golden acorn squash with harvest rice blend golden acorn squash with harvest rice blend This squash recipe highlights the flavors, colors and ingredients of the season. (Photo: Sarah F. Berkowitz)

Why is fall the best season for food? These 7 recipes

The lovely flavors of autumn are just around the corner. Is your appetite ready?

What do we love most about fall? The leaves changing, the humidity lifting, the slightest chill in the air, digging out our comfy sweaters … and rediscovering the best meals, desserts and wholesome snacks of the season. Here are our best recipes from our Israeli Kitchen to usher you into fall in culinary style.

Pecan pear cake

pecan pear cake with maple glazeThis perfectly fall-themed cake is topped with a sweet maple glaze. (Photo: Sarah F. Berkowitz)

This cake has fall drizzled all over it – literally. A cozy maple glaze tops off this seasonally perfect pecan pear cake, created by Israeli Kitchen contributor Sarah Berkowitz, who threw in a few different varieties of pears to add a little dazzle to the flavor. Here's our recipe.

Golden acorn squash with harvest rice blend

golden acorn squash with harvest rice blendHollowed-out squash makes a pretty bowl. (Photo: Sarah F. Berkowitz)

It's not easy to make squash look pretty. Though they're undeniably delicious, they're also typically large, plump and homely. Here, though, Berkowitz manages to turn squash into a beautiful edible bowl presentation with hollowed-out acorn squash filled with a wholesome blend of fruits, nuts and rice (or quinoa if you so choose). Garnished with a few pumpkin seeds, this dish ought to be numero uno on anyone's fall party menu. Here's our recipe.

Jerusalem artichoke soup

Jerusalem artichoke soupJerusalem artichoke soup (Photo: Dani Vincek/Shutterstock)

You didn't each much soup over the summer, did you? It sounded good, but you're just not keen on sweating over the dinner table – and neither are your tablemates, we imagine. But as the weather cools, our fondness for soup re-emerges. This one, made by Israeli Kitchen founder Miriam Kresh, merges mild Jerusalem artichokes with a light helping of almonds, which lend body and a delicately nutty flavor. Here's our recipe.

Risotto with nettles and carrots

Risotto with nettles and carrotsRisotto with nettles and carrots (Photo: Miriam Kresh)

If you've never eaten or cooked nettles, fall is a great time to start. This dish, made with arborio rice – common for making risotto – simmers in a vegetable stock before it's served, adding a full-bodied, home-cooked authenticity no restaurant can truly achieve. Here's our recipe.

Tomato pumpkin seed bread

Tomato and pumpkin seed breadTomato and pumpkin seed bread (Photo: Miriam Kresh)

Your pumpkin quota might already be approaching full by now, but trust us that this bread is quite different than the typical pumpkin assortment you've been introduced to so far. This bread is both simple and natural, while letting the flavors of late-summer tomatoes combine with tender pumpkin seeds for a light crunch. Here's our recipe.

Chai tea latte

chai tea latteThe warm, comforting flavors of fall converge in this easy homemade chai tea latte. (Photo: Sarah F. Berkowitz)

Chai is known for its unique blend of spices, and it's not for everyone. Knowing this, Berkowitz went to work concocting a milder, more universal blend for her chai latte, using aromatic spices like ginger and allspice, but keeping proportions light. And since it might still be warm where you are, Berkowitz also included a quick how-to on making the iced version. Here's our recipe.

Applesauce crumb cake

Applesauce crumb cakeApplesauce crumb cake (Photo: Miriam Kresh)

When apple pie has had its day in the sun, this applesauce crumb cake is the perfect stand-in. It’s a quick and easy cake with a simple crumb topping (hint: no fancy decorating here!). But it’s more sophisticated than it appears, which you'll discover as soon as you try a slice: moist with applesauce, yet crunchy on top, and perfumed with lemon. Here's our recipe.


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