16 Fresh Recipes for Fall

Recipe: Try our Prosciutto & Pear Crostini

Recipe: Try our Apple & Thyme Cooler

Recipe: Try our Steamed Whole Artichokes with Italian Salsa Verde

The best way to trim an artichoke? Cut about an inch off the top, then rub the cut end with the cut side of a halved lemon to prevent browning. Break off the dry outer leaves near the stem, and snip off the spiky tips of the leaves with kitchen shears. Cook the artichoke, then chow down!

Recipe: Try our Halibut in Creamy Coconut Sauce

Recipe: Try our Quick Coriander Salt

Recipe: Try our Cherry-Almond Ice Cream

Recipe: Try our Celery Root & Apple Salad

Recipe: Try our Breakfast Polenta Bowl

Recipe: Try our Orange Panna Cotta with Cardamom Syrup

You probably have a grater for making wisps of zest, but it's also worth investing in a five-hole citrus zester. This gadget creates slightly longer strips, which are great for garnishes and anywhere you want a little more citrus flavor.

Recipe: Try our Soy-Ginger Green Beans

Recipe: Try our Coriander Chicken Cutlets with Preserved Lemon

Recipe: Try our Apple Cider Oatmeal with Sautéed Apples

Recipe: Try our Parsnip & Fennel Soup

Here's what you need to know about this often-overlooked root vegetable.

Buy: These off-white roots look similar to carrots, but they have a sweet, nutty flavor. When you're shopping, choose firm parsnips that are small to medium in size. Large ones can be tough and chewy.

Prep: Parsnips have thin skins, so just give them a good scrub and you're good to go. Cook them as you would carrots: roasted, boiled, steamed, or sautéed in a pan with some butter. They're also tasty in a mash. We're fans of a half-potato–half-parsnip mixture.

Store: Stash unwashed parsnips in a plastic bag in the crisper drawer. They'll keep for up to 2 weeks.

Recipe: Try our Parsnip Chips with Sriracha Mayo