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Hosting this Fall? Four Menus for Seasonal Cooking at Home
Description
What do you serve when you want to host, but don’t want to spend the entire day in the kitchen?
Fall is one of our favorite seasons for gathering, from back-to-school dinners and Jewish High Holidays to casual meals with family and friends. But putting together a menu — and getting everything on the table at the same time — can feel like a lot of work.
This week, we’re sharing four complete fall menus designed to help you plan ahead, cook strategically, and actually enjoy your own gathering. By the end of this episode, you’ll:
- Learn how to build a fall menu around dishes that can be prepped, cooked, frozen, or reheated ahead of time
- Discover a fully vegetarian menu that is casual and can feed a big crowd
- Find out the secrets to achieving tender brisket and flavorful roast chicken
Press play for practical hosting strategies and fall recipes that make it easier to get dinner on the table… and enjoy it once you do!
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Links:
Back to the Classics Rosh Hashanah Dinner:
Plum challah by Sonya and Shannon Sarna for The Nosher
Ottolenghi fig hazelnut salad with radicchio and basil
Eggplant Caponata from The Gjelina Cookbook, the exact recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen
Beer and onion braised brisket from Epicurious
Cast iron skillet potato kugel from Smitten Kitchen
Farro topped with roasted peppers and eggplants and spicy tahini dressing (recipe coming!)
Glazed apple cider doughnut cake from Smitten Kitchen
Vegetarian pizza party in Southern California Hot September
Street corn dip with tortilla chips