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Chefs’ Favorite Winter Recipes

Chefs’ Favorite Winter Recipes

Have the omnipresent sniffles, short days, and snow (if applicable) got you down? Then check out what some of the best chefs today are cooking up to help you power on through to spring.

We’ve rounded up some old favorites, as well as some new recipes, courtesy of BlackboardEats, that we think will help you get through the long nights of winter. Michael Mina goes all the way with his Kobe-style rib-eye poached in clarified butter, and Laurent Tourondel tantalizes the palate with an irresistible roasted veal chop with black trumpet ragout. And no indulgent meal is complete without a little dessert: Make sure to save room for Mario Batali’s sour cherry torta di uova. Just saying it out loud ought to get you a little excited.

And while the ingredients in these recipes might sound extravagant or expensive, don’t look at it as a pricey night in, but rather, dining out on the town without the hefty price tag. There you have it. Now, to the kitchen!

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No, it’s not cheap. No, it’s definitely not diet-friendly, and yes, it is definitely decadent...

Nobody’s kidding around here. If you want to pull out all the stops, this is the way to do it with a recipe from Laurent Tourondel...

Chef Harold Dieterle, winner of the first season of Bravo’s Top Chef, offers his take on a classic side dish...

The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke...

Try these irresistible bite-sized wonders from chef Lena Kwak. They’re fun to eat, but don’t forget to share...

So it’s got a fancy name, but don’t be intimidated. It’s not terribly hard to make and looks a lot like a soufflé...


10 easy soup recipes Michelin-starred chefs love making in the winter

Temperatures have dropped, the first snow of the season has fallen, and that can only mean one thing — soup season has arrived!

So to keep you warm as lunchtime and dinnertime get a little chillier, we asked Michelin-starred chefs to share their favorite soup recipes, along with tips and tricks so you can easily make them at home.

From a comforting bowl of winter squash to a spicy sip of yukgaejang, these soups will soothe your soul all winter long.


Professional Chefs Share Their Favorite Pie Recipes

Recipes for lemon meringue, blueberry (pictured), pecan and more.

It’s the Friday before Pi Day, and I’ve asked several talented chefs from around the US to share their favorite recipes. Keep scrolling for some seriously sweet inspiration, and be sure to check out these chef tips for perfect pie before you get started.

Caramel Streusel Apple Pie

Caramel Streusel Apple Pie

Recipe by Greg Rales, pastry chef and owner of Red Gate Bakery

“I’ve tinkered with quite a few apple pie recipes over the years, and a few years ago I settled on what I think combines all of my favorite elements into a single dessert,” said Rales, of the recently opened New York City bakery. “I’ve always found big chunks of apple to cook unevenly, so I chop Honeycrisps into 1-inch chunks to ensure even cooking.”

Drizzles of red wine caramel between layers of apples tossed in cinnamon add another layer of flavor to this apple pie, which is topped with cinnamon streusel. “Pie crust is great and all, but this is dessert, and I want every possible texture to come to the party!” said Rales, who substitutes 25-50% of the ice water required for this recipe with apple cider vinegar for a flaky crust and slight tang.

Professional Chefs Share Their Favorite Strawberry Recipes

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Recipe for Caramel Streusel Apple Pie

For the crust:

115 g unsalted butter, cold

50-60 g ice water (replacing up to half of this with cold apple cider vinegar)

Combine your dry ingredients and pop them in the fridge while you cut your cold butter into cubes.

Add the cubes to the chilled flour mixture and using just the tips of your fingers, smash the butter into the flour, tossing and turning the bowl to ensure that butter is always coated in flour. Do this until you have varying sizes of butter chunks ranging from the size of peas to the size of walnut halves. The variation in size will lead to flakiness throughout.

Add your liquid one tablespoon at a time, just until you can squeeze a bit of dough and it sticks together. It should still appear relatively dry at this point.

Bring dough together in a ball, wrap it in plastic, flatten it into a disc, and refrigerate for at least an hour.

Once chilled, let the dough rest at room temperature for 5-10 minutes until it’s just beginning to be pliable. You can speed this along by hitting it a few times with a rolling pin.

Roll the dough out on a lightly floured surface to about a 10-inch round, then drape it into a 9-inch pie plate.

Fold the excess dough under itself around the border, and crimp as you’d like. Prick all over with a fork, then pop this back into the fridge until you’re ready to fill.

