Cooking a post-worthy recipe is not happening this week. So instead, we take a look back at what we’ve cooked in some Septembers past.
Fish and Corn Chowder
Marion cooks up a hearty chowder, chock full of potatoes, corn, fish and bacon, giving it a sweet note by substituting corn stock for fish stock. You’ll find the recipe here.
Roasted Chicken with Grapes, Mushrooms and Shallots
Sweet and savory come together deliciously as grapes are roasted in chicken pan drippings with mushrooms, shallots and rosemary for this autumnal dinner.
Potato and Cherry Tomato Salad
Looking to use up the very last of your tomatoes? Here, cherry tomatoes are tossed with fingerling potatoes in a lively mustard vinaigrette. As Marion said when we first posted this in 2012, something this easy shouldn’t taste this good.
Braised/Roasted Duck Legs with Vegetables
This dish uses two of our favorite cool weather cooking techniques. Duck legs are first braised with carrots, potatoes and leeks, then roasted in the oven for a rustic, one-pan dish that tastes like autumn.
Two cocktails straddle the season
Okay, so there are six recipes in this post, not five. Here, our friend (and amateur mixologist) Michael Romane creates a pair of cocktails, one with pear vodka and cucumber, one with bourbon and thyme, to reflect the changing seasons.
Lovely selection of autumn-worthy recipes! I make corn chowder often, and fish chowder sometimes. But never really combined corn and fish — like the idea. And I’ll eat duck any time of the year!
I was tickled to see the duck legs return… that’s one of the first of your recipes I ever made, and I was successful, and I’ve made it several times since. And I think it’s time to do it again. BTW, my source for duck legs is H Mart or Super H Mart. They always have them.
Thanks, John. And we’re right there with you on eating duck.
Thanks, Anita! We have an H-Mart out in the burbs here, but they’re opening one in the city next spring. We can’t wait!
nice one