Cocina y Vinos
Fall Recipes

Fall Recipes

Fall Recipes

Warm away the autumn chill with this cozy lineup of comfort foods. Fall Recipes magazine features all the seasonal flavors you love in inspiring recipes, including seven ways to put your orchard-picked apples to use, sweet and savory pumpkin treats, maple-flavored goodies, bread pudding, babka, sweet cinnamon-sugar snacks, hot and bubbly stews, and ideas for pairing potatoes and salty bacon.

United States
Meredith Corporation
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en este número

1 min.
come in! this is our test kitchen

84 years of ON-STAFF cooking experience We fail in our kitchen so you have success in yours! BY THE NUMBERS 4,500 NUMBER OF RECIPES TESTED IN THE KITCHEN EACH YEAR 1,000 CUPS OF FLOUR 480 CUPS OF SUGAR 288 DOZEN EGGS 240 CUPS OF MILK 480 POUNDS OF BUTTER 144 POUNDS OF ONIONS 50 WOODEN SPOONS THE BONES 8 NUMBER OF GALLEY KITCHENS IN OUR TEST KITCHEN Each is about the size of many NYC apartment kitchens. You won’t find fancy gadgets or restaurant-style ovens; we test with appliances and tools the average home cook might use. We do, however, have one awesome chandelier that hangs above our sharing table (aka the trough). Food Science + Culinary Arts + Consumer Science + Dietetics = VARIETY OF COLLEGE DEGREES OUR TEST KITCHEN STAFF HOLDS THE SEAL: The Test Kitchen seal assures you that every recipe tested in the Better Homes & Gardens® Test Kitchen…

13 min.
the big apple

UPSIDE-DOWN APPLE-HONEY CAKE PREP 25 minutes BAKE 35 minutes at 350°F COOL 35 minutes 1½ cups all-purpose flour2 tsp. baking powder¼ tsp. salt¾ cup milk½ cup honey1 tsp. vanilla½ cup butter, softened1 cup packed brown sugar2 medium apples, cored and sliced crosswise into ½-inch rings (info, p. 12–13)½ cup pecan halves2 eggs, room temperature 1. Preheat oven to 350°F. In a medium bowl stir together flour, baking powder, and salt. In another bowl whisk together milk, honey, and vanilla. 2. Place ¼ cup of the butter in a 9-inch square or round baking pan. Place pan in oven until butter melts. Stir in ½ cup of the brown sugar. Arrange 9 apple slices and the pecan halves in pan. 3. In a large bowl beat remaining ¼ cup butter with a mixer on medium to high 30…

3 min.
meet the / apples

Jonagold With a tangy honey flavor and almost golden flesh, Jonagold has “dessert apple” written all over it. It’s perfect for baking and cooking. The name describes its parentage—the Jonathan and Golden Delicious apples. Golden Delicious First discovered in the early 1900s, Golden Delicious has withstood the test of time. Its thin skin, sweet flavor, and smooth texture make it an ideal pie apple. Plus, it’s easy to find year-round. Braeburn This sweet and spicy apple variety started life in 1952 as a rogue seedling on a New Zealand farm. It resists juicing out when baked, making it an ideal pie and tart variety—especially with its spicy undertones. Pink Lady The illustrious Pink Lady apple is the first apple cultivar to be trademarked, meaning growers need a license to grow it. This apple is a cross between…

8 min.
root vegging out

LEEK AND ROOT VEGETABLE GRATIN PREP 35 minutes BAKE 40 minutes at 350°F + 15 minutes at 400°F STAND 10 minutes 8 oz. mild cheddar or Muenster cheese, shredded (2 cups)1 Tbsp. finely chopped fresh herbs, such as flat-leaf parsley, thyme, chives, sage, and/or chervil1 Tbsp. extra virgin olive oil3 large turnips or large rutabagas (about 1 lb.), peeled and thinly sliced1 lb. russet potatoes, thinly sliced*2 cups thinly sliced winter leeks1 lb. large parsnips, peeled and thinly sliced1½ lb. sweet potatoes, peeled and thinly slicedAssorted fresh herbs (optional) 1. Preheat oven to 350°F. In a small bowl toss together cheese and chopped herbs; set aside. Coat a 3-qt. rectangular baking dish with oil. Layer sliced vegetables in the following order, sprinkling salt, pepper, and 3 to 4 Tbsp. cheese mixture over each layer: half…

5 min.

USE IT! In an ice-filled cocktail glass combine ¼ cup Beet-Sage Shrub and 1 to 2 oz. gin. Top with about ⅓ cup sparkling water or club soda. BEET-SAGE SHRUB PREP 15 minutes CHILL 24 hours 2 cups chopped peeled fresh beets1 cup cider vinegar1 Tbsp. snipped fresh sage⅔ cup maple syrup½ tsp. salt 1. In a blender or food processor combine beets, vinegar, and sage. Cover and blend or process until nearly smooth. Press through a fine-mesh sieve. Discard solids. Stir in maple syrup and salt. Cover and chill at least 24 hours. Flavor continues to improve up to 3 days. Makes 7 servings (¼ cup each). PER SERVING 102 cal., 0 g fat, 0 mg chol., 200 mg sodium, 24 g carb., 1 g fiber, 21 g sugars, 1 g pro. BUTTERMILK-SAGE DINNER ROLLS PREP 45 minutes RISE 1…

10 min.
butternut squash

CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH PREP 20 minutes ROAST 25 minutes at 450°F Nonstick cooking spray1 1½- to 1¾-lb. butternut squash, peeled, seeded, and cut into ¾-inch pieces*2 Tbsp. olive oil½ tsp. kosher salt⅛ tsp. black pepper⅓ cup grated Parmesan cheese¼ tsp. dried thyme, sage, or basil, crushed 1. Preheat oven to 450°F. Coat a 15×10-inch baking pan with cooking spray. Place squash in pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. 2. Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in Parmesan cheese and thyme. Roast 5 minutes or until squash is tender. Makes 4 servings (½ cup each). *TIP To save time, use packages of precut fresh butternut squash. PER SERVING 154 cal., 9 g fat (2 g sat. fat), 6 mg chol., 267 mg sodium, 18 g carb., 3…