Crisp potato pancakes are slathered with savory, oven-roasted thyme applesauce and sour cream and served with a gently poached egg.
October 13, 2013 – October 19, 2013
Fresh, bright tomatoes, slow-scrambled eggs, and delicate pita combine for a delightfully satisfying start to your day.
Behold! Desserts for Every Season has devised a pumpkin pie recipe that hits all the marks. Sweet, spicy, earthy and warm, with a freshly made filling that puts it head and shoulders over your average Thanksgiving dessert.
A basic recipe for toasted pumpkin seeds that can be spiced up to your taste.
Kevin Schulz of Bridge Bar in Chicago tried a sour ale, vermouth, and Coke cocktail in LA that led him to create The Coked-Up Monk, his own "flip" on the concept, with the addition of an egg white fizz and whiskey.
Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade.
Polenta and greens take a new form in Mollie Katzen's tamale-like polenta packages. These small bites from her new cookbook, The Heart of the Plate, are surprisingly simple: make a pot of thick polenta laced with Anaheim chiles and sautéed onions, blanch a dozen chard or collard leaves, scoop, roll, and sauté.
Pumpkin ice cream is studded with Oreo cookies in this merger of two great treats.
This pork-free version of ramen is the most satisfying chicken soup you'll ever have. For a full bodied stock use collagen-rich chicken wings and feet.
These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.
These are a subtle treat. They're only slightly sweet, and they don't scream "pumpkin" but rather whisper it, with a lovely moistness that makes the crackers a bit softer than a plain homemade version. They have an earthy flavor that might make you think, for an instant, "health food", but the spices, brown sugar and kiss of honey will bring you quickly back to cozy fall snack territory.
Between the bright, lemony, parsley-filled dressing, the sweet grapes, and the crunchy pecans, it's easy to see why this green rice salad is a hit.
Sometimes recipes reflect the weather. Take Desserts for Every Season's buckwheat honey ice cream. Its earthy chill mimics fall rather well. Drizzle warmed honey on top for a sweet reprieve.
When putting together the Chicago Food Glossary, a number of people chimed in that I had forgotten to include the pepper and egg sandwich, which was apparently a staple at hot dog stands during Lent. All the talk finally got me interested in a sandwich I'd always considered humble and, well, kind of boring. Perhaps I was missing something.
The combination of cauliflower and roasted peppers create a vibrantly colored, creamy soup perfect for those cooler fall days.
The extra kick of a high-proof bourbon is great up against the bold, woodsy sage in this cocktail. We used Wild Turkey 101, which offers caramel and vanilla notes that are an ideal match for pumpkin.
Rich, smoky mezcal provides the base for this autumnal riff on a margarita.
In this sweet dessert drink the old duo Kahlua and cream get a fall update with pumpkin butter. The wildcard ingredient here is Ramazotti, an amaro with strong notes of orange and cinnamon that goes fantastically well with pumpkin.
This version of maqluba is a showstopper: a tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes.
Spiced pumpkin cheesecake is swirled into a rich brownie base. Individual portions make these moist brownies easy to serve.
Yes, kale salads have been written, served, and re-worked to death. Adding fruit, red onion, walnuts, and bread isn't terribly revolutionary. But here's what makes this salad stand out—it's not raw.
In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping.
A gluten-free quickbread made with apple cider and spices.
A super simple brussels sprout and shallot has served with seared scallops. It comes together with a single skillet in about 20 minutes.
This drink tastes like a boozy grapefruit soda, with a nice combination of bitter and sweet flavors.
Harissa provides an undercurrent of gentle heat, complemented by sauteed kale, diced Bosc pears, lemon juice and zest, and the aforementioned radishes for nice zip.
This slice and bake shortbread with a crisp, sandy texture brings the bakeshop right into your kitchen.
These steamed pumpkin cakes with a rich hard cider caramel sauce are a unique way to celebrate fall and would make a lovely Halloween dinner party dessert.
If you're new to—or slightly suspicious of—green smoothies, this recipe is the place to start. It's easy to like and every bit as friendly as befits someone from the tropics.