I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself.
by Susannah Chen
I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.
They add a punch of color — and a sweet, mildly buttery flavor when cooked — to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.
Cupcakes, move over! Cake balls covered in candy shell or chocolate are an updated way to enjoy a petite serving of dessert. Dense and bite sized, these treats are meant to be savored slowly, like chocolate bonbons. Since pumpkin puree is finally available at my neighborhood grocery, I felt inspired to combine this growing dessert trend with my favorite Fall flavors. You can enjoy these pumpkin cake pops for 
If you hadn't noticed already, I'm a little obsessed with tequila these days. During San Francisco's Cocktail Week, I got educated on 
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Veggie burgers don't have to be boring or bland, and this awesome recipe proves it. The patties are made from garbanzo beans, so if you're a fan of falafel then you'll enjoy this burger. The spicy lemon mayonnaise and crunchy carrot slaw are essential to the dish. Don't leave them out; each component comes together to make a wonderfully flavorful and filling burger. When I made the patties the first time, I didn't use an egg; however, they started to fall apart, so I recommend using the egg as a binder. I warmed the patties in a skillet, but they would be great grilled. Ready to get cooking? 
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