BY GEORGEANNE BRENNAN
Early fall is the crossover season. Summer fruits and vegetables are still available, such as tomatoes, eggplant and stone fruits. At the same time the seasonal hallmarks of fall begin to appear, such as apples, persimmons and quince. It's the time of year when peppers are at their sweetest, when grapes of all kinds become available and pumpkins start to show themselves in the markets. These recipes—some from my books, others from my personal collection—reflect the cooling days of the crossover season, when everything seems possible in the kitchen.