Category: Food & Drink

The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.

Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.

For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).

Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.

We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.

If you want to branch out and experience some of these flavors, consider one of the following recipes.

CARROT GINGER SOUP

APRICOT SCONES WITH MAPLE-GINGER GLAZE

The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.

Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.

For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).

Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.

We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.

If you want to branch out and experience some of these flavors, consider one of the following recipes.

CARROT GINGER SOUP

APRICOT SCONES WITH MAPLE-GINGER GLAZE

The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.

Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.

For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).

Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.

We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.

If you want to branch out and experience some of these flavors, consider one of the following recipes.

CARROT GINGER SOUP

APRICOT SCONES WITH MAPLE-GINGER GLAZE

The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.

Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.

For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).

Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.

We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.

If you want to branch out and experience some of these flavors, consider one of the following recipes.

CARROT GINGER SOUP

APRICOT SCONES WITH MAPLE-GINGER GLAZE