Eating

A light, bright, satisfying meal with big, deep, intense flavor. Four dollars for two of you, plus leftovers. Tastes like Autumn. Earthy, sweet beets. Nutty farro, the high-protein ancient grain. Don't wait for the leaves to turn. Get your color now.

And Fall's crops. Just-picked acorn squash and just-pulled beets. With "new crop" polenta. A completely satisfying one-plate meal that looks like a successful art project. That's earthy, sweet, soft and luscious.

This is what I want to sip on the first cold-enough-for-hot-soup day of Fall. It's easy. It's mouth-and-soul-warming. It's got exotic flavors and aromas laced through a sweetly familiar, comforting squash soup.

A great example of Slow Food and Fast Cooking. Less than 20 minutes from start-to-table for a luscious dish that looks, smells and tastes like the definition of wholesome. Remarkably flavorful organic spinach and beautiful eggs from the Farmers Market.

Delightful and fun to eat. Easy to make. A deeply delicious and super-aromatic dish. The fragrance of coconut. A crispy, pungent herb pesto crust surrounding your firm, custard-like, high-protein tofu. A great addition to a healthy diet.

And it's the real deal. Deep, dark, intense chocolate. Pure whipped cream. A real Graham cracker crust. Transcendent flavors. Spectacular mouth feel. Probably the best thing you'll put in your mouth all day.

Looks and smells like a dinner party while it's still on the grill. 15 minutes of preparation for this beautiful, aromatic, luscious flavor bomb of orange-yellow rice with shellfish, vegetables and chorizo sausage.

Hard to say if it's better for breakfast or dessert. Depends if you want ice cream with it. Very intense lemon flavor makes it vibrant. Seasonal fresh pears give it a mellow sweetness. Olive oil keeps it moist, light and healthy. Ten minutes to prepare.

The season for sweet-savory vegetable-and-fruit dishes make the mild-flavored meat come alive. Big, bright flavors cut through its richness. Good timing: I made pork chops yesterday. My first time. So good. So easy. When you do it this Way.

80 recipes from traditional healthy cuisines around the world. Centuries ago, somewhere in Italy, probably Liguria, someone took a mortar and pestle to fresh basil and olive oil. Which evolved into one of the tastiest zero Glycemic Load sauces in the world. Make some now, freeze it, taste summer all winter.