By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

Flavors of Fall

Emily Bronte wrote, "Every leaf speaks bliss to me, fluttering from the autumn tree," and it's no wonder one would find the fall season poetic. The crisp air and falling leaves are a good source of culinary inspiration as well, and this menu of fall favorites is welcome throughout the fall and into the holiday season.

A cool Cranberry "Panna Cotta" is simple to prepare with cranberry-flavored gelatin and sour cream. It tops Mixed Greens with Cranberry-Port Vinaigrette for a nice change from the usual holiday gelatin molds.

An earthy Mushroom Risotto is the main course and is served in a roasted acorn squash bowl. Pancetta-scented Sauteed Brussels Leaves are a delicious side dish and a homey Spiced Honey Cake is the perfect fall dessert.

Recipes:

White Bean Casserole
Ordinary baked beans step aside. One taste of this Provence-inspired White Bean Casserole and you’ll banish canned baked beans for good.
Cranberry "Panna Cotta" on Mixed Greens with Cranberry-Port Vinaigrette
Many American holiday meals include some sort of gelatin mold, especially those served on Thanksgiving and Christmas. Here’s an updated way to include a giggly salad on your holiday table with a bit of a gourmet twist.
Mushroom Risotto in Roasted Acorn Squash Bowls
This special risotto is served in roasted acorn squash bowls for the perfect fall entrée that’s flavorful, colorful and beautifully presented.
Sautéed Brussels Leaves
If you hated Brussels sprouts as a child, give them another try in this recipe for pancetta-coated Brussels leaves. Separating the leaves is a bit of work, but the resulting side dish is deliciously worth the effort. If time is short, simply core and quarter the Brussels sprouts.