The secret to high-rise soufflé pancakes is all about speed and temperature: Cold egg whites whip more slowly than room temperature ones, but they form stronger, more uniform bubbles, and whipping them on medium speed incorporates more air. Finally, piping the batter in one swift pass allows you to create more height from the beginning without overcooking each pancake.

This super-simple variation on Eggs Benedict features prosciutto instead of Canadian bacon, and eggs that are steamed, not poached.

This potato rösti takes a page from New York’s Jewish community.

This banana-nut baked quinoa and oatmeal breakfast casserole is a wonderful way to use overripe bananas.

These moist and tender lightly spiced muffins have a luscious cream cheese filling that is complemented by the cinnamony crumbs on top.

Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple.

F&W's Justin Chapple layers superspeedy pumpkin mousse with whipped mascarpone cream and crushed chocolate wafer cookies for his gorgeous, delicious parfaits.

This classic pumpkin cake from Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that’s blended in.

For this thick and creamy pumpkin lassi from chef Rupam Bhagat of Dum in San Francisco, be sure to use a nice, healthy squash for a smooth texture and rich flavor. If you want a thinner consistency, add water gradually 1/4 cup at a time.

Pumpkin and prawns are the perfect pair in this creamy pumpkin bisque with leeks, white wine and spices.

Canned pumpkin puree, Swiss chard, sage, nutmeg, and two cheeses make this a savory, satisfying, flavor-packed meal tonight — and even better tomorrow.

Sarah Kieffer’s gently spiced pumpkin bars are the perfect segue-into-autumn treats. The cream cheese enhances the pumpkin filling without making everything too sweet. As Kieffer writes, “I like pumpkin pie alright, but in all honesty I will always take a slice of anything else over it, especially if cheesecake is an option. But pumpkin pie swirled into cheesecake? I will never say no.”