Indholdsfortegnelse for Fall 2024 i Cuisine at home

Fall is one of the most anticipated times of year, and it’s easy to see why. Even before the summer sun cools down, people start searching for pumpkin spice and stocking up on canned pumpkin, and we’re all for it. That’s why we’ve filled this issue to the brim with all things autumn as we look forward to the cozy season coming. If you’re a pumpkin spice fan, you’re going to love our Pumpkin Spice Latte Sweet Rolls and Pumpkin Spice Doughnuts on page 17. And for overlooked fall flavor, try our delicious persimmon recipes starting on page 26. Whether you’re craving hearty chilis and grain bowls or decadent sweets, you’re sure to find something delicious in these pages to usher in the season. TAKE A SEAT AT OUR TABLE…

What’s the difference between pumpkin pie filling and pumpkin purée? Canned pumpkin purée is 100% pure pumpkin—nothing more, nothing less. Pumpkin pie filling contains pumpkin plus added sugar and spices. Unless otherwise specified, we use canned pumpkin purée in our recipes so we can add our own sweeteners (like honey or brown sugar) or change up the spices (like cinnamon, nutmeg, ginger, or cloves) to our liking. Plus, pumpkin purée has a neutral flavor, so it can be used in both sweet and savory recipes. Pumpkin Spice Doughnuts These doughnuts are perfect for autumn. Makes 12 ¾ cup plus 2 tablespoons canned pumpkin purée½ cup plus 3 tablespoons firmly packed light brown sugar, divided⅓ cup plus ¼ cup granulated sugar, divided⅓ cup sour cream, room temperature⅓ cup vegetable oil1 large…

Tex-Mex–Style Stuffed Sweet Potatoes This all-in-one spud is as good as it gets. Makes 6 servings 6 medium sweet potatoes, scrubbed well and pricked all over with a fork1 tablespoon vegetable oil¾ cup chopped red onion, divided½ cup chopped red bell pepper1 teaspoon minced garlic1 pound 93% lean ground turkey½ cup water1 tablespoon taco seasoning¼ teaspoon kosher salt1½ cups thawed frozen sweet corn kernels1 (15-ounce) can black beans, rinsed and drained1 cup seeded diced plum tomatoes¼ cup chopped fresh cilantro2 tablespoons finely minced seeded jalapeño2 teaspoons lime zest2 tablespoons fresh lime juice2 teaspoons garlic salt¼ teaspoon ground black pepper1½ cups shredded Mexican cheese blendSour cream and lime wedges, to serveGarnish: sliced jalapeños, fresh cilantro Preheat oven to 425°. Line a baking sheet with foil. Place sweet potatoes in a single…

Dinner Party GAME PLAN With a solid plan, you can own weeknight entertaining Start two days before. Two Days Before • Go grocery shopping. • Set your table, and decide on serving platters and dishes. Set up an area for a cocktail bar with glasses and napkins. • Read through all recipes again so you are familiar with them and crosscheck to make sure you have all ingredients. • Complete step one of Big-Batch Classic Martinis (can even be done up to 2 weeks in advance). • Salt and chill the steak. Night Before • Wash and cut vegetables, toast fresh bread crumbs, and cook bacon for the wedge salads. Refrigerate all until ready to use. • Whip up and refrigerate the Green Onion Sour Cream and Yogurt Ranch Dressing.…

SWITCH IT UP Swap the lemon zest and slices for 2 teaspoons of your favorite spice blend and dredge and fry fresh herb sprigs. Lemon Fried Chicken The salt in the brine helps the chicken absorb the lemon flavor. Makes about 6 servings 1½ cups whole buttermilk2 tablespoons kosher salt, divided1 tablespoon hot sauce1 (3½-pound) whole chicken, cut into pieces2 lemons, sliced2 cups all-purpose flour2 teaspoons ground black pepper1 teaspoon lemon zestPeanut oil, for fryingLemon wedges, to serveGarnish: chopped fresh rosemary Stir together buttermilk, 1 tablespoon salt, and hot sauce in a large bowl. Add chicken and lemon slices; cover and refrigerate for at least 4 hours or for up to 24 hours. Whisk together flour, pepper, lemon zest, and remaining 1 tablespoon salt in a shallow dish. Dredge chicken…

Chicken-Fried Cauliflower Steaks with Apple-Curry Slaw These cauliflower steaks make for a hearty, healthy meal. Makes 2 servings Vegetable oil, for frying2 small heads cauliflower (about 2½ pounds each)1 teaspoon kosher salt, plus more to taste¼ teaspoon ground red pepper1 cup Basic Dredge (recipe follows)2 cups whole buttermilkApple-Curry Slaw (recipe follows)Garnish: chopped fresh cilantro Pour oil into a large cast-iron Dutch oven to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a wire rack with cooking spray. Trim green leaves from cauliflower. Place 1 cauliflower head, stem side up, on a work surface. Cut excess cauliflower from either side of stem. Reserve excess cauliflower for another use. Trim a thin slice from end of stem, creating 2 flat sides. Turn cauliflower stem side down.…

Chili Cheese Sweet Potato Fries Homemade fries are best, but frozen sweet potato fries still do the job. Makes 4 to 6 servings 1 (12-ounce) can cola1 pound ground beef½ cup chopped yellow onion3 tablespoons tomato paste1 tablespoon chili powder1 cup beef broth½ cup chili sauce2 tablespoons Worcestershire sauce2 tablespoons yellow mustard1 teaspoon kosher salt¼ teaspoon ground black pepperSweet Potato Fries (recipe follows)Sliced green onion and shredded sharp Cheddar cheese, to serve Cook cola in a medium saucepan over medium-high heat, stirring occasionally, until reduced by half, about 10 minutes. Remove from heat. Cook beef and yellow onion in a large skillet over medium heat, stirring occasionally, until beef is browned and onion is tender, 8 to 10 minutes. Stir tomato paste and chili powder into beef mixture; cook for…

