Pumpkins are delicious on their own, but treat them like soup in a bread bowl and they really shine. Bonus points for making pumpkin soup and serving it in a pumpkin. Garnish with roasted pumpkin seeds for extra credit!
Nothing feels better than a cup of something warm by the fire on a cool night. Make it a mug of mulled wine, boiled with delicious spices like star anise, cardamom, and cinnamon. For an ethnic flair, try the unpronounceable German feuerzangenbowle, a mulled wine that’s enhanced with sugar soaked in brandy and lit on fire above the wine so that it drips steadily in as it melts.
At the end of summer, we’re recommending barbecue? Of course – barbecue is perfect for the fall, when you don’t have to stand over a ripping hot grill in 90+ degree heat. Even better than straight grilling is smoking, which most grills can be modified to do: keep it at a steady 250F for 3-5 hours and you’ll come out with the best ribs, pork shoulder, or chicken you’ve ever dreamed of.
Now that the heat is dissipating in most of the US, it’s a perfect time to fire up the oven and put some end-of-season fruit to use. Start with the tarte tatin, a classic apple pie. Making it is as easy as…well, yea.
Curing meats like salami, pepperoni, and prosciutto requires years of training and very specialized setups to make, but for fish, anyone with salt, sugar, and half a brain can do it. Mix equal parts salt and sugar, then sprinkle liberally over a filet of your favorite fish (salmon is a classic). Cover with plastic and place something heavy on top to draw out water (a pot with cans in it works well). Park in the fridge for a few days, then rinse off the salt/sugar and slice thinly (for added flavor, you can cold-smoke it in a container outside for an hour). Serve with crackers, bagels, or literally anything – it’s delicious.