Classic Fall Flavors, Reimagined


You know that feeling. The temperatures start cooling down. The leaves start changing colors. And all you want to cook are the fall recipes you know and love. But let’s be honest. After a few weeks, you’re ready to mix it up with something new.

A great way to start is by pinpointing fall flavors that evoke the season for you most, and then using them in a way you’ve never tried before. For example, herbs like sage, thyme and rosemary have been used for generations to create savory foods. Instead, try using them in cocktails. Muddled with vodka, vermouth simple syrup, and lemon juice and zest, these herbs take your favorite fall flavors to a whole new level.

You can also get creative by venturing out to your local farmer’s market, picking up your usual items and adding in a few new ones. For example, if you always buy Brussels sprouts for a side dish, think about integrating flatbreads to make them part of an entree. Or if you’re the family baker, mix it up and make cranberry pear galettes in your french door wall oven. With just a little inspiration, you’ll be creating new fall favorites in no time. And don’t worry—trying something new doesn’t mean you have to wing it. Here are two clever recipes that will be showstoppers.

Brussels Sprouts Flatbread with Prosciutto and Sage

Cook Time 30 min |

Dough Ingredients

1 ½ cups all-purpose or bread flour

1 tsp rapid-rise or instant yeast

1 tsp kosher salt

1 tbsp olive oil, plus more as necessary

½ cup water

Toppings Ingredients

3 tbsp extra virgin olive oil

Handful of fresh sage leaves (8-10)

1 lb. cremini mushrooms, sliced or halved

Salt and pepper to taste

2 tbsp salted butter

½ cup fresh basil, roughly chopped

1 clove garlic, minced

1 lb. brussels sprouts, shredded

2 tbsp apple butter

A pinch of crushed red pepper flakes

8 oz fresh burrata cheese

1 ½ cups shredded provolone cheese

1 tbsp pine nuts, toasted

3 oz prosciutto, torn

Mini Cranberry Pear Galettes

Cook Time 30 min |

Crust Ingredients

1 1/4 cups all-purpose flour

1 tbsp sugar

1/2 tsp kosher salt

10 tbsp cold unsalted butter, cubed

2 to 4 tbsp ice water, as needed

Filling Ingredients

3 ripe Bosc or Anjou pears, peeled and cut into small chunks

1 1/2 cups fresh or frozen cranberries

3/4 cup sugar

2 tsp all-purpose flour

1 tsp grated orange zest

1/2 tsp ground cinnamon

1/8 tsp ground allspice

1/8 tsp freshly grated nutmeg

Pinch of kosher salt

1 tbsp cold unsalted butter, cut into small pieces

1/4 cup heavy cream

Raw sugar, for finishing

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