| Food preferences are a funny thing. They're often arbitrary, or inconsistent. Adults can have them, but kids are labeled "picky," or worse. Something that tasted great one day can make you feel ill the next (people who have been pregnant, you know what I mean). As a recipe developer, it's my job to encourage people — and myself — to try new things, even if it means going outside of their comfort zone. And yet I want to respect that they are entitled to not like what they don't like. There's certainly a continuum, stretching from "would rather not eat it" to terrible aversion (not to mention dangerous allergies). The less emphatic end of the spectrum is where I prefer to challenge myself. Maybe I don't like an ingredient, but perhaps I haven't yet had it in a way I can appreciate. That is how I feel about lima beans. While an avid eater of legumes in general, I just have never truly enjoyed eating limas. I'm willing to keep trying, though. Aaron Hutcherson's Corn and Lima Bean Soup With Andouille might help. Paired with smoky sausage and sweet kernels of corn (frozen or canned are great out of season), the frozen limas are cooked until creamy and tender. "It was so delicious," says an early reader review. "This is definitely in our rotation." Dealing with food preferences is tricky with young kids, but sometimes, all you need to pique their interest is to present them with a dish that features things they already like. Case in point: food writer Ben Weiner's fun and over-the-top mashup, Buffalo Chicken Parm. My 7-year-old spotted some familiar elements — breaded cutlet, sauce, cheese — on my plate and asked for a bite. While the hot-sauce-spiked marinara proved a little spicy for him, he said he'd happily eat a milder version. Win! If pasta salad is already in your wheelhouse, you won't want to miss Ellie Krieger's Pasta Salad With Butternut Squash, Kale and White Beans. While pasta salad is a summer standby, especially during cookout season, adding winter squash and hearty greens makes for a satisfying riff for fall, with beans for added nutrition. Speaking of legumes and cooler weather, the Chickpea Tagine that Joe Yonan shared from bean evangelist Steve Sando is going on my to-do list. This vegan take on a Moroccan classic will fill your home with the enticing aromas of saffron, preserved lemon and spices. What about seasonal sipping? "Like many, I turn to darker spirits as fall settles in," M. Carrie Allan writes in her column about the Sazerac, the official cocktail of New Orleans. She offers three varied recipes (including one batched option) for your consideration. While many of us have the luxury of cooking based on whatever we feel like, not everyone is so lucky right now, particularly those struggling in the wake of Hurricane Helene. For anyone with limited access to electricity and fresh groceries, Daniela Galarza in her Eat Voraciously newsletter shared some pantry recipes to feed yourselves and each other: Black Bean and Pumpkin Stew With Pasta; Bean and Cheese Tacos; Spicy Peanut Soba Noodles With Green Beans; Mixed Vegetable Jeon; Cuban Beans and Rice; and Pantry Ramen. Whether you want to talk about fall cooking or anything else, Aaron and I will be taking your questions in our live weekly chat Wednesday at noon Eastern. Send them along now, and then join us in real time. Take care of yourselves, and happy cooking. | 
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