Pumpkin, sage and Parmesan bring autumn flavor to an oven-assisted risotto.

A dramatic oven pancake that makes the skillet the centerpiece.

A savory, spoonable base that can carry a simple autumn meal.

Short-grain rice and two forms of vanilla make a simple, comforting dessert.

PJ Hamel’s King Arthur Baking muffins pair yellow cornmeal with maple syrup.

Beth Moncel’s Budget Bytes sauce uses red lentils and walnuts for a substantial meatless pasta meal.

Deb Perelman’s Smitten Kitchen adaptation brings squash, ricotta and cider onions to thick toast.

Elise Bauer’s Simply Recipes pot pies pair a pastry lid with chicken and vegetables.

Judy Leung’s steamed eggs at The Woks of Life offer a soft, savory centerpiece for a simple meal.

Sally McKenney’s pear galette brings ginger and autumn fruit to a free-form pastry.

Deb Perelman’s Smitten Kitchen adaptation of Joshua McFadden’s soup puts cabbage and grains at the center.

Nami’s classic tamagoyaki offers a different way to make eggs the focus of breakfast.

Marsha McDougal’s Budget Bytes hash pairs sweet potato with sausage and smoky seasoning.