For the caramel sauce:

Combine wine and cream and set aside.

Combine sugar and water in a heavy-bottomed saucepan. Bring to a boil, swirling the pan to ensure sugar melts evenly. Cook over medium-high heat until a dark amber caramel forms, then add cream and wine. It will sputter, but whisk to combine, making sure any hardened caramel remelts.

For the filling:

2-2.5 lbs apples (I always use Honeycrisp)

Peel and core apples, then cut into 1-inch bits.

Toss with lemon juice and cinnamon and set aside.

For the streusel topping:

115 g unsalted butter, melted

Combine all dry ingredients. Add melted butter and combine until crumbs form. Set aside.

To assemble:

Take the chilled crust out of the refrigerator. Place a single layer of apples into the crust and drizzle with cooled caramel sauce. Repeat this process until all apples have been used. You may have some extra caramel and the pie should be quite tall at this point.

Bake pie for 20-30 minutes, until apples have begun to shrink a bit. At this point, take the pie out of the oven and lower the temperature to 325 °F. Scatter streusel topping over the apples and return the pie to the oven for 45-60 additional minutes.

Check in after half an hour or so as the streusel can brown quickly. A bit of foil placed atop the pie can ensure nothing burns. Bake until juices are bubbling up through the streusel.

And then the toughest part—cooling down. All fruit pies need to cool to allow the pectin to set, and this pie can benefit from some time in the refrigerator considering all of the liquid. Enjoy!

Meyer Lemon Meringue Pie

Recipe by Jennifer Smith, pastry chef and founder of Batter & Bliss

This recipe by Smith, a pastry chef who has worked in the kitchens of Bouchon Bakery and The French Laundry, is a personal favorite that she serves at monthly afternoon teas at the historic Ackerman Heritage House in downtown Napa. During the holidays, she leads pie baking and yule log making classes at the restored Victorian.

Smith recommends chilling your pie dough after rolling it out and lining the pie pan in order to relax the dough and prevent it from shrinking in the oven. She also advises home cooks to use minimal flour when rolling out pie crust to prevent a tough dough.

Recipe for Meyer Lemon Meringue Pie

For the crust:

1 1/4 cups (155 g) all-purpose flour

1 1/2 tsp (6 g) granulated sugar

1/2 c (4 oz or 115 grams) cold unsalted butter, cut into chunks

1/4 cup (60 ml) very cold water

By hand: In the bottom of a large bowl, combine the flour, salt and sugar.

Work the butter into the flour with your fingertips or a pastry blender until the mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour.)

Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add another tablespoon of water.

With a food processor: In the work bowl of a food processor, combine flour, salt and sugar.

Add butter and pulse machine until the mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas.

Turn this mixture out into a mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, add another tablespoon of water.

Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours. For longer than 2 days, it’s best to freeze the dough until needed.

Preheat oven to 400 °F (205 °C)

On a floured counter, roll the dough out into a 12-13-inch circle shape.

Fold dough gently in quarters without creasing and transfer it to a 9 1/2-inch standard (not deep dish) pie plate.

Unfold dough and trim overhang to about 1/2 inch. Fold overhang under edge of pie crust and crimp decoratively. Save trim in the fridge, just in case.

Freeze the crust for 15 minutes, until solid. Dock all over with a fork. Coat a piece of foil with butter or nonstick spray and press tightly against the frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges.

Bake for 20 minutes, then carefully remove the foil. If any parts have puffed, just press them gently back into place.

For the Meyer lemon curd filling

1 c freshly squeezed Meyer lemon juice (about 6 lemons)

1 1/2 c unsalted butter, cold and cut in pieces

Combine the yolks, lemon zest, lemon juice and sugar in a stainless steel bowl over a double boiler. Whisk the mixture to combine.

Whisk constantly over medium heat. Cook until the mixture is thick enough to coat the back of a spoon, 20-25 minutes. Remove the bowl from the heat.

Add the butter one piece at a time, whisking to incorporate into a smooth mixture.

Pour warm lemon curd into the baked pie crust and smooth out the filling with an offset spatula.

Refrigerate pie for 2 hours or until the curd is set. Top with meringue.

For the Swiss meringue:

4 large egg whites (120 g), room temperature

1/2 c (100 g) granulated white sugar

1/2 tsp (2 g) cream of tartar

1/2 tsp (2 g) vanilla extract

In a heatproof bowl (preferably stainless steel) whisk the egg whites with the sugar and cream of tartar.

