Premium Sections: Good Housekeeping - Best of Fall 2021

BEST OF FALL

40+ pretty, delicious ways to

Celebrate the Season

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BEST OF FA L L This time of year has many joys: leaves turning brilliant shades, an abundance of fresh flavors, sunny yet crisp days… and so much more. While your favorite ways to embrace the season will never get old, they can get even better!

This guide will show you how to take these traditional delights — from harvesttime produce like pumpkins and apples to harvest-themed parties — to the next level of flavor, comfort and gorgeousness. Prepare to have the most delicious, memorable fall ever.

Jane Francisco

Editor in Chief, Good Housekeeping

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TA B L E O F CONTENTS T H R OW A PA R T Y Cute, cozy and crafty ideas for outdoor get-togethers — food and drinks included!

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This page: Mike Garten (velvet and oats). Opposite page: Ari Michelson (Francisco); Antonis Achilleos (background).

TA K E YO U R PICK Let this be the year not one of those tons of apples you picked goes to waste.

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M U LT I C O O K E R GOURMET The handy appliance makes it easy to whip up fancy-ish meals like these three standouts.

L E T ’ S G E T COZ Y Little tweaks to make your home a warm, welcoming retreat. Plus, how to help indoor allergies.

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I T ’ S T O M AT O SEASON! Four new ways to indulge in all the round redness in the produce aisle right now

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PUMPKIN P E R F E CT I O N A few new ways to enjoy everyone’s favorite autumn gourd

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Your Fall Favorites — but Better!

From fun ways to take advantage of the last not-too-cold days to new ideas for enjoying apples and pumpkins, these recipes, decor tips and cool crafts will help make this your most memorable autumn ever.

Throw a Picnic Party

RUSTIC “TABLE” A tree stump doubles as a makeshift place to rest cocoa.

HOSTESS HELPER Use a trusty tray to carry all your goodies from the kitchen, then later as a game table.

Quentin Bacon.

No firepit?

No problem! You can still throw a cozy backyard gathering.

Just lay down some blankets and pillows to create a comfy spread. Then bust out the hot chocolate, games, crafts and an easy grilled meal.

DON’T PUT AWAY THE GRILL JUST YET Grab some basic aluminum foil from a drawer, choose your filling, wrap up packets and throw them on the grill (or in the oven) for a satisfying meal with practically zero cleanup.

CLEVER USES FOR

Autumn Leaves

Set up an all-ages craft station at the picnic.

1

Craft a friendly fox Lay an orange maple leaf stem side up so the tip is the fox’s nose. Glue googly eyes to the face and define the nose and ears with darker leaf pieces.

2

Make a scarecrow Stuff the head and the shirt with foliage instead of straw.

3

Create votive holders Use Mod Podge to adhere leaves to a mason jar and let the warm colors give your home a cozy glow.

Mike Garten. Food Styling by Christine Albano. Prop styling by Cate Geiger Kalus.

4

Make colorful confetti With a hole punch, turn colored leaves into small pieces that can be sprinkled around holiday tables.

5

Add flair to table linens Use a pliable freshly fallen leaf to make prints on napkins and place mats. Cover one side in fabric paint and press facedown with a paper towel to leave a beautiful imprint.

SPICY GR ILLED SA LMON

Place 4 fillets salmon (6 oz each) in centers of 4 foil sheets. Brush each with 1 Tbsp hoisin sauce; sprinkle each with 1/8 tsp crushed red pepper. Toss 11/2 lbs cauliflower florets with 1 Tbsp oil and 1/4 tsp salt; arrange around each fillet. Seal packets; cook 15 min. or until cauliflower is tender. Garnish with 1/4 cup chopped peanuts and chopped cilantro.

SERVES 4 About 410 cal, 19 g fat (3 g sat), 43 g pro, 535 mg sodium, 18 g carb, 5 g fiber

LEMON-ROSEM A RY CHICK EN A N D POTATOES

On each of 4 foil sheets, arrange 1 thinly sliced medium red potato, overlapping slightly; a pinch of salt; and 1 large boneless, skinless chicken thigh.

Drizzle each with 1 Tbsp melted butter; season each with 1/2 tsp each salt and pepper. Top each with lemon slices and 1 Tbsp fresh rosemary.

Seal packets. Cook 30 min. or until potatoes are tender.

SERVES 4 About 370 cal, 16 g fat (8 g sat), 21 g pro, 925 mg sodium, 36 g carb, 4 g fiber

Have an Alfresco Fall Feast!

Mike Garten.

