By Tammy O’Hara
Food Columnist
While Floridians don’t reap the benefits of cool breezes and leaves turning vibrant colors during fall, we do tend to have a mind shift with our appetites.
Iced coffee suddenly feels out of place, and all I want is something warm, spiced, and comforting like a pumpkin spiced latte. Fall isn’t just a season—it’s about flavors that create a cozy aroma in our homes.
No fruit defines fall quite like the apple. Each variety tells a story: Honeycrisp with its sweetness, Granny Smith with tartness and McIntosh that practically melts when baked into a pie. Apples bridge the gap between sweet and savory—they’re equally delicious with cinnamon in a crisp as they are alongside roasted pork or shaved into a salad with fennel and blue cheese.
Don’t forget about apple cider either! Served warm, it’s the essence of fall in a mug—sweet, spiced, and soothing. It’s also good “spiked” with rum, brandy, whiskey or bourbon. Reduced down into a glaze, cider transforms into a wonderful sauce for roasted root vegetables, chicken or pork.
Butternut & acorn are the most readily available squashes and are great additions to any meal. Roasted squash develops a natural sweetness and caramelizes into golden perfection. When puréed into soups, it adds a velvety texture and pairs beautifully with warm spices like nutmeg, cinnamon, and ginger.
Pumpkin has become synonymous with fall. We know fall has arrived when all the coffee shops release pumpkin spice lattes. Beyond the coffee cup, it’s a deeply versatile ingredient: fold into risotto or other pasta dishes, bake in breads, or puree for silky pies. Its earthy, slightly nutty flavor captures the essence of the season. Pumpkin pancakes with some toasted pecans and warm maple syrup are a great way to start your day!
Pro tip: when you roast squash, don’t toss the seeds. Clean them, season them, and toast them in the oven for a crunchy little snack that’s better than chips.
What would fall be without spice? Cinnamon, nutmeg, clove, allspice, and ginger aren’t just flavorings; they’re shorthand for comfort. They add warmth and depth to your food. Adding cinnamon to oatmeal makes it feel indulgent. Grate some fresh nutmeg in Alfredo or any cream sauce and it transforms it from simple to sophisticated. Ginger brings its peppery brightness to cookies, cakes, and even savory braises or stews with meats.
These spices are particularly powerful because they’re tied to memories. The scent of cinnamon might remind you of your grandma’s pie, while nutmeg immediately evokes thoughts of holiday eggnog. As I write this article, I swear I can smell fresh baked molasses cookies in my grandma’s kitchen & that brings a smile to my face to remember the sweet lady she was.
Pecans, walnuts, hazelnuts and others come into their own in the fall. Their toasty, slightly bitter edge balances the sweetness of autumn desserts. Take nuts to the next level by toasting, roasting and/or candying them for a homemade hostess gift. They are great on their own or wonderful tossed in a salad or topped on roasted veggies.
Root vegetables like carrots, parsnips, sweet potatoes, and beets define fall. Their natural sugars intensify in the oven, developing flavors both robust and sweet. A tray of roasted root vegetables, tossed simply with olive oil, salt and thyme, captures the essence of the season & is an easy way to feed a crowd.
Sweet potatoes, in particular, shine in both sweet and savory preparations. Mashed with butter and cinnamon, they’re holiday classics. But cubed and roasted with smoked paprika, they become a hearty, slightly spicy side dish for everyday meals. Pampered Chef has a recipe for sweet potato & apple soup. It’s delicious!
Whether you use fresh or dried, the herbs you use tend to change in the fall as well. While dill & basil are popular summer herbs, the fall calls for earthier ones. Sage, rosemary, and thyme work well with long cooking times and rich, deep flavors. Sage gets the spotlight at Thanksgiving in stuffing/dressing but it’s also wonderful in a brown butter sauce with gnocchi or ravioli or in gravies & soup. It can also be added to cornbread & biscuits. A little goes a long way though so start with a small amount as it can pack a punch. Rosemary brings a bold & piney flavor & aroma to roasted meats and potatoes, sauces and bean dishes. It’s also a nice add to fresh baked breads. Thyme is very versatile & blends nicely into soups, stews, marinades & casseroles. The rule of thumb with herbs is to use 1 teaspoon of dried herbs to every 2 tablespoons of fresh. You’ll learn your lesson with one mistake if you use equal parts dry – have your pizza delivery number ready if you do.
At its core, fall food is about slowing down. It’s about roasting, simmering, layering. It’s food that asks you to wait a little but rewards you with richness and depth.
So while we might not have leaves that change colors and drop to the ground, Floridians can still jump into the flavors that fall brings. And no raking required! Roast a squash, stir cinnamon into your coffee, toast a handful of pumpkin seeds, or bake an apple crisp and enjoy the taste of comfort, tradition, and home.
Feel free to reach out to me with any Pampered Chef or cooking questions you might have at [email protected] or my Facebook page, https://www.facebook.com/TastesandTwistswithTammy
