Q: I just moved to a new apartment in Montreal. I love everything about the apartment except for the kitchen. It is a big kitchen with lots of potential, but I am very confused about what could I do to make it look better. I would love if you could give me some color ideas for the cabinets, or other things I could do in my new kitchen. Thank you!

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Whatever hearty fall eating means to you, we probably have something to help you out this week. From a fragrant cut of cauliflower steak, to cheesy scalloped potatoes with cheddar and onion, and carrot and sweet potato soup to fiery sautéed kale, there are satisfying meals in our roundup of new recipes this week.

We have a sweet (but not too sweet) carrot cake, and make-ahead empanadas to liven up your lunch routine. There’s lemon quinoa with flash-quick shrimp in sauce, and a classic Scotch cocktail.

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Innovation in the cheese world is what makes the industry so exciting. And delicious. There’s always something new to check out, or interesting modern spins on old recipes. But sometimes it’s not innovation that you crave, it’s the classic stuff. And Livarot, an in-your-face washed rind from Normandy, is the perfect example. There’s just no duplicating it.

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Day 5 Task: Restock ingredients

I needed more destocking than restocking. Judging from the mess in my fridge, freezer and pantry, I had everything I needed. It was time to use it! But all that shiny, empty space was tempting, so I did add a few things.

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