Photograph from Dr. Hemmert on Flickr Although potatoes are harvested earlier in the year, they're easily stored by producers from up to six months and that's why you'll see so many of them at the farmers' market this time of year. At home, you'll want to make sure to store them in a cool, dark, dry place to prevent them from sprouting or spoiling. I'll happily eat potatoes any which way—french fried, scalloped, mashed, braised, hashed, stir-fried. Below are a variety of straight-forward potato preparations and recipes. I hope you'll use them as starting point for creating your own bit of potato deliciousness. Another pat of butter, a bit of bacon, some fresh rosemary, freshly ground pepper, are a... More

Celebrate Thanksgiving with some of our favorite cranberry recipes. More

Sweet potatoes are the common red-brownish skinned root vegetables with sweet orange flesh and semi-smooth skin; there is also a variety with yellow flesh, with a taste resembling a mix of potato and apple. More

Canned pumpkin is easy to use and available year round, but fresh pumpkin is worth the extra prep for real pumpkin flavor. More

Photograph by niznoz on Flickr. Carrots were probably one of the first vegetables I ate growing up, straight from a baby food jar. Luckily, over the years, my preference for the most vibrant of the root vegetables has matured, making way for slow roasting, puréeing with ginger, or simply washing and eating with a container of hummus. Not only are carrots at their most orange this time of year, they're also at their cheapest--and sweetest. That sounds like music to my ears. As the temperatures continue to decline, I'm craving carrot cake or a simple puréed carrot soup dolloped with some goat cheese. Get experimental with your creations if you can find any of the differently colored carrots at... More

Habeñeros and Jalepeños Southern California is suffering from a case of the "in-betweens." It's practically October—normally time to trade in the grilling gear for a cast iron Dutch oven—but yesterday it felt like the middle of August. Now I realize complaining about hot weather won't inspire much sympathy when most of the country is unpacking their sweaters, but it can be a little disheartening when you're eager for those cooler weather fruits and veggies. Instead, most of the Hollywood Farmers' Market (map) still looked like late summer. The heirloom tomatoes were beautiful (and bountiful) and there were a surprising number of tables full of peaches, plums, berries, corn, and melons. There were also still lots of hot and sweet... More

Photograph by Allison Hemler on Flickr. The flowery green vegetable we were all required to hate as children (but worship as healthy adults) is entering peak season. Though it's available year round, it should be at its greenest and cheapest beginning this month. Depending on your location, it may be difficult to find locally, as the majority of the crop is grown in California or Arizona. Raw broccoli is an acquired taste, so when serving as a hors d'oeuvre, slightly blanch for the best flavor. Whether sauteed, steamed, or roasted, it provides a wealth of nutrients including Vitamin C, fiber, and Vitamin K. Watch out for blanching for too long, as the health benefits are severely diminished. I can... More

Among others, Ginger Gold, Granny Smith, McIntosh, Red Delicious, Fuji, Gala, and Honeycrisp, are showing up in their familiar crates, begging to be turned into applesauce, apple pie, and cooked with pork chops. Here, some suggestions on what to do with fresh-picked apples. More

©iStockPhoto/mdmiller Most of us are familiar with the most common purple-red beets, yet I've seen their earthy flavor and pink juices intimidate even the fiercest of cooks. In season through autumn and found in a variety of colors, beets can be eaten raw or cooked. However, their buttery texture and sweetness shine through when roasted in foil with olive oil, salt, and pepper in a 400 degree oven for 45 minutes--a simple recipe for those cool and breezy days that are soon approaching. Be gentle with their flesh and store them in a cool place, and slice them up for a perfect side or even a shining star in a salad, soup, or on a burger. Here are some other... More

©iStockPhoto/tomazas We're finally starting to get some relief from the summer heat, but I'm still enjoying the cooling flavors of cucumber. I like the Armenian and Japanese varieties best. Both are thin-skinned and don't required seeding. No matter which variety you prefer, look for cucumbers that are relatively small and slender as they'll often be less bitter and have fewer seeds. Cucumber Recipes Homemade Quick Pickles Cucumber Juice [The Kitchn] Cucumber Yogurt Soup Asian Cucumber Ribbon Salad [Epicurious] Roasted Beet and Cucumber Salad with Ricotta Salata Mint and Parsley Salad with Persian Cucumbers [Modern Beet]... More