There's something so soothing about a bowl of creamy pasta, especially as the days grow colder. It's hugs your soul and lets you know that everything is going to be OK.

It also, if you're like me, makes a pretty direct beeline for your hips, like a catty reminder that you really could have had a salad.

This version, however, makes use of creamy pureed pumpkin to thicken a rich sauce (much like in my Brown Butter-Pumpkin Mac and Cheese), rendering it thick and lush, but with a hefty dose of fiber and a gorgeous autumnal flavor. 

I like this topped with crunchy toasted pepitas, but it's also beyond with caramelized onions and/or fried sage.

This super-easy tapas favorite requires almost zero work, and will work for dinner guests with just about every dietary restriction, considering they're low-carb, vegetarian, vegan and sugar-free.

The ony thing to know is that eating them is a little bit like playing Russian Roulette: 99% of the time, Padrón or Shishito peppers are mild, but every now and then you'll get one with a little heat. Not painfuly hot, mind you, but spicy enough to take you by surprise. In short, save this one for after the kids go to bed.

It goes without saying that this makes the absolute best French toast.

I know it's sort of trite, but my favorite thing about Autumn is the omnipresence of pumpkin and pumpkin-infused treats.

I love Brown Butter-Pumpkin Mac and Cheese.

I love Curried Pumpkin Pizza. 

And, though it technically doesn't contain pumpkin, I love Pumpkin Spice Lattes (provided I make them myself). 

One of my favorite places to put pumpkin is in any sort of baked good. It provides great flavor, slight sweetness and a really wonderful moistness (not to mention extra fiber and very few calories). 

Here, pumpkin works overtime, making an already moist bread even more luscious. I like to keep the spices subtle, using only a little bit of nutmeg to bring out the pumpkin's sweet, earthy flavor (you can add cloves, cinnamon and allspice if you like). I brush two layers of egg wash over the dough to yield an ultra-glamorous, shiny crust and serve it without seeds on top, though pumpkin or sunflower seeds would be an adorable touch. The resulting bread is so rich-tasting that it doesn't need butter, but I love to pass a little bowl of good extra virgin olive oil, sprinkled lightly with sea salt, for people to dip pieces of it into. 

Also, it goes without saying that this makes the absolute best French toast.

I stole this idea from Arizmendi, one of my favorite San Francisco bakeries. They make outrageously good pizza dough, which they also use to make bialys, focaccia and a daily pie. One Sunday morning, I stopped in early to pick up some treats for a brunch I was hosting, and a bag of house-made English muffins caught my eye.

"How do you make these?" I asked the cashier, holding them up to her.

She leaned in and whispered, "It sounds really crazy, but we use our pizza dough. We just throw them on the grill. They're amazing."

Never before have I felt so culinarily understood. 

Yes. Pizza dough. Duh. Oh, how I wished I had thought of that when I was writing my book.

But no matter, I've done it now. These will kick your egg sandwich or butter and jam into complete overdrive. They are toasty, chewy and crisp, all at the same time. 

Note: If you're going to freeze them (and they freeze really well), be sure to fork-split them first (instructions below).

David Chang of Momofuku is perhaps responsible for making these famous in the United States. Here in San Francisco, The Chairman and American Bao Bar churn these out for the hungry masses. One makes a great snack, and two to three make for a full meal. Their fillings are highly customizeable. I like them with spicy pork and kimchee, Chinese meatballs and cabbage, crispy tofu and peanut sauce, or even leftover grilled chicken and pickled radishes. Usually, I'll serve them as a bar: I'll set out a basket of the freshly-steamed buns, a couple of protein choices (usually one meat, one vegetarian), an array of sauces (hoisin, peanut, sweet chili) and toppings (cilantro, mint, basil, kimchee, sliced jalapeños, daikon, shredded carrots, bean sprouts--whatever I have around), and then let people fill their own steambuns, taco bar style. 

You can buy the buns pre-made in the freezer section, but like anything else, they're better when you make them at home. Also, like almost anything else, they can be made from my favorite kitchen staple, pizza dough. It's super-easy to make the dough yourself, but it's also totally fine to cheat and use storebought dough (usually $2 or so at Trader Joe's and Whole Foods). Just let it come to room temperature before using. 

It's a thing of beauty, isn't it?

Speaking of dough, I'm very excited to tell you that my second book, Pizza Dough, 100 Delicious, Unexpected Recipes will be out next month and is available for pre-order! I can honestly say that I have never been so proud of anything. It's absolutely beautiful, and features design by the amazing Gretchen Scoble, photos by the endlessly talented Frankie Frankeny and food styling by the inimitable Fanny Pan. I feel so lucky to have had such incredible people working on it. Here's the final cover, which offers just a taste of what's inside.

I literally can't wait for you to have it in your hot little hands. Stay tuned for info about events and signings. Until then, make these easy steambuns for someone you love!