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:
Daal

 

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:
Pelmeni
Flatbread

 

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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