Anchovy and Olive Tuna Spread Transform a stick of butter into an elegant French-inspired appetizer. Just add a glass of bubbly or an aperitif, and you’ll have a perfect start to any meal. Makes 8 servings 3 jarred anchovy fillets½ cup unsalted butter, softened1 (5-ounce) can albacore tuna, rinsed and drained6 pitted kalamata olives1 tablespoon lemon zest1 tablespoon fresh lemon juice3 tablespoons sliced fresh chivesKosher salt and ground black pepper, to tasteCrostini and celery, to serveGarnish: sliced fresh chives Process anchovies and butter in the work bowl of a food processor until smooth; scrape sides of bowl. Add tuna, and pulse until just combined, about 3 times. Add olives and lemon zest and juice; pulse until olives are chopped, 3 to 4 times. Stir in chives, and season with salt…

Autumn might be decorative gourd season, but they’ve got so much more to offer than just good looks. Roasted, mashed, or boiled, squash can’t be beat. Acorn Squash These petite squash practically beg for savory fillings and cheesy toppings. After baking, the squash’s thin skin becomes tender and pleasant to eat. Butternut Squash This autumn workhorse is just as tasty in savory soups and stews as it is in a pie. When choosing a butternut squash, you’ll want to pick one that’s heavy for its size and sounds hollow when tapped. Pumpkin Jack-o’-lanterns are a fun autumn decoration, but decorative pumpkins are not ideal for cooking and eating (think: stringy, bland, watery). If you want to make your own pumpkin purée, look for ones labeled as pie pumpkins or sugar…

Rum and Rye Spiced Old-Fashioneds We love a traditional old-fashioned, but this seasonal version of the sip might be our new favorite. Makes 4 4 ounces rye whiskey4 ounces aged rum1 ounce Fall Spice Simple Syrup (recipe follows)Garnish: orange peel twists, Amarena cherries, whole star anise Add whiskey, rum, and Fall Spice Simple Syrup to a cocktail shaker; shake until well combined. Strain over 2 to 3 ice cubes in 4 glasses. Garnish with orange peel, cherries, and star anise, if desired. Fall Spice Simple Syrup Makes about 1½ cups 1 cup sugar1 cup water2 cinnamon sticks3 whole cloves4 allspice berries2 whole star anisePeel of 1 medium navel orange¼ teaspoon freshly grated nutmeg1 tablespoon plus 1 teaspoon aromatic cocktail bitters*2 teaspoons freshly grated ginger Combine sugar and 1 cup water…

Although each variety is delicious in its own way, all apples are not created equal. Use our quick reference guide to popular apples and how to best enjoy them and put your knowledge to the test with this collection of recipes. HOW ABOUT THEM APPLES? FUJI Sweet and slightly spicy, these apples break down during baking, making them great for keeping stuffing moist. GRANNY SMITH Well-known for a reason, these tart favorites have a firm texture that holds up well when sautéed or baked. GALA This crisp, mild-flavored apple is terrific for salads but is also delicious baked. PINK LADY Firm and juicy, these versatile apples are tasty fresh or baked. They are also resistant to browning. GOLDEN DELICIOUS An all-purpose apple with a thin skin and sweet flavor, Golden…

THERE ARE TWO COMMON TYPES OF PERSIMMONS: FUYU AND HACHIYA . Fuyu persimmons are smaller and squattier in shape (similar to a tomato), while Hachiya persimmons are shaped more like an acorn. Both have a stem that looks like a flattened flower in the center and a sweet flavor with notes of honey when ready to eat. The Hachiya variety needs to be very soft and wrinkled (they are very astringent otherwise), while Fuyu can be enjoyed while still a little bit firm. Persimmons are at their peak season from October through early February. When purchasing persimmons at your local market, look for a deep-orange skin. You can buy either variety when firm, but keep in mind that Hachiya fruits will need to continue to ripen until soft. Store at…

Lamb Basmati Bowls You’ll want to eat this Greek yogurt sauce on everything. It’s thick and creamy and loaded with cucumber and dill. Makes 4 servings 2 small cucumbers, divided2 (6-ounce) containers Greek yogurt1 tablespoon chopped fresh dill2 tablespoons plus 1½ teaspoons olive oil, divided1 tablespoon fresh lemon juice2 cloves garlic, minced¼ teaspoon ground black pepper2 cups water1 cup basmati rice1 pound ground lamb¼ red onion, slicedQuartered cherry tomatoesGarnish: olive oil, kosher salt, ground black pepper, fresh dill Slice 1 cucumber in half lengthwise, and scrape out seeds. Grate cucumber into a medium bowl using the small holes of a box grater. Soak up excess water with paper towels. Add yogurt, dill, 1 tablespoon oil, lemon juice, garlic, and pepper, stirring until combined. Cover and refrigerate until ready to use.…

Apple butter is a simple spread that’s big on flavor. Pick up a few jars or make your own to create these irresistible treats. Apple Butter Caramel Cake Serve this cake at your next Sunday supper, and it’s guaranteed to steal the show. Makes 1 (8-inch) cake 2 cups all-purpose flour1 cup firmly packed light brown sugar1 teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon baking soda½ teaspoon kosher salt1 cup apple butter¾ cup vegetable oil½ cup whole buttermilk, room temperature2 large eggs, room temperature½ cup finely chopped pecansCream Cheese Frosting (recipe follows)⅓ cup hot caramel sauce*, room temperatureGarnish: chopped toasted pecans Preheat oven to 350°. Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. Whisk together flour, brown sugar, baking powder,…