Cooking

Red Head

An autumn meal that matches the leaves
Dinner's Ablaze

Autumn is upon us: the shifting colors, the quickening advent of dusk, the brisk chill in the air.

Similarly, our food is making the transition toward the tastes--and shades--of fall, so October's menu is a nod to the season's flavors and hues.

To begin, raise a glass and toast the change of seasons with our grape-cognac cocktail. Frozen grapes and thyme sprigs garnish the glass, creating a drink both colorful and well chilled. In between sips, snack on a sweet-spicy mix of hazelnuts, pumpkin seeds and cashews.

The first course is a crisp salad of apples tossed with radicchio and tarragon vinaigrette. Save space on your plate for a side of roasted sweet potatoes combined with chanterelles and crispy prosciutto.

For the main course, acorn squash is roasted until tender and caramelized. Some of the squash is folded into a farro risotto, which is then spooned into the orange-green squash shells.

Finish the meal with a sweet panzanella. Autumn's first pears are roasted in red wine that has been spiced with star anise. Then they're tossed with cubes of sugared brioche and served with a reduction of the same plucky red-wine sauce. Vivid pink, it's a bold way to finish a welcome meal in honor of fall.

HOT STUFF
HOT STUFF

View All the Recipes in This Menu

Next Step

Family Rules

Keep Reading
RELATED Acorn Squash Farro Risotto
RELATED Sweet Panzanella with Pink Pears

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere