Autumn’s abundance is upon us and we’re back in our podcast seats! Summer corn, tomatoes, and eggplant mingle with a new bounty of crisp apples, juicy pears, and orange-fleshed winter squash. It’s a literal cornucopia, and we’re here for it. As we head into the kitchen and turn on the oven again, we’re ready to explore the explosion of sweet and savory flavors that define this season. We share the many ways we plan to enjoy fall, from rich ratatouille to stuffed veggie dishes. What does Sonya make with quince from her neighbor’s tree? What kind of skillet pie does Kari make? What are both of us eager to try for the first time? Tune in and get a generous boost of fall cooking inspiration!***Links to recipes and favorites from this week’s show:Six Seasons Cookbook by Joshua McFadden with Martha HolmbergMelissa Clark’s Ratatouille for the NYTimes Smitten Kitchen’s RatatouilleDorie Greenspan’s Stuffed Pumpkin with Everything Good via The KitchnLamb Stuffed Quince from Yotam Ottolenghi and Sami Tamimi Sonya’s savory pear galette recipePear Slab Pie by Justin Chapple for Food & Wine What to know about different kinds of persimmonsKari’s favorite Skillet Apple Pie from America’s Test KitchenWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]!

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“What did the council decide on item 42?” — answered with the speaker and the moment.