To me, pasta is the most versatile of food types and lends itself perfectly to such seasonal cooking: a walk through damp woodland, say, often makes me crave wild mushrooms, sauteed with garlic and herbs, then tossed with fettuccine, while, as the days shorten and the air cools, a slow-cooked game ragu with penne always hits the spot, as does a warming blast of 'nduja in a creamy sauce.
Believe it or not, one of the best eats in Paris is a good ol' American-style cookie. Mokonuts, a beloved cafe and bakery serving up a Lebanese- and Japanese-inflected menu, is always a must-stop when I find myself in the city of love. Chef-owners (and inspiring real-life couple) Omar Koreitem and Moko Hirayama dip into their respective heritages to dream up inventive dishes, but one of their most popular offerings is the cookies.
It's sweet and savory. The corn gives this recipe a delicious natural sweetness. To balance it, I add celery, Old Bay seasoning, onion, garlic, thyme, and smoked paprika. I love this sweet and savory combination of ingredients!
September signals the wind-down of summer, which officially ends on the 22nd. It's a transitional month, one where some summer produce is still in season (corn, tomatoes, mangoes) but where autumn bounty is also starting to pop up (apples, pears, squash). I've scoured the internet to find the 30 best things to cook this month. These recipes celebrate the final few weeks of summer and the beginning of fall - sometimes at the same time.
In general, pork is always a handy way to add flavor to soups, stews, and even greens, and the fat drippings in things like ham, bacon, and guanciale are prized for their salty, umami-like addition.
This menu is a celebration of Eastern European flavors fused with British produce, highlighting cabbage as the star ingredient in a unique vegetarian dish.