With all the snow outside, it’s hard to think about seasonal vegetables. But wouldn’t you know it? Beets from this season are still fresh and ready to be prepared many different ways.

There is simply nothing better than chocolate in this world, or any other, correct? Not so — try adding bacon and then you’ll see what love really is.

Looking back on the last decade, Anna sees change in the local food community, and it looks really delicious.

Is that snow outside? Good lord. No need to panic. All you need is some flour, eggs, salt, and water. Pasta!

With the taste of local apples already as sweet as can be, why bury the flavor with processed sugars? Anna suggests cutting back with an apple tart recipe to savor.

Before you reach for the broccoli or cauliflower, give Romanesco a try.

Learning to enjoy raw foods is something that Anna may never fully embrace, but damnit if she can’t try. Check out her recipe for a raw squash dish for Turkey day.

Last year, Anna showed us how to make the perfect pumpkin pie filling. This year, she turns to the crust to finish the job, just in time for the season.

Giardiniera varies based on where you live, or what your tastes prefer. Here, Anna shows us how her aunt made it, and made it well.

If you can believe it, November will be here before the week is up. It’s time to start thinking about your Thanksgiving turkey, and from where it will come.