What's in Season Now (And What to Cook With It)

Rhoda's picks, from honeynut squash to bourbon pecan pie, plus the best apples for Tarte Tatin. Explore more inside... ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

FROM RHODA BOONE MADE IN CULINARY DIRECTOR What’s In Season Now There's a moment every fall when I walk into the market and everything has turned orange overnight. All my favorite fruits and vegetables are back, the oven is on, and I'm happy to spend all afternoon in the kitchen. Here's what I'm most excited about this season, plus a few recipes to get you started. FRUITS & ORCHARD HARVEST Apples, Pears, Persimmons, Pomegranate To me, there's no truer expression of a fall apple than a classic tarte Tatin. With so few ingredients, the apples really matter. Look for firm ones that don't bruise when pressed, so they hold their shape while baking, and pick a tart variety like Granny Smith to balance the sweetness of the caramel. WHAT TO MAKE NEW Tarte Tatin LEAFY GREENS Kale, Collard Greens, Mustard Greens Hearty greens like kale, collards, and mustard greens are everywhere in fall. I love them simply sautéed with olive oil, garlic, and crushed red pepper flakes, but they're just as good folded into this potato gratin, where their bitterness balances the richness of the cream and cheese. WHAT TO MAKE Potatoes Au Gratin with Garlicky Greens ROOTS & UNDERGROUND VEGETABLES Beets, Carrots, Sweet Potatoes, Turnips I'll happily cook any root vegetable, and I love keeping a mix on hand since they store so well. Lately, I've been reaching for sweet potatoes, especially the white-fleshed Japanese variety for its dense, starchy texture. Most sweet potatoes are interchangeable, though, so try a few and see what you like. They add sweetness and body to soups and stews, like this Thai green curry. WHAT TO MAKE Thai Green Curry with Chicken and Sweet Potatoes WINTER SQUASH & GOURDS Honeynut Squash, Butternut Squash, Delicata Squash, Acorn Squash, Kabocha Squash, Pumpkins I love a gourd, and honeynut squash is a standout. Chef Dan Barber helped develop this small, sweet cross between butternut and buttercup. It's great cubed, puréed, or halved and roasted, and far easier to prep than butternut, plus the thin skin is edible. Here, it's roasted and topped with pumpkin seed pesto and pine nuts. WHAT TO MAKE NEW Roasted Honeynut Squash with Pumpkin Seed Pesto NUTS & AROMATICS Pecans Walnuts, Hazelnuts, Chestnuts, Ginger, Turmeric, Lemongrass Fall baking isn't complete without pecans. Look for plump ones that smell sweet, never musty. Luckily, I grew up with pecan trees in the backyard and a freezer full of shelled nuts just waiting to become pie. This version adds bourbon and cane syrup to the classic filling and bakes in our Baking Slab to feed a crowd. WHAT TO MAKE Bourbon Pecan Slab Pie SHOP FALL COOKING FAVORITES Carbon Steel Gratin SHOP Stainless Steel Roasting Pan SHOP New 10″ Cast Iron Skillet SHOP ABOUT THE AUTHOR RHODA BOONE MADE IN CULINARY DIRECTOR Rhoda is a culinary school grad, ex-line cook, seasoned culinary producer, recipe developer, food stylist, and shellfish enthusiast. She loves to entertain and cooks almost daily at work and at home for her family of four. Made In 1005 East St. Elmo Road Building 2 Austin, TX 78745 View in browser  • Manage preferences  • Unsubscribe