This Issue

Fall 2017 // Harvest Blessings

STORY HIGHLIGHTS

Pumpkin Curry Soup with Cake Croutons

Can a soup double as dessert? This one can. Stewing autumnal flavors of beer, apples, and curry gives this bisque a complexity that’s both extravagant and gentle. Pound-cake croutons play up the natural sweetness of the pumpkin to make this creative crock a perfect segue to snuggling on the couch. READ MORE >>
Kettle Corn Galette

I fell in love with my partner the first year I took him to our town’s fall festival. We bought two bags of kettle corn and ate them on the steps of a brick house. Now, I reminisce by incorporating our romantic snack into a handsome galette. The velvety caramel sauce is a great juxtaposition to the rustic, roughly molded crust. I top the treat with kettle corn, drizzle with chocolate, and sprinkle with course salt. READ MORE >>
Pumpkin Roll Palmiers

Autumn in Pennsylvania is so quintessentially American: flannel shirts, pumpkin spice lattes, and football after Thanksgiving dinner. But when the trees turn, I dream of walking through Paris. Give the classic pumpkin pie some transatlantic refinement by turning it into a palmier, an elephant-eared cookie, brittle as a fall leaf, with a spiced center. Happy Thanksgiving is out, but Bonne Action De Grâce is in. READ MORE >>
Pumpkin Tahini Buckeyes

Elevating a classic, these buckeyes are hiding their gooey tahini and pumpkin centers. With a bite of salt and the small snap of sesame seeds, these American-style truffles still boast enough dark chocolate to require thumb-licking. READ MORE >>
Chicken and Dumplings

As a child, there was nothing better than Chicken & Dumplings. My sister and I insisted on it for our birthdays every year, and had seconds and thirds every time. A recipe handed down to Grandma from her mother, it is southern country cooking at its best: juicy dark meat chicken and dumplings that most closely resemble a thick, chewy, noodle. READ MORE >>
All Ears

When local corn is ready for harvest, I want to shout corn ideas from the rooftop, so I hope you’re listening. Fire up the grill, and give any of these combos a whirl to savor the season. READ MORE >>
Sole Food

From classic wingtips to booties with baubles—embellished, footwear is fall’s main ingredient to soulful style. READ MORE >>
Shepherd’s Pie with Rutabaga

Root – a – what? A crossbreed between turnips and cabbage, rutabagas are a bit homely, and often overlooked among the prettier fall and winter produce. However, these old world root vegetables are wildly versatile and make a wonderfully rich substitute for potatoes, as in this Shepherd’s Pie recipe. READ MORE >>
PA Proud: Nine local wines to try this month

October is Pennsylvania wine month, and I can think of no better time to enjoy and explore the beautiful landscape of Pennsylvania wine country. From anywhere in our charming state, you are less than an hour’s drive to one of the more than 200 wineries PA has to offer. We are the fifth largest grape producer in the US, proffering more than one million gallons of wine per year. We’ve hand-selected some of the best bottles for you to sip, savor, and share (or not), as well as complied a list of must-dos to keep you busy all season long. READ MORE >>