Autumn - quick and easy recipes - page 4

Want to wow your guests with spooky yet delicious Halloween cupcakes? Follow our recipe for velvety soft Halloween cupcakes and an easy dark chocolate frosting decoration idea!

Pumpkin tart is one of the most world-known American desserts. With this recipe, learn how to make a homemade pumpkin tart. Don't miss it!

Healthy, easy and delicious, this pumpkin puree recipe is all that you need for cold days. Learn here how to make it and enjoy!

Following this recipe, you'll learn how to make a homemade pumpkin spice latte, one of the best coffee combinations. Don't miss it!

This is a very autumnal recipe, mushrooms are a typical product of this time of year. It's possible to use any variety you like or use a combination of several mushrooms, such as champignons. You'll love this spaghetti with mushrooms and cream!

In this recipe from Juice: Recipes for Juicing, Cleansing & Living Well, the earthy sweetness of parsnip, carrot, and beet gets a sweet-tart boost from Fuji apple.

A recipe from Juice: Recipes for Juicing, Cleansing & Living Well that blends the goodness of kale, spinach, romaine, celery, cucumber, and parsley with bright-tasting lemon and Fuji apple.

This recipe from Juice: Recipes for Juicing, Cleansing & Living Well combines two kinds of apple with distinct flavors (Fuji and Granny Smith) with lemon and fresh ginger to create a bright, healthy tonic.

Nothing could be simpler, or better for you: curly kale leaves stripped of large stalks, quickly wilted in simmering water, then tossed with extra-virgin olive oil, lemon zest, and red pepper flakes.

Some Caesar recipes try to downplay the anchovies and garlic, but here you can taste both (hint: The anchovies are in the dressing), and yes, it’s good. This is a great salad to make for a party.

Traditionally, Caesar salad was made tableside by a tuxedoed waiter tossing romaine leaves with the whole egg, cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first. Note: While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should avoid them.

Polenta, writes Chez Panisse’s Cal Peternell in Twelve Recipes, is “more ratio than recipe.” The standard is 4 parts water to 1 part polenta, simmered for 30 minutes. Be careful to add the polenta to the boiling water in a slow, steady stream with one hand as you whisk with the other—this will prevent lumps from forming. (If you end up with a few lumps despite your best efforts, don’t sweat it; it’ll still taste delicious.) Enriching it at the end with butter and cheese isn’t strictly necessary.

Frothy, cinnamon-scented Mexican hot chocolate is delicious for breakfast (with or without churros for dunking) or on chilly evenings before bedtime. If you’d like to skip the milk, go ahead and substitute the same volume of water.

For this quick and easy chicken pho recipe, you’ll need rice vermicelli noodles, shredded meat from a rotisserie chicken, chicken broth, ginger, Asian fish sauce, basil, cilantro, mung bean sprouts, hoisin sauce, and Sriracha.

A classic baked oyster recipe from Jennifer Puccio, executive chef of Marlowe, The Cavalier, and Park Tavern in San Francisco.

A classic French vinaigrette with red wine vinegar, Dijon mustard, shallot, lemon juice, and olive oil is one of the most versatile sauces in the kitchen. Use it to dress a simple green salad or an elaborate composed one, employ it as a quick marinade for raw meats or a casual accompaniment for grilled ones.