Indholdsfortegnelse for Fall 2023 i Cuisine at home

The glorious and familiar feelings of fall are finally upon us! From the crisp, cool air to the nostalgic aromas of autumn cuisine, there is so much to love about this time of year. Whether you love to cook with spices like cinnamon, nutmeg, and cloves or your favorite type of afternoon is one that revolves around simmering a big pot of soup, we hope that you’re as excited as we are for this special season. Of course, there are the classic desserts and dishes we look forward to making with local produce like apples, sweet potatoes, and squash, but we also dive into unique ways to add more autumn to your table in this beautiful issue. From figs and roasted vegetables to chicken pot pie and fresh cocktail ideas,…

THIS ALL-AMERICAN COMFORT FOOD has traditional English roots and began as a way to stretch a household’s weekly leftovers. Some versions include noodles to add even more bulk, and most are highly versatile and customizable to your liking. If chicken isn’t a favorite in your home, try substituting it with pork or lamb. Try this: If you need a tasty side dish to serve with your pies, we love to pair them with mashed potatoes or even a carrot and parsnip mash. Chicken & White Bean Pot Pies Smoked chicken adds extra flavor to these flaky-topped pies. For convenience, 2¼ cups canned navy beans may be used instead of dried beans. Makes 6 servings 1 cup dried white navy beans4 cups plus 2 tablespoons plus 1 teaspoon water, divided2 teaspoons…

For the best flavor, don’t store sweet potatoes in the refrigerator but in a cool, dry, and well-ventilated container for up to two weeks. Roasted Sweet Potato Casserole with Coffee-Pecan Streusel With the addition of an espresso-filled topping, this side gives a serious pick-me-up. Makes 8 servings 6 cups mashed roasted sweet potato1½ teaspoons kosher salt, divided¼ cup firmly packed light brown sugar½ cup whole chocolate milk2 tablespoons unsalted butter, softened3 large eggs1 teaspoon vanilla extract½ teaspoon ground nutmeg½ teaspoon ground cinnamonCoffee-Pecan Streusel (recipe follows) Preheat oven to 350°. Beat potatoes and 1 teaspoon salt in a large bowl with a mixer at medium speed until creamy. Add brown sugar, chocolate milk, butter, eggs, vanilla, nutmeg, cinnamon, and remaining ½ teaspoon salt; beat until smooth. Pour into a 13x9-inch baking…

Roasted Sage and Lemon Chicken Thighs Fresh sage and lemon give new life to chicken thighs. This herbaceous dish is sure to be the star of any Sunday supper; trust us, you’ll be hoping for leftovers. Makes 4 to 6 servings ¼ cup plus 1 tablespoon unsaltedbutter, softened and divided2 tablespoons chopped fresh sageZest of 1 lemon1 teaspoon kosher salt, divided, plus more to taste½ teaspoon ground black pepper, divided, plus more to taste8 bone-in skin-on chicken thighs (about 3 pounds)1 lemon, cut crosswise into¼-inch-thick slices2 cloves garlic, chopped½ cup white wine1 cup low-sodium chicken stock1 tablespoon fresh lemon juiceGarnish: fresh sage leaves Preheat oven to 375°. Line a baking sheet with foil. Stir together 3 tablespoons butter, sage, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper in a…

EASY DOESN’T HAVE TO MEAN BORING! With only five ingredients, these simple recipes practically cook themselves. Save time (and money!) at the grocery store by keeping your pantry stocked with staples, grabbing only the basic ingredients each recipe needs. Basic doesn’t mean less flavor, though; each recipe uses the five ingredients to the fullest, resulting in tasty weeknight dinners that are on the table in less than an hour. From salmon to sweet potatoes, keep dinner simple this fall with these four easy recipes. PANTRY STAPLES FOR CREATING 5-INGREDIENT DISHES - Olive Oil- Kosher Salt- Ground Black Pepper Gochujang Maple Salmon Gochujang, a Korean condiment that’s basically ketchup’s spicy cousin, mixed with maple syrup elevates an average fish dish to an unforgettable entrée. Makes 4 servings 4 (6- to 8-ounce)…

PRO TIP If you have rotisserie chicken on hand, shred 3½ cups to use in place of chicken pieces. Chicken, White Bean, and Rosemary Soup This nod to chicken noodle soup is even more nourishing thanks to escarole and cannellini beans, but it still has that comfort factor that’ll warm up your soul. Makes about 3½ quarts ½ pound dried cannellini beans3 tablespoons vegetable oil, divided3 cups coarsely chopped onion1½ cups coarsely chopped celery4 skinless bone-in chicken thighs (about 1½ pounds)2 skinless bone-in chicken breasts (about 1¼ pounds)2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided7½ cups water3 teaspoons chopped fresh rosemary, divided3 large carrots, peeled and cut lengthwise then crosswise into ¾-inch-thick pieces (about 2 cups)3 tablespoons fresh lemon juice3 cups chopped escarole (optional)Garnish: chopped celery leaves, ground…

START BY PLACING veggies on a sheet pan and drizzling them with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Then bake them at 425° for about 20 to 25 minutes, turning once, until tender and lightly brown. Grouping and flavoring options are almost endless, but here are a few of our favorites. Spicy Roasted Turnips and Carrots VEGETABLES: 1 pound baby carrots, peeled and cut in half crosswise4 small turnips (about 1 pound), peeled and cut into ¾-inch wedges ADDITIONAL SPICES: 1 teaspoon ground coriander¼ teaspoon ground red pepper Smoky Roasted Red Bell Peppers and Cauliflower VEGETABLES: 3 small red bell peppers (about 1 pound), halved and seeded1 pound cauliflower florets ADDITIONAL SPICES: 1¼ teaspoons curry powder1¼ teaspoons smoked paprika Citrus-Roasted Golden Beets…

