What homemade dish or item from a local restaurant are you most looking forward to this fall? —Chris S., St. Louis
In my household, October marks the return of the beloved soup pot from its resting place in the basement to the heart of the kitchen. I’m yearning for a rich seafood chowder, robust chicken soup, and my favorite chili made with shredded beef. Meanwhile, cold apple cider will soon transition to a spiked version, and bottles of Willamette Pinot Noir have already replaced the French rosé on our shelves. The dining team at SLM seems just as eager for the seasonal flavors.
Dave Lowry: Autumn here is nothing short of breathtaking; there’s hardly anything not to love. I’m a big fan of those caramel apple packs, and those jugs of chilled cider taste even better than Burgundy. Whether it’s apple crisp, crumble, or pie—I’m here for all of it. The season kicks off when I catch the scent of cinnamon-laden pine cones at Schnucks and wraps up when only the candy corn remains on the sale racks. Every moment in between is just delightful.
Cheryl Baehr: It’s available year-round, but I eagerly anticipate the cooler months to indulge in Roman gnoccho at Louie. Sure, I’ve been known to order this rich dish in the height of summer, but it truly shines in the fall and winter. Enjoying this pork ragu-and-béchamel-covered delight feels like wrapping myself in a warm electric blanket.
Lynn Venhaus: Apples! I sound like Bubba from Forrest Gump with my list: apple crisp, apple pie, hand pies, fried pies, apple cake, bread, dumplings, doughnuts, fritters, sliced apples, skillet apples, and every variation with cranberries, caramel, ice cream, and other mixes. I’ve already visited Eckert’s for a bag packed with a variety of apples. The ultimate fall aroma in my oven is undoubtedly something baking with apples, cinnamon, and warm spices.
Holly Fann: Every fall, I bring out my 8-quart Dutch oven and place it on my stovetop. I might not use it for a few days, but it’s there, as if awaiting the Dutch oven fairy to fill it with Bourguignon. Fall is braising season, and the comforting aroma of the first simmering pot of meat, vegetables, herbs, and stock is one of life’s greatest pleasures. Cooking can feel like a chore for anyone, but for some reason, fall always resets my pace, making the process enjoyable and rhythmic again.
Amy De La Hunt: Nothing encapsulates fall like the pan de muertos and galletas catrinas from Diana’s Bakery on Cherokee Street. Yes, I may be a gringa, but my mom, a retired Spanish teacher, instilled in us the importance of celebrating the Day of the Dead on November 1 and 2, right after Halloween. This tradition, which I now continue at home with an ofrenda to honor our departed loved ones, brings us together in October for fresh “bread of the dead” and colorful skull cookies. If we’re lucky, they also offer champurrado (Aztec-style hot chocolate) or atole (a creamy vanilla and cinnamon drink made with cornmeal). At the end of the month, my mom sends her children and grandchildren boxes of homemade chocolate skull candies. It’s all about family connection and reflection during this special time.
Bill Burge: For me, nothing beats cassoulet when the temperature drops. The best place to enjoy it in Saint Louis is Brasserie by Niche. [Expect to find cassoulet on their fall and winter menu starting in early November.]
Denise Mueller: To be honest, I’m all about a variety of squash soups prepared just right, with no specific restaurant in mind. It’s part of the joyous transition to fall flavors in the kitchen.
Abby Wuellner: As soon as daytime temperatures dip below 70, I pull out Lidia Bastianich’s bolognese recipe and double (or sometimes triple) it. Having that in the freezer makes whipping up homemade pasta less of a chore and transforms it into a cozy weeknight dinner.
Collin Preciado: I’ve never felt more at peace than sitting around a bonfire on a chilly fall night with a beer and a bowl of chili topped with noodles, sour cream, and a hot sauce powerful enough to set the atmosphere ablaze.
Pat Eby: Fall has arrived, and I crave meats braised in the oven to juicy perfection, along with oven-baked, from-scratch macaroni and cheese with a twist. I yearn for chicken, steak, and seafood pot pies, rich polenta adorned with wild mushrooms, and gumbos featuring a dark roux, shrimp, andouille, and chicken served over grits. For dessert, my go-to is bread pudding and decadently rich crème brûlée. While I could skip most pumpkin spice offerings, I’m intrigued by the new sweet potato latte from Rooster.
Here’s my complete list:
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