your mind and broaden your apple repertoire.
Award-winning blogger to cookbook writer, Deb Perelman's newest cookbook Smitten Kitchen Every Day is perfectly unfussy yet gorgeous, with easy-to-find ingredients, plus she cooks in a minuscule kitchen in NYC. Curious what the rest of the country eats? Check out America: The Cookbook for state-by-state recipes.
Can't wait to turn your oven on after a hot summer? Read The Harvest Baker if baking is more your style. BraveTart also includes little history snippets of how those tasty desserts came to be to end up in your belly. Love looking at gorgeous food photography? Check out Sweet, from famous London restaurateur Yotam Ottolenghi.
Love the idea of farm to table? Read A Seat at the Table from the founders of the high-end farm store Beekman 1802. Add a little Asian flair to your farm-to-table dinner routine in Farm to Table Asian Secrets. Feed the Resistance is all about feeding your community—perfect if your garden is extra-giving.
Just because it's fall, a season known for its reds, oranges, and yellows, doesn't mean you can't eat your greens. Those greens are a real treat in The Book of Greens and Six Seasons: A New Way With Vegetables.
Want to know how to eat seasonally (and by color)? Check out Vibrant Food for seasonal examples, or learn how to shop and eat fresh if you like to spend some of those few hard-earned dollars at your local farmer's market in Fresh From the Market and The Broad Fork.
Have too many fruits and veggies and don't know what to do with them? That's a great (and bountiful) problem to have! You can share with your friends, coworkers and neighbors. Or you can freeze, preserve and can those fruits and veggies to eat all winter long. Don't be limited to just canning everything like tomatoes and beans. Blogger-cookbook author Kevin West also includes condiments, salsas and cocktails in his cookbook Saving the Season.