#seasonal-recipes

#seasonal-recipes

The beginning of fall is a changing of the guard. The air conditioning is clocking out. It's time for the oven to step in and the warming flavors of nutmeg, allspice, cardamom, apple, maple and citrus to fill the air. Consider this list of 24 treats a way to welcome the season. Sticky buns, Bundt cakes and blondies, snacking cakes, cookies and cider doughnuts: Each invites you to slow down, to stop and smell the sweets. (Save them all on New York Times Cooking.)

Pumpkin spice is going to have to wait a minute; it's time for apples to shine. Whether yours are hand-picked from a local orchard, scooped up at a farmers market or plucked from your backyard, we want to make the most of the season while the fruit is at its crispy, flavorful best. We turned to three new cookbooks to find new recipes for the occasion, starting with "The Art of Jacques Pépin."

The zesty citrus sings of the south, of heavy yellow fruit against a blue Mediterranean sky, while the butter gives just enough richness to make up for any chilly spring breezes.

"Easter is an opportunity to bake for loved ones, and these two recipes, charming Easter nest cakes and a resplendent princess cake, are opportunities for beginning and advanced bakers alike."