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Yum reader LindsayTarquinio recently shared her quest to re-create her favorite carrot-ginger dressing from her local sushi place. Be sure to head on over Kitchen Goddess for more reader recipes and to share your own.

One of my favorite treats is a great sushi date with my husband. Not many things top a beautiful plate of sashimi for me . . . but sushi isn’t just about the raw fish . . . the experience isn’t complete without warm miso soup and cool, refreshing ginger dressing-topped salad.

I CRAVE ginger dressing — but I think that it is pretty much impossible to find a store-bought dressing that is anything near the lovely flavor of the restaurant version. So, I whipped out my blender and decided to experiment!

Here is what I came up with: it is bright and flavorful, super healthy, and the perfect topping to any salad . . . or the perfect add-in to any stir-fry!

Get the full recipe by reading more.

What could be worse than a shortage of canned pumpkin over Thanksgiving? I'd argue slim pickings of the real deal during Halloween.

Pumpkin farmers are warning that the jack-o'-lantern will be in short supply this year. The dearth is due mostly to unusual weather patterns across the country this year: this year's Spring saw heavy rains, and last month Hurricane Irene destroyed hundreds of pumpkin patches in its path. This means there will be fewer patches to choose from, especially in the Northeast, and a definite hike in price.

So take some advice from one farmer, who put it simply, saying, "Get your pumpkins early." Have you spotted pumpkins yet?

• Guess who nabs the title of America's most caffeinated city? — Huffington Post Food
• Must make: Mark Bittman's espresso black-bean chili. — Yahoo! Shine
• Starbucks will launch new product categories in the next year. — Eater
• What the future of vending machines looks like. — Grub Street NY
• Creative wrap ideas to jazz up your weekday lunch. — KitchenDaily
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• Parents: a back-to-school party designed just for you. — The Daily Meal
• Kitchen space savers that won't just take up more room. — Food Republic

If you've never tasted an Asian pear, the time is now! These delicious fruits are still in season, helping us transition smoothly from Summer's stone fruits to the bounty of flavors that Fall brings. These sweet little beauties have been cultivated in China, Japan, and Korea for nearly 3,000 years. Chinese immigrants were the first to introduce the Asian pear to the US during the 1800s, and we've been enjoying them ever since.

Despite the fact that it's got the curvaceous shape of an apple and a shade reminiscent of a pear, the Asian pear is not a hybrid of the two. Its texture and flavor is unlike any other fruit; its high water content and crisp, grainy texture truly sets it apart from the European pear, enjoyed on a more readily available basis. Many people love to eat Asian pears in their simplest state: raw and peeled. Others use the Asian pear instead of sugar to sweeten up vinegar- or soy-based marinades. Here are some more ideas on how to incorporate this Fall favorite into your next meal:

• A Korean recipe for stuffed cucumber kimchi uses the Asian pear to add a bit of sweetness.
• Mix things up at your next happy hour with these sake-based Asian pear cocktails.
• This recipe for a rainbow chopped salad makes the most of Fall fruits and veggies!
• Italian and Asian flavors combine to create prosciutto and Asian pear "sushi."

Source: Flickr User See-ming Lee 李思明 SML