Finally, the weather has turned cooler. I have to admit that, as a New England native, I miss the distinct change of seasons in California -- especially in the fall. In my opinion, at this time of year, we're supposed to be pulling on our fleece and socks, not slipping into sandals and T-shirts. So, while it may still be a tad too early for wool in California, I can at least make this cocktail -- fragrant with apple and cinnamon and boosted with tequila and Cointreau -- and close my eyes and pretend that it's a crisp and blustery autumn day. And you should, too, especially if you are lucky enough to be enjoying a nippy October, because this drink is guaranteed to take the edge off any chill.

This recipe takes inspiration from a margarita and warms it up with the best of fall's ingredients -- cranberries and apple cider. Part cocktail, part toddy and all good, it's a great recipe to have on hand for entertaining once the holiday season gets rolling, or for simply curling up and sipping in front of a fire.

Cranberry Tequila Toddy

Active Time: 10 minutes

Total Time: 1 hour and 10 minutes

Yield: makes about 6 cups; serves 6 to 8

1/4 cup dried cranberries

1/4 cup orange liqueur, such as Cointreau

4 cups apple cider

1 cup cranberry juice cocktail

1/4 cup freshly squeezed orange juice

1/2 cup gold tequila

Orange slices, cinnamon sticks and lime wedges for garnish

Combine the cranberries and orange liqueur in a small bowl. Let stand at room temperature for at least 1 hour.

Heat the cider, cranberry juice and orange juice in a large saucepan until it nearly reaches a boil. Stir in the tequila, cranberries and orange liqueur and immediately remove from heat. Cover the pot and let stand 1 to 2 minutes to infuse the liquid.

Ladle into mugs and garnish with an orange slice and a cinnamon stick for stirring. Serve with a lime wedge for squeezing.

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Who doesn't like a baked cheesy pasta dish? While macaroni and cheese is the standout in this category -- that timeless childhood favorite coated in bechamel, rippling with cheese and crowned with crispy breadcrumbs -- I will suggest that you can have your baked pasta and cheese, and riff a little, too. What you get out of the deal is variety, an excuse to use up any lingering vegetables in your fridge, and an opportunity to add some extra goodies -- like sausage, if you're so inclined. Simply mound them into a baking dish, along with nearly al dente pasta and gads of cheese, then bake until melty and golden. All your mac 'n' cheese-loving family members, I dare say, will never dream of objecting.

I make dishes like this when I am looking for a quick solution for an easy dinner. It can be on the table in about 30 minutes, and it's likely to be devoured in half that time. This version is lighter than mac 'n cheese and loaded with veggies. To moisten the pasta (there's no bechamel sauce, after all), I use some of the starchy cooking water to bind the ingredients and add fresh mozzarella for creaminess. The key to precooking the pasta is to cook until just short of al dente. The pasta will continue to cook when the gratin is finished in the oven.

Baked Pasta With Roasted Tomatoes, Sausage and Kale

Active Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Salt

12 ounces pasta, such as gemelli or farfalle

1 tablespoon extra-virgin olive oil

8 ounces chorizo or hot Italian sausage, cut into 1/2-inch slices

1 cup halved grape tomatoes

1 garlic clove, minced

1/2 teaspoon red chili flakes

1/2 bunch lacinato kale leaves, ribs discarded, torn into bite-size pieces

1 (8-ounce) fresh mozzarella, coarsely chopped

1 1/2 cups finely grated Pecorino Romano cheese (or parmesan), divided

Heat the oven to 350 degrees. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until 1 to 2 minutes short of al dente. Scoop out 1/2 cup water and reserve, then drain the pasta.

While the pasta is cooking, heat the oil in a large, deep ovenproof skillet over medium-high. Add the sausage and brown on both sides, about 5 minutes. Transfer the sausage to a plate lined with a paper towel and pour off all but 2 tablespoons of fat from the skillet.

Add the tomatoes to the skillet and saute until they release their juices and soften, about 5 minutes. Add the garlic and chili flakes and saute until fragrant, about 1 minute. Add the kale and saute until the leaves soften, 2 to 3 minutes.

Add the pasta and 1/4 cup of the reserved water to the skillet and toss or stir to combine. If the pasta seems too dry, add the remaining water a splash at a time until the pasta is moist, but not wet. Stir in the mozzarella and 1 cup Pecorino. Sprinkle the 1/2 cup Pecorino over the top of the pasta and transfer the skillet to the oven. Bake until the top begins to color and the cheese melts, about 20 minutes. Serve warm.

CAPTIONS AND CREDITS

Early fall yields a rainbow of pepper fruit at the farmers' market -- sweet bells, cherries, Hungarians, Fresnos, Jimmy Nardellos, poblanos. It's impossible not to scoop up a bag's worth of these beauties simply for their colors and shapes. The trick is to find all sorts of ways to put them to use. Here is one -- this peppery potato salad.

A confetti of assorted peppers and a generous amount of herbs add sweet heat and freshness to this colorful autumn salad. It's a no-mayo potato salad, letting olive oil and vinegar stand in as a light and bright dressing, while shining the spotlight on the flavor of the potatoes and peppers. Feel free to mix and match the herbs to your taste -- I used parsley and mint, but dill, cilantro and chives are also great.

White balsamic vinegar is my favorite vinegar to use in a potato salad. Unlike dark balsamic vinegar, where grape juice is reduced and then aged for at least 12 years to achieve a rich, caramelized flavor and syrupy consistency, white balsamic is made by cooking white Trebbiano grape juice at high pressure and low temperature, and then aged for no longer than a year. The result is a distinctively lighter, fruitier and golden version of vinegar, which lends itself well to dressings, fruit and salads.

Peppery Potato Salad

(Note: If you don't have white balsamic vinegar, do not substitute traditional balsamic, which will overwhelm the salad. Instead, use a high-quality white wine vinegar and add 1 teaspoon of sugar to the salad.)

Active Time: 25 minutes

Total Time: 2 hours

Yield: 6 servings

2 pounds Yukon gold potatoes

3 teaspoons sea salt, divided use, plus more to taste

1/4 cup white balsamic vinegar

2 tablespoons plus 1/4 cup extra-virgin olive oil

2 garlic cloves, minced

2 teaspoons dried mustard, such as Colmans

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red chili flakes, optional

1 poblano pepper, stemmed and seeded, finely chopped

1 small red bell pepper, stemmed and seeded, finely chopped

1 to 2 Jimmy Nardello or sweet Italian red peppers, stemmed and seeded, finely chopped

4 green onions, white and green parts, thinly sliced

1/2 small red onion, finely chopped

1 cup chopped fresh herbs, such as Italian parsley, mint, dill, cilantro or chives

Quarter the potatoes and place in a large pot. Cover with cold water and add 2 teaspoons salt. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain and cool 5 minutes. Transfer the potatoes to a large bowl and add the vinegar, 2 tablespoons oil, garlic, mustard, 1 teaspoon salt, black pepper and chili flakes. Stir to combine, breaking up any large chunks of potatoes, and let stand at room temperature until lukewarm, about 30 minutes.

Add the 1/4 cup olive oil and the remaining ingredients. Stir to thoroughly combine, and taste for seasoning. You may want to add a little more salt or a pinch of sugar, depending on the sweetness of the peppers.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop. Serve chilled or at room temperature.

CAPTIONS AND CREDITS