Despite their physical resemblance to alien stick caterpillars, sunchokes are a cinch to cook. Just scrub them well to get the dirt off and slice—no need to peel. They taste like a lightly sweet, nutty potato when roasted.

You might think you don’t like rutabaga, but when was the last time you tried one? Surprise! This gnarly root may look impenetrable, but in fact is easy to peel, cut, and cook.

Get ready for a recipe that results in a melt-in-your-mouth mess of sweet and tangy caramelized onions, ideal for pairing with fall dishes.

Take advantage of the last of the sweet corn for this rich soup, which makes an elegant appetizer but is also hearty enough to serve as a meal. For the full autumnal effect, eat it while wrapped in a flannel blanket and make apple crisp for dessert.

The warm aroma of cinnamon and tantalizing undertones of sautéed garlic will perfume your house for hours after cooking this dish.

This nutty, herbal, slightly tart preparation is a classic Georgian flavor combination and can be used to dress up just about any vegetable. Try it not just on green beans, but also roasted beets, potatoes, eggplant, cauliflower, or kale.

Make the most of the end of peach season with this savory peach curry. The sweet peaches and lightly caramelized fennel and onions complement the meaty undertones of the chicken stock and heat of the chili and ginger.

This summer-into-fall dish mimics a classic potato salad in texture and portability, but the roasted beets and sweet potatoes add a caramelized sweetness more typical of cooler weather dishes.

Cantaloupe is at its peak right now, but you’ve had your fill of fruit salads and melon balls. Try a savory approach: this tangy salad takes its inspiration from southeast Asian dishes that combine tropical fruits with pungent spice mixtures and dressings for a healthy yet decadent snack or first course.

Roasting peppers concentrates their flavor and lends them a smokiness that complements their natural sweetness. It’s an easy technique to master and you can roast a lot of peppers at the same time without much extra effort. Here’s a quick tutorial and several ideas for making use of the fruits (vegetables?) of your labor.