Sweet, tangy and fiery at once, beef skewers pair with crunchy, Vietnamese-style carrot salad.
November 4, 2012 – November 10, 2012
Grits two ways: as a classic cheesy porridge and a crust for fried fish.
A hot and hearty pie full of dark meat turkey, aromatic vegetables, fresh thyme, mushrooms, and wine, topped with crispy, perfect pastry. You'll never believe what a cinch it is to make.
A quick stir-fry of pork belly seasoned with chili bean paste and scallions.
A rich ice cream full of deep maple flavor, perfect for topping pie—or French toast.
A classic that has enjoyed a recent resurgence, this deep red chocolate cake with cream cheese frosting is a crowd-pleaser.
Aquavit is a Scandinavian spirit that dates back to the 1500s. Much like gin, it's a neutral spirit flavored with botanicals—only caraway seed is the primary flavoring instead of juniper berries. Use aquavit instead of vodka in a cocktail recipe to add a bold and savory kick.
This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well.
DIY cranberry-raspberry newtons with a sweet-tart filling and that signature cookie-cake texture.
Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi.
Perfectly juicy white meat with crisp skin and stuffing with all the flavor, sized to feed a smaller gathering.
Grilled lemonade. Yeah, that's a thing, and it's incredible.
A rich and hearty four ingredient Colombian soup made with fried plantains flavored with onions and cilantro.
The combination of cranberry simple syrup and fresh grapefruit juice makes this a festive morning cocktail. A splash of gin and a simple salt solution to bring out the flavors really makes this drink something special.
As with any variation on hot buttered rum, this drink is about execution. Using a simple batter made of creamed butter and brown sugar makes sure you get the flavor of the butter without the dreaded oil slick on the top of your cocktail.
This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth.
While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes.
This pie ups the ante in the pecan pie game. It's full of a rich caramel custard and chock-full of pecans, with a healthy dose of chocolate to send it over the edge. With just a tiny hit of salt to balance out the sweet richness of the filling, this pie will be the one they talk about long after Thanksgiving.
Dip crispy fried chicken fingers in a tangy cranberry mustard sauce with a side of crunch-coated sweet potato string potato fries.
This upgraded version of a turducken produces perfectly moist chicken, duck, and turkey meat with no flabby, unrendered skin. The ultimate Thanksgiving roast!
Versatile, simple, and delicious, this sweet potato pudding is warm, sweet and filling. Perfect for a cold fall afternoon.
Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad.
The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens.
A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets.
It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted batons of carrots and parsnips-two of my favorite fall staples. And if you're lucky enough to live in a place with choices in your carrots, go for a rainbow of colors for a vibrant fall meal.
If you're looking for a quick bread to go with your afternoon tea, or your morning fry up, look no further than the humble soda bread. Raisins or currants are an expected addition, but soaking the raisins in port before adding them to the dry ingredients gives them an extra boozy sweetness that really livens up this simple bread.
This classic Indian dessert of cakey doughnut-like balls drenched in sweet syrup gets a twist with grated bittersweet chocolate.
In line with traditional cranberry sauce, the addition of pomegranate pushes the fruity flavor further without covering up that sweet and tart cranberry flavor you expect with your Thanksgiving dinner.
These rugelach are ready for fall with a filling of cranberries, walnuts, and orange.
Flavorful and easy to cook, these chicken thighs make for a tasty dinner with a healthy side of butternut squash.
This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice.
Those who have followed Deb Perelman's blog Smitten Kitchen for any length of time have learned that she works wonders with vegetables (and also butter). Her past life as a food-loving vegetarian shows in each of her recipes. Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl onions are browned a la chuck roast, then added to a rich tomato and wine gravy.
It's the fastest way you'll ever cook a turkey. It also delivers stunningly crisp skin, and perfectly cooked breast and leg meat along with a flavorful gravy.
This recipe transforms the classic French almond-pear tart's flavors into a cake.
These chewy granola bars are packed with dried fruit and nuts.
This sandwich is all about contrasts. The lamb meatballs are well spiced and savory, while the pomegranate and yogurt sauce is tangy and creamy.
Tender pumpkin cooked in a sweet coconut cream.
Forget about plain old apple crumble. This Brown Betty is made from 3 kinds of apples, with a rum sauce and potato bread crust.
The classic club includes toast, turkey, bacon, lettuce, tomato, and mayo. No changes or additions necessary. Here it is.
"Nothing glues like protein." Indeed, this granola was the most well-clustered I've ever produced in my kitchen. The toasted wheat germ adds a boost of nuttiness (and nutrition) while also helping the oats bind together.