Seasonal cooking and kitchen essentials for autumn

by Mateus BrandlOctober 4, 20266 links · ~45 min read · ~1 min for the TL;DR

Mise en Place by Mateus Brandl: six links on Lifestyle every two weeks.

TL;DR

Bon Appétit editors recommend items like citrusy olive oil, joyful cocktail napkins, and a cookware storage solution.
Francky Knapp’s Eater article explains why chefs prefer stainless steel and clarifies that these pans can be nonstick.
Pastry chef Adriann Ramirez provides autumn pie recipes featuring ingredients like pumpkin, pecan, quince, apple, and plum.
Smitten Kitchen offers a recipe for tomato risotto that uses frizzled red onions for fragrance and depth.
Bon Appétit’s deputy food editor Hana Asbrink demonstrates how to make viral dinner rolls for the October Bake Club.
Alissa Timoshkina’s Guardian article details how to use apples in recipes including pancakes, braised duck, and pickled sides for roast chicken.

From the curator

Autumn cooking centers on seasonal produce and refining essential kitchen techniques. The Guardian article by Alissa Timoshkina highlights the versatility of apples in dishes ranging from breakfast pancakes to dinner sides. Meanwhile, the Eater article by Francky Knapp explains why chefs prefer stainless steel cookware, specifically debunking the myth that these pans are not nonstick.

Mateus Brandl

Curated for this issue

Bon Appétit6 min readEverything BA Editors Tried, Tasted, and Loved in September
Like joyful cocktail napkins, citrusy olive oil, and a cookware storage solution.

Alaina Chou · curated 1 time

Eater4 min readWhy Chefs Love Cooking on Stainless Steel
For one, let’s debunk the myth that they’re not nonstick

Francky Knapp · curated 1 time

the Guardian10 min readPumpkin, pecan, quince, apple or plum: Adriann Ramirez’s autumn pie recipes
The pastry chef gives autumn’s best ingredients a golden glow-up

smitten kitchen5 min readtomato risotto with frizzled red onions
An almost no-stir tomato risotto that’s uncluttered enough to let the tomatoes shine. Basil, parmesan, and butter round it out. Crispy frizzled red onions provide fragrance and…

Bon Appétit11 min readBA Bake Club's October Recipe Is the Best Dinner Roll We've Ever Made
Our deputy food editor Hana Asbrink will show you how to make the rightfully viral buns.

Jesse Szewczyk · curated 1 time

the Guardian8 min readFrom breakfast pancakes to dinner sides and pudding: Alissa Timoshkina’s apple recipes
Fried in pancakes, braised with duck, pickled with a roast chicken or baked for pudding, apples are one of autumn’s star ingredients

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From the curator

Bon Appétit6 min readEverything BA Editors Tried, Tasted, and Loved in SeptemberLike joyful cocktail napkins, citrusy olive oil, and a cookware storage solution.

Eater4 min readWhy Chefs Love Cooking on Stainless SteelFor one, let’s debunk the myth that they’re not nonstick

the Guardian10 min readPumpkin, pecan, quince, apple or plum: Adriann Ramirez’s autumn pie recipesThe pastry chef gives autumn’s best ingredients a golden glow-up

smitten kitchen5 min readtomato risotto with frizzled red onionsAn almost no-stir tomato risotto that’s uncluttered enough to let the tomatoes shine. Basil, parmesan, and butter round it out. Crispy frizzled red onions provide fragrance and…

Bon Appétit11 min readBA Bake Club's October Recipe Is the Best Dinner Roll We've Ever MadeOur deputy food editor Hana Asbrink will show you how to make the rightfully viral buns.

the Guardian8 min readFrom breakfast pancakes to dinner sides and pudding: Alissa Timoshkina’s apple recipesFried in pancakes, braised with duck, pickled with a roast chicken or baked for pudding, apples are one of autumn’s star ingredients