Drape pretty, mismatched throws over chairs to add even more charm to a rustic tablescape — and give your guests something to wrap up in so the party can continue no matter what the temp.

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Whip Up Festive Batch Drinks

Punch: Mike Garten; food styling by Sherry Rujikarn. Cap: Mike Garten; food styling by Simon Andrews; prop styling by Cate Geiger Kalus.

BLACK MAGIC PUNCH

This bewitching brew is wickedly tasty with any dark, sweet juice, so pick your poison. In large pitcher, mix 1 bottle (750 ml) dark dry red wine, 2 cups dark fruit juice, 1/4 cup brandy, 1/3 cup elderflower or raspberry liqueur, 1 cup blackberries, 1 cup sliced black grapes and 2 sliced plums. Chill 1 to 2 hr. Pour into glasses and garnish with blackberries and twist of orange.

THIN K ING C A P Active 5 min. | Total 5 min.

1 small cube demerara sugar 3 or more dashes root beer bitters or 1 dash orange bitters 2 oz Buffalo Trace or other bourbon 1 thick piece orange peel

1. Place sugar cube in rocks glass, top with bitters and 1/2 tsp water and let soak until sugar dissolves a little. Use muddler to break sugar cube, then muddle until sugar is almost all dissolved.

Add bourbon, then top with enough ice to go above rim of glass.

Stir 30 rotations.

2. Rub outside of orange peel once around rim of glass, then twist to express oil of peel into drink, drop peel into glass and serve.

SERVES 1

Hosting & To a s t i n g

COCKTAIL HACKS If you go with individual cocktails, remember these tips.

ICE MATTERS

Freeze distilled water in silicone molds to get pure-tasting ice that won’t leave a strange taste in your drink.

A GOOD STIR

Go stir crazy. It makes for colder drinks, and the melted ice enhances aroma and flavor.

SHAKE IT UP

When fruit juice is included, use a shaker to fully blend the ingredients.

Take Your Pick

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py Seeds Pop

D’OH NUTS!

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Core an apple, slice it into horizontal rings and top with “frosting” (e.g., nut butter or cream cheese) and “sprinkles” (fruit, coconut, marshmallows, nuts or seeds). With dozens of delicious combos, who needs fried dough?!

B lu e b e r r y C

Yogurt + Lemon eek Ze Gr st

+

Baked into a tart, roasted until caramelized or served up raw with unexpected toppings, apples star in fall’s most irresistible recipes.

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Peanut But ter

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Mike Garten. Food styling by Christine Albano. Prop styling by Cate Geiger Kalus.

+ Strawberries

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B E ST F O R BA K I N G

APPLE PRIMER Flatbread and toasts: Antonis Achilleos; food styling by Anna Helm Baxter; prop styling by Sarah Smart. Apples: Getty Images.

GRANNY SMITH Adds tartness to sweet baked goods

A PPLE , SW EET POTATO A N D ROSEM A RY FL ATBR E A D Active 25 min. | Total 1 hr. 40 min.

1 lb pizza dough, thawed if frozen Cornmeal and flour, for dusting 4 oz Gruyère or extra-sharp Cheddar cheese, coarsely grated (about 11/2 cups) 1 large Honeycrisp or other crisp reddish apple 1 small sweet potato (about 7 oz), peeled and thinly sliced 1/2 small red onion, thinly sliced 2 Tbsp olive oil 2 Tbsp fresh rosemary, coarsely chopped Kosher salt and pepper 1. Let thawed pizza dough sit at room temp 30 min. Heat oven to 425°F. Dust baking sheet with cornmeal.

2. On lightly floured surface, shape pizza dough into large rectangle (at least 14 in. long); place on prepared sheet and sprinkle with half of cheese (about 3/4 cup).

3. Thinly slice apple into rounds, discarding any seeds. In large bowl, toss sweet potato and onion with oil, rosemary and 1/4 tsp each salt and pepper. Add apple and remaining cheese, toss, then scatter over prepared dough.

4. Bake until potatoes are tender and crust is golden brown, 18 to 22 min.

PER SERVING About 340 cal, 13 g fat (4 g sat), 10 g pro, 805 mg sodium, 44 g carb, 3 g fiber

WA LDOR F-ST Y LE TOA STS Active 10 min. | Total 20 min.

1 cup small red grapes (about 6 oz) 2 tsp olive oil Kosher salt and pepper 1/4 cup sour cream 1 Tbsp fresh lemon juice 2 small crisp apples (1 Granny Smith and 1 Gala) 1 cup celery leaves 1/2 cup small flat-leaf parsley leaves 2 oz blue cheese, crumbled

8 slices raisin-walnut bread, toasted Chopped chives, for serving 1. Heat oven to 400°F. On small rimmed baking sheet, toss grapes with oil and 1/4 tsp each salt and pepper. Roast until just beginning to burst, 6 to 10 min.

