Recipes
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
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Baked Figs with Feta and Honey, the Greek Way
A Greek starter for early autumn: figs baked hot and fast until they blister, stuffed with feta that keeps its shape, then finished with honey and pistachios.
Quince tarte Tatin recipe, France's autumn upside-down tart
This quince tarte Tatin recipe poaches the fruit first, then reduces the syrup to caramel in the pan — the technique that turns hard, pale quince tender and rose-pink under puff pastry.
Gazpacho andaluz recipe, Andalusia's cold tomato soup
This gazpacho recipe turns the last ripe field tomatoes of summer into Andalusia's classic chilled soup, blended raw and finished with sherry vinegar and olive oil.
Tagliatelle ai porcini recipe for peak mushroom season
Amuse Kitchen's version of Italy's classic autumn pasta, built on a technique that keeps fresh porcini firm instead of watery.
Poulet vigneronne recipe, Burgundy's grape-harvest chicken
This poulet vigneronne recipe braises chicken with verjuice and whole grapes, the dish Burgundy cooks made each September to feed the vendange crews.
Chilorio recipe, Sinaloa's shredded pork in chile
A Mocorito restaurant's dish of pork shoulder braised twice in guajillo chile puree, shredded until it falls apart and built to outlast the week it's cooked in.
Schiacciata all'uva Recipe: Tuscany's Grape-Harvest Bread
A saltless Tuscan grape-harvest flatbread, baked hot around whole black wine grapes until the skins blister and caramelize at the edges of a golden crust.
Roasted fig recipe with burrata and prosciutto
Amuse Kitchen builds a five-minute starter around the narrow window when figs are ripe: fruit blistered under high heat, then balanced against salt, cream and honey.
Fricandó recipe, the Catalan veal braise with wild mushrooms
Floured veal slices, an onion sofregit and dried moixernons, braised for under an hour and finished with a pounded picada of almonds, garlic and parsley.
Payesh recipe, the Bengali rice pudding worth the stirring
Gobindobhog rice simmered slowly in milk until it collapses into a loose, fragrant pudding, cardamom and nuts folded in right at the end.
Poached pears in Port recipe, made for Port Wine Day
A Douro classic for 10 September, the date the region was demarcated in 1756: firm pears, ruby Port and a syrup reduced only after the fruit comes out.
Zwiebelkuchen recipe, the onion tart of the harvest
A kilo of onions cooked without colour, a set custard and a yeast base rather than pastry. In the German wine villages it is eaten with new wine, standing up.
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