Roasted cauliflower with raisins and dill
3 fall recipes that will make you want to turn on the oven
It's that time of year again when we pull out our boots and sweaters, crank up the oven to 375 and switch our menu plans to comfort food. There are plenty of excellent ingredients and dishes to welcome fall into your kitchen. Here are three of our favorites.
Roasted Cauliflower with Raisins and Dill
Roasted veggies are some of our favorite side dishes once the calendar flips to fall. Just about any vegetable can be roasted, and one of our favorites is versatile, beautiful cauliflower. A hot oven gives the vegetable a beautiful bronzed exterior with amazing depth of flavor. It takes on more of a salty, savory quality that pairs nicely with dried fruit and sharp herbs, like dill. If dill isn’t your preference, you could just as easily substitute fresh parsley or chives.
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Brisket Chili
On a crisp fall evening, there's nothing better than tucking into a rich, comforting bowl of chili, especially when it's made with care (and plenty of meaty brisket). While using large cuts of beef means this recipe will take longer to cook than a typical ground beef chili, your patience will be rewarded with an intensely meaty stew thickened with a pureé of rehydrated dried chiles. And once you get the meat seared and the veggies softened, this chili is cooked almost entirely hands-off in the oven. It also gets better with an overnight rest in the fridge, so you can even make this chili on a Sunday and save it for a super-quick weeknight dinner.
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Apple Clafoutis with Bourbon Caramel Sauce
A clafoutis is a French dessert that almost tastes like a hybrid of a cake and a flan. And while you can certainly make a clafoutis with just about any fruit, our favorite filling is made with seasonal apples. Apple clafoutis is the perfect bookend to a fall dinner party or just a casual meal at home, especially when crowned with sweet and salty bourbon caramel sauce. Guild the lily with a scoop of vanilla ice cream — you won't regret it.
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Photo Credit (Chili): Ramona King
Photo Credit (Clafoutis): Vic Campos
Kate Williams is an associate editor at Southern Kitchen. She is also an on-air personality on our podcast, Sunday Supper. She has been working in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.
