Fall Flavor Combinations

By Food & Wine
Updated May 25, 2017
These vibrant combinations from Grace Parisi include roasted root vegetables and warm soups.
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Warm Camembert with Wild Mushroom Fricassee

Credit: © Frances Janisch
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“Although mushrooms are available all year round (as are most fall vegetables) when they’re paired with sage (again, available year round, but iconically autumnal — thank you Thanksgiving) they shout fall,” says F&W’s Grace Parisi. “Try 1998 Best New Chef Daniel Boulud’s simple, sophisticated baked Camembert appetizer.”

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Grill-Roasted Vegetables with Pine Nut Pesto

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“Most root vegetables match well together,” says F&W’s Grace Parisi, “ but I especially love carrots, parsnips and Brussels sprouts — carrots and parsnips are sweet and Brussels sprouts are a little bitter, so they balance each other out. For Thanksgiving, I plan on making this grilled vegetable dish with pine nut pesto, which can also be roasted in the oven.”

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Pickled Asian Pear Salad with Creamy Lemon Dressing

Credit: © Frances Janisch
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“Even though tender summer greens are long gone, you can still enjoy great salads late in the year,” says F&W’s Grace Parisi, “you just need to pick the right ones. Frisee, endive and radicchio are perfect and a great counterpoint to pears and blue cheese. You should also try this frisee, blue cheese and pear salad with toasty hazelnuts.”

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Sweet Potato and Apple Soup

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“I love using apples in savory dishes,” says F&W’s Grace Parisi. ” “You can also make a super quick apple and goat cheese open-faced sandwich for brunch and serve hot apple cider spiked with a little bourbon.”

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