Will diners consider their health before ordering a super-sized hamburger value meal? California legislators are betting on it: Last night, the state became the first to require restaurant chains to post nutritional information for their menu items.

By 2011, roughly 17,000 chain restaurants will be required to post the fat, calories, salt, and carbohydrate values where customers can readily see them. Alternatively, they can hand out brochures with the information. Said California Governor Arnold Schwarzenegger:

When people go to the grocery store now . . . they can already read the labels and make informed decisions about what they eat. But now they will also have that pleasure when they go to the restaurant.

While the bill currently only applies to chains with 20 restaurants or more, it sets a precedent for imposing more health regulations on the restaurant industry, and sets the example for other states to follow suit. Do you predict this measure will change the way America eats? Will customers alter their eating habits because of menu labeling — or will people just eat what they want?

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After a heavy meal of hearty cowboy fare, treat guests at a hoedown to something sweet, seasonal, and bite sized. Pumpkin whoopie pies are the perfect no-mess, nostalgic dessert. These soft, chewy pies are filled with a thick layer of smooth cream cheese frosting. They can be made in advance and require no serving utensils making them ideal for a large party. Pumpkin whoopie pies are also delicious at a bake sale or as a Fall-themed snack. Learn how to make them and read more

Faced with some random farmers market booty a few weeks back, I ended up inventing a rather out-there sandwich that may just be one of my favorite creations since I started this series. This pile of goodness combines quick stir-fried veggies with orange roughy fillets baked in a parchment paper pouch — or, in my case, a paper bag since I was out of parchment. Either one works equally well.I used zucchini, leeks, and peppers to take advantage of what's in season, plus some enormous trumpet mushrooms I couldn't resist buying. But you could easily adapt the veggies on this 'wich to correspond with the changing seasons. The sweet marinade for the fish reminded me of a delicious sea bass, and the Asian flavors played well off of the simple baguette. To see how I made this easy but surprising sandwich, read more

• Early autumn is a perfect time to try some of Italy's most charming reds. — Boston Globe
Satisfy the football fans with these three tasty sandwich options. — Los Angeles Times
• Why Tom Colicchio's newest restaurant concept is sure to be one of the toughest reservations in town. — Diner's Journal
• Top choices and worst picks for sustainable seafood found on sushi menus. — San Francisco Chronicle
• Enter the fascinating realm of faux food. — Chicago Tribune
• Meet Jen Lin-Liu, one of America's experts on Chinese cuisine. — Washington Post
• The time is ripe for enjoying green tomatoes. — The Oregonian
• Why a rice cooker ought to be standard equipment in your kitchen. — New York Times

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Responding to the economic hardship, breakfast chain Dunkin' Donuts has come out with its version of a recession deal.

Beginning today, small hot and iced lattes will cost only 99 cents from 2 to 5 p.m. The new special, dubbed "America's Latte Break," is the doughnut chain's response to the Starbucks $2 afternoon coffee deal that ended last month. The restaurants will also offer a 99 cent Egg and Cheese Sandwich — all day long — with the purchase of a medium or larger hot coffee. Both specials will run through Nov. 11.

What do you think of "America's Latte Break"? Will it edge out the competition? Will you visit Dunkin' Donuts for afternoon coffee over Starbucks?

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Last weekend, my best friend helped me make dinner at my house. While she was up for helping me with odds and ends in the kitchen, I knew there was one task she wouldn't consider: doing the dishes. She loathes doing the dishes so much that she has been known to stock up on paper plates and plastic silverware. I don't mind so much doing the dishes, but I can relate: I absolutely loathe taking out the trash. I can't stand hauling refuse down a set of dark stairs — it's something that I avoid doing as much as possible. Tell me: When it comes to kitchen tasks, is there something that you absolutely dread doing?

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Fall produce week continues, and today's featured ingredient is the beloved butternut squash. Although it has a thick skin, squash flesh roasts in a high-heat oven in less than 20 minutes.

Tossed with pasta, sage, and a creamy mascarpone sauce, this dish is decadent and delicious. If you are a vegetarian, simply omit the ham.

Look at this luxurious recipe when you read more