Have the tomatoes and zucchini suddenly vanished from your farmers market? It’s always sad to see ripe summer vegetables fade out, but there is excitement that comes in with the even more interesting and complex vegetables of fall. Anyone can slice a tomato and put it on a plate, but do you know how to enjoy turnips? Or how to make cabbage even more delicious? (Spoiler: Roast with bacon.)

It’s time to get serious about fall vegetables. Here are 12 that I anticipate this time of year, and quick advice for cooking each one.

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For those just starting to learn how to cook, all the various cuts of meat and ways to cook them can be a bit daunting. Sometimes there’s one method that brings out the best in a cut of meat, like slow-cooking a pork shoulder, but more usually a versatile meat like chicken can be poached, seared, grilled, or roasted and still come out delicious. How do you choose which method to use?

Here’s our guide to show you the most basic and easy ways to cook beef, pork, chicken, lamb, and turkey to take all the mystery out of the equation. Be adventurous and try out a new cut of meat or cooking method!

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From Apartment Therapy → Top Ten: Best Kitchen Trash Cans

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Neeley came home and he and Francie were sent out for the weekend meat. This was an important ritual and called for detailed instructions by Mama.

“Get a five-cent soup bone off of Hassler’s. But don’t get the chopped meat there. Go to Werner’s for that. Get round steak chopped, ten cents’ worth, and don’t let him give it to you off the plate. Take an onion with you, too.”

Francie and her brother stood at the counter a long time before the butcher noticed them.

“What’s yours?” he asked finally.

Francie started the negotiations. “Ten cents’ worth of round steak.”

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It’s a big weekend around here — the last one before The Kitchn Cookbook launches itself into the world. We’re so excited to share it with you! And Sara Kate and I hope to meet many of you at our west elm book parties in New York City, Chicago, Los Angeles, Houston, Dallas, Columbus, and Philadelphia. Check out the tour dates and come on out for treats, books, and Kitchn fun.

Also, our first ever Cooking School kicks off Monday — are you enrolled? It’s a busy fall but dinner still has to happen, so take a look at some of my favorite dinner posts from the past week. Tell us what’s cooking tonight!

• Do you really have to rinse quinoa?
• I think all of us want to cook dinner in this kitchen now.
• 10 things Ariel learned in culinary school.
• Hello there, Mexican chicken soup.
• 5 ways to make your freezer work harder for you.

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Everybody knows that Brooklyn has made a huge comeback in real estate, restaurants and the cocktail scene. It’s only fitting this old school sip, named after the popular New York borough, is also showing face again.

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When you think about making your meals taste better, or becoming a better cook, what presents itself to your mind? Do you wish you had the money to splurge on luxurious ingredients like really high-end olive oil and aged cheese? (Personally, I wish I had a white truffle perched on my windowsill all the time.) Or do you wish you could go to culinary school and learn the fine arts of French cooking?

All of these things are well and good, but there are so many ways you can improve your cooking right now, without spending a dime. Here are 14 absolutely free ways to take your cooking up to the next level.

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The subject of this post might seem a bit strange to you: Aren’t the best apples to eat out of hand just the ones you like the taste of? While that’s true, if you’re looking to branch out of your regular rotation of apples, here’s a list of other delicious varieties you can try!

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I always gravitate toward the cheese platter at buffets or cocktail parties. Who doesn’t like cheese, sweet grapes, and maybe a few slices of prosciutto or salami? While there’s zero cooking involved in a putting together a cheese platter, here’s one tiny tip about the best way to serve that big cluster of grapes that makes a big difference.

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This is the soup my one-fourth Mexican mother used to make all the time and for that reason alone, it is authentic to me. Yes, go to Mexico and you will have a pretty different soup, but this is the way she fed me as a child, and so it is how I make it today. It has a lot to do with using up leftovers.

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