Fall

Plump, sweet, and juicy—these are the best-tasting plums. Late summer brings with it all the different types of plums—colors of white, black, red and shapes of round and oval. There are too many varieties to list here. And don't forget pluots, a cross between plums and apricots. I love to eat them fresh—and you know they're good when the juices run down your arm. But as you've seen by reading here, I also adore plums in simple, homey desserts.

Instead of the typical preparation, these plums are grilled. Grilling fruit is not a typical technique, but it's great for bringing out the flavor of fruit, especially when it's a bit underripe. Imagine pineapple slices, peaches, or nectarines on the grill. These fruits nicely caramelize, especially when they're brushed with a sugar mixture. And what goes better with warm fruit than ice cream? This is a dessert to savor spoonful by spoonful.

With just three ingredients, this recipe is almost a nonrecipe. Brush the plum halves with a mixture of sugar and butter that caramelizes on the grill. Serve with ice cream, like my lavender-crème fraîche ice cream, which lends a unique flavor to the dessert. Take the opportunity to grill some fruit before summer ends!

Eat your vegetables! Mom's famous words. Just like everyone else, I too hated many vegetables when I was a kid. Brussels sprouts were at the top of my list with peas not far behind. It was many years later that I realized I couldn't figure out why I hated sprouts. I had never even tasted them, but I was told by other kids that the taste and smell was revolting. But what's the point of hating a food if you haven't even tried it? When I finally did try Brussels sprouts for the first time, I was completely taken aback at how good they were. I was converted and from that point on I think I became the adventurous eater I am today. That's what a little sprout can do to a person.

Roasted or sautéed, Brussels sprouts can be simply amazing. The key to cooking them is to not overcook them. That's when they develop a sulfuric smell and taste. Boiling them does no good either because the good flavors are cooked right out and all that remains is bitterness. Sautéing is the easiest and most rewarding method for cooking sprouts. A little oil, bacon fat, or duck fat is all that's needed to make them taste exceptional. In this recipe, warm sautéed sprouts are brought together with complementary flavors and textures. The crispy Asian pear adds sweetness, the savory bacon crunchiness, and the dressing is a decadent finishing touch. It's the perfect salad for an appetizer or side dish. And leftovers are even better for tomorrow's lunch.

An excerpt from the latest Simon Hopkinson book "Second Helpings of Roast Chicken" published by Hyperion.

One of the most astute observations on the contrary pear was noted exactly by the great Eddie Izzard during one of his wonderful shows. Izzard's gripe and frustration are well grounded. You buy a couple of pounds of slightly under-ripe, clean, and unblemished pears, with the innocent intention of allowing them to ripen up over a few days at home. "Hmmm, yes, I will arrange them in that bowl I think, put them on the sideboard, and enjoy them with some Roquefort on Friday when Michael and Gloria are coming for supper." Then, as if by magic, that very afternoon they will suddenly decide to blotch and bloat, their insides turning to a fluffy mass of woolly flesh, bereft of both taste and texture.

In fact, so frustrating is the fresh pear that when wishing to use some to fashion a hot pear desset, such as the one that follows, I will often find myself reaching for a can of Del Monte. ("This cook he need a perfect pudding? He say yeah!") But then – and I know I'm not alone here – I have always enjoyed a can of fruit, so long as it has been stored in the fridge for a few hours to become really cold. Similarly, its perfect partner, a welter of Carnation Milk, should also be well chilled for maximum enjoyment.

If you've never had spaghetti squash before, you're in for a surprise. It's called spaghetti squash for a reason—the vegetable's flesh resembles strands of spaghetti after it has been scraped away from the skin. With a mild sweet flavor, spaghetti squash pairs well with just about any dish and can be flavored in just about any way.

Once you've roasted the squash, the flavor customization is up to you. One of my favorite ways to enjoy it is simply seasoned with salt and pepper and drizzled with olive oil. It's great as a base for meatballs. But this recipe goes a few steps further and includes some fall favorites, like dried cranberries and toasted hazelnuts. Enjoy it as an appetizer salad served warm or a cold side.

Now is the season for spaghetti squash. You'll find it sold among the other winter squashes, like butternut and acorn, in the market. Pick one up and make this super simple recipe. It's easy enough to make even on a busy weeknight.