Indholdsfortegnelse for Fall 2025 i Cuisine at home

Autumn comes just once a year and, with it, fall produce that we savor while it’s in season. As August turns into September and then October, markets fill with figs, apples, pears, squash, sweet potatoes, and pumpkins, and we’re ready to fill our kitchens with all the seasonal goodness. If you’re like us, fall baking is what you’re craving, with visions of towering cakes with billowy frosting; warming spices swirled into cookies, biscuits, and bars; and fluffy breads fresh from the oven. While this issue is filled with all that and more, comforting, hearty suppers and savory dishes make this time of year special, too. Those chilly evenings that turn dark all too early will be made cozy thanks to our roasts, soup-and-sandwich pairings, casseroles, and pastas, and we hope…

EARLY HINTS OF FALL mean it’s time to take advantage of the fresh figs available and incorporate this sweet fruit into your cooking and baking as much as you can. Different varieties of figs are in season as early as mid-June and can hang around until October, if we’re lucky. Some popular varieties are Black Mission and Brown Turkey, which have a purple to black skin; Sierra, which is creamy yellow in color; and Tiger, which is light yellow with dark green stripes and a bright purple-red interior. Fresh figs can be stored at room temperature in a single layer for several days or refrigerated for two to three days, but making our Preserved Figs lets you enjoy them for weeks to come. Spiced Fig-Ginger Cocktail This refreshing, subtly spiced…

Brown Rice Salad This salad is delicious served warm, room temperature, or chilled. Makes 8 to 10 servings 2 cups water1 cup brown rice1 teaspoon kosher salt, divided1 large Honeycrisp apple, cored and sliced ¼ inch thick1 (15.5-ounce) can black-eyed peas, rinsed and drained4 cups fresh baby spinach½ cup dried cranberries½ cup chopped toasted walnuts¼ cup chopped green onion3 tablespoons fresh lemon juice1½ tablespoons country-style Dijon mustard¾ teaspoon garlic powder¾ teaspoon ground black pepper6 tablespoons olive oil Garnish: chopped green onion, chopped walnuts Line a large rimmed baking sheet with parchment paper. Bring 2 cups water, rice, and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to medium-low, and cook until tender, about 20 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff…

The key ingredient in many beloved recipes, peanuts are a powerhouse pantry staple. Because they’re one of the most affordable nut options, they’re an easy choice for adding to dinners, desserts, and more. Peanut Noodles Accented with hot sauce, thick-cut bacon, and collard greens, these peanut noodles are a fun take on a classic Thai dish. Makes 4 to 6 servings Quick pickled cucumbers 1 cup thinly sliced cucumber1 cup thinly sliced onion2 tablespoons distilled white vinegar1 tablespoon sugar1 teaspoon vegetable oil¼ teaspoon kosher salt Peanut noodles ⅔ cup creamy peanut butter½ cup water2 tablespoons distilled white vinegar1 tablespoon hot sauce1½ teaspoons sugar¾ teaspoon kosher salt, divided6 slices thick-cut bacon1 pound large fresh shrimp, peeled and deveined (tails left on)6 cups ½-inch-thick sliced collard greens2 cloves garlic, finely chopped½ pound…

Pumpkin Layer Cake Nutty Browned Butter Frosting makes this cake downright delectable. Makes 1 (8-inch) cake ½ cup unsalted butter, softened3 cups sugar4 large eggs1 (15-ounce) canned pumpkin1 teaspoon vanilla extract3⅓ cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground nutmeg½ teaspoon ground cloves½ teaspoon ground ginger1 cup whole milk Browned Butter Frosting (recipe follows) Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line pans with parchment paper. Place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla, beating just until combined. Whisk…

Blackberry-Bourbon Boulevardier This recipe can easily be doubled to serve in a pitcher for a big-batch cocktail. Makes 6 servings 2 (6-ounce) packages fresh blackberries6 ounces bourbon, chilled6 ounces sweet vermouth, chilled6 ounces Campari, chilled3 ounces ginger syrup*3 ounces Amarena cherry syrup Garnish: orange peel, Amarena cherries, fresh blackberries Blend blackberries, bourbon, sweet vermouth, Campari, ginger syrup, and cherry syrup in the container of a blender on low speed until smooth. Strain mixture well through a fine-mesh sieve; discard solids. Divide mixture among 6 glasses, and garnish with orange peel, cherries, and blackberries, if desired. *We used El Guapo Ginger Syrup. Spiced Satsuma Bourbon Punch The Spiced Satsuma Syrup can be made ahead and refrigerated for up to 2 weeks. Makes 12 servings 2¼ cups bourbon, chilled6 ounces fresh satsuma juiceSpiced…

