Weekly Food for Thought, with news on Cookies for Kids' Cancer, an easy recipe for Mediterranean Nachos, a turkey-cooking tip and a review of "The Smitten Kitchen Cookbook."

Last Saturday, I was sitting in the sunshine in the backyard; the next day, I was hauling sweaters and raincoats from the back of the closet to keep warm and dry. Not long before soup is on the menu.

Anna P. emails us: “We were at Old Spaghetti Factory in Fairfield, Ohio, and were served a marvelous white-clam sauce on angel-hair spaghetti. Could you get the recipe?”

This spring, Christina Verrelli of Pennsylvania wowed judges at the 45th Pillsbury Bake-off Contest with her recipe for Pumpkin Ravioli with Salted Caramel Whipped Cream, and she snagged the $1 million top prize.

The key to good sorbet is fresh fruit juice. This orange recipe is my favorite, garnering a blast of flavor from the oil in fresh orange peel. I’d serve it with chilled orange slices to complete the rapture.

Our Chaos Cobbler fits in with its unending array of fresh fruits tucked under a blanket of cookie-like pie crust. It really is wild stuff. Expect shocks at show time, then contented sighs of deliciousness.

This recipe will clean up those odds and ends of your vegetable garden. It tastes even better made a day ahead, giving the cook a chance to watch the game.

That’s why we headed to Kingsway Pumpkin Farm in Hartville, Ohio, to badger Mary King for her pie recipe. It took some finagling, but she finally caved. She even served up some of this signature dessert of hers, and I have to say, it is outstanding.

The bacon craze that began a few years back continues. In full force. And to that, I say, “Thank goodness!” We bacon lovers can’t get enough recipes extolling this crispy, salty, porky treat.

She finally self-published a 53-page cookbook in the 1970s, “From Field to Table... (A Collection of Original Zoar Recipes).” All of these were from her personal recipe box, handed down for more than 100 years by her family. She termed the book a “hopeful effort.”