by Kate Heyhoe
I call them the jewels of autumn—fresh and dried fruits, crunchy nuts, winter squash and hearty vegetables. And now is the time to use them.
We all love tradition, but every holiday I love to mix the familiar with at least one new dish—the dish may be a side dish or starter, but it must genuinely reflect the season in its ingredients.
Whether it's Easter, July 4th or Thanksgiving, a dish made of the season's freshest foods truly sets the meal in a time and place. Just think about cranberries and you're transported to a cozy fall table. A whiff of a ripe, juicy beefsteak tomato and you can almost feel a summer breeze blow.
I scoured the Global Gourmet archives to come up with some innovative "jewels of autumn" recipes. Whether you're serving these as Thanksgiving embellishments, or enjoying them with a simple midweek roast, these recipes aptly capture autumn's flavors, colors and textures, and will bring the pleasures of the season to any meal, especially the most traditional feast.
For more seasonal recipes, check out our Archive of Recent Recipes, sorted by month from 1999 to the present.
Kate's Global Kitchen, in November 2001:11/03/01 Thanksgiving Headquarters A-Z
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created November 2001. Modified November 2006.
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