Place mixture over a saucepan of simmering water and, whisking or stirring constantly, heat the egg whites until the sugar has melted and the mixture is hot (160 °F or 71 °C).

Remove meringue from the heat and transfer the egg whites to a mixing bowl fitted with the whisk attachment. You can also use a hand mixer.

Beat the egg whites on high speed until stiff peaks form. Beat in the vanilla extract.

Using the back of a large spoon, spread the meringue on top of the set lemon curd or use a piping tip and pastry bag to create a fun design.

Place pie under the broiler to brown meringue for 4 minutes or use a food grade blow torch to toast the meringue.

Strawberry Rhubarb Pie

Recipe by Ron Silver, chef-owner of Bubby’s

“This is one of the first fruity pies after the winter, or really, late spring, so I always jump the gun and try to start ordering rhubarb as soon as the sun shows its face in April,” said Silver, chef-owner of the NYC comfort food hotspot which began as a pie pop-up 30 years ago. “The anticipation often lasts for weeks before there are actual strawberries and rhubarbs to put in a pie. The time between the start of spring and Memorial Day, when strawberries are most definitely available, is a long stretch.”

This recipe appears in Bubby's Homemade Pies. It’s a double crust pie featuring a basic butter and lard pastry dough, with butter to give the crust flavor and lard which makes the dough a little easier to work with due to its higher melting temperature.

Recipe for Strawberry Rhubarb Pie

For the crust (8-10-inch double crust or 12-inch single crust):

7 Tbsp cold unsalted butter

4 Tbsp rendered leaf lard, chopped into 1/4-inch pieces (1-inch pieces for food processor method)

Measure out the water for the crust with a bit of extra water in case you need a touch more and then add ice cubes. Chill water in the freezer.

Measure out the flour (unsifted) by leveling off dry measuring cups. Add the flour to a large bowl. Add the salt to the flour and give it a quick stir to combine evenly.

Coat the cold, solid stick of butter and lard with the flour in the bowl. Using a dough scraper or long butcher knife, cut the butter lengthwise in half, and then lengthwise in quarters, coating each newly cut side with flour as you go. Dice the butter into 1/4-inch cubes (1-inch sticks if using a food processor). Break up any pieces that stick together and toss them all to coat them with flour. If it is a warm day, chill this mixture briefly in the freezer before continuing.

By hand:Using a pastry cutter, press the blades through the mixture, bearing down repeatedly like you would to mash potatoes. Repeat this gesture until the largest pieces of fat are the size of shelling peas and the smallest are the size of lentils (none smaller). Do not get overenthusiastic here: this size range makes for excellent flakiness. Rechill if necessary.

With a food processor: Add the flour, salt and butter mixture to the food processor and pulse it a few times. Do not use the continuous ON setting for pastry. To get the fat to cut in evenly you must stop and angle the entire food processor to give its contents a jostle by shaking and tilting it every couple of pulses. Pulse the mixture until the larger fat pieces are the size of shelling peas and the smallest fat pieces are the size of lentils. Do not overmix. Watch closely—it typically takes less than 10 quick pulses to get there. If you have a few bigger chunks of butter in a mixture that is otherwise perfect, dump the mixture into a large bowl and cut the bigger chunks down to size by hand with a pastry cutter so that the whole mixture remains consistent for flakiness.

Both methods: Transfer the fat and flour mixture to a bowl and chill it. Do not use the food processor to add the water to a pastry crust. Always mix in the water by hand.

When adding the water, begin with a fully chilled flour and fat mixture and ice cold water. Be judicious, even stingy, with the water. Do not add all the water at once it must be dispersed into the mixture incrementally. Add two or three tablespoons of water at first, quickly tossing the mixture with your hands after each addition with a light upward motion to distribute the water evenly throughout. Work the dough as little as possible.

Continue adding little bits of water at a time. When there are no floury bits anymore—just little comet-like cobbles that don’t quite cohere—slow down and sprinkle or flick water in at this point. One drop can make the difference and bring it all together. The balance can shift quickly from crumbly to wet.

To test the dough for consistency, lightly pat together some dough the size of a tennis ball. If the ball crumbles apart or has lots of dry looking cracks in it, the dough is still too dry let it break apart. Add a drop or two of water to the outside of the ball and work it just a little. If it holds and feels firm and supple, mop up any remaining crumbs with the ball—if they pick up easily, the dough is probably wet enough. If they fall back into the bowl, you might need a touch more water. The pastry should be just a little bit tacky when you touch it.

