We’re doubling up on the crisp topping because, let’s be honest, that’s the best part and there’s never enough! The crumbly mix is sweet and golden brown, and the apples are flavorful, tender, and not too mushy. The not-so-secret ingredient is instant tapioca, which makes a jammier filling than that of other apple crisps. It also creates the perfect gooey layer where the apples meet the crisp, which is my other favorite part of apple crisp.
Make sure that you choose pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. While there are different versions of pumpkin puree available—many supermarkets have their own brands—if you can, I suggest you buy Libby’s. It is the most consistent, it has a beautiful color and, most important, it’s not watery—it always bakes well.
This classic South Indian potato side dish is also the traditional filling for dosas—indeed, it’s what I use for Dosas. They’re not quite mashed potatoes, not quite chopped potatoes, but something in between, with a sunny yellow hue from the turmeric. I especially love the textural contrast created by the crunchy, fried urad dal dotting the soft, pillowy potatoes. This dish is perfect to serve at a summer barbecue or as part of a buffet, because it’s great at room temperature.
This is one of those simple soups that, after making and enjoying it just once, you won’t even need a recipe for it. The addition of Chinese five-spice, with its combination of star anise, fennel seed, Szechuan pepper, clove and cinnamon, really enhances the humble carrot and apple combination, giving it a well-rounded flavour complexity with minimal effort.
A coffeeshop staple that’s easy to recreate at home, these cakey cookies are nicely spiced and finished with a beautiful brown butter-maple icing. The recipe halves easily
Buckwheat is the most popular grain in Slavic cuisine. When a crisis hits any Slavic country, buckwheat is usually the first thing that disappears from grocery store shelves. That’s how much people rely on it in their diet. I was never crazy about buckwheat when I was a kid. But when mom made me this soup, everything changed. It has the most alluring deep flavor of buckwheat and mushrooms with the right balance of sweetness and earthiness. It’s just like being wrapped in a cozy blanket and taking an autumn walk in a forest. I love eating this soup piping hot with the darkest rye bread I can find.
Using a combination of butter and oil in this one-bowl cake adds wonderful flavor and makes the texture extra moist, and it has become a favorite of ours as a sweet end to dinner on Rosh Hashanah. Be sure to use firm apples that will hold their shape while baking, such as Gala, Cortland, or Braeburn.
Autumn Beer & Food Pairings from Stephanie Grant of The Share: Bi-weekly musings about beer, food, cocktails, and the dope Black women behind them.
Glazed carrots are one of my favorite veggies. The earthy, sweet flavor balances nicely with the bright acidity of the Ginger, Lemon & Hibiscus Strainge Beast Hard Kombucha. Topped off with sliced almonds for a little crunch and you’ve got a delightful side dish to pair with a roast, chicken or turkey.
WHEN YOU BAKE APPLES with caramel sauce, you get a juicy mixture—juicier than a traditional apple pie filling, because there are no thickeners. You also get one that’s less sweet— “burning” the sugar to caramelize it gives it pleasantly bitter undertones. These are the characteristics that make this filling a good match for a topping that’s sweet, earthy and crunchy. It’s a topping that began life as streusel and ended by welcoming whole wheat flour (the earthy element) and oatmeal. You can swap the apples for pears or make this with quinces or, better yet, a combination of quinces, apples and/or pears. While you’re fiddling, think about adding toasted nuts (walnuts or pecans) to the mix.