Fall

Recent Recipes

• 1

  Toasted Sesame and Furikake Cabbage Salad

  I recently wrote a piece describing how to get to snowy, paper-thin sliced cabbage with just a knife. And though it goes great with katsu or on a sandwich: this is my absolute go to recipe to make once I've plowed through a whole head. It is my adaptation of a the bari salad from a Japanese restaurant in my neighborhood called Ozakaya. Its made up of cabbage, “assorted seaweed”, and shiso leaf. But it’s the dressing—a supremely nutty and creamy roasted sesame mixture—that really takes the dish to the next level. You can put it on anything, from crudites to skirt steak. After a bit of research, I discovered that this style of mayo-based sesame dressing is super common in Japan, and brands like Kikkoman and Kewpie make incredible bottled versions. But it’s also *super* easy to make it at home with ingredients you very well may have in your pantry. I simplified the salad itself by swapping out the seaweeds and shiso for furikake. I love furikake and probably go overboard with how much I put in here, but it just adds such a necessary bit of crunch as well as a little oceanic, brine-y taste that really goes nicely with the sesame. Plus, it makes this salad even easier to whip up once you have it in your pantry.

• 2

  Beef, Mushroom, & Barley Soup

  As much as I love beef barley soup, I don't think I've ever had it made fresh. It's always been from a can or some random hot buffet in Midtown, Manhattan on a cold afternoon. My version uses a really nicely marbled piece of beef chuck which I like to cut into large chunks along with lots of mushrooms which I feel enhance beef's beefiness. The sneaky addition of a black garlic clove adds nice depth, but feel free to just use a splash of Worcestershire or soy sauce if you don't have any on hand. Pearl barley has a really wonderful bite, but this can also be done with rice or even pearl couscous. A final splash of acid brings the whole thing together. I think you'll be saying goodbye to the canned stuff forever.

• 3

  Autumnal Squash Galette with Caramelized Shallots & Boursin Cheese

  This galette is basically fall wrapped in a buttery, golden crust. Think tender roasted squash, caramelized shallots, and a creamy layer of Boursin cheese all tucked into a flaky pastry that’s freckled with nutty seeds and Parmesan. It’s cozy, savory, and a little extra.
  
  The magic lies in the details: deeply caramelized shallots bring that sweet-savory oomph, while marinating the squash slices draws out their natural sweetness. Perfect for impressing guests or just treating yourself to a slice of autumn bliss.—Lydia Keating and Max Baroni
  
  
  

• 4

  Hazelnut Hasselback Potato Gratin From Hetty Lui McKinnon

  Potatoes are essential to our holiday and celebration table, and for the past few years, this has been our chosen dish. This rich vegan gratin is perfumed with leeks and rosemary, and smothered in a velvety hazelnut cream. While you can use store-bought hazelnut milk, I always make my own (see Test Kitchen Notes below for instructions). I like the pronounced nuttiness of homemade hazelnut milk, which delivers a creamy béchamel-like sauce that is still light. Use the whole leek, including the green leaves that many recipes ask you to discard—these are slightly tougher than the tender whites, but this dish cooks in the oven for over an hour, plenty of time for them to soften.

• 5

  Gluten Free Apple Cranberry Crisp

  The secret to success in this recipe is access to a high powered blender. This kitchen work horse helps in any number of ways, from your soups, to your morning smoothies, and here making light work of turning pantry staple, rolled oats, into flour right before your eyes. Having access to produce your very own oat flour here is a true treat, especially for those with gluten sensitivities. Flour fawning aside, this fruit crisp is a one two punch of fall flavor coziness. Sweetness and spice from the apples, and fresh puckery brightness from cranberries—this crisp is quick, easy and a great gateway to all the cold weather desserts of your dreams. Make it in a pie dish, or skillet— the bake time might just need to be adjusted accordingly.

• 6

  Apple Cider Five Spice Crullers

  For these apple cider crullers, I reduced apple cider for a more concentrated flavor, then used it as my base for the pate choux dough (which is most commonly used to make cream puffs). Also, to give them an extra hint of warmth and sweetness, I added Chinese five spice and cinnamon to the dough and the sugar. Although quite rewarding, the process of making crullers can be a little fussy so I’d recommended reading tips below before starting.

  Tips & Tricks:

  • Although it may be tempting to skip the chilling process, this is an important step. Chilling the dough will make it easier to work with and will help prevent the cruller from splitting and collapsing while frying.
  • If you don’t have a kitchen thermometer, you can dip the back of a wooden spoon in the oil to make sure it’s at temperature before you start frying. If no or very few bubbles appear, it’s not hot enough. If it looks like there’s too many bubbles as soon as you add the spoon, it’s too hot. There should be a steady (but not too overpowering) flow of bubbles present.
  • When you look at the dough hanging from the paddle, it’s better for it to be too loose than too stiff. If the batter is too thick, the crullers won't cook properly and will be doughy. It will harden as it chills in the fridge and make it easier to work with.
  • As with most fried foods, these are best eaten immediately. If you want to make them ahead, follow steps 1 through 7 (excluding preheating the oil) and transfer the baking sheet with the piped crullers to the fridge for up to 2 days.
  • If you don’t like the flavor of Chinese five spice, swap it out for more cinnamon or exclude it altogether.