Miles and Lillian Cahn brought French Alpine-style farmstead cheese to Pine Plains, NY.
This sophisticated version is layered with butternut squash puree, bechamel and pine nut pesto.
Add salad and bread, and this dish is a no-fuss way to entertain for any occasion.
Peony Vodka proves there's pretty much nothing you can't do with pumpkin.
Teff flour, which is gluten free, lends a nutty flavor to this deep chocolate brownie.
Lisa Fielding pays homage to her mother and a classic Continental cuisine dish.
You can make it as one large frittata, or individual, grab-and-go cupcake versions.
She calls it her "out of adversity" chicken curry, because of the story connected to it.
The humble beet turns the bowl into a a bright and tangy mixture.
See if you can resist this carbonara with a zesty crunch.
It's the finest celebration you can give to the last of the summer vegetables.