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Tag Archives | Fall 2016 Recipes

Roasted Spiced Sweet Potatoes with Pomegranate Arils


With its gold-hued spices, earthy pistachios and ruby red pomegranate arils, this gorgeous sweet potato dish is as brilliant as a drift of autumn leaves.

Serves 6

4 large unpeeled sweet potatoes (3 ½ to 4 pounds), cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon ground cinnamon
¾ teaspoon curry powder
½ teaspoon ground cardamom
½ teaspoon kosher salt
¾ teaspoon fresh ground black pepper
½ cup pomegranate arils
½ cup shelled pistachios
1 tablespoon chopped fresh parsley

Preheat oven to 425˚F

In a large bowl, toss to combine sweet potatoes, olive oil, cinnamon, curry powder, cardamom, salt and pepper.…

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Mushroom and Pancetta Tart


Earthy cremini mushrooms sautéed in the drippings of crisp pancetta, then deglazed with red wine and baked on an airy puff pastry with a blanket of fontina cheese: an impressive tart for any meal.

Serves 6

4 ounces thickly cut pancetta (about 2 slices)
6 ounces diced cremini mushrooms with stems removed
1 shallot, minced
1 garlic clove, minced
¼ cup Pinot Noir
1 teaspoon chopped rosemary
1 puff pastry sheet
½ cup shredded fontina cheese
1 tablespoon extra virgin olive oil
½ tablespoon lemon juice
1 cup microgreens or arugula

Slice pancetta into ¼-inch cubes and place in a skillet over medium-high heat.…

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Fried Chicken with Maple Paprika Butter


With its cooler temperatures, fall is the best season for picnicking in Texas. Pack your basket with some indulgent fried chicken. This recipe offers deliciously crisp crust and enticingly tender meat. A guaranteed hit!

Serves 6


3 cups buttermilk
2 tablespoons kosher salt
1 tablespoon honey
6 cloves garlic, peeled and smashed
2 rosemary sprigs
1 bay leaf


3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons fine sea salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
Peanut oil for deep-frying
2 ½ pounds chicken thighs, drumsticks, wings or breasts


¼ cup unsalted butter
3 tablespoons maple syrup
1 tablespoon smoked paprika

In a large food-grade plastic bag, combine the ingredients for the brine.…

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Butternut Squash and Bacon Galette


Sweet butternut squash, savory bacon, fresh sage and tangy goat cheese are wrapped in a nutty whole-wheat golden crust for an epically delicious fall meal.

Serves 6


1 ¼ cups whole-wheat flour, plus more for rolling
1 stick cold unsalted butter, cubed
1 teaspoon kosher salt
4 tablespoons ice-cold water
1 egg, beaten


1 (2-pound) butternut squash
3 slices hickory-smoked bacon, cut into ½-inch slices
2 cloves garlic, minced
1 tablespoon olive oil
Pinch salt and pepper
1 tablespoon chopped fresh sage
4 ounces soft goat cheese, crumbled

In a food processor, pulse flour, butter and salt until the mixture resembles a coarse meal.…

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Mustard-Glazed Ribs with Pear Salsa


Pears are one of those rare fruits that can actually be grown in every region of Texas. With all of that bounty, they’re bound to make their way into a salsa at some point—this is Texas aft er all. In this recipe, tender fall-off -the-bone baby back ribs are coated in a tangysweet mustard glaze with a hint of cumin and topped with a bright pear salsa for the ultimate fall-inspired meat dish.…

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