Sally Pasley Vargas

Makes 9 During those first few days of school, whether they were good or challenging, any kid will make a beeline for a tray of tempting, homemade muffins waiting on the kitchen counter.

Serves 6 A pie of ground meat in a savory gravy topped with mashed potatoes is a hearty, comforting dish.

Serves 4 Give carrot sticks a long roast in a hot oven to bring out their sweetness, then serve them with a tangy dipping sauce mixed with yogurt, feta, mint, and parsley.

Serves 8 Not all kugels are creamy and loaded with raisins, the kind typically on the Jewish New Year table. The holiday begins on the evening of Oct 2.

Makes about 1 1/2 quarts or enough to serve 8 We need snacks to get us through the transition of warm to cool weather and children's activities and whatever else takes over the daily schedule.

Serves 4 Garnish a bowl of chewy, nutty farro with roasted cauliflower florets, which turn sweet as they brown.

This recipe is for Pork Chops with Apples, Fennel, and Cider from the food section of The Boston Globe.

Serves 4 Late season tomatoes are going, going, gone in a minute from now. Take advantage of them in this one-skillet dish of cod with cherry tomatoes, leeks, and saffron.

Old-Fashioned Apple Crisp Sally Pasley Vargas for The Boston Globe Serves 4

Serves 4 Thick slices of cauliflower doused with olive oil and sprinkled with salt and pepper turn golden and tender in a hot oven.