Apple Buttermilk Cake This fruity skillet cake is even better for breakfast the next day. Makes 1 (10-inch) cake 2 cups ¼-inch-sliced Pink Lady apples3½ teaspoons fresh lemon juice, divided1½ cups ½-inch-chopped Pink Lady apples2 cups plus 1½ tablespoonsall-purpose flour, divided¾ cup unsalted butter, softened1 cup plus 2 tablespoons granulated sugar, divided½ cup firmly packed light brown sugar3 large eggs1 teaspoon vanilla extract1¾ teaspoons baking powder1 teaspoon kosher salt1 teaspoon apple pie spice¾ cup whole buttermilk Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour. Stir together sliced apples and 2 teaspoons lemon juice in a small bowl. Stir together chopped apples, 1½ tablespoons flour, and remaining 1½ teaspoons lemon juice in another small bowl. Add butter, 1 cup granulated sugar, and brown sugar to a large bowl; beat…

Old-Fashioned Apple Dumplings Warm, buttery, spiced, and sweet, these dumplings are divine, especially served à la mode. Makes 6 Dough 3½ cups all-purpose flour, plus more for dusting2 tablespoons granulated sugar2 teaspoons kosher salt1 cup cold unsalted butter, cubed10 to 14 tablespoons ice water Dumplings 1 cup plus 2 tablespoons firmly packed light brown sugar, divided1½ teaspoons ground cinnamon, divided¾ teaspoon kosher salt, divided6 small apples*, peeled and cored8 tablespoons unsalted butter, cut into pats and softened1 large egg, lightly beaten1 cup water Vanilla ice cream, to serve For dough: Pulse flour, granulated sugar, and salt in the work bowl of a food processor until combined. Add cold butter, and pulse until mixture is crumbly. Add 10 to 14 tablespoons ice water, 1 tablespoon at a time, just until dough…

Pork Shoulder with Gingersnap Gravy A secret, unexpected ingredient thickens the gravy and gives it a gingery bite. Makes 8 servings 1 (5½- to 6-pound) bone-in pork shoulder roast5 tablespoons olive oil, divided2 teaspoons ground ginger1½ teaspoons kosher salt1 teaspoon ground black pepper1 red onion, thinly sliced1 (10.5-ounce) can chicken broth3 tablespoons balsamic vinegar2 tablespoons chopped fresh sage1 pound rainbow baby carrots1 cup low-sodium chicken broth (if needed)3 tablespoons unsalted butter½ cup finely ground gingersnap cookies Garnish: fresh sage, flaked sea salt Preheat oven to 350°. Score fat side of pork shoulder in a diamond pattern. Rub with 2 tablespoons oil, ginger, kosher salt, and pepper. Let stand at room temperature for 15 minutes. Heat remaining 3 tablespoons oil in a large cast-iron Dutch oven over medium heat. Add pork; cook until browned…

Butternut Squash Breakfast Pizza Whether it’s the way you start your morning or breakfast for dinner, this hearty pizza is sure to be the most important meal of the day. Makes 1 (12-inch) pizza 1½ cups ½-inch-diced peeled butternut squash2 tablespoons olive oil, divided1 teaspoon kosher salt, divided2 sprigs fresh thyme1 (16-ounce) bag deli pizza dough All-purpose flour, for dusting1½ cups shredded low-moisture mozzarella cheese¼ cup thinly sliced red onion1 cup cooked and crumbled pork sausage4 medium eggs Garnish: crushed red pepper Preheat oven to 375°. Line a large rimmed baking sheet with foil. Combine squash, 1 tablespoon oil, ¾ teaspoon salt, and thyme in a medium bowl. Arrange in a single layer on prepared pan. Bake until lightly browned and tender, about 20 minutes. Discard thyme sprigs. Remove squash,…