Fall

You really don’t need to be German to have fun celebrating Oktoberfest. And, you don’t need to travel to Munich to enjoy the food we associate with Germany and its festival that lasts several days, providing a gateway for summer to turn to fall. This year, the celebrating began September 18 and will run through October 4th.

My dad was German, so I’ve eaten plenty of roast pork, sauerkraut and huge boiled dumplings that my Hungarian mom became proficient at creating. But when Oktoberfest rolls around, I start thinking about sausage. And sauerkraut. With boiled potatoes. Thick slices of red potatoes blanketed with a smooth, creamy beer-spiked sauce, tender bits of onion swimming through it. I’ve served these potatoes with grilled bratwurst and sauerkraut that’s simmered in beer. It’s delicious.

Eat your vegetables! Mom's famous words. Just like everyone else, I too hated many vegetables when I was a kid. Brussels sprouts were at the top of my list with peas not far behind. It was many years later that I realized I couldn't figure out why I hated sprouts. I had never even tasted them, but I was told by other kids that the taste and smell was revolting. But what's the point of hating a food if you haven't even tried it? When I finally did try Brussels sprouts for the first time, I was completely taken aback at how good they were. I was converted and from that point on I think I became the adventurous eater I am today. That's what a little sprout can do to a person.

Roasted or sautéed, Brussels sprouts can be simply amazing. The key to cooking them is to not overcook them. That's when they develop a sulfuric smell and taste. Boiling them does no good either because the good flavors are cooked right out and all that remains is bitterness. Sautéing is the easiest and most rewarding method for cooking sprouts. A little oil, bacon fat, or duck fat is all that's needed to make them taste exceptional. In this recipe, warm sautéed sprouts are brought together with complementary flavors and textures. The crispy Asian pear adds sweetness, the savory bacon crunchiness, and the dressing is a decadent finishing touch. It's the perfect salad for an appetizer or side dish. And leftovers are even better for tomorrow's lunch.

Yeah... The name say it all. Those flavors all melded together in one pot no less is divine. Give me flavor complements like sweet and salty or sweet and tart or sweet and savory and I'm in love! This dish bodes well for such culinary complements!

Braising is probably next to roasting as my favorite cooking method for many things. Taking a meat and braising - not boiling it - is a delicate method to delicious cuts of meat! Gently infusing a gorgeous pork chop with apple cider is nothing short of divine. And this dish is easy and relativity quick! Wilt some kale in it and you've a one dish wonder!

I start with a Dutch oven and begin browning the pork chops on either side to form a slight crust. Salt and peppering the pork and high heat allows this. Searing them may be technically more apropos in culinary diction but y'all get me! Once the chops or even tenderloin are seared and crusted, I remove them from the pan onto a plate to rest.

Next, in the onion or two go to brown in the Dutch oven...No shock there folks! I use Mimi's adage, "butter for flavor, oil for temperature!" I really like to use red onions for this dish because they're color is so lovely - plus they caramelize fantastically! Brown the onions in some butter and oil and salt and pepper handsomely. This is the base of your meal y'all and adding salt at the end to me doesn't do salt and pepper their true justice of bringing out their companions' natural flavor.

If you've never had spaghetti squash before, you're in for a surprise. It's called spaghetti squash for a reason—the vegetable's flesh resembles strands of spaghetti after it has been scraped away from the skin. With a mild sweet flavor, spaghetti squash pairs well with just about any dish and can be flavored in just about any way.

Once you've roasted the squash, the flavor customization is up to you. One of my favorite ways to enjoy it is simply seasoned with salt and pepper and drizzled with olive oil. It's great as a base for meatballs. But this recipe goes a few steps further and includes some fall favorites, like dried cranberries and toasted hazelnuts. Enjoy it as an appetizer salad served warm or a cold side.

Now is the season for spaghetti squash. You'll find it sold among the other winter squashes, like butternut and acorn, in the market. Pick one up and make this super simple recipe. It's easy enough to make even on a busy weeknight.