Pumpkin pie is always an autumn classic dessert for Thanksgiving and other family dinners in North America. And while pumpkin pies are abundant on the store shelves at this time of year, this homemade version raises the game for pumpkin pie lovers anywhere. Not only easy to make, this almost no-bake dessert is a healthy dessert as well, featuring a crust made up of raw pecans, oats, and dates that is not only less fuss but also just as or more delicious than a traditional crust. And the simple but smooth and creamy filling features not only pumpkin purée and spices, sweetened with real maple syrup, but also cashews. Overall, with the pecans and cashews, this is a rich dessert, so one small slice goes a long way.

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Thai green curry paste is one of those vivid and memorable flavors that has earned an international reputation for enlivening food. From soups to curries and stir-fries, green curry paste can add zest and aroma to vegetables, eggs, or meat or fish if you're so inclined. As with spice blends, you can quite easily find storebought green curry pastes but—just as with spice blends—I like to take just the little extra trouble and time to make my own to add that extra vibrancy and authenticity to my dishes.

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Eggplant is, I think, often an undervalued vegetable, even though there are many ways to cook and many cuisines that feature this humble nightshade. It can be baked, fried, broiled, roasted, or grilled, and is a fine addition to soups and stews, stir-fries, casseroles, curries, salads, pasta, or it can feature in sandwiches or be stuffed for a especially satisfying main feature.

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I adore what I call "little bites" or what others might call tapas or appetizers that might make up the better part of a small meal, especially an occasional deep-fried creation for those times when I want to indulge. One of my favorite little bites on the occasion that I find myself at an Italian restaurant is arancini, little balls of rice that are stuffed commonly with mozzarella cheese, coated with breadcrumbs, deep-fried, and often served with a tomato sauce. On the other hand, I'm likely to frequent Indian food where little bites might consist of samosas or pakoras.

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