Explore by Tags

Entries tagged with 'fall'

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

Serious Eats Lauren Rothman 6 comments

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. More

Couscous With Roasted Butternut Squash, Apple, and Chorizo

Serious Eats Nick Kindelsperger 2 comments

Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal. More

3 Quince Cocktails to Make at Home

Drinks Autumn Giles 2 comments

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. More

Quince Syrup

Serious Eats Autumn Giles Post a comment

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. More

10 Pizzas to Make This Fall

Slice Kate Andersen Post a comment

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! More

A Pisco Sour for Fall: The Shutdown Cider

Drinks Lizz Schumer Post a comment

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. More

Cranberry, Aperol, and Soda

Serious Eats Autumn Giles Post a comment

Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage. More

Bitter and Bold Sangria

Serious Eats Autumn Giles Post a comment

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. More

How to Make The Barrelhouse Flat's Edible Pantries at Home

Drinks Nick Guy 3 comments

A tasty fall cocktail with a cognac base, made with Fernet Branca, maple syrup, and tart apple cider vinegar, plus a sprinkle of cinnamon. More

Edible Pantries

Serious Eats Nick Guy 3 comments

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. More

American Classics: Easy Caramel Apple Sticky Buns

Sweets Alexandra Penfold Post a comment

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 More

Cookie Monster: Apple Cinnamon Cookies

Sweets Carrie Vasios Mullins Post a comment

These chewy oatmeal cookies have a ton of apple flavor thanks to a combination of apple sauce and chopped apples in the dough. More

Apple Oatmeal Cookies

Serious Eats Carrie Vasios Mullins 4 comments

Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor. More

Spiked Hot Cider: 5 Fun Variations to Make at Home

Drinks María del Mar Sacasa Post a comment

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. More

Eve's Addiction

Serious Eats María del Mar Sacasa Post a comment

In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes. More

Salty Maple Buttered Cider

Serious Eats María del Mar Sacasa 1 comment

Hot buttered rum is even better with warm cider. More

Peppery Ginger Cider

Serious Eats María del Mar Sacasa Post a comment

This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn. More

Orchard Boulevardier

Serious Eats María del Mar Sacasa Post a comment

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. More

How to Make the Norwegian Wood From Clyde Common at Home

Drinks Lizz Schumer 1 comment

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. More

Norwegian Wood

Serious Eats Lizz Schumer Post a comment

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. More

More Posts