Fall means prepping for back-to-school fun, tackling fall cleaning, and taking on new challenges in the kitchen. At SAVEUR, we love trying our hand at our more challenging recipes for a taste of sweet victory. Some of these recipes are labor-intensive, while some require a delicate touch and extreme patience. Whether you're tackling the perfect pies or putting on the ultimate pot roast, here are our hardest fall recipes that are totally worth the challenge.
Pasta in Italy is served lightly coated, not completely covered, in sauce. To avoid overburdening delicate homemade noodles, cut them about ¾ inch wide to help pick up the sauce, and toss gently with spoonfuls of sauce and pasta water a little at a time. Fresh pig’s blood, used in both the pasta dough and ground sausage mix, can be found in Hispanic, Eastern European, or Chinese markets, though you may have to call a few to track it down. Get the recipe for Blutnudeln with Blood Sausage Bolognese »