It’s Sweet Potato Casserole Season, Motherf***ers

The leaves are falling from the trees, the days are getting shorter, and because we live in the Midwest, it’s still 85 degrees for some reason. It must be decorative gourd season autumn!

Thanksgiving is a month and a half away, but this arbitrary demarcation of seasons means it’s already the perfect time for sweet potato casserole. Now, I eat sweet potato casserole year-round—Rosh Hashanah, Halloween, Christmas, Hanukkah, Passover, really all the major holidays. But because this has nutmeg, it’s a fall classic.

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Potato, Asparagus And Gruyere Galette

Over the summer, we got really into galettes. And I mean really into galettes. Thanks to a boom of Bon Appetit recipes, we discovered these almost-pies could take on any flavor we wanted. So we tried a bunch.

There are sweet galettes with fresh berries and savory galettes that are basically potato pizzas, which like, why wouldn’t you want that? With this recipe, you can do all of the above.

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BBQ Ribs That Taste Like Phở

Yeah, you heard me. These ribs taste like drinking a hot, healing bowl of phở. Except it’s summer, and you’re sitting in a lawn chair with a cold beer, and also there’s no soup.

Now, I require a bowl of phở at least once per month—and that’s a conservative estimate. Something about the combination of lemongrass, fish sauce and sambal oelek (a better, more garlic-y chili sauce than Sriracha, IMO) feels immediately comforting. Phở will cure your ailments. In fact, it’ll make sure you don’t get sick in the first place.

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Actually Amazing, Gluten-Free And Vegan Peanut Butter Cheesecake

Vegan desserts are a challenge, but a worthy one. As are gluten-free desserts. But constraints breed creativity. And creativity calls for peanut butter.

We have two couples we like to eat with who have dietary constraints: One’s vegan, the other lactose intolerant. Well, that’s no excuse not to bring food to a cookout.

Inspired by A Saucy Kitchen’s frozen peanut butter cup pie, our peanut butter cheesecake combines the irresistible trio of peanut butter (duh), dark chocolate, and flakey sea salt. No, this is not your average table salt. A light sprinkling of Morton’s flakey sea salt launches any dessert into a new universe of lip-licking-ness.

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Surprising Summer Combo: Roasted Squash With Chili Yogurt And Cilantro Sauce

It’s basically summer, which means two things: Fresh veggies and fresh herbs. Your gardens burst with abundance; farmers’ markets overflow with options. So why not go crazy?

Sure, you could buy any old greens, chop up some tomatoes and other good-looking finds, and create a salad that’s perfectly healthy and perfectly ordinary. But vegetables can be so much more fun than that, as Israeli-British author Yotam Ottolenghi makes so obvious in his vivid and imaginative cookbooks.

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