In south Louisiana, we joke that the four seasons are Mardi Gras, crawfish, snowball, and football. I never packed away my shorts, and thought sweater-weather only sometimes came in December or January. My relatively new reality of a real fall—brisk temperatures, changing leaves, wearing layers—still holds a kind of magic. Like new parents celebrating a baby’s first birthday, I’ve fallen (hehe) in love, with wild abandon, for all things autumn. Especially in the kitchen. I’m ready for brisket, caramelized Brussels sprouts, and steaming apple cider. In the coming weeks, my oven will host hoards of gourds, and root vegetables, and spice cakes. Weekends will be designated baking and simmering time. And here are the recipes first on my list:
Tell us your fall-iest dinner—or other fall traditions—in the comments below!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).