Why drink a pumpkin spice latte when you can wear one on your feet? OK, you don’t really need to answer that. (“Well, for one thing, PSL is a beverage. …”) The point is that someone — the athletic-shoe maker Saucony’s apparently caffeinated design team, to be specific — has made sneakers inspired by Starbucks’ signature autumnal coffee drink, and they look good enough to sip. (Maybe the designers’ culinary creativity was sparked by this similarly appetite-stirring Nike sneaker.)
All Posts In In Season
I’m a chocolate person — usually. When it comes to baked goods, I usually don’t see the point in indulging unless there’s chocolate involved … except when it comes to apples in the fall. Is there anything more satisfying than a tart-but-sweet dish whose description includes the phrase “apple-cinnamon”? If you’re a fan of this combo like I am, do yourself a favor and make one of these recipes this week — and another after that. As for me, I’ll be working my way through this list to the end. #Commitment
Apple Dumplings (pictured above)
What if you could hold an apple pie in your hand? That’s what Trisha Yearwood is offering in these delicious treats.
The chill is starting to tease its way into the air again, and pumpkin spice everything is everywhere, so we’re calling it: It’s officially time to start talking about autumn produce. There are few ingredients we love more than the tiny (but still so mighty) Brussels sprout.
When looking for new ways to enjoy these small cabbages, we turned to Cara Mangini’s new book, The Vegetable Butcher. While there have been volumes written about how to properly prepare and handle meat, the details that go into the proper preparation of vegetables have been under-represented in print … until now. We love this book because it’s incredibly well-researched and articulate but easy to follow, thanks to great writing and step-by-step photos. It’s chock-full of amazing recipes and contains more information than you ever knew you could learn about vegetables. Cara Mangini sat down with us and gave us the low-down on the secret to unlocking the perfect Brussels sprout dish. Hear from her below, then read on to learn how to make the beauties pictured above.
Apple season is officially here. And whether you make a trip to the orchards to pick your own, peruse the pretty piles of fruit at your local farmers market or simply head to your usual grocery store, today’s apple options seem endless. While that variety is welcome, it can also be overwhelming. When it comes time to bake a pie, hand-churn applesauce that would make Grandma proud or simply grab a fresh, juicy fruit to snack on, you can never quite remember which variety is best for that occasion. Here, we share our list of favorite varieties for baking, saucing, snacking and freezing, along with our most-quintessential apple recipes.
Canned pumpkin puree is a workhorse of the Thanksgiving feast, but we like to stock up on it as soon as it really feels like fall (read: right now). Check out some non-pumpkin-pie applications for this extremely versatile shortcut ingredient that makes any meal, snack or dessert scream autumn.
Pumpkin Spice Oatmeal
Loaded with fiber from the oats and canned pumpkin, this spiced oatmeal makes a comforting breakfast. Make a large batch and thin it out with a little milk or water for a speedy morning meal. Read more
It’s that time of year when apple orchards are as plentiful with fruit as we are with excitement for the onrush of seasonal desserts. As usual, our eyes are on apple cider doughnuts, a fall staple at countless farm stands across the country. Crisp on the outside, chewy on the inside, and finished with a signature coating of cinnamon and sugar, they’re hard to beat after a long day hauling around your handpicked apples.
Not all of us are lucky enough to live near an orchard, but that doesn’t mean we’re willing to forgo a taste of this sweet, in-season commodity. Thankfully, the chefs in Food Network Kitchen have created a simple method for making apple cider doughnuts from scratch. Don’t be daunted by the recipe’s length — it’s a multistep process, but anyone can master it. All you need are two fresh apples (preferably an acidic variety, like Cortland or McIntosh, for doughnuts that are a little bit tart and not excessively sweet), apple cider from the grocery store, vegetable oil for frying, cinnamon and sugar for dusting, and a few kitchen staples – like flour, eggs and buttermilk – for creating the dough.
To truly get the most out of every season, you need to start with a plan. So when you’re putting pumpkin picking, hay rides and sweater shopping on your fall to-do list, don’t forget to pencil in some kitchen time too. These recipes will instantly get you in the autumn spirit.
Healthy Pumpkin Oatmeal Bake (above)
You simply can’t get in a season’s worth of pumpkin eating unless you start first thing in the morning. This satisfying recipe is nutritious and can serve a crowd.
In case you missed it, last Tuesday marked the official return of Starbucks’ ever-popular autumnal latte — and this year, they’re debuting a cold PSL Frappuccino to help ease customers into the seasonal transition. (Bottled versions will be available in grocery stores nationwide starting this fall too.) The international coffee chain has managed to secure pumpkin spice’s status as a hallmark of fall flavor — which means that soon, a flurry of other brands will follow suit, rolling out their latest takes on the warming combination of pumpkin puree and pumpkin pie spice. If you’ve been looking forward to the return of sweet, spicy pumpkin all summer long but don’t want to risk wasting money on some of the new, experimental iterations, consider uncapping your own bottle of pumpkin pie spice and getting creative at home. Oatmeal, cinnamon buns, muffins and whoopie pies are just a few edible iterations that showcase the flavor in all of its comforting, spicy glory. Here are six recipes from Food Network Kitchen that show you just how it’s done.
Pumpkin Spice Latte
It might surprise you to find out that you need only a tiny amount of the spice that inspired the mania behind this rather simple latte: one-quarter teaspoon of pumpkin pie spice, to be exact, along with one-quarter teaspoon of vanilla extract. The real key is to add a little pumpkin puree to the warm milk; it gives the latte extra body.
A crisp, tart, ruby-red apple dipped in luscious caramel and served on a stick is the quintessential fall treat for kids and grownups alike. Which means it’s time to go apple picking or swing by your local farmers’ market to snag the first fruit of the season plucked straight from the orchard. Then, get to the delicious work of making our Perfect Caramel Apples, or one of these decadent desserts featuring this classic duo.
Bobby isn’t afraid to “gild the lily” when it comes to dessert. Some chefs would call it a day after whipping up a perfectly creamy cheesecake, but Bobby tops his Caramel Apple Cheesecake (pictured above) with fresh apple slices sautéed with apple brandy, a homemade spiked caramel sauce and crunchy toasted almonds.
Peaches, berries, corn, zucchini…our favorite flavors of summer are oh-so-fleeting. Find the best ways to carry them into fall and beyond with these techniques for preserving, freezing, pickling and more.
Nothing tastes as good as a peach, raspberry or squash picked at the height of its season. Plus, that’s generally when produce is at its cheapest too. So it’s worth a little prep work to have frozen summer produce to use in cooler months.
Start by washing and thoroughly drying fruit. Berries can be frozen whole, but you’ll want to slice and remove the pit of peaches, nectarines, plums and other stone fruits. Once the fruit is cleaned and prepped, place it on a parchment-lined baking sheet in a single layer so the pieces aren’t touching, and cover loosely with plastic wrap. Freeze until solid (a few hours, or overnight), and then transfer to a freezer bag. (Yes, you could skip this last step and throw all your sliced peaches into one big bag, but then it would freeze together into a big brick instead of individual pieces.) Read more