A look at King Arthur Baking’s oat-topped sandwich loaf, with brunch serving ideas and a link to the full original recipe.

Explore Summer Miller’s spinach and mushroom crustless quiche, with brunch planning ideas, creator credit and a link to the full recipe.

A vegetable-filled cabbage soup feature crediting Beth Moncel at Budget Bytes, with original serving ideas and the full source recipe link.

Explore cinnamon pear bread from Smitten Kitchen, with original brunch serving ideas, recipe credits and a link to the complete recipe.

Kathryne Taylor’s roasted carrot soup builds a smooth bowl from carrots, aromatics and spices, without cream. Find the complete creator recipe.

Jennifer Segal’s spinach egg bites use a blended egg-and-cheese base and a muffin pan. Explore the brunch idea and full creator recipe.

Beth Moncel’s sweet potato cornbread combines cornmeal, sour cream and warming spices in a skillet bake. Find the creator’s full recipe.

David Lebovitz’s chocolate buckwheat cake, adapted from Aran Goyoaga, pairs chocolate with nut flour and a tender unfrosted crumb.

Namiko Hirasawa Chen’s simmered kabocha pairs Japanese squash with dashi, soy sauce and an optional ginger garnish.

Deb Perelman’s leek bread pudding brings brioche, herbs and cheese together in a savory loaf, adapted from Thomas Keller.

Jennie Alley’s Budget Bytes white bean skillet brings sun-dried tomatoes, spinach and Parmesan into a quick supper.

Sally McKenney’s pumpkin scones pair pumpkin spice with maple icing for an autumn baking project.

Kathryne Taylor’s broccoli cheese soup combines broccoli stalks, potato and sharp cheddar in a warming autumn bowl.

A cranberry-studded loaf with orange glaze, from Molly Marzalek-Kelly at King Arthur Baking.

Nagi’s oven-baked chicken and rice pairs seasoned thighs with a buttery garlic-and-onion rice base.

Maangchi’s japchae brings glass noodles, mushrooms and colorful vegetables to a generous shared bowl.

Pumpkin, oats and brown butter make an autumn cookie with a thin glazed finish.

Golden potato cubes, dill and parsley give this skillet egg dish a place at brunch or supper.

Parsnips and parsley cream bring a gentle, earthy flavor to an autumn soup.

A molasses spice cake that belongs beside an afternoon coffee.