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Latest autumn recipes
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Warm Apple Ginger Punch with Cinnamon and an Optional Splash of Rum
Apple juice, fresh ginger and whole spices make a fragrant warm drink for chilly evenings. Keep the pot alcohol-free and add rum only to individual mugs if desired.
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Cardamom Pistachio Nankhatai with a Tender, Crumbly Bite
These little Indian shortbread cookies are fragrant with cardamom and rich with ghee. Fine semolina gives them a delicate crumb beneath their chopped pistachio tops.
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Chocolate Hazelnut Quark Dumplings with Warm Pear Compote
Golden hazelnut crumbs give way to tender quark dumplings and a warm chocolate-hazelnut center. Serve them with spoonfuls of lemon-cardamom pear compote.
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Golden Celeriac Schnitzel with Creamy Mash and Mustard Sauce
Crisp golden breadcrumbs surround tender celery root, served with rustic mashed potatoes and creamy mustard sauce. An inviting vegetarian dinner for cooler evenings.
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Rosemary Apricot Cookies with Jam Centers and Pine Nut Crunch
Pine nuts and a little rosemary give these apricot thumbprints a distinctive flavor. A small handmade cookie for an afternoon tea break.
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Warm Beet and Lentil Salad with Salty Feta and Toasted Walnuts
Tender lentils and sweet beets meet tangy feta and crunchy toasted walnuts. Serve this colorful salad warm for a fall lunch, or prepare the base ahead for an easy meal.
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Chocolate Chestnut Mousse: A Creamy Fall Dessert Without Eggs
Smooth chocolate and mellow chestnuts come together in an autumn dessert served in individual glasses.
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Crispy Brussels Sprouts Meet Parmesan Cream and Lemon-Chili Butter
Golden roasted sprouts sit on a warm Parmesan cream, finished with lemon zest and gently spicy butter. A generous vegetable side for autumn dinners and holiday tables.
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Zucchini Hazelnut Cake Squares with a Cozy Cinnamon Crumb
A low, moist zucchini cake with ground hazelnuts and warm cinnamon, cut into easy-to-share bars. The fine zucchini shreds keep the nutty crumb tender.