Magical Fall Flavors That Have Nothing to Do With Pumpkin Lattes
Lend some Old World earthiness to your autumn cooking with these overlooked ingredients
Confession: I’m a white, middle-class woman in a city with a Starbucks on every street corner, and I completely don’t care about pumpkin lattes. Their return every autumn does nothing for me.
Don’t get me wrong, I generally like pumpkin-flavored things. If someone at my office makes homemade pumpkin muffins and brings them to work, I’ll probably eat one.
But when it comes to fall, what I really crave is a return to substantial meals that make me feel deeply rooted, grounded, and whole. After a summer of simple salads thrown together on a moment’s notice and gazpachos whipped up in my Vitamix, I’m hungry for something that takes time to simmer and taste, something double, double toil and trouble imbued with a sense of magic, a Middle Earthiness worthy of Bilbo Baggins.
If you want your pumpkin (pan)cakes and to eat them, too, go for it; you do you. But when you’re ready to turn over a new leaf and think about other savory flavor suggestions, consider a few of these ingredients:
