Fall. It brings brisk fresh air, the wearing of chunky sweaters, and a kaleidoscope of color in its flowers and leaves, and marks the return to school and weeknight routines that comfort and ground us. And we love the extra hour of sleep we get when we “fall back” in November.

In the kitchen, we naturally crave heartier, slower-cooked fare, in which the warm aromas of fall spices, such as cardamom, cinnamon, and turmeric, feature in smoothies, soups, and desserts. And, of course, our beloved fall produce — earthy-sweet pumpkins, tart apples, buttery textured pears, and plump grapes — take center stage in our fall recipes. For roasting, we’re gobbling up the best of the season’s root vegetables, such as ruby red beets, carrots, potatoes, and Brussels sprouts.

The soup’s up, the slow cooker is ready for action, and the countdown to game day is on. Here are some of our favorite fall recipes that capture the best of the season. Let the feasting commence!

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Theresa Gambacorta is a freelance food writer, a veteran of New York City restaurants, and cookbook co-author to chef Joey Campanaro's Big Love Cooking (Chronicle) and James Beard-nominated chef Nasim Alikhani's Sofreh: A Contemporary Approach to Classic Persian Cuisine (Knopf). She is currently working on a forthcoming vegan cookbook to be published by Simon Element.

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