The New York weather flipped like a switch last week and suddenly we were in the fall. I’m programmed to eat apples and winter squash as soon as the temperatures drop, and this time was no exception: I made a crumble after I went apple picking and brought home a ridiculous (some say crazy) number of apples, and I stewed kabocha- pumpkin also with spring onions. I see squash soup in my future. (This recipe is great.)
Everyone in my house will be eating apples for weeks, whether they like it or not. If you’ve been picking apples or going soon, here’s a great dinner recipe and 34 other ways to use apples here. (I’m a fan of this.) As for winter squash, I’ll get it right and dedicate an entire newsletter to it later in the fall. I’ve got a new pumpkin pasta recipe below to get you started in the meantime.
And for the pumpkin folks — I know you’re there — we’ve got pumpkin pancakes, bars, bread, cheesecake, pasta, soup, muffins, donuts, scones, cookies, cake, cookie cake, and more (so much more).
What do you cook and bake? Tell me everything. I’m dearemily., and I’d love to hear from you.
2. One Pan Chicken Thighs With Coconut Milk Corn
Maybe you think summer corn isn’t a fall vibe? Rich recipes like these are ideal for late September evenings, not for dinner at the end of a stifling August day. Ali Slagle adds ginger, garlic and chili to the coconut corn for a burst of flavor.
3. Gochujang-glazed eggplant with fried spring onions
I made this dish last week by Eric Kim and I was enamored with the spicy-sweet gochujang glaze, which could make a piece of foam tasty. On a weeknight, you could skip frying the scallions, making this recipe very quick. We ate this dish for dinner with white rice and kimchi – nothing else needed.
Check out this recipe.
