Maangchi’s Korean steamed eggs cook in an earthenware pot with green onion and broth, finished with sesame oil. Find her full recipe and guidance.

Nagi Maehashi’s blended mushroom soup uses white and cremini mushrooms, stock and cream. Explore the recipe and its serving options at RecipeTin Eats.

Sally McKenney’s cranberry orange scones pair fresh cranberries and orange zest with a simple citrus glaze. Find the complete recipe at Sally’s Baking.

Jennifer Segal’s pecan pie combines chopped nuts, dark corn syrup and vanilla in a deep pastry shell. Find the complete Once Upon a Chef recipe.

Daniel Gritzer’s Serious Eats pasta e fagioli builds a creamy soup from dried beans, with small pasta added at serving. Read the original recipe.

Deb Perelman’s savory winter squash pancakes pair grated cheese with brown butter and crisp sage. Find the full recipe at Smitten Kitchen.

PJ Hamel’s apple-cranberry cake turns a baked fruit layer into its topping, with cinnamon and applesauce in the cake beneath.

Nami’s kenchinjiru brings tofu, shiitake and root vegetables together in a clear vegan broth, with texture in every spoonful.

Beth Moncel’s chicken stew uses thighs, potatoes and vegetables in a flour-thickened broth for a substantial autumn meal.

Nagi Maehashi’s baked macaroni pairs Gruyere and mozzarella with a milk-based sauce and buttery breadcrumbs.

Deb Perelman’s cranberry pecan tart pairs whole cranberries with a nut filling and a press-in crust for an autumn dessert.

Maangchi’s Korean pumpkin porridge combines orange squash, beans and chewy rice cake balls for a warming autumn bowl.

PJ Hamel’s King Arthur Baking gingersnaps pair molasses and warm spices with a cinnamon-sugar coating and a crisp finish.

Nagi Maehashi’s RecipeTin Eats lentil curry combines coconut milk, tomato, ginger and pantry spices, with rice for serving.

Maangchi’s Korean vegetable pancake brings scallions, zucchini, sweet potato and mushrooms together with a soy-vinegar dipping sauce.