#fall

9 viral recipes tagged #fall.

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  American · Side dish · 40 min

  Salsa di Mele Fatta in Casa

  Homemade applesauce is nothing more than apples gently simmered until they collapse into a soft, spoonable sauce, but a mix of sweet and tart varieties makes it taste far better than anything from a jar. A splash of lemon keeps the color bright, a cinnamon stick adds warmth, and cooking low and slow lets the fruit sweeten on its own, so you need little to no added sugar. Mash it chunky or blend it silky-smooth; either way it comes together in one pot.

  americanside-dishfall
• 
  Austrian · Dessert · 115 min

  Strudel di mele

  This is the classic Viennese Apfelstrudel: a whisper-thin, hand-stretched dough wrapped around cinnamon-scented apples, rum-plumped raisins, and buttery toasted breadcrumbs. The dough shatters into crisp, flaky layers while the filling stays juicy, because the breadcrumbs soak up the apple juices instead of letting them steam the pastry. A well-rested, oil-enriched dough is the secret — it stretches over the back of your hands until you can read a newspaper through it, no laminating required.

  austriandessertbaking
• 
  American · Soup · 60 min

  Zuppa di broccoli e cheddar in stile Panera

  A rich, velvety broccoli cheddar soup with tender bits of broccoli and thin ribbons of carrot in every spoonful, just like the bakery-cafe favorite. A quick butter-and-flour roux plus half-and-half gives it that signature silky body, while a full half pound of sharp cheddar stirred in off the heat keeps the soup smooth instead of grainy. It comes together in one pot in about an hour and begs to be served in a sourdough bread bowl.

  comfort-foodcopycatone-pot
• 
  American · Soup · 55 min

  Vellutata di funghi

  A silky, deeply savory soup built on a pound and a half of hard-seared mushrooms rather than a can. Browning the mushrooms in batches until their edges caramelize concentrates their flavor before the broth ever hits the pot, and blending only half the soup gives you a velvety base with meaty bites of mushroom in every spoonful. A splash of cream and dry sherry at the end makes it taste like it simmered all day.

  soupcomfort-foodvegetarian
• 
  American · Side dish · 70 min

  Patate dolci al forno

  Whole sweet potatoes roasted hot and uncovered until the skins crisp and the centers collapse into a custardy, caramel-sweet mash. A 220°C (425°F) oven gives the potatoes enough time for their starches to convert to sugar, so the flesh tastes candied without a drop of added sweetener. All they need is a fork, a little oil and salt, and about an hour of hands-off oven time.

  side-dishamericanvegetarian
• 
  American · Dessert · 300 min

  Torta di zucca fatta in casa

  This is the classic American holiday pie: a silky, gently spiced pumpkin custard baked in a buttery, flaky all-butter crust you make yourself. Blind baking the shell and pouring the filling into it while it is still warm keeps the bottom crisp instead of soggy, and pulling the pie from the oven while the center still wobbles guarantees a smooth, crack-free slice. The flavor is deep and balanced — brown sugar warmth, real cinnamon and ginger, and plenty of cream — without ever tasting like a spice cabinet.

  dessertamericanthanksgiving
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  American · Side dish · 60 min

  Zucca acorn arrosto

  Deeply caramelized acorn squash halves brushed with maple-cinnamon butter that pools in the cavity as it finishes roasting. Starting the halves cut side down against a hot sheet pan browns the natural sugars while steaming the flesh creamy-tender, so you get mahogany edges and a silky center without peeling a single ridge. It is the low-effort fall side that looks like far more work than it is.

  fallthanksgivingvegetarian
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  American · Side dish · 45 min

  Zucca butternut al forno

  Cubes of butternut squash tossed with olive oil and roasted hot until the edges caramelize into a deep amber crust while the centers turn silky and sweet. A 220°C (425°F) oven and a single, uncrowded layer are what turn the squash's natural sugars into real browning instead of steam — no glaze required, though a drizzle of maple at the end never hurts.

  fallthanksgivingsheet-pan
• 
  American · Soup · 110 min

  Zuppa di patate al forno

  All the pleasures of a loaded baked potato — crispy bacon, sharp cheddar, sour cream, and scallions — folded into a thick, velvety soup. Baking the russets first (instead of boiling) drives off moisture and concentrates their earthy, toasty flavor, so the soup tastes like an actual baked potato rather than watered-down mash. A quick roux plus partially mashed potato flesh gives it body that's creamy but never gluey.

  comfort-foodfallwinter