Foods by "Fall" category| Page 61

Mulled Cranberry Sauce

Author: Rick Rodgers

Swordfish and Caponata Sandwiches

Country Bread Stuffing with Parmesan, Raisins, and Pine Nuts

Mashed Potatoes and Turnips with Roasted Pear Purée

Balsamic Roasted Carrots

Wilted Escarole Salad

Author: Amanda Hesser

Poached Salmon in Aspic

Crisp Haricots Verts with Pine Nuts

Author: Melissa Clark

Skillet Browned Potatoes with Fresh Dill

Chocolate Hazelnut Tart

Date, Goat Cheese and Mesclun Salad

Cinnamon Roasted Chicken with Harissa Sauce

Roast Pork with Port Jus and Chipotle Glazed Apples

Tapioca with Stewed Apples and Apricots

Author: Sophie Dahl

Teriyaki Salmon with Scallions

Author: Rozanne Gold

Sweet Potato and Orange Purée with Almond Streusel

Apple Spice Cake with Walnuts and Currants

North African Cracked Wheat Salad

Irish Coffee

Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.

Ryan's Revenge

Olive Oil Baked Beet Chips With Sea Salt And Black Pepper

When the raw slices are baked, they will shrink considerably, so use large beets.

Author: Todd Porter

Chicken with Forty Cloves of Garlic

Author: James Beard

Cranberry Grappa Jelly

Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).

Author: Gina Marie Miraglia Eriquez

Peanut Butter Brittle Ice Cream

Risotto with Turnips and Bacon

Chicken, Vegetable, and Dumpling Soup

Author: Melissa McClure

Sweet Potato and Yam Galette

Autumn Succotash

Dave's Tomato and Cucumber Salad

Grandma Flaxel's Crispy Fried Oysters

Author: Alex Grossman

Pasta with Speedy Romesco Sauce

FOOTHILLS HOUSE SWEET DREAMS COOKIES

Crazy Cantina Chili

Author: Robin Davis

Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing

Grilled Quail Salad '21' Club

Cider Braised Pheasant With Pearl Onions and Apples

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.

Author: Melissa Clark

Pasta with Butternut Squash and Rosemary

Pear Tarte Tatin with Shortbread Crust

Sweet Potato Pancakes with Caviar

Lièvre à La Royale

Fennel Rubbed Leg of Lamb with Carrots and Salsa Verde

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...

Author: Alison Roman