Dorie Greenspan's Fall-in-the-Air Baked Apples; Double Chocolate ‘War’ Cake; Jersey-Style Eggplant Parm; Baked Crab and Shrimp; Cardamom Pickled Grapes; Chopped Liver Pâté; Herbed Gefilte Fish With Carrot-Citrus Horseradish Relish;     Featured Recipes Goran Kosanovic for The Washington Post Dorie Greenspan's Fall-in-the-Air Baked Apples Here, the fruit is filled with a mix of pantry-friendly ingredients and baked until just tender. Read more » Goran Kosanovic for The Washington Post Double Chocolate ‘War’ Cake This cake gets its name from the ingredients it omits -- butter, milk and eggs -- which were rationed in America during World Wars I and II. Read more » ADVERTISEMENT   Renee Comet for The Washington Post; styling by Bonnie S. Benwick Jersey-Style Eggplant Parm This homey, saucy stew dispenses with the usual breading and frying because, as chef Michael Friedman of All-Purpose Pizzeria puts it, breaded eggplant quickly turns soggy. Read more » Deb Lindsey for The Washington Post Baked Crab and Shrimp Here, you can approximate a Cajun/Creole etouffee-style seafood dish with a rich-tasting sauce -- all in a single pan. Read more »   Cardamom Pickled Grapes Fresh grapes take surprisingly well to pickling. Add these sweet-tart orbs to a cheese platter, or you can pulse them in a food processor just to the consistency of a relish. Read more »   Chopped Liver Pâté “Gefilte Manifesto” co-authors Jeffrey Yoskowitz and Liz Alpern describe this as a food “litmus test of maturity,” meaning they have learned to appreciate it as 32-year-olds. Read more »   Herbed Gefilte Fish With Carrot-Citrus Horseradish Relish This may change your mind about gefilte fish or open new culinary doors for you. Read more » More from the Food Section A chef’s tip for Jersey-style eggplant Parm: Don’t mess with Mama’s recipe PLATE LAB | At All-Purpose, chef Michael Friedman dispenses with the breading and frying. By Joe Yonan  •  Read more »   The simple, summery pita-bread salad that will make you forget panzanella WEEKNIGHT VEGETARIAN | This fattoush uses a lemony dressing and two types of beans. By Joe Yonan  •  Read more »   The brightly flavored one-pan dinner that will get you back in the groove NOURISH | Chicken and orzo combine with vegetables and a light, lemony sauce. By Ellie Krieger  •  Read more »   Why college students should ditch the dining plan and learn to cook It can be cheaper and more nutritious. But most of all, you’ll gain crucial skills. By Kristen Hartke  •  Read more »   These 5 no-recipe hacks can help, whether you’re in a dorm or group house COLLEGE COOKING | Turn cashew cream into vegan mac & cheese, Bisquick into scones. By Kristen Hartke  •  Read more »   ADVERTISEMENT   Recommended for you   Travel A weekly tipsheet for those who love to get away. Sign Up »         Share Recipes:       Twitter      Facebook Trouble reading? Click here to view in your browser. You received this email because you signed up for Recipes. For additional free newsletters or to manage your newsletters, click here. We respect your privacy. If you believe that this email has been sent to you in error or you no longer wish to receive email from The Washington Post, click here. Contact us for help. ©2016 The Washington Post, 1301 K St NW, Washington DC 20071