Innholdsfortegnelse for Best Fall Recipes 2024 i Southern Living

All the FIXINGS We combed the South for charcuterie inspiration 1. FINOCCHIONA SALAMI FROM SALUME BEDDU Made in St. Louis, MO Featuring toasted fennel, red wine, and pork from heritage-breed hogs, this small-batch salami has a mild sweetness that plays well with nutty cheeses. From $55 (for a variety pack); salumebeddu.com 2. ROSEMARY OLIVE OIL CRACKERS FROM GEORGIA SOURDOUGH CO. Made in Atlanta, GA With tangy sourdough and fragrant rosemary, these crackers are extra crunchy. From $5; georgiasourdoughco.com 3. THOMASVILLE TOMME FROM SWEET GRASS DAIRY Made in Thomasville, GA This semisoft French farmhouse-style cheese is extremely versatile. It has subtle grassy undertones and a lovely buttery texture that pairs well with just about anything. $10.50; sweetgrassdairy.com 4. APPLE & HORSERADISH JAM FROM TERRAPIN RIDGE FARMS Made in Clearwater, FL Sweet…

Chewy Apple-Cran-Oatmeal Cookies ACTIVE 25 MIN. - TOTAL 35 MIN., PLUS 30 MIN. COOLING SERVES 12 2 cups uncooked old-fashioned rolled oats1 cup all-purpose flour1 tsp. ground cinnamon½ tsp. baking soda½ tsp. kosher salt¼ tsp. ground nutmeg1 cup packed light brown sugar¼ cup unsalted butter, melted and cooled¼ cup unsweetened applesauce1 large egg½ cup finely chopped, peeled Granny Smith apple (from 1 small [6-oz.] apple)½ cup sweetened dried cranberries½ cup chopped walnuts1 cup powdered sugar2 Tbsp. fresh orange juice (from 1 orange) 1. Preheat oven to 350°F with oven racks in upper and lower thirds of oven. Line 2 large rimmed baking sheets with parchment paper. 2. Whisk together oats, flour, cinnamon, baking soda, salt, and nutmeg in a large bowl until combined. Whisk together brown sugar, butter, applesauce, and…

Easiest Mashed Potatoes ACTIVE 15 MIN. - TOTAL 45 MIN. SERVES 6 Bring 1½ lbs. each russet and Yukon Gold potatoes or 3 lbs. sweet potatoes (peeled and cut into 1½-inch pieces), 3 Tbsp. salt, and water to cover by 2 inches to a boil in a medium pot over high. Boil until tender, 10 to 12 minutes; drain. Return to pan; mash with a potato masher. For Easiest Mashed Potatoes: Stir in 1 cup warm half-and-half, ¾ cup melted butter, and ½ tsp. salt until smooth. For Easiest Mashed Sweet Potatoes: Stir in ½ cup warm half-and-half, ½ cup melted butter, and ¾ tsp. salt until smooth. Mini Meatloaves ACTIVE 10 MIN. - TOTAL 40 MIN. SERVES 4 1 large egg⅔ cup panko breadcrumbs½ cup half-and-half2 Tbsp. Worcestershire sauce2…

Making apple butter is a hallmark of Appalachian cooking. With so many varieties of apples available during the fall, farmers and other locals always looked for different ways to preserve the abundance nature provided. Aside from eating them fresh picked, home cooks dried and fried them, pressed them into cider, and stored them in cellars. For a real treat, they canned jars of apple butter, a sweet, smooth spread that’s similar to applesauce but cooked much longer for a thick, jamlike consistency. Like syrup making and hog killing, preparing apple butter was a seasonal community event. For generations, families and friends gathered around large copper kettles set over open fires and shared in the laborious, daylong work of washing, peeling, coring, chopping, seasoning, and boiling apples. After many hours of…

Brown Sugar Baked Pears ACTIVE 10 MIN. - TOTAL 50 MIN. SERVES 8 4 medium-size firm-ripe Bartlett pears, halved lengthwise and cored¼ cup butter, melted, plus more for greasing baking dish½ cup packed light brown sugar1 tsp. ground cinnamon2 tsp. cornstarch⅔ cup apple cider (such as Martinelli’s)Vanilla ice cream 1. Preheat oven to 350°F. Put pears, cut side up, in a buttered 13- x 9-inch baking dish. 2. Stir together butter, brown sugar, and cinnamon. Spoon into centers of pears. 3. Whisk cornstarch with apple cider in a small bowl until smooth. Pour into bottom of baking dish. Cover with aluminum foil. 4. Bake, covered, in preheated oven 20 minutes. Uncover; bake until tender, about 20 minutes more. Top each pear half with ice cream. Stir cooking liquid in baking…

Spaghetti with Meatless Ragù ACTIVE 30 MIN. - TOTAL 30 MIN. SERVES 4 1 small yellow onion, roughly chopped (about 1 cup)1 medium carrot, roughly chopped (about ½ cup)1 medium celery stalk, roughly chopped (about ¼ cup)2 Tbsp. olive oil2 Tbsp. tomato paste3 medium garlic cloves, finely chopped (about 1 Tbsp.)12 oz. plant-based ground-meat substitute (such as Impossible Burger)¾ cup red wine1½ tsp. kosher salt½ tsp. ground fennel½ tsp. black pepper1 (28-oz.) can crushed San Marzano plum tomatoes⅓ cup whole milk12 oz. uncooked spaghetti3 Tbsp. unsalted butter3 oz. Parmesan cheese, grated (about ¾ cup), divided2 Tbsp. finely chopped fresh parsley 1. Bring a large pot of heavily salted water to a boil over high. Meanwhile, pulse onion, carrot, and celery in a food processor until very finely chopped (but not…

THE FIRST TIME I TASTED TEX-MEX cooking, I was perplexed. It was 1997, and I was at a San Antonio restaurant, having recently moved from my hometown of Mexico City to the United States. I knew how popular the food was, but I had also heard some of its negative connotations of being a washed-out, fake hybrid. I didn’t quite understand the combo platter that was placed in front of me with enchiladas (tortillas blanketed with a cheesy sauce), red rice (with an intense taste of cumin), and refried beans (runny and mild in taste), but I licked the plate clean. I continued eating Tex-Mex wherever I found it, trying to grasp these familiar yet unfamiliar dishes. I now realize that part of my confusion was that many places advertised…

Over the years, I have learned just how Southern my Northern upbringing was. Many custodians of African American foodways live across the North, Midwest, and West because of the Great Migration. My grandmother, a Tennessean transplanted to New York City, made her own lye soap on the stove in her apartment and grew her own collards in a small plot behind her building in the projects. She wasn’t a great cook, but she could “put a hurtin’ ” on a mess of greens. As a special treat, she would put them into Mason jars and send them to me when I was away at college. I guess I really owe my love of them to her. Greens have always been a part of my life. I am particularly partial to…

NOT LONG AGO, my ego stood almost as tall as my biscuits. At a bakery in South Carolina, I feigned humility when my coworkers called me “the biscuit master,” but deep down, I felt a little too much pride over my flaky creations. Nowadays, my biscuits are short and without any distinct layers—and I have come around to say that is just fine with me. Many modern recipes promise to deliver “perfect” results. From shredding frozen butter to folding the dough in a pattern rivaling origami, these techniques often work, but they also can convince people that they need to be a pastry chef or have learned from a Southern-born grandma to achieve blue-ribbon results, possibly preventing them from giving it a try. As an actual pastry chef from the…