Slideshow: Staff Picks: Our Favorite Fall Recipes

Apple Crisp
Apple Crisp
Apple crisp! It's so simple but so perfectly delicious: sweet-tart apples tossed with fall spices and covered in a blanket of buttery oat crumble. I like it served piping hot with a scoop of melty vanilla ice cream. (Or yogurt when I'm eating it for breakfast which is valid because now it's chilly and getting out of bed deserves a reward). Between September and December, if I have 15 minutes to spare, I'm probably making/eating this dish. Carrie Vasios

[Photograph: Carrie Vasios]

Lentil and Eggplant Chili Mole
Lentil and Eggplant Chili Mole
When she tested it for "Cook the Book," Caroline Russock called this lentil and eggplant mole recipe "just crazy enough to work," and that sounds about right. It's a rich, warmly spiced stew that uses cocoa powder for an unexpected depth of flavor. It's soothing and rib-sticking, exactly the sort of thing I never cook in the summer, and it's the sort of thing you can simmer all afternoon on the stove—which I love on those cooler, curl-up-at-home days. Carey Jones
Olive Oil Pumpkin Bread
Olive Oil Pumpkin Bread
Carolyn Cope's olive oil pumpkin bread has the most remarkable texture, rich and moist but still light. I've also successfully made this bread with some shredded zucchini thrown in (hey, it's harvest time.) Get the recipe » Maggie Hoffman
Roasted Root Vegetables
Roasted Root Vegetables
Roasted root vegetables. Whatever looks good at the market, but especially jerusalem artichokes, shallots, turnips and potatoes, tossed with salt, olive oil, some rosemary if I'm feeling fancy, and blasted with high heat in the oven. Ben Fishner
Pumpkin Anything!
Pumpkin Anything!
Pumpkin anything! I'm about to make this pumpkin bread pudding for the second time in as many weeks. Jessica Leibowitz
Brussel Sprouts and Bacon
Brussel Sprouts and Bacon
It's possible I've picked this recipe before for some other "staff picks" post...because that's how much I like it. (Also, since I don't cook much, I have a small pool of recipes to choose from.) I've been making Kenji's Brussels sprouts and bacon recipe for the last few years. It's easy, basically just has two ingredients, and I consistently do not mess it up. It makes me feel like a winner. And gassy. But it's worth it. Robyn Lee

[Photograph: Robyn Lee]

Baked Squash
Baked Squash
Fall always makes me want to throw a squash or sweet potato in the oven. Usually this happens without a recipe, just simply roasted with olive oil, salt and pepper, but Lauren's recipe for kale-stuffed squash from her recent vegetarian column is high on my must-try list right now. It's all the simple glories of roasted squash but with a present inside, and that present is kale! Kale with roasted raisins and apples and a crisp, brown topping of bread crumbs and melted parmesan. Erin Zimmer
Pumpkin Spice Chocolate Chip Mini Muffins
Pumpkin Spice Chocolate Chip Mini Muffins
My aunt's mini muffins! I make them all the time, you just throw together a box of spice cake mix, one 15-ounce can of pumpkin puree, and chocolate chips. Mix mix mix, then bake in mini muffin tins for 15 to 18 minutes. Jen Weinberg