Wet dough may seem easier to work, but because the extra water overdevelops the gluten, it makes a really tough crust. If your pie dough is stretchy (glutinous) and quickly retracts when you roll it out, chances are you have added more water than you need and your pastry is overworked. If your dough is quite sticky, soft and wet, it is better to pitch it and start over.

Dough can feel like it’s holding together because the butter is melting. If at any point the dough ceases to feel cool to the touch or the butter pieces feel melty, soft and warm, put the whole mixture in the freezer until it’s cooled down again, about 10 minutes. It’s impossible to gauge the water ratio accurately if the fat is melting into the flour.

To make a double crust, divide the dough into slightly uneven halves and shape each half into a ball—the larger of which will be for the bottom crust, the smaller ball for the top. Cover each ball tightly with plastic wrap and refrigerate for at least half an hour to relax and slow the gluten development and rechill the fat. In practical terms, this cold rest makes the dough easier to roll out.

For the filling:

3 c strawberries, halved or thickly sliced

3 c (1 1/2 lbs) rhubarb, cut into 1/2-1/3-inch pieces

1 c sugar, plus extra for sprinkling on the top crust

4 1/2 tablespoons all-purpose flour

2 Tbsp unsalted butter, cubed

Roll out the pastry and line a 9-inch pie tin with the bottom crust. Roll out the remaining dough for the top crust. Rechill the pastry if necessary.

Preheat the oven to 450 °F.

In a large bowl, combine the strawberries, rhubarb, sugar, flour, zest and salt. Mix the ingredients briefly by tossing them as you would a salad.

Scrape the fruit into the pastry lined pie tin. Dot the fruit with the butter and cover it with the top crust. Trim and crimp the crust.

Chill the pie for 10 minutes in the freezer.

Cut vent slits if not using a lattice and sprinkle the top crust lightly with sugar.

Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered and blonde.

Turn the oven down to 375 °F, and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through the slits in the top crust.

Cool the pie completely before cutting it, at least a few hours. Serve it at room temperature.

Store the pie uncovered at room temperature in a pie safe or cover the pie with a layer of cheesecloth (so that the pastry can breathe) for up to 3 days.

Blueberry Pie

Recipe by Joe Decker, executive chef of Wildfire

One of Decker’s favorite pies served at the steak, chops and seafood restaurant in Chicago, he notes, “I developed this pie after a weekend of blueberry picking in Michigan. The fresh lemon zest and juice brings out the flavor of the blueberries. The coarse sugar baked on the top crust adds a great texture to each slice of pie.”

Recipe for Blueberry Pie

For the crust (yields enough crust for 2 double crust pies):

1 1/2 sticks butter (chilled, cut into small pieces)

3 oz Sysco shortening (chilled, cut into small pieces)

Add all dry ingredients to a stand mixer and mix briefly on low speed using a paddle.

Add butter and shortening and mix at low speed with the flour mixture until it resembles coarse meal with flecks of pea-sized pieces of shortening and butter.

Pour in ice water and vinegar and mix until the dough comes together.

Add a tablespoon or two of additional cold water if the dough seems too dry. Do not overmix.

Take soft dough out of the mixing bowl and dust the table with flour.

Shape dough into 4 even shaped rounds.

Wrap in plastic wrap and lightly flatten. Chill overnight.

For the pie:

1 pie crust round, rolled out 1/8-inch thick

1 Granny Smith apple, cored, peeled and grated on the large holes of a box grater

1 oz unsalted butter, cut into 1/4-inch pieces

Place half of the blueberries in a saucepan and cook over medium heat, mashing the berries to form a chunky sauce for 6-8 minutes, creating 1 1/2 cups of this mixture.

Squeeze the juice out of the shredded apple with a kitchen towel.

In a medium stainless steel bowl, combine all of the blueberries, tapioca, apple, lemon zest, lemon juice, sugar and salt.

Neatly fold filling into the pie shell and top with cubed butter.

Mix egg yolk and milk together to form a wash. Lightly brush the wash on the edges of the bottom crust.

Lay the second crust on top of the pie and seal well. Cut off excess dough.

Using the tip of a knife, make slits into dough (to release steam). Brush egg wash over top and sprinkle with coarse sugar.

