Pear-Sausage Pie Menu
Enjoy a comforting, cool-weather menu of savory sausage pie served alongside a salad of fall greens. For dessert, try simple, homemade chocolate pudding.
salad
Autumn Greens with Cider Vinaigrette
main
dessert
Chocolate Pudding with Whipped Cream
Serves 4
Chili-Rubbed Pork Menu
Long on flavor and short on prep time, this late-summer supper includes a cool, crisp, lime-splashed salad of pear and jicama that tempers the mild, chili-coated grilled pork and the heat outdoors.
appetizer
Black Bean and Goat Cheese Quesadillas
main
salad
dessert
Baked Apples with Mexican Chocolate
Serves 4
Roast Chicken Menu
A well-chosen ingredient can transform the familiar. Woodsy wild mushrooms lend depth to roast chicken, walnuts and lemon brighten brussels sprouts, and celery root refines homey mashed potatoes.
main
Roast Chicken with Wild Mushroom Sauce
side
Brussels Sprouts with Toasted Walnuts
dessert
Serves 4
Pork Tenderloin Menu
Roast pork and braised beans with fennel have the depth of a slow-simmering supper but don't take long to prepare. The peppery soup is a bright accent to this homey meal.
soup
main
Sage- and Garlic-Crusted Pork Tenderloin
side
Braised Fennel and White Beans
dessert
Pears with Maple Walnuts and Gorgonzola
Serves 4
Chicken Cutlets Menu
Fried chicken stays moist when it's marinated in buttermilk and coated in herbed breadcrumbs. Roasted squash and sauteed red cabbage are at once colorful and comforting as the weather cools.
main
Breaded Chicken Cutlets with Sage
side
Sauteed Red Cabbage With Raisins
dessert
Serves 4
Pork Tenderloin Menu
Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots, shallots, fennel, and cognac. It is served with herbed wild rice and roasted acorn squash.
main
Pork Tenderloin with Apricot Fennel Ragout
side
dessert
Serves 4
Pork Roast Menu
Try this comforting supper menu for a chilly, fall day.
main
side
dessert
Serves 4
Cornish Hens Menu
Pan-roasting Cornish hens provides a rich base for white-wine sauce. Kasha pilaf is a hearty accompaniment.
salad
main
side
dessert
Serves 4
Milk-Braised Pork Menu
main
side
Sauteed Brussels Sprouts with Raisins
Butternut Squash with Brown Butter
dessert
Serves 4
Oktoberfest Menu
Celebrate the flavors of fall with a simple update of the classic German Oktoberfest.
appetizer
main
German Sausages with Apples, Sauerkraut, and Onion
side
Boiled Potatoes with Parsley and Dill
dessert
Ginger-Halibut Menu
Light, fresh Asian flavors make a nice break from rich holiday meals: A marinade of ginger and cilantro enlivens steamed halibut; udon noodles are tossed with a toasted sesame-seed sauce; and rice wine adds a hint of sweetness to julienned vegetables.
main
side
Steamed Vegetables with Rice-Wine Vinaigrette
dessert
Poached Tropical Fruit Over Sorbet
Serves 4
Pasta & Sausage Menu
This Italian-style feast is sure to satisfy.
bread
main
Pasta with Sausage and Escarole
side
Braised Endive in Mustard Vinaigrette
dessert
Individual Strawberry-Jam Cakes
Serves 4
Shell Steak Menu
Serve comforting classics for a cold evening's meal -- saute steak with shiitake mushrooms; flavor roasted beets with orange, ginger, and pecans; and make herbed spaetzle.
main
Shell Steak with Shiitake Mushroom Sauce/a>
side
Roasted Beets with Orange and Ginger
dessert
Apple Brown Betty
Serves 4
Chicken Sausage Menu
Sliced pears become exceptionally sweet when given a quick turn on the grill (or the stove top). A crisp slaw of celery and endive provides a tangy contrast to chicken sausage, and crusty bread makes a sophisticated stand-in for buns.
soup
Spiced Chickpea and Tomato Soup
main
Grilled Chicken Sausage with Pears
side
dessert
Ice Cream with Sweet Sherry Sauce
Serves 4
Pasta with Bacon Menu
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteing the sprouts before braising them adds flavor and helps preserve their texture.
side
main
Pasta with Brussels Sprouts and Bacon
side
dessert
Serves 4
Steak Sandwiches Menu
After months of outdoor barbecuing, grilling moves indoors with this stovetop sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere and served with sweet-potato chips.
salad
Watercress Salad with Carrots and Jicama
main
Marinated Flank Steak Sandwiches
side
dessert
Sliced Fruit with Sugared Lime Zest
Serves 4
Moo Shu Pork Menu
There's no need to call for takeout when moo shu pork can be made from fresh ingredients at home. Stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
main
dessert
Serves 4
Savory Fall Stew Menu
Baked herb risotto captures the juices from a vegetable-and-sausage stew.
salad
Warm-Mushroom Salad with Pistou Vinaigrette
main
side
Baked Sage-and-Saffron Risotto
dessert
Serves 4
Fall Pasta Menu
Fall doesn't have to mean the end of farm-fresh vegetables. Take advantage of the variety of greens available by serving them with caramelized onions and fettuccine.
salad
Raw Artichoke and Mushroom Salad
main
Pasta with Caramelized Onions and Bitter Greens
side
Eggplant with Chunky Tomato Sauce
dessert
Serves 4
Pork Medallions Menu
Mashed potatoes, pork tenderloin, greens, apple pie -- this is a menu from simpler years, when food was food rather than a prescription or production.
salad
Four-Beet Salad on Arugula with Sherry Vinaigrette
main
side
dessert
Lamb Chops Menu
Crisp nights call for warming foods: potatoes baked with cheese and tender lamb chops topped with a sweet chutney of prunes and dried cranberries.
soup
main
side
dessert
Serves 4
Chicken Tarragon Menu
Cozy and elegant, this menu is worth turning to for some comfort.
soup
main
side
dessert
Serves 4
Braised Brisket Menu
Meltingly tender brisket is the centerpiece of a gratifying meal.
main
side
Mashed Potatoes with Caramelized Onions
dessert
Serves 8