It’s fall, and in celebration of autumn cooking, this week I have five great Magic Elixirs that will help you ease into the season.

The first Magic Elixir is my easy, spectacular Creamy Pear Dressing, a simple yet lovely way to update a dish for fall. I use Whole30 mayo but use your mayo of choice. The key to this dressing is to find a very ripe pear. Just purée the ingredients and serve.

It will dress up a Cobb salad for autumn, and with the holidays coming up, it would be fantastic and festive with my Quick Waldorf Inspired Winter Salad. It also happens to be great drizzled over a cracker with a bit of chicken, and lovely served with pork roast or as a grilled cheese sandwich dip.

My sweet and savory Caramelized Onion Magic Elixir is a magical little addition to a casual dish, whether stuffed into a grilled cheese sandwich or tucked inside a burger. I like them when the weather is turning cool. Try slathering this deliciousness onto toast and sprinkling your creation with bacon.

What’s fantastic about caramelized onions is that you can make a lot at once, then freeze them in batches, and thaw as needed. You can add them to soup, stews, rice, or pasta, but here I mixed it with one of my favorite sweet, sticky treats, and this was so spectacular!

Our newest recipe is this fantastic Parmesan Pistachio Pesto. We made ours with California pistachios. It’s amazing in my Autumn Risotto, but you can also just spread it on crackers or a sandwich. Once your dish is finished cooking and off the heat, stir in this beautiful pesto. A dollop in a bowl of vegetable soup, my Rotisserie Soup, or my Italian Wedding Soup would also be wonderful.

Sunday Gravy is a delicious addition to a Sunday night gathering with your family. Whether you’re having pasta or rice or spooning it over meatballs, it’s a lovely way to enjoy dinner with the people you love. Plum tomatoes are infused with chicken stock and a mirepoix—and a homemade chicken stock makes all the difference here.

Simmer this beauty all day and consider adding meatballs. Ladle it over a meatball sub or dip the meatballs into the sauce and serve it with noodles. People all over Chicago make this. The next day, make a Shakshuka and finish with some feta cheese.

Last year we did some riffs on all the amazing concoctions to make with California prunes, including this delectable sauce with prunes, balsamic vinegar, red wine vinegar, red onions, and salt.

It becomes an amazing little reduction, and you can either take it in a salty direction with enchiladas or a sweet direction with chocolate.

It’s truly inspired magic.

Join me virtually, along with Tastemade, November 1st for a masterclass on all things Thanksgiving! From menu planning to table setting to day-of organizing, I will share all the tricks and tips I’ve learned over the years, and you can ask all your burning questions about your own Thanksgiving plans! Grab a cocktail or mocktail and join me for a fun Thanksgiving prep night! Space is limited, so secure your spot now!