Bake pie in the oven for 55 minutes.

Cool for 3-4 hours before serving.

Recipe by Chris Hathcock, executive chef of Husk Savannah

Some advance planning is required for this particular recipe, as Hathcock advises making your pie dough the day before, but the end product is well worth the wait. In general, it’s a good idea to make pie crust in advance to give the dough ample time to chill which results in a tender, flaky crust.

Recipe for Pecan Pie

For the crust:

1 1/4 c (190 g) all-purpose flour

8 Tbsp (113 g) cold butter, cut into 1/2-inch cubes

In a stand mixer or food processor, mix flour, salt and sugar together until combined.

Add cold butter cubes all at once, and mix until cubes are broken down to pea-sized pieces and the flour mixture starts to look sandy.

Add ice water one tablespoon at a time and mix only until the dough comes together, being very careful not to overmix.

Remove dough from the bowl, wrap well and refrigerate overnight.

For the filling:

1 Tbsp + 1 tsp (10g) all-purpose flour

8 Tbsp (113 g) butter, melted

Very lightly butter a 9-inch pie dish.

Roll cold dough out on a well floured surface, turning the disc often to ensure the dough does not stick to the counter, to a roughly 11-inch diameter circle.

Line the pan with the dough. Trim the excess, leaving enough dough to fold under the edge and crimp or pinch to form an attractive border.

Chill until solid, roughly 2 hours refrigerated or 30 minutes frozen. Meanwhile, prepare the filling.

Mix sugar, flour and salt in a stand mixer set up with the paddle attachment.

Add eggs one at a time, scraping down the bowl with a rubber spatula between additions.

Mix until the mixture looks lighter, then slowly add the corn and cane syrup.

Add the melted butter and bourbon, and mix until just combined.

Remove the pie crust from the refrigerator and fill the crust with pecans in an even layer. Carefully add the filling, then place the pie on a baking sheet in the oven.

Immediately turn the oven down to 325 °F and bake for 30 minutes.

Rotate the pie to ensure even baking, and bake a further 15-30 minutes until the pie is puffed and appears set.

Remove pie from the oven and allow it to cool to room temperature before slicing. The pie will keep in the refrigerator for 3 days.

I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I

I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I reported on food and drink news and wrote longer form culinary travel features. After TDM I moved on to a content editor position at Google where I wrote Zagat content – both reviews and blog posts – as well as copy that appears in Google Maps and Google Earth. For Forbes I cover a wide range of food and drink topics, from interviews with chefs and artisanal makers to national dining trends.


Winter Weeknight Dinners

There’s nothing better than cozying up on a chilly winter night with a good, home-cooked meal. These recipes make that possible — even on busy weeknights.

Related To:

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Armando Rafael ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Christopher Testani

Photo By: Antonis Achilleos

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Tara Donne

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Chicken Marsala

Speedy Teriyaki Salmon

Ree flavors quick-cooking salmon fillets with store-bought teriyaki sauce and serves them alongside microwave jasmine rice for a complete meal in a matter of minutes.

Skirt Steak with Cheesy Mashed Potatoes

Skirt steak has a long, flat shape so it only needs a few minutes per side to reach doneness.what to do with all that extra time? Make cheesy mashed potatoes from scratch &mdash and get dinner on the table in well under an hour.

Spaghetti alla Carbonara

Flaxseed-Crusted Salmon with a Grape and Walnut Salsa

How many superfoods can you pack into one, quick-and-easy meal? This delicious weeknight dinner has four: walnuts, flaxseed, raw honey and salmon.

Chicken Quesadillas

These quesadillas are one of Ree's family's favorite dinners. And let's be honest: When it's cold out, all you really need is something cheesy and carby, full of quick weeknight comfort.

Dijon-Tarragon Chicken, Mashed Potatoes and Rainbow Chard

You won't beleive how much flavor is packed into this 30-minute meal. Bold ingredients like garlic, white wine, Dijon mustard, fresh tarragon and bacon work together to create a chicken dinner that's sweet, saovry and well-seasoned.


Step 1

If you're using whole brussels sprouts, cut into strips or shred in a food processor. I bought pre-shredded.

Step 2

Using your hands, toss the shredded sprouts in large, shallow container with 1/2 cup agave, 3/4 cup olive oil, 1 1/4 teaspoon ground sea salt (more or less to taste), and 1 teaspoon ground black pepper.