Honey and Spice Granola Warm spices are balanced with honey in this crave-worthy skillet granola. Makes about 6 cups ½ cup unsalted butter¼ cup firmly packed light brown sugar2 tablespoons granulated sugar¼ cup honey1 teaspoon vanilla extract2 cups old-fashioned oats1 cup chopped pecans½ cup chopped whole almonds½ cup chopped dried apricots¼ cup raw pumpkin seeds¾ teaspoon kosher salt½ teaspoon ground cinnamon¼ teaspoon ground nutmeg⅛ teaspoon ground red pepper½ cup dried cranberriesYogurt, to serve Preheat oven to 275°. Bring butter, sugars, honey, and vanilla to a simmer in a 12-inch cast-iron skillet over medium heat. Cook, stirring frequently, until butter is melted. Remove from heat. Add oats, pecans, almonds, apricots, pumpkin seeds, salt, cinnamon, nutmeg, and red pepper, stirring until combined. Bake until golden brown, about 55 minutes, stirring occasionally. (Mixture…

Pomegrante Apple Spritzer Prosecco and pomegranate pave the way in this zippy drink, complete with apple cider for a fall twist. Makes about 7 cups 3 cups pomegranate juice, chilled1½ cups apple cider, chilled¼ cup plus 2 tablespoons fresh lime juice, chilled2 cups prosecco, chilledGarnish: thinly sliced apple Stir together pomegranate juice, cider, lime juice, and prosecco in a pitcher. Place apple slices in pitcher, if desired. Spiced Rum Old-Fashioned Although the old-fashioned is typically made with whiskey, we opted for rum in this version. Makes 1 serving 1 (2-inch) strip orange rind1 teaspoon Spiced Simple Syrup (recipe follows), or more to taste1½ ounces aged rum2 dashes bittersGarnish: maraschino cherry Muddle rind in Spiced Simple Syrup in an old-fashioned glass. Add rum and bitters; stir well. Add ice. Garnish with…

KNOWN FOR THEIR LIGHTLY SWEET, honey-like flavor and soft texture, fresh figs require little prep work and are versatile in the kitchen. Roast them, bake them into pies, add them to salads, or use them to add flavor to your main dishes! Ripened figs are deliciously simple and also perfect for your charcuterie board—split them in half and serve them with soft cheese and honey. KITCHEN TIPS 1 When selecting your figs, look for fruit that is soft but not mushy. Figs that are plump with intact, bent stems are best. 2 Hard figs will not continue to ripen, and if they have a sour smell, they are past their peak and should not be used. 3 Once picked or purchased, be sure to use them within a few days,…

Classic Cornbread Dressing It’s not a fall feast without cornbread dressing. This herb- and black pepper-packed recipe combines cornbread and loaf bread for excellent texture and extra flavor. Makes 1 (10-inch) skillet 6 cups (1-inch) cubed cornbread6 cups (¾-inch) cubed country loaf bread¼ cup unsalted butter1 cup chopped yellow onion1 cup chopped celery1 clove garlic, minced2¼ cups chicken broth2 large eggs1½ tablespoons chopped fresh sage1 tablespoon chopped fresh thyme2 teaspoons kosher salt1¼ teaspoons ground black pepper¼ cup unsalted butter, meltedGarnish: fresh sage Preheat oven to 350°. Line 2 baking sheets with parchment paper. Place cornbread and country loaf cubes on separate prepared pans. Toast until lightly browned and crisp, 15 to 20 minutes. Leave oven on. Melt butter in a 10-inch cast-iron skillet over medium heat. Add onion, celery, and…

Sausage and Fennel Pappardelle Cooked fennel gives off a not-too-sweet complexity that perfectly balances the smokiness of the Italian sausage. Makes 6 servings 1 tablespoon olive oil1 pound mild Italian sausage, casings removed1 medium sweet onion, thinly sliced1 large fennel bulb, cored and thinly sliced2 cups chopped lacinato kale1½ teaspoons kosher salt½ teaspoon ground black pepper1 (32-ounce) container low-sodium chicken broth1 (8.8-ounce) package pappardelle pasta1 cup grated pecorino cheeseGarnish: grated pecorino cheese, chopped fennel fronds, ground black pepper Heat oil in a 12-inch saucepan or a large Dutch oven over medium-high heat. Add sausage; cook until browned, about 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Add onion to pan; cook for 8 minutes, stirring occasionally. Stir in fennel, kale, salt, and pepper; reduce…

A little bit sweet or a little bit tart —there is an apple for everyone. From the quintessential Red Delicious apple, reminiscent of childhood lunches, to innovative hybrid varieties introduced over the last decade, like Cosmic Crisp, apple varieties are as vast as they are versatile. Choosing the right apple is the key to success in all cooking endeavors. If you’re baking, you want an apple that’s crisp and tart. The crispness helps maintain the texture of the apple while the tartness helps balance out the sugar in the dessert. When cooking, choose a sweeter apple to help offset fatty flavors in meat. HOW ABOUT THEM APPLES? GALA The highest produced apple in the United States, Gala is beloved for a reason. Behind the orange and reddish exterior is a…

PANTRY WORTHY Fall Spice Blends…