16 Fresh Recipes for Fall
Celebrate the start of autumn with Apple & Thyme Coolers, Parsnip & Fennel Soup, and other fall faves.
1. Prosciutto & Pear Crostini
Recipe: Try our Prosciutto & Pear Crostini
2. Apple & Thyme Cooler
Recipe: Try our Apple & Thyme Cooler
3. Steamed Whole Artichokes with Italian Salsa Verde
Recipe: Try our Steamed Whole Artichokes with Italian Salsa Verde
4. Artichoke Prep
The best way to trim an artichoke? Cut about an inch off the top, then rub the cut end with the cut side of a halved lemon to prevent browning. Break off the dry outer leaves near the stem, and snip off the spiky tips of the leaves with kitchen shears. Cook the artichoke, then chow down!
5. Halibut in Creamy Coconut Sauce
Recipe: Try our Halibut in Creamy Coconut Sauce
6. Quick Coriander Salt
Recipe: Try our Quick Coriander Salt
7. Cherry-Almond Ice Cream
Recipe: Try our Cherry-Almond Ice Cream
8. Celery Root & Apple Salad
Recipe: Try our Celery Root & Apple Salad
9. Breakfast Polenta Bowl
Recipe: Try our Breakfast Polenta Bowl
10. Orange Panna Cotta with Cardamom Syrup
Recipe: Try our Orange Panna Cotta with Cardamom Syrup
11. Equipment Check
You probably have a grater for making wisps of zest, but it's also worth investing in a five-hole citrus zester. This gadget creates slightly longer strips, which are great for garnishes and anywhere you want a little more citrus flavor.
12. Soy-Ginger Green Beans
Recipe: Try our Soy-Ginger Green Beans
13. Coriander Chicken Cutlets with Preserved Lemon
Recipe: Try our Coriander Chicken Cutlets with Preserved Lemon
14. Apple Cider Oatmeal with Sautéed Apples
Recipe: Try our Apple Cider Oatmeal with Sautéed Apples
15. Parsnip & Fennel Soup
Recipe: Try our Parsnip & Fennel Soup
Get Fresh With Parsnips
Here's what you need to know about this often-overlooked root vegetable.
Buy: These off-white roots look similar to carrots, but they have a sweet, nutty flavor. When you're shopping, choose firm parsnips that are small to medium in size. Large ones can be tough and chewy.
Prep: Parsnips have thin skins, so just give them a good scrub and you're good to go. Cook them as you would carrots: roasted, boiled, steamed, or sautéed in a pan with some butter. They're also tasty in a mash. We're fans of a half-potato–half-parsnip mixture.
Store: Stash unwashed parsnips in a plastic bag in the crisper drawer. They'll keep for up to 2 weeks.
16. Parsnip Chips with Sriracha Mayo
Recipe: Try our Parsnip Chips with Sriracha Mayo