4252 Fremont Ave N, Seattle (206) 397-4271 Hours: M–F: 11am–6pm Sat: 11am–5pm Sun: 12pm–4pm

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What We’re Cooking – Autumn 2018

With Christmas and the Winter Solstice only a few days away, we have truly transitioned from autumn into winter. Autumn started early this year – the switch from summer into fall felt abrupt right after Labor Day. The produce of autumn spans perhaps the greatest range of any season; plums, tomatoes, pumpkins, kale, late-season berries, cauliflower. You’ll see that variety reflected in the recipes below, which our staff made for our families and friends over the past few months.

from Yotam Ottolenghi’s cookbooks:
Apple Cake with Maple Frosting from Ottolenghi
Hummus from Jerusalem
Honey Roasted Carrots from Plenty More
Apple Spice Cake from Ottolenghi Simple
Curried Lentil, Tomato, and Coconut Soup from Ottolenghi Simple
Chickpea and Swiss Chard with Yogurt from Ottolenghi Simple
Lamb and feta meatballs from Ottolenghi Simple.
Chickpeas and Swiss chard with yogurt from Ottolenghi Simple
Curried lentil, tomato, and coconut soup from Ottolenghi Simple
Whole Roasted Cauliflower from Ottolenghi Simple


from Meera Sodha’s cookbooks:
Pumpkin, Black Eyed Pea, and Coconut Curry  from Fresh India
Caramelized Onion and Tamarind Rice from Fresh India
Whole Roasted Cauliflower from Fresh India
Sticky Mango Paneer Skewers from Fresh India
Spinach, Tomato & Chickpea Curry from Fresh India
Cinnamon and clove pilau from Made in India
Chana Masala from Made in India 


Six Seasons by Joshua McFadden and Martha Holmberg
Roasted Squash with Spicy Green Sauce
Kale Salad that started it all
Winter Squash and Leek Risotto
shaved collards greens with cashews and pickled peppers
Cauliflower with Plums
Celery Salad w/Dates, Almonds & Parmigiano


from Julia Turshen’s cookbook:
Applesauce Cake from Now & Again
Pumpkin Cake from Now & Again
Tortilla Soup from Now & Again
Easy pumpkin + Olive Oil Cake from Now & Again
Baked Saffron Rice from Now & Again (Jen has made this rice several times!)
Corn & Potato Chowder from Small Victories
Avocado & Kimchi Toast from Small Victories
Turkey Ricotta Meatballs from Small Victories


Dining In by Alison Roman:
Cumin Roasted Cauliflower with Dates and Tahini from Dining In
Curry Roasted Carrots with Seeds and Labneh
Spicy, garlicky white beans
Crispy Chickpeas and Lamb with greens and garlicky yogurt


Sister Pie by Lisa Lunwinski:
Peanut Butter Paprika Cookies
Salted Maple Pie
Cranberry Crumble Pie
Buckwheat Pepita Crumble
Sweet Potato Coconut Pie


Coconut Macaroons (Mira made them four times!)
Cream Scones
Rye Brownies
Apple Galette
Squash, Brown Butter, and Sage Quiche


Let’s Stay In by Ashley Rodriguez:
Turkey meatballs in arrabiata sauce
Winter Greens Gratin
White and Sweet Potato Gratin with Bay Butter
Salted Chocolate Chip bar Cookies
Chicken & Herb Lettuce Wraps w/Crispy Shallots
Seedy Honey


A Modern Way to Eat by Anna Jones:


Everyday Dorie by Dorie Greenspan:
Oven Charred Peppers w/Tomatoes


Baking by Dorie Greenspan: 
Carrot Muffins
Corniest Muffins


Four and Twenty Blackbirds Pie Book by Emily and Melissa Elsen:
Pear Bourbon Crumble Pie


Dinner by Melissa Clark:
Butternut Squash and Lentil Soup


Dinner in an Instant by Melissa Clark:
Barbecue Chicken Wings


Butternut Squash Apple Soup
Roasted Cherry Tomatoes


Salt Fat Acid Heat by Samin Nosrat:
Slow Roasted Salmon
Autumn Panzanella


Sweeter Off the Vine by Yossy Arefi:
Cranberry Cornmeal Cake


Season by Nik Sharma:
Shaved Brussels Sprouts with Poppy Seeds, Black Mustard, and Coconut Oil
Apple Masala Chai Cake


How to Eat a Peach by Diana Henry:
Chocolate Olive Oil Cake


Simple by Diana Henry:
Cumin-Coriander Roast Carrots with Pomegranate and Avocado


Farm Food: Fall & Winter by Kurt Timmermeister:
Buttermilk Biscuits


Kachka by Bonnie Frumkin Morales:


Pie Squared by Cathy Barrow:
Old Fashioned Apple Pie


Kale Gratin


Modern Potluck from Kristin Donnelly:
Whole Wheat Pumpkin Biscuits
Baked Squash Mac & Cheese
Applesauce Chocolate Chip Bundt Cake


Seven Spoons by Tara O’Brady:
Slow-baked Salmon and Butter Beans


Food52 Genius Recipes:
Chickpea Stew with Saffron, Yogurt, and Yarlic


The Minimalist Kitchen by Melissa Coleman:
Ancho-ladas with Quick Slaw


Whole Grain Goodness by Megan Gordon:
Honey Polenta Cornbread


Feeding the Whole Family by Cynthia Lair:
Red bean and quinoa chili


Bouchon by Thomas Keller:
Butternut Squash Soup with Brown Butter and Sage


Tasting Paris by Clotide Dusoulier:
Potato Chip & Chive Omelette
Tea & Honey Fruit Compote


A Year in My Kitchen by Ruth Reichl
Grilled Cheese


Back Pocket Pasta by Henry Colu:
Browned Butter Squash Pasta


Rustic Fruit Desserts by Cory Schreiber, Julie Richardson:
Double Crust Pluot Crisp


What were your favorite recipes you made this autumn? What are you looking forward to making this winter? Let us know!

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