September is here, summer is officially over, and we might not be ready for the change, so we’re trying to ease into it with some of our favorite fall (and pre-fall) recipes. We love soup all year long, but we know there’s nothing better than a soul-warming bowl on a cool fall day. This oyster chowder is a definite favorite, and if we’re feeling soup for breakfast, we’ll go the barbacoa route. Simple pastas are another fall go-to; top your noodles with sardines or throw the rest of your summer veggies into your spaghetti. And then there are the sandwiches. If you’re still feeling seafood, fry up your oysters for your new favorite Po’ Boy, or go simple and fresh with some beets and tarragon. September’s not so scary with these spectacular fall recipes.
This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »
One of the easiest ways to cook oysters is to slip them out of their shells and into quick-cooking soups, stews, and chowders. This one—a creamy, flourless chowder with fresh corn, crispy bacon, and some of the oysters’ natural juices—is the type of iconic summer recipe that should get tacked to the refrigerator door. Get the recipe for Oyster Chowder with Bacon, Corn, and Fennel »
Adapted from the Basic Country Bread recipe in Chad Robertson’s book Tartine Bread, this mild sourdough makes an excellent pizza. Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes—a technique called “autolysation”—allows the flour to hydrate fully and the gluten to develop gently, improving the texture of the finished crust. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding to develop the dough’s structure. Get the recipe for Sourdough Pizza Dough »
This regional dish uses the same rice and many of the same techniques as paella—and whatever wild gamebirds are in season. Jan Peterson, owner of the Fernando de Castilla bodega and a collaborator with Equipo Navazos, cooks his on a campero, an outdoor gas range popular in the Spanish countryside. “It’s unthinkable to make arroz con perdiz without amontillado,” Peterson says. A generous amount mixed with the cooking stock lends a light sweetness to the rice. If you can find some, a mix of Iberian ham shank pieces with marrow and salt-cured pork bones intensifies the stock’s flavor. Serve with amontillado, oloroso, or palo cortado. Get the recipe for Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz) »
The Georgian restaurant Diaroni is famous for its delicate veal ribs. Since ribs these fine are hard to find in other countries, cookbook author Carla Capalbo sometimes substitutes baby back pork ribs. For added flavor, marinate the meat several hours before cooking. Get the recipe for Spicy Ribs (Tskhare Neknebi) »