As the leaves change color and the air turns cold and crisp, it's time to whip out the pumpkin spice lattes and embrace the flavors of fall. From seasonal vegetables, like pumpkins and squashes, to the dishes that make you want to curl up by a fire, fall is a time for cozy nights and the smell of cinnamon.
Here are a few of my favorite fall recipes — the ones that make me feel like I'm wrapped in a weighted blanket, watching the leaves change color.
Ditch your Brody Cafe dirty chais for some authentic homemade chai. I use loose-leaf black tea for the best results but feel free to substitute your favorite black tea.
- 2 cups of water
- 2 teaspoons of loose-leaf black tea
- 2 cardamom pods
- 1/2 cinnamon stick
- 1 clove
- 1 cup of milk
- 2-3 teaspoons of sugar
- In a small saucepan, boil two cups of water. Crush the spices into smaller pieces and add to the water
- After the water has boiled, add the tea powder and lower the heat. Simmer for 2-3 minutes.
- Add in the milk and boil until bubbles start forming. Lower the heat and bring the chai up to a boil again. Continue to simmer for about 4-7 minutes.
- Add sugar to taste.
A quick and easy dish, these honey-glazed carrots can be served as a Thanksgiving side or with rice, hummus and other vegetables for a harvest bowl.
- 1 pound of carrots (about 5–6)
- 2 tablespoons of honey
- 2 minced garlic cloves
- 1 teaspoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- Red pepper flakes, Italian seasoning, dried rosemary, dried oregano to season
- Chopped parsley to garnish
- Preheat your oven to 425ºF; cut your carrots into 1–2 inch long slices.
- Mix together the olive oil, garlic, salt, pepper and spices. Toss the carrots with the spices.
- Evenly spread the carrots out on a sheet pan and then bake for 10–15 minutes.
- Mix together the honey and 1/4 cup of water. Take the carrots out of the oven and pour the mixture onto it.
- Bake for another 10–15 minutes. For caramelized edges, turn the heat up and broil for 3–4 minutes.
- Garnish the glazed carrots with parsley.
This apple crisp will leave your home smelling like fall. Since this dish doesn’t require any special equipment, like a stand mixer, it is an easy recipe that can even be created in the AMR 2 basement.
- 1/2 cup of all-purpose flour
- 1/4 cup of brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons of cold unsalted butter
- 1/2 cup of granola
- 5 to 6 apples
- 1 tablespoon of lemon juice
- 2 teaspoons of cinnamon
- 1 teaspoon of vanilla extract
- 1/4 cup of flour
- Preheat your oven to 350ºF. Butter a baking dish or a cast iron skillet.
- Peel and slice the apples.
- Combine the apples, vanilla extract, cinnamon and lemon juice together. Set aside for 15-20 minutes.
- Mix all the ingredients for the topping together. Using a fork, mix in the cold butter, until the mixture is crumbly.
- Combine a 1/4 cup of flour with the apple mixture and spread on your baking dish.
- Spread the topping over the apples in the baking dish.
- Bake in the oven for 40-50 minutes, until golden brown and bubbly.
- Serve with ice cream and a caramel sauce!