- Billy Waller
Little need be explained about the pleasures of the fall-time pantry, bolstered by recent canning and pickling from garden harvests and receiving still the season's fruits, from apples to squash to late corn and tomato crops.
Our cravings guide us into buffer buffets— modestly light spreads with increasing heartiness before we transition into the all-out heaviness of fattening winter fare. We rejoice in pumpkin beers, roasted root vegetables, and select spices that complement the crunch of fallen leaves underfoot and the crisp night air.
For our 10th annual Dish guide, we celebrate the season with 10 fall-inspired recipes gleaned from area chefs (and one mixologist). We play with ingredients like caramelized Brussels sprouts, pumpkin-sage butter, sweet potato gnocchi, cider jus, toasted cinnamon and roasted chilies.
We hope these menu mainstays will help you impress a guest or loved one and enliven your own engagement with fall's culinary zeitgeist. Eat well.