The blushing skin and crisp, sweet aroma of a fresh apple is as much a symbol of autumn as a knitted scarf. Apples get a lot of play when the weather cools, baked into buttery pies or juiced and mulled with cinnamon sticks for warm cider. But the fruit also has a long history in distillation. And for those of us who prefer to drink our apple-a-day, fall is a great time to explore these complex pours. Read more >
F&W's new Seasonal Muse series highlights a different ingredient obsession each month. For October, we chose squash and chefs around the country posted their best new squash dishes on Instagram using the hashtag #FWmuse.
Browse the Seasonal Muse: Squash slideshow to see all their incredible takes on the colorful gourd.
Chicago's Stephanie Izard (@stephandthegoat) shared a vibrant shot of squash with mushrooms (left). Philly's @pizzeriavetri, from Best New Chef 1999 Marc Vetri, showed us a fantastic pizza topped with oven-roasted butternut squash, ricotta and crispy sage. Chris Cosentino (@offalchris) is stuffing kabocha squash with oxtail in a new dish for two at Incanto in San Francisco. Matt Jennings (@matthewjennings) at Farmstead Inc in Providence created an heirloom squash salad with crispy ham. At @taldebrooklyn, "Samosas are back!!!" and chef Dale Talde is doing a filling of butternut squash. At Lincoln in New York, @jonathanbenno is turning out some tasty tortelloni di zucca with local cheese pumpkin. Marcus Samuelsson (@marcuscooks) previewed some roasted butternut squash. Downtown, @uncleboons's #thaifall includes kabocha squash noodles. And Tom Colicchio's New York restaurants—Colicchio & Sons (@colicchio_sons) in Manhattan and Topping Rose House (@toppingrose) in Bridgehampton—are both celebrating squash.
For dessert, head to Buddakan (@starrrestaurant) for kabocha squash doughnuts with Chinese five spice. Even @chobani's Soho Café has pumpkin fever. Their pie-inspired seasonal parfait combines plain yogurt with housemade pumpkin custard, toasted pecans, crushed gingersnaps, dried cranberries and spiced maple syrup.
You can take part in Seasonal Muse, too. This November, we're focusing on apples. So post all your best apple dishes and apple inspiration on Instagram with the hashtag #FWmuse and our handle @foodandwinemag.
My friends and I wanted to get together outside before it got too cold out. This was the last hurrah on our friend Kristy's roof until spring comes. We hosted the party on a Saturday afternoon and decided to serve small bites so people could pick and choose what they wanted. Along with some of our entertaining standbys, we served these dishes from the November issue of Food & Wine: Layered Citrus Salad, Carrot Salad with Mushrooms and Herbs, Spinach-and-Artichoke Galette and Creamed Kale Toasts. Click through the F&W Entertaining slideshow to see Franzen's fall party.
Follow Nicole Franzen on Instagram @nicole_franzen.
Fashion designer and food lover Lela Rose (whose apartment is literally built for entertaining) recently hosted a Fall Harvest Dinner to support Edible Schoolyard NYC. Talented Chez Panisse alum and cookbook author David Tanis, of the new One Good Dish, handled the glam seasonal menu. It included hors d'oeuvres like endive with trout roe and mascarpone, an entrée of porchetta with wild fennel and a pasta mid-course starring F&W’s seasonal muse of the month: Delicata squash tortelli in black truffle-parsley broth. Rose snapped a shot of the dish for her Instagram (@lela_rose) and tagged it #FWmuse. Just like you should when you spot gourds through the weekend. She also just captured these chic Jack-o-Lanterns. Your awesome squash photos tagged with #FWMuse could be featured on foodandwine.com too.
Courtesy of New York Water Taxi
Driving around looking at the gorgeous amber, orange and sunset-colored leaves of deciduous trees is a familiar fall road trip, but a handful of enterprising boat companies now offer traffic-free foliage tours by water. For three upcoming Sundays (Oct. 21and 28, and Nov. 4), New York Water Taxi offers guided day trips leaving from Manhattan at 12:30 p.m., and gliding 60 miles up the Hudson River to West Point.»
Courtesy of SweeTango
Nothing heralds fall like the first bite of a fragrant local apple. This season’s highly anticipated new fruit on the block is the uncommonly crisp SweeTango apple. Developed over 10 years at the University of Minnesota, it is a cross between the much-loved Honeycrisp and Zestar varieties. Mottled red and yellowish-green, SweeTangos have distinctively large cell walls that burst against the teeth, releasing tart-sweet juice. An early-season apple, it is certain to disappear by late October.
Licensed growers are limited to those in Next Big Thing, A Growers’ Cooperative, which means that the standards of quality are strictly regulated and that you probably won’t find SweeTangos at your farmers’ market. However, as supplies grow each year, these apples will become more widely available. For now, if you spot one at select grocery stores across the country, snap it up! While it’s primarily a really good eating apple, SweeTango cooks beautifully in recipes like Grace Parisi’s fantastic Apple Blintz Hand Pies.