26 Fall Recipes – The New York Times

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There’s no denying the divine pleasures of fall cooking, as these fresh, quick summer dishes give way to hot stews, hearty casseroles, and sips of bourbon. Below are more than two dozen recipes that the staff at The New York Times Food can’t wait to prepare as we move into the most charming season of the year.

I’m ready to start taking hot spicy treats out of the oven, so my apartment feels maximum comfort. For that, there is that sweet potato tea cake, which Tejal Rao adapted from Elisabeth Prueitt of Tartine Bakery. It not only smells amazing while baking, but it also has an awesome meringue on top that I just know I will one day perfect. KRYSTEN CHAMBROT

Recipe: Sweet potato tea cake with meringue

Can’t wait to open the windows and let the cold fall air flow through my kitchen as Regina Schrambling Dijon and Cognac beef stew simmer on the stove. I’m going to drink a Northeast; it’s like a Dark and Stormy, but made with bourbon and sweetened with a touch of maple syrup – the perfect fall drink. MARGAUX LASKEY

Just before the weather turned nuclear this summer, I was planning on doing Samantha Seneviratne’s Mississippi Mud Pie. I was not quick enough. But now that the weather is getting colder, I can’t wait for that perfect baking project with four awesome layers of sugar: a graham cracker base, a delicious brownie cake, a rich chocolate creme, and some cold whipped cream. This is exactly the kind of dessert I want to make on a crispy Saturday morning before I roll over to the tailgate. NIKITA RICHARDSON

Recipe: Mississippi Mud Pie

Can’t wait to go apple picking in Warwick, NY then bring my bounty home to do this superb apple jelly by Yewande Komolafe. She says it “reminds of floral honey and tangy citrus,” which sounds ambrosic to me. After that I would like to incorporate more roughage into my diet (a lifetime mission for this meat and carb lover) so I will tackle it. real green salads, like the one from the Via Carota restaurant, and earthy and hearty numbers like those of Alexa Weibel roasted cauliflower salad with halloumi and lemon. Fall has always been the occasion for a culinary overhaul, and nothing makes dinner a ritual – that is, a regular practice – than washing lettuce for a salad. ERIC KIM

Receipts: Apple jelly | Insalata Verde from Via Carota | Roasted Cauliflower Salad with Halloumi and Lemon

Eric Kim’s Ritzy Cheddar Chicken Breasts have been on my bucket list. Ritz crackers touch my heart, and this recipe has comfortable vibes that are easy to make. Also on my radar is Genevieve Ko’s carrot cake in a bowl, an ideal dessert to take away for the holidays or to present to the guests if you are the host. With more entertainment and a vacation on the horizon, that can mean a lot of dishes to clean up. This one bowl recipe requires minimal effort and maximizes the reward – an ideal drop ratio. ÉLÉANORÉ PARK

I love a project – candy duck legs for a cassoulet, stuff vine leaves with rice for a dolmadakia – but I’ve never made one myself soft tofu. It’s one of my favorite things when it’s rich and wobbly and just done, and I dream of this one with a salted and vinegared caramel and baked soybeans in salted butter. TEJAL RAO

Recipe: Warm salted butter tofu with celery seeds

Last year I turned my glut of butternut squash into a spicy Yasmin Fahr dish butternut squash and spinach pasta, and I can’t wait to do it again. It’s fall comfort without being super heavy, and there’s a really underhanded amount of veg here. I have done this several times, replacing the jalapeños with serranos, or the mozzarella with spoonfuls of ricotta. I once only had a tiny amount of pasta in my cupboard, so it was pretty much all veg. But it was still a winner. PRIYA KRISHNA

Recipe: Spicy Butternut Squash and Spinach Pasta

I miss lighting my stove! And I miss cooking beans and simmering a stew for two hours. Can’t wait to make a full afternoon of this stew from Melissa Clark as I wear a cable-knit sweater and drink a pumpkin and spice latte. I laugh …? BECKY HUGHES

Recipe: White Bean Stew and Herbed Sausage

We’re on the verge of my favorite time of year here in New Orleans: okra season. Freely defined is when the weather is not too hot to cook something all day on low heat. The suffering caused by Hurricane Ida has not yet abated in the fishing communities south of here. So I got seafood okra in my brain – like this a, by Creole chef Jordan Ruiz, built from redfish, or this curry shrimp and okra crab by Arvinder Vilkhu, the chef and co-owner of Saffron Nola, a local Indian restaurant. Yet my favorite recipe is closer to that okra andouille duck of the Upperline, a classic New Orleans restaurant that has sadly remained closed since the pandemic began last year. BRETT ANDERSON

Receipts: Creole redfish gumbo | Curry shrimps and okra crab | Upperline Duck and Andouille Gumbo


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