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Think outside of the box at your next taco night with this sheetpan seafood version. We love this recipe with salmon, but feel free to swap it out for shrimp, scallops, or your favorite fish: Preheat oven to 400 F. Season a few salmon fillets with salt and pepper and set aside. Place 1/3 of 7 oz can of chipotles in adobo in food processor or blender, along with 1/2 c honey, 1/2 c lightly-packed brown sugar, 1/4 c soy sauce, 1/4 c fresh lime juice, and 1 tsp cumin. Blend well. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl. Place salmon fillets in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl 1 small container grape tomatoes, 1 onion cut into wedges, 1 poblano and 1 red bell pepper each cut into 1-inch strips, and 6 scallions with greens cut off. Toss to coat in sauce, then add to baking sheet with the salmon in an even layer. Roast until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve with tortillas, lime wedges, sour cream, and reserved sauce.

What's the next best thing to always having a loaf in your oven? It's treating yourself to any of these exquisite baked goods and supporting a local artisan. From everyday breads for enjoying at breakfast or lunch to one-of-a-kind finds you won't find anywhere else, you can be sure that each of the items on this list is made nearby with quality ingredients and lots of care and love.

When the temperatures drop, it's time to get cozy with foods that are best served steaming, melty, and hot. Stock up on ingredients for grilled cheese or some soups and you'll have the perfect fix for any case of the brrrs.

Our fave squash shines when roasted, like in this smooth, velvety soup. Pro tip: Roast it in the skin so you don't have to slice it (or buy it cubed). Preheat oven to 400°F. Put on a baking sheet lined with parchment paper, then drizzle with s&p, olive oil. Roast 30 minutes or until soft. While it's roasting, prepare the mirepoix. Dice onions, carrots, and celery and toss with s&p. Sauté until very soft (about 15-20 minutes). Add stock and roasted squash to the mirepoix and simmer for 20 minutes, stirring occasionally. Blend until smooth, then season with additional s&p to taste. Serve with a swirl of heavy cream and a sprinkle of pomegranate seeds or pepitas.