25 Harvest-Inspired Recipes Showcasing Fall Vegetables
From acorn squash and pumpkin to cauliflower and turnips!
Heirloom Tomato & Blue Cheese Salad
If you can get your hands on it, use the piquant Dragon’s Breath blue cheese from That Dutchman’s Farm in Nova Scotia.
Beet Salad With Sunflower Seed Picada
In Spain, a picada is a combination of chopped garlic, bread and nuts, and usually used to thicken and flavor a sauce. Here, it adds a crispy, nutty element to the salad.
Citrus Fizz Mocktail
Cauliflower With Truffle Oil
For a less-heavy version of this soup, hold the butter or oil and simmer all the vegetables together in the stock. Skip the cream at the end, and serve the truffle oil on the side so diners can drizzle it themselves.
A fiery stew of silken tofu, ground pork and heaps of green onion, ma-po tofu is one of the most popular dishes in the Sichuan canon. The secret ingredient is chili bean sauce, a spicy, umami-rich condiment available at Chinese supermarkets.
Harira (Moroccan Lamb And Lentil Soup)
Some supermarkets sell frozen lamb stewing meat from New Zealand that’s tailor-made for this recipe. Don’t add salt until the very end, as lentils take much longer to cook in the presence of sodium.
Chicken Matzo Ball Soup
While you can make perfectly delicious matzo balls with vegetable oil, duck fat will yield the most sublime results. Jewish cooks traditionally save the fat skimmed from making chicken stock — called schmaltz — for these dumplings.
Winter Soupe Au Pistou
Feel free to play around with the vegetable medley in this Provençal soup, using whatever is in season or kicking around your kitchen. If you need to save time, use store-bought basil or kale pesto instead of the parsley pistou.
Pea Soup With Lobster
If you make this soup ahead of time, cool it down rapidly in a large bowl placed in a bowl of ice to help preserve its vibrant green color.
Beet & Apple Soup With Feta
To protect against staining from the beets, wear rubber gloves and a full apron, and grate them directly over a large bowl.
Five-Spice Pork Wraps With Hoisin Barbecue Sauce
The bottom of a 2-piece tart pan and a long metal spatula make the job of transferring the hot roast much easier. You could also put out leaves of Romaine hearts to wrap the pork for anyone watching their carbs.
Tuna Brochettes With Eggplant-Caper Dip
While the dip can be made up to 3 days in advance, cut and sear the tuna as close to serving as possible to preserve its freshness and bright color.
Orange Twist Champagne Cocktail
For a signature cocktail with more punch, add 3⁄4 oz. of cognac to the flute before you pour in the sparkling wine. Orange bitters can be found at most gourmet food shops.
Chipotle Peanut Brittle
To avoid getting fingerprints on the brittle, wear latex gloves (not rubber gloves) when you break it into pieces. Adapted from Tom Colicchio’s Craft of Cooking.
This is my spin on cake truffles, the brainchild of Momofuku Milk Bar’s Christina Tosi, who was looking for a delicious way to use up cake scraps. Use this recipe as a guideline and let your imagination run wild when it comes to flavors and coatings.