2. In large bowl, whisk together sour cream, lemon juice and 1/4 tsp each salt and pepper. Cut apples into small pieces and toss in dressing. Fold in celery leaves, parsley, blue cheese and grapes.

3. Spoon onto toast and top with chives if desired.

PER SERVING About 205 cal, 7.5 g fat (3 g sat), 5 g pro, 205 mg sodium, 30 g carb, 3 g fiber

THIN K BE YON D PIE: SAVORY A PPLE DISHES A R E J UST A S DELICIOUS , IF NOT MOR E SO.

GOLDEN DELICIOUS Creates a tender filling when baked

BRAEBURN Maintains its apple taste and texture

PINK LADY Roasting renders these supersweet

Let’s Get Cozy

It’s prime time to stay inside. Try these little tweaks to make your house a warm and welcoming retreat.

GH LAB TRICK

Save money on your heating bill.

Deck out your gathering space with snuggle-friendly fabrics and accessories.

KEEP IT CASUAL

Pick comfy, durable furniture in deep colors and stain-resistant fabrics. Skip the coasters and lay a piece of burlap or thick fabric across the coffee table instead.

ADD WARM TOUCHES

Place a nubby accent like a pouf or a pillow in a room to achieve the decorating equivalent of donning a thick sweater or scarf — instant coziness.

LEAVE OUT LAYERS

Keep soft, fuzzy throws draped over the arm of the couch or rolled up in a basket for easy access on chilly fall nights.

Getty Images.

Heat can escape through poorly insulated attics and windows, making it harder to keep your home feeling warm and toasty. Here’s an easy solution: Inspect your walls and windows for cold air coming through — if you notice a draft, seal any small gaps or cracks with a sealant like one from GE’s Silicone line ($6, gesealants.com). Plus, if your building was fabricated with older materials, upgrading to brand-new windows can likely improve your home’s overall efficiency and lower your energy bills.

IN THE LIVING ROOM

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SAY GOODBYE TO

Indoor Allergens

IN THE KITCHEN & DINING ROOM

Velvet: Mike Garten; Prop styling by Cate Geiger Kalus. Kitchen: Brian Woodcock.

Boost the warmth in the heart of the home by layering natural materials and neutral tones with a mix of old and new elements.

TRY A TOUCH OF VELVET

This posh textile is suddenly everywhere. In rich jewel tones like emerald and sapphire, it makes your home (or outfit) look luxe.

The best part: Velvet only seems expensive.

Hello, everyday luxury!

Go Vintage A rustic table and chair add a lived-in feel to an otherwise pared-down room.

Shop yard sales or flea markets for the best buys.

Don’t Clear Clutter Completely bare surfaces might feel empty and a little dreary. Leave out pretty cutting boards or bowls to send a welcoming message.

Cover the Floor A rug in the kitchen is far from impractical. Add a round one in a natural fiber to give the room a homey and inviting feel.

At this time of year, pollen, grasses and other outdoor annoyances often grab headlines.

But indoor allergens can bring on similar miseries — a stuffy or runny nose; watery, itchy eyes; fatigue; and breathing trouble — and can be harder to escape. Here, Lakiea Wright, M.D., M.P.H., highlights four common culprits and the best ways to zap them.

Dust mites

These are tiny arthropods (like spiders) that feed off the skin we shed every day — and they usually nest in fabrics. “Dust mites love to live on bedding, so wash your sheets and blankets weekly in hot water and dry them on high heat to kill the mites,” says Dr. Wright. She also recommends putting allergen-proof casings on your mattress and pillows and considering replacing your mattress, which can harbor dust mites, if it’s more than seven years old. If you have carpeting or rugs, clean them weekly with a vacuum that has a high-efficiency particulate air (HEPA) filter.

Pet dander

Dander is like pet dandruff, says Dr. Wright, “and there are a lot of allergens in that dandruff that can trigger symptoms.” If you think your pet might be causing your allergies, Dr. Wright advises vacuuming frequently, bathing your pet weekly and placing HEPA air purifiers throughout your home. “Washing your hands after interacting with your pet as well as keeping the pet out of bedrooms can also help reduce some of that allergen exposure,” Dr. Wright says.

Mold

While mold and mildew may seem to be contained in one spot, the spores can travel through the air and cause issues when you breathe them in.

