Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
'fall' on Serious Eats
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
The effort it takes to cook a quince will give you a ton of bang for your buck. Poaching leaves you with tender fruit for a pie or tart and a gorgeous syrup that—you guessed it—is great for cocktails.
Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just over your morning yogurt or oatmeal.
If the chill in the air has you wanting to turn out some heartier pizzas, look no further for inspiration. Apples, butternut squash, sage, kale, mushrooms, cauliflower, figs...check out the slideshow for the answers to your autumnal cravings!
It starts off with pisco, made tart with fresh lemon and balanced with a splash of simple syrup. Bar Keep's Chinese Bitters and a little spiced cider add an aromatic fall twist.
Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
A tasty fall cocktail with a cognac base, made with Fernet Branca, maple syrup, and tart apple cider vinegar, plus a sprinkle of cinnamon.
This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma.
When the thermostats start to dip, I get the itch to bake bready things. After successfully making some cinnamon rolls with leftover pizza dough, my wheels started turning. If cinnamon rolls work well, why not sticky buns? This recipe combines two of my great autumn loves: caramel apples and sticky buns
These chewy oatmeal cookies have a ton of apple flavor thanks to a combination of apple sauce and chopped apples in the dough.
Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.
Every Saturday during the fall, the farmers' market in my neighborhood becomes an urban orchard, with countless varieties of apples spilling out of rickety crates. I always stop at the hot cider stand; something about the sharpness of the air and the cutting edge of wind turns warm apple cider into an antidote. The antidote becomes even more powerful with a splash of liquor. Here are five recipes to inspire a little boozy cider celebration.
In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes.
Hot buttered rum is even better with warm cider.
This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
Aquavit is not known for playing well with others. The Scandinavian liquor is flavored with caraway, anise, and fennel, among other herbs, and tastes a tad medicinal by itself. So Jeffrey Morgenthaler of Clyde Common had his work cut out for him when he was asked to create a drink using the spirit, but as always, he rose to the challenge.
Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style.