Favorite Fall Recipes

Originally published in the Fall 2020 issue of SPOKE+BLOSSOM

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I like to make these favorite recipes with my family when the weather gets cold. They are simple, straightforward and delicious! These recipes use common ingredients that we usually have in our pantry, so we can make them anytime. These recipes are from some favorite cookbooks, which are mentioned with the recipes. I hope you enjoy! 

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BLACK BEAN SOUP

SERVES 6

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This recipe comes from a beautiful book called What’s Cooking at 10 Garden Street by illustrator Felicita Sala. We adapt the recipe to be vegetarian for my brother Oliver by using vegetarian “bacon” and vegetable stock. Either way, it’s delicious!

  • 4 strips of bacon, chopped 

  • 1 red onion, diced 

  • 1 red bell pepper, diced 

  • 2 garlic cloves, pressed 

  • 1 tsp ground cumin 

  • 1 tsp dried oregano 

  • 1 Tbsp tomato paste 

  • 3 cans black beans 

  • 2 1/4 cups stock or bean cooking liquid 

  • Juice of 2 limes 

  • 2 chopped spring onions 

1. Heat a stockpot over medium heat, add some olive oil and fry the bacon for two minutes, until brown. 

2. Add onion and bell pepper and cook on gentle heat for five minutes. 

3. Add the garlic, cumin, oregano and tomato paste. Stir and cook another minute. 

4. Add the beans and stock. Season with salt to taste. Simmer for a half hour, stirring occasionally. 

5. Add lime juice at the end and serve with spring onions or cilantro.


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CREAMY

CHEDDAR GRITS

SERVES 6

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This recipe comes from Ina Garten’s book Back to Basics. We love Ina’s cheerful personality, which comes through in her recipes. We make these grits often; they are my dad’s favorite.

  • 2 tsp kosher salt 

  • 1 cup fine quick-cooking grits or polenta (not instant) 

  • 1 1/4 cups milk 

  • 2 Tbsp unsalted butter 

  • 1 1/2 cups (4 ounces) aged medium cheddar or smoked cheese 

  • 1/2 cup chopped scallions (white and green parts) 

  • 1/2 tsp freshly ground black pepper 

  • Grated cheddar and chopped scallions for garnish 

1. Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. 

2. Reduce the heat to low and simmer, stirring occasionally until grits thicken, about five to seven minutes. 

3. Add the milk and butter to the grits and stir. The mixture will seem thin, but it will thicken as it cooks. Bring to a simmer, stirring occasionally. 

4. Cover the pot, reduce the heat to low and cook, stirring occasionally for 45 minutes, until very smooth and creamy. 

5. Off the heat, stir in the cheddar, scallions and pepper. 

6. Season to taste and serve hot with a sprinkle of grated cheese and scallions. 

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SWEET POTATO

SNICKERDOODLE COOKIES

MAKES 2 DOZEN COOKIES

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This recipe is adapted from Martha Stewart’s recipe for Pumpkin Snickerdoodles from her book Cookie Perfection. I use canned sweet potato puree instead of pumpkin, because I often make sweet potato pie for my brother Elliot. It works great!

  • 2 cups all-purpose flour 

  • 1/2 tsp baking soda 

  • 1/2 tsp cream of tartar 

  • 1/2 tsp coarse salt 

  • Pinch of nutmeg 

  • 1 stick (1/2 cup) unsalted butter, melted and cooled 

  • 1 cup maple syrup or granulated sugar 

  • 1/2 cup canned sweet potato puree 

  • 1 large egg, room temperature 

  • 1 tsp vanilla extract 

  • 1/3 cup sanding sugar (or granulated sugar) 

  • 1 tsp ground cinnamon 

  • 1/2 tsp ground allspice 

1. Preheat oven to 375 degrees. 

2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg. 

3. In a large bowl, whisk together granulated syrup or sugar, butter and sweet potato until smooth. 

4. Add the egg and vanilla and whisk to combine, about two minutes. 

5. In a small bowl, whisk together sanding sugar, cinnamon and allspice. 

6. Using a small ice cream scoop or tablespoon, scoop spoonfuls of dough onto parchment-lined baking sheets, spacing each about 3 inches apart. Using the bottom of a glass, flatten balls to just under 1/2-inch thick. Sprinkle with sugar and spice mixture. 

7. Bake cookies, rotating sheets halfway through, until light golden and firm to touch, 10-12 minutes. 

8. Let cool five minutes on sheets, then transfer to a wire rack and let cool completely. 

(Cookies can be stored in an airtight container at room temperature for up to three days.) 

Photos by Cat Mayer.

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