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.

Miso butter, salmon and mushrooms make a dinner with one clear centerpiece.

Mushrooms, spinach and sesame oil take this warm bowl in a savory direction.

Soft eggs, juicy tomatoes and scallions make a comforting rice-bowl supper.

A lemon-Dijon dressing gives finely grated carrots a bright, savory direction.

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.