Step 3

Transfer to two baking sheets lined with parchment, aluminum foil, or a Silpat mat.

Step 4

Bake at 400° for 20 minutes. Brussel sprouts should have begun to caramelize.

Step 5

Toss to ensure even heating. Continue to bake until thoroughly caramelized, about 15 to 20 more minutes.

This recipe will make you feel at home wherever you are. Pop these in the oven sit, back, relax and convince that one friend that brussels sprouts are worth another try. Taste buds change, and people do too. After they try these addicting sprouts, of course.


Famous Fall Recipes from 10 Iconic Chefs

If you asked a room full of chefs their very favorite season to cook, you could expect a variety of answers. What you can bet they’d all agree on, however, is that modern food is tied to season and region, more than anything.

Seasons drive cuisine both with a changing bounty of available meats and produce, but also through mood, by way of weather and cultural touchstones. Autumn has as tangible a mood as any and when October turns our collars up, chefs in turn reach for hearty stews and starches, like squash and pumpkin. Fall spices such as cinnamon, nutmeg, cardamom, and cloves conjure a warmth of their own and eventually we trade the char of the grill for rich sauces and caramelization born of roasting and braising.

In honor of the season, we rounded up 10 of our favorite fall recipes from some of the most revered chefs from around the globe and spanning generations. From Julia’s iconic Beef Bourguignon to Marcus Samuelsson’s gourd-geous spin on Latin street food, we’re hoping you fall for at least a few of these awesomely autumn recipes.

Quentin Bacon for The Barefoot Contessa

Apple sales go through the roof come fall and we’re not talking about the latest iPhone release. We trust the New York-born Barefoot Contessa with anything apple related, and this classic French tart is a decadent way to use the haul from your recent, overly-Instagrammed orchard adventure. It calls for Calvados, an apple brandy found in most liquor stores, but traditional brandy will surely suffice. Get the recipe.

The death of Anthony Bourdain was a huge loss to the not only the culinary world, the culture at large. But you can celebrate his legacy with this hearty recipe. Bourdain cites a jealousy in youth of well-fed Italian friends as inspiration for this “I’ll show them” Sunday Gravy. A stick to your ribs recipe, this one is full of flavor but not shortcuts, which is why it may truly be best saved for a Sunday. Get the recipe.

Lisa Hubbard for Martha Stewart

Fall foods, like any, are about balance and this apple butternut squash soup from the mind of self-made billionaire and brand-unto-herself, Martha Stewart, is just that. The tartness from the apple and mildness of the squash blend to create the perfect canvas for warm fall spices. It’s a good thing. Get the recipe.

Daniel Boulud turned his humble French farmhouse beginnings into an American empire, with over fifteen restaurants and countless awards. Chef Boulud’s Autumn update on Scallop Rosette trades spaghetti squash for pasta, tossed with pumpkin seeds and dried cranberries. A sure-to-impress for your next dinner party. Get the recipe.

Iconic. Transcendent. Damn delicious. Julia Child’s Beef Bourguignon is another one best left for a slow-moving Sunday but worth every single second you will spend on it. Beyond patience, getting a good brown on the meat will be essential for success. The stew goes through a heavenly metamorphosis as it cooks and when reheated the next day, is somehow better still. One of my absolute all-time favorite things to make (and eat). C’est bon! Get the recipe.

Bruna Benvegnu for Marcus Samuelsson

Marcus Samuelsson has made a name (and small fortune) fusing the many diverse cultures of his upbringing (Ethiopian-born, Swedish-raised) through to his adult home in Harlem where he helped usher in a fusion-based culinary renaissance. If you’re above 110th street in Manhattan, listen to him recall the neighborhood’s rich history via a Samuelsson-narrated audio walking tour, “Savoring Harlem” (via the Detour app) which ends at his popular restaurant, Red Rooster. Pray they have these pumpkin cinnamon empanadas on the ever-changing menu otherwise, follow his recipe! Get the recipe.

Alice Waters is credited by most for starting the farm-to-table movement when she opened her now iconic Berkley outpost Chez Panisse in 1971. This sultry Potato Gratin recipe would be a welcome partner for any fall roast and can be found in Waters’ Chez Panisse Vegetables cookbook, which elevates simplicity and freshness of ingredient over anything. Get the recipe.

