New Fall Recipes
Last Updated September 30, 2018
Enjoy our new recipes for breakfast, lunch, dinner and more from the pages of our Fall 2018 issue.
Enjoy our new recipes for breakfast, lunch, dinner and more from the pages of our Fall 2018 issue.
Roasted Kale and Brussels Sprouts with Dates and Pecans
I like and make a lot of kale salads, but am not a fan of munching through raw kale leaves. Blanching or roasting the kale for a few minutes softens the leaves and makes them easier to digest. This...
Daikon, Watermelon Radishes and Beets with Nut Mustard Vinaigrette
Watermelon radishes and Chioggia beets are deceptive. From the outside, with their somewhat nondescript skins, they appear rather boring and uninspiring, giving no indication of the beauty and flavor...
Sauteed Swiss Chard with Currants and Pine Nuts
Adapted from The Cuisines of Spain, by Teresa Barrenechea
Grandma Jackson's One-Bowl Apple Cake
Lauri Brown sent me this recipe and I changed it just a little, to make it even easier to bake. I also added a topping. You would not have to do that—but it is a nice touch! The cake is moist and...
Applesauce in the Instant Pot
This recipe uses a 6-quart electric Instant Pot, but other pressure cookers can be used according to their own processes.
Cortland apples make a delicious Applesauce
Creamy Bay-Scented Parmesan Polenta
All of the following recipes were created by Chef Paul Lindemuth of Marcel’s Culinary Experience in Chicago, who has collaborated on several Blustone wine pairing dinners with Tom and Joan Knighton...
Roasted Golden Beet Salad with Apple, Arugula and Burrata
All of the following recipes were created by Chef Paul Lindemuth of Marcel’s Culinary Experience in Chicago, who has collaborated on several Blustone wine pairing dinners with Tom and Joan Knighton...
Thai Red Curry Pumpkin Soup
All of the following recipes were created by Chef Paul Lindemuth of Marcel’s Culinary Experience in Chicago, who has collaborated on several Blustone wine pairing dinners with Tom and Joan Knighton...
