Fall is in full swing, and I'm here for some warm, hearty dinners!
As the air gets more and more chilly, I start craving things like stews, braises and casseroles. Give me half a chance to put squash in something and I'll run with it!
To accommodate seasonally changing palates, here are some tasty things you should make this month:
Who can resist tender hunks of brisket slow-cooked with Tex Mex flavors? Not I! If you want to go against tradition, you can add red or black beans and/or corn -- but don't tell anyone I told you that.
Thick, wide, chewy pappardelle noodles get a major umami kick from Chanterelle mushrooms. If you don't have access to that variety, you can swap them out for porcinis, morels or even your standard grocery store fare like creminis, though the flavor will be a bit different and less delicately earthy.
The rich, slightly sweet butternut squash just adds that much more creamy cheesiness to the classic dish, which gets an extra pep from brown butter and fresh sage. Yum!
These crunchy baked drumsticks are great fun as appetizers at a Halloween party or for dinner -- maybe served alongside some homemade sweet potato fries?
This flavorful, rich dish is as easy to make as it is delicious to eat. You can totally make it in the slow cooker, too: Just brown your chicken (sear each batch for four to six minutes per side) and then braise everything in the slow cooker for four to five hours on low, until the chicken is tender and fully cooked.
This is as seasonal as they come! This recipe is cheese-free, so it's really excellent for those looking to cut back on dairy or calories. If you want, you can save a little time by using canned pumpkin instead of squash slices -- just spread the puree on your dough as you would with pizza sauce.