It’s the most wonderful time of the year–the time when fall recipes reign supreme. As soon as the temperatures start to drop, all of the best dishes are ready to be served. There’s something very comforting about testing and sharing fall recipes. Maybe it’s the natural inclination to hunker down and hibernate on cooler days, hang out with loved ones or just fill your stomach with something warm. It’s also a great time to experiment with new recipes thanks to the parties and gatherings that begin as soon as Halloween threatens its arrival. That being said, it’s time to share a few fall recipes you must try this season.
When life hands you brisket, you gotta braise it. That’s the only option. It’s a tough cut of meat, and what better way to take care of it other than a slow, simmering bath in a Dutch oven or Crock-Pot. It will be some of the best meat you’ve eaten in your life, and thanks to braising, you don’t have to do a lot of work. Everything happens over the course of a few hours, and your responsibility is just to enjoy. The last slow cooker recipe on the blog was an ode to North Carolina-style pulled pork, and this dish also gives a nod to the South…by way of Tennessee. Let’s give a shout out to Texas as well because we all know brisket is king around those parts. This recipe brings together several influences, creating a fusion of flavors perfect for a cool evening meal.
Nearly seven months ago, a couple of friends and I preserved batches and batches of lemons and tangerines fallen from backyard trees and in jeopardy of rotting if not put to good use. Most of them were meant to be gifts for others, but we all walked away with a few jars in hand. Slices of sweet tangerines tightly packed and layered with salt sat in the fridge for seven months, and all the while, I lazily pondered ways to use them. Nothing clicked. Until a few days ago. I went back to an old idea for a poached tuna and grilled bread salad typed into my iPhone’s notepad. Of course, this was when a panzanella with summer’s bounty would have been fantastic, but it’s October, so a fall panzanella would be in order. Finally, finally, finally, it seemed like a few of those preserved tangerines would have their chance to shine.
Ice cream doesn’t pop up on this site often, but every time it does, it’s a good one. The previous recipes were all Philadelphia-style–eggless, quick-mix ice creams that come together relatively quickly. This one here is the French-style egg-based custard that results in a thicker, heavier, creamier treat. Both styles are good, allowing you to experiment with ingredients as you please. But it’s the French-style, stovetop ice cream that will remind you of your favorite, decadent dessert from the neighborhood ice cream parlor. This sweet made an appearance at a recent evening soiree, and thanks to one cheat ingredient, it will be easy enough to prepare well into the fall and winter.
When you live in Southern California, the seasonal switch from summer to fall is difficult to pinpoint. The past two days have been a lovely respite from last week’s terrible heat. The mornings and evenings have been fairly cool, nearly chilly, which is a welcome change at this point. Many people across the country are already screaming about drowning in Pumpkin Spice Lattes, pulling sweaters over their heads or lacing up boots. We’re not quite there yet. In fact, I think we’ll have a few more weeks of warm days if our weather continues with its usual pattern. That’s why it’s not too late to share this corn salad. At least not for us Cali folks. Give it a try with the last bit of your summer corn cobs. Continue Reading »
Labor Day has come and gone, and even though the holiday is regarded as summer’s last hoorah, we all know the season technically stretches well into September. Especially here in California. We still have warm weather for the next few weeks, as well as a plethora of the summer’s last bits of produce. Yellow crookneck squash and green Italian zucchini come together in a tantalizing, raw salad bursting with flavor and colors. If you’re not sure what to do with summer squash hanging out in your fridge, here is a salad that is great during these warm days of the season.