Inspired Recipes for Cozy Fall Meals

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Our fall 2024 issue includes recipes from some of the best chefs, cookbook authors and culinary artisans in the North Bay. Join us in the kitchen and the table as we celebrate some of the best dishes of the fall season. 

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Autumn Apple Salad with Candied Walnuts and Blue Cheese

Pungent arugula, blissfully bitter radicchio, salty-funky blue cheese and crunchy candied walnuts all take their turn in this classic autumn
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Basque-Style Bean and Kale Stew

A recipe by Spanish chef José Pizarro, featured in the UK paper The Guardian, caught our eye: a traditional Basque
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Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a
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Grove 45 Olive Oil Ice Cream

Ana Hernandez first started making this olive oil ice cream at the Italian restaurant she once operated in Guatemala. It
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Homemade Spinach Gnocchi with Fresh Chanterelles

Chef Massimo Covello, Natale’s cousin, likes to keep things simple in the kitchen, relying on the quality and flavor of
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Hourani Sourdough Bread

This simple recipe makes a spectacular 100% whole-wheat loaf using sourdough starter and Honoré flour. Elizabeth DeRuff originally found Honoré’s
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Nonna’s Gnocchi with One-Minute Tomato Sauce

This recipe comes from my mother, who we all know as Nonna Pia. It’s a traditional Tuscan recipe for potato
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Ombre Apple Tart

Try using both pink- and white-fleshed apples to make a colorful pattern on this easy apple tart. Or choose a
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Pink Apple Compote

Pink Pearl, Pink Sparkle and Pink Princess are some of our favorite pink-fleshed, early-season apples—especially since they keep their tart,
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