Inspired Recipes for Cozy Fall Meals
Last Updated August 26, 2024
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.
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 salad. Pick a crisp, sweet apple to balance those big...
Ombre Apple Tart
Try using both pink- and white-fleshed apples to make a colorful pattern on this easy apple tart. Or choose a mixture of yellow, green and red-skinned apples to create a subtle ombre effect. Look for...
Garganelli with Veal Ragu
We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with...
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 the best seasonal ingredients he can find. When chanterelles are in season, he...
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 gnocchi. There are a few types of gnocchi. Since Tuscany has a colder climate than much of...
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 sourdough bread recipe through a Mother Jones...
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 didn’t become a runaway hit, though, until she introduced it at her Grove 45...
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, tangy flavor and hot-pink color even after cooking. Make...
