Spinach, Pear, and Shaved Parmesan Saladby Diane Morgan
A Bon Appétit contributor brings a refreshing and refreshingly light fall dish to your table.
Don’t go thinking that as the temperature drops so does the amount of great fruit at the market. Pears are some of the best fruits of the whole year, and they only come around in the fall. Sweet, juicy, and with that uniquely grainy, softly gritty texture, pears are the perfect partner for the rich saltiness of aged Parmesan. This salad is a great counterpoint to some of the heartier cold weather dishes.
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Beef Short Ribs Braised in Beerby David Waltuck
If the name of this dish alone doesn’t make your mouth water, the first bite definitely will.
Speaking of hearty…It’s about time to start digging out the heavy stuff from last year, and we don’t just mean the sweaters and jackets. Short ribs—succulent, meaty, and priced for the recession—are like a well-worn sweater that feels great every fall, especially the first time you make its reacquaintance. Here, the ribs are transformed into a sweet, rich dish after a long braise in a good dark beer. As this dish is Belgian in origin, go for a beer from that country, or at least find a strong, dark beer with some bite.
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Union Square Café’s Mashed Turnips with Crispy Shallotsby Molly O’Neill
The host of the PBS series Great Food shares a great alternative to the everyday mashed potato.
Danny Meyer opened Union Square Café in 1985, and ever since, the restaurant has been famous for this rich dish of buttery, creamy mashed turnips, among other things. You don’t eat turnips, you say? We say: Clearly you haven’t tried them mashed with butter and cream. Meyer didn’t get four stars from The New York Times for nothing.
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Roasted Beets with Fennel Oilby Janet Fletcher
With three James Beard Awards under her chef’s coat, Fletcher knows a thing or two about beets.
Beets, captivating? Absolutely. We know that picky eaters will find the introduction of turnips and beets in one menu challenging, but if you haven’t eaten beets for more than a decade or at least sampled them from a can, frankly, you should give them another go before passing judgment. Fennel seed has a licorice-like flavor, which complements beets’ unique sweet-earthy flavor beautifully.
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Pumpkin Whoopie Pies with Cream Cheese Fillingby Matt Lewis and Renato Poliafito
From working an oven to appearing on Oprah, this duo has proved to do baked goods like no others.
In our opinion, this treat, named one of the top 100 Tastes of 2007 by Time Out New York, should be on the list every year. A whoopie pie is conceptually nearly perfect—two cakey cookies with cream sandwiched between them—and this seasonal and adult take on the classic is a killer.
Click here for the recipe.
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