My motto for November is simple: Celebrate the fresh, chill vibes and gorgeous colors of fall.

When it comes to those gorgeous colors, November provides us with a rainbow of colorful produce that complements the falling leaves. Red pomegranates, orange persimmons and pumpkins, yellow squash, green kale and pears, a host of purple potatoes. And other favorite root vegetables, such as turnips, parsnips, and beets, call to mind a cornucopia of flavors, textures, and nutrient-rich offerings.

Of course, this month we’re also talking turkeywine pairings, and simplifying the build-up to Thanksgiving and get-together kitchen prep, such as incorporating the comfort and ease of the incomparable pepper and onion relish! And we have favorite fall cocktails, hearty boards, and the best spreads and artisanal cheeses for big brunches and bigger game days on our mind, as well as our favorite warming weeknight dinners.

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Theresa Gambacorta is a food writer and 25-year veteran of New York City's restaurant industry. Her writing has appeared in such titles as La Cucina Italiana, Men's Fitness, Muscle and Fitness, and Centennial's special interest publications. She is the co-author of chef Joey Campanaro's Big Love Cooking (Chronicle) and is currently working on a cookbook about Persian cuisine to be published by Knopf.

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