Your Fall Pantry Guide

It's time to rethink and restock your pantry and fridge now that fall is just around the corner. What do you need for cooking and baking? What  veggies should you be buying right now

? There's a whole list of ingredients that you'll need as the temps drop.

Of course pumpkin spice is everywhere, from lattes to even dish washing soap. It's basically a mix of the spices used in pumpkin pie - ground ginger and cinnamon. Each on their own is vital to fall cooking. Ground ginger can be used to give zing to pork chops and roast chicken. It can be used as a rub or part of one for wings and drumsticks and even part of breading for cauliflower. Ground ginger can also be used in sweet recipes and elevates ordinary muffins , cakes and cookies. Cinnamon is the quintessential fall spice. This ground bark from the canella tree graces everything during the cooler months.It's a must for autumn baking and you should be buy a larger containers that hold 8.75 ounces (McCormick sells these in all the grocery stores). You'll definitely use it for at home baking but it will also probably be used to make cinnamon rolls and spices cookies for school bake sales. Another fall must have is the herb sage. It's used in homemade dressings along with flavoring for chicken. Combine it with browned butter for a sauce for pumpkin or squash ravioli.

As far as veggies, what should you stock up on? The aforementioned pumpkin and squash.It pays to have one or two cans of pumpkin puree(don't confuse it with pumpkin pie filling which has sugar an all those spices in it).Yes, it can be used for pies and even tartlets, but the mash has a savory side too. Combined with chicken or vegetable broth and sauteed onions, it's the Piedmontese zuppa di zucca. This is a great soup to make on a Saturday or Sunday night. Remember that pumpkin puree can be used for ravioli filling too if you're into making homemade pasta. You could buy fresh pumpkins too but there's a lot of work involved gutting them and making your own puree. Sub in those summer zucchinis now with acorn and butternut squashes. These are easy to make and one half of one makes for an excellent, filling side. Acorn squash can also be mashed similar to potatoes. Turn the leftovers into puffs or croquettes.Brussels sprouts are on the scene again. Home  and commercial chefs alike love them. They can be turned into crispy chips or served whole, parboiled, topped with melted butter and Parmesan cheese.

These are some of the more vital ingredients you'll need this fall. Stock your pantry and fridge with them. They're important in autumn cooking and baking.