Fall is here—thank God. Back to cooler temps. Back to school. Back to these transitional-weather dishes that use the best end-of-summer produce but can also warm a chilly night.

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Creamy Orecchiette with Hot Sausage, Broccoli & Sun-Dried Tomatoes

Creamy Orecchiette with Hot Sausage, Broccoli & Sun-Dried Tomatoes
Credit: Photography by Kate Mathis

Thai Shrimp & Corn Chowder

Thai Shrimp & Corn Chowder
Credit: Photography by Kate Mathis

This chowder is sweet and spicy and so fast to make!

Chicken Parm Fingers

Chicken Parm Fingers
Credit: Photography by Kate Mathis

Recipe: Try our Chicken Parm Fingers

Fusilli Mac and Cheese with Crab

Fusilli Mac and Cheese with Crab
Credit: Photography by Kate Mathis

Veggie Egg Foo Yong

Veggie Egg Foo Yong
Credit: Photography by Kate Mathis

Recipe: Try our Veggie Egg Foo Yong

Cali Club Quesadillas

Cali Club Quesadillas
Credit: Photography by Kate Mathis

Recipe: Try our Cali Club Quesadillas

Chipotle Corn 'N' Chops

Chipotle Corn ’n’ Chops
Credit: Photography by Kate Mathis

I like to use chipotle tabasco instead of chipotles in adobo because it's milder, but either would work in this recipe.

Recipe: Try our Chipotle Corn 'N' Chops 

Creamy Spaghetti with Marinara & Mascarpone

Creamy Spaghetti with Marinara & Mascarpone
Credit: Photography by Kate Mathis

Creamy Chicken & Mushroom Egg Noodles

Creamy Chicken & Mushroom Egg Noodles
Credit: Photography by Kate Mathis

Ginger-Garlic Glazed Almost-Anything Oven Packet with Lettuce or Cabbage Slaw 

Ginger-Garlic Glazed Salmon Packet with Cabbage Slaw
Ginger-Garlic Glazed Salmon Packet with Cabbage Slaw
| Credit: Photography by Kate Mathis

Foil or parchment pouches are a great no-fuss method of cooking. I find that foil is easier to use, but you can take your pick.