'Fall' on Serious Eats

Knife Skills: How to Prepare, Peel, and Cut Butternut Squash

A symbol of fall, butternut squash is perhaps the most common and versatile of winter squashes. Thanks to its firm flesh and very thick, tough skin, it can keep for a long time at room temperature, but that thick skin and firm flesh also makes it more challenging than most vegetables to peel and slice. Here are the tools and techniques for trimming the squash, peeling it, removing its seeds, and then cutting it into different size pieces. More

Traditional French Cassoulet

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans. More

Ask a Cicerone: The Best Märzen and Oktoberfest Beers

Toasty, malty, nutty: they're just the kind of flavors you want in autumn, the ones you need to accompany roasted parsnips and squash, a crisp-skinned chicken or a comforting bowl of chili. Luckily for all of us, these flavors are found in abundance in the freshly released amber-colored Märzenbiers that make the rounds each Oktoberfest season. More

Like Beer and Sausage? Roast Them Together With Peppers and Onions For an Easy Fall Dinner

Instead of getting charred and snappy like they would on the grill, these German-style garlic sausages wind up with a nice, evenly browned surface thanks to a hot oven and baste in beer, olive oil and red wine vinegar. An accompaniment of quick-pickled peppers and onions ups the ante -- and offers an excuse to use end-of-season produce. More

Gluten-Free Pumpkin Gingerbread

The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread. More

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus tomato paste, all cooked in the same Dutch oven that's used to brown the pork. It's all flavored with cider, vinegar, and dijon mustard. After a time spent in a low oven, the whole shebang is served on top of creamy mashed potatoes. More

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus burnished tomato paste -- prepped in the same Dutch oven that's used to brown the pork. Then, the pan is deglazed with white wine, cider vinegar, chicken stock and apple cider and spiked with Dijon mustard and aromatics. After a time spent in a low oven, the whole shebang is served atop creamy mashed potatoes. More

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