As days grow shorter and noticeably chilly, we begin to turn our attention to planning the holiday meals to come. Any of the recipes in this issue could easily grace your Thanksgiving table, yet collectively they create a harvest gathering menu that won’t impose on any tradition. They’re meant for weeknights, a casual gathering of friends and Sunday supper.
What's in this issue:
- In Season for Autumn: What to look for at the farmers market from September through November.
- Curried Winter Squash Soup
- Roasted Golden Beets with Figs
- Harvest Green Beans with Caramelized Shallots
- Brussels Sprout Pasta
- Roasted Chicken with Fennel, Apple and Grape Agrodolce
- Maple Butter
- Pear and Gingersnap Crumble
- Apple Cider Hot Toddy
Plus, The Weekly Dish
All of our magazine readers also receive our newsletter The Weekly Dish, which includes a new recipe in your inbox each week with a fully designed, printable recipe card.
About the Author
Cassandra Hammerstone is a professional photographer, writer and freelance recipe developer, and the creative force behind Salt+Zest Magazine and Salt+Zest, a weekly food blog of fresh, seasonal recipes. You'll find her roaming farmers markets across the magnificent Coastal South.
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