SERVES 4 – 6

On these early autumn days when I've loaded an extra quilt on the bed and unpacked my sweaters and scarves, I crave little more than warm, deeply flavored food. This weekend, after filling a sack with meaty potatoes and gleaming apples at the farmers' market, I'll hunker down in the kitchen to make a meal that will ward off any chill—creamy leek and potato soup, roasted pork rubbed with apple and corn bread, and plenty of fluffy, buttery biscuits.

	Leek and Potato Soup This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.
	Pork Roast with Corn Bread–Apple Dressing This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
	Roasted Autumn Vegetables These vegetables have a rich, gorgeous color and just the right amount of hearty sweetness from the roasting.
	Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible.
	Pumpkin–Walnut Cake with Candied Oranges So-called sugar or cheese pumpkins work better for this cake than the "jack-o'-lantern" kind.