© Akiko Ida & Pierre Javelle

Another modern pioneer, Spanish-born José Andrés, was integral to the now ubiquitous small plates concept and has been lauded as a fervent humanitarian to boot. In this, one of Andrés’ self-proclaimed favorite holiday dishes, dried apricots, walnuts, and other fall foods take a classic pork roast to unexpected places. Get the recipe.

Lidia Bastianich, a.k.a. America’s adopted Italian grandmother, has been dropping into our living rooms via cooking shows on PBS for nearly 20 years. Though not necessarily Italian itself, this simple apple and carrot salad with bright orange juice and parsley can be served as an elegant side or as the base for fall stuffings and slaws. Get the recipe.

Finally, when he’s not screaming at unsuspecting amateur chefs, Gordon Ramsey is quietly churning some of the most inventive food on this, or any side, of the pond. This roasted squash hummus, featuring nearly ALL of the fall spices, is autumn incarnate and if you’ve already cycled through Sabra’s flavors several hundred times, will be a welcomed addition. Get the recipe.


1. Two-Bite Brownies and White Chocolate Sauce

Three ingredients and our Brownie Bite Pan are all you need to make these two-bite delights. Although they taste great on their own, serving them with our easy White Chocolate Sauce takes these adorable treats to the next level. If there’s any leftover sauce, it’s perfect for dipping fruit, cookies, and pretzels, or you can add a swirl to a cup of coffee. And, if you’d prefer, you can use semi-sweet chocolate instead of white chocolate. Yay chocolate!


25 Easy One-Pot Meal Ideas

Save time and throw all your dinner ingredients in one pot!

This unbelievably delicious dish comes together all in one pot.

This classic stew belongs on your winter recipe lineup.

There is literally only one dirty dish to clean with this recipe.

This classic Indian dish is made with potatoes and cauliflower and has SO much flavor.

Warning: You will be addicted to this lemon sauce.

The less dishes to wash, the better.

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This is the easiest, creamiest chicken alfredo you will ever make.

Regular tomato sauce won't taste the same after this.

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This simple pasta is a tangy, cheesy flavor bomb.

This creamy casserole will warm your soul.

The perfect reason to keep a jar of oyster sauce in your fridge.

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This is the easiest way to liven up basic chicken breasts for spring.

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When you're missing your grill in the winter, roasting sausage is the answer.

Pumpkin makes this hearty beef and bean chili perfect for fall.

Upgrade your classic chicken soup.

Instead of boiling pasta in water, cook it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.


Brisket, Apple Cake, and More: 18 Favorite High Holiday Recipes

The Jewish holidays are a time for celebration, reflection, and, of course, eating! From brisket and tzimmes to challah and apple cake, these traditional high holiday recipes will help you ring in the new year — deliciously.

This brisket is so abundant and impressive looking, you can keep the sides super simple.

Making chicken soup is a bit of a “potschke,” as my mother would say, but it’s not hard — you pretty much throw everything into a pot and forget it. And the matzo balls are made from a mix!

With its rich, slightly sweet flavor, shiny golden crust, and pillowy interior, challah isn’t just for the Jewish holidays it appeals to everyone, any time!

This baked homemade applesauce is rich, tart and sweet — almost like apple pie filling — and a world apart from store-bought.

This traditional cake is tender and moist, and the taste of honey shines through.

This sheet-pan dinner is the perfect no-fuss dish for company. Everything can be assembled in advance, so all that’s left to do at dinnertime is pop it in the oven.

Noodle kugel is a traditional Jewish holiday dish made from egg noodles baked in a sweet or savory custard.

It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.

A comforting beef and vegetable stew sweetened with dried fruit, tzimmes is a Jewish holiday staple, especially on Rosh Hashanah.

These carrots are roasted in a high temperature oven, which brings out their natural sweetness.

A much-loved Jewish holiday treat, rugelach are miniature pastries posing as cookies.

With tart apples, nutty manchego, and a cider vinaigrette, this arugula salad is tailor-made for fall.

This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.

This sweet and tangy Brussels sprout salad is best made a few hours ahead of time, so it’s ideal for a holiday buffet.

Similar in taste to beef bourguignon, these slow-braised short ribs make a cozy yet elegant dish.

This elegant salmon dish is wonderful served warm or room temperature, so it’s a great make-ahead option for the holidays.

With chunks of sweet apples nestled in a tender and buttery rum cake, this cake is the essence of simplicity.

Like an apple pie without the pan, this tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.