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.
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With the help of a pressure cooker, risotto becomes an insanely easy and hands-off cooking method. Here, it's loaded with layer upon layer of the flavors of fall: butternut squash, sage, brown butter, and just a hint of apple and maple syrup to round it out.
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.
A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce.
This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.
Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb.
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
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.
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.
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.
Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.
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.
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.
An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, parmesan, and olive oil.
By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.