That’s why it’s important to get damp areas cleaned and address the root cause of what’s allowing mold to grow, says Dr. Wright. Dehumidifiers can help, but make sure to clean out the water they collect a few times a week.

Pests

The main ones we’re talking about are cockroaches and mice. When feces, urine or mouse skin cells and dander dry out, they can float through the air and spark an allergic reaction if inhaled. To make sure there’s nothing around to entice pests, keep food in sealed containers, wipe up crumbs, cover trash cans and clean dirty dishes. You’ll also want to repair any holes or cracks in the structure of your house that pests can use to get inside.

Multicooker Gourmet Only break out this handy appliance when it’s time to make some beef stew or chili? Try these recipes that prove it can do just about anything.

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SHR IMP A N D FR ESH COR N GR ITS

remaining custard mixture into ramekins, then cover each with foil.

4. Pour 1 cup water into pressure cooker (no need to rinse) and place steam rack in pot. Arrange 3 ramekins on rack, then stagger remaining 3 ramekins on top to create 2 layers. Lock lid and cook on high pressure (12.0) 8 min. Use the natural-release method for 10 min., then manually release any remaining pressure. Use tongs to transfer ramekins to rimmed baking sheet, then carefully remove foil.

5. Arrange oven rack in top third of oven and heat broiler. Sprinkle Parmesan on top of each ramekin and broil until lightly browned, 3 min. Let cool 5 min.; then, if desired, run small offset spatula around rim of 1 ramekin. Invert to slip out pudding, then set upright on plate. Repeat with remaining ramekins. Serve warm, with salad if desired.

Active 25 min. | Total 55 min.

This page and opposite page: Mike Garten; food styling by Christine Albano; prop styling by Megan Hedgpeth.

2 slices smoked bacon, diced 1 small onion, thinly sliced 1 red pepper, thinly sliced 2 large cloves garlic, thinly sliced Pinch of red pepper flakes Kosher salt and pepper 1 14.5-oz can diced tomatoes 1/4 cup old-fashioned or stone-ground grits 2/3 cup whole milk 2 cups corn kernels (from 2 large ears, or frozen) 1 lb peeled and deveined large shrimp 1/2 Tbsp lemon juice 1/2 cup basil, sliced, divided 1. Press Sauté on electric pressure cooker and adjust to medium. Cook bacon, stirring occasionally, until crisp, 8 min.

With slotted spoon, transfer to paper towel–lined plate.

2. Add onion, red pepper, garlic, red pepper flakes and 1/4 tsp each salt and pepper and cook, stirring occasionally, 5 min. (If mixture starts to scorch, turn Sauté function to low.) Stir in tomatoes and press Cancel. Place steam rack on top of tomato mixture.

3. In 2-qt (71/2-in.) baking dish that fits inside pressure cooker, stir together grits, milk, 2/3 cup water and 1/4 tsp salt. Place dish on top of rack. Lock lid and cook on high pressure (12.0) 10 min. Use naturalrelease method to release pressure.

4. Meanwhile, place corn in large bowl. Cover with boiling water and let sit 5 min.; drain.

5. Remove grits and steam rack from pressure cooker. Press Sauté and stir in shrimp and lemon juice.

Cook, stirring occasionally, until shrimp are opaque throughout, 3 to 5 min. Stir in half of basil.

6. Stir corn into grits, adding more milk to adjust consistency if desired. Spoon grits into bowls. Top with shrimp mixture and sprinkle with bacon and remaining basil.

PER SERVING About 305 cal, 9 g fat (3 g sat), 23 g pro, 1,240 mg sodium, 34 g carb, 4 g fiber

PER SERVING About 260 cal, 15 g fat (5.5 g sat), 14 g pro, 505 mg sodium, 18 g carb, 2 g fiber

New Technique

BI-LEVEL

SAVORY BR E A D PU DDING Active 40 min. | Total 1 hr. 15 min. plus cooling | Serves 6

2 Tbsp olive oil 1 small onion, chopped 5 oz cremini mushrooms, sliced 1/2 medium bunch kale, stems discarded, leaves chopped (about 5 packed cups) 2 tsp chopped fresh thyme Kosher salt and pepper 3 large eggs 13/4 cups whole milk 11/2 tsp Dijon mustard 1/8 tsp grated nutmeg Pinch of cayenne 2 1-in.-thick slices sourdough bread, cut into cubes (about 21/2 cups) 2/3 cup coarsely grated Gruyère

Cooking spray, for greasing 1/4 cup grated Parmesan Green salad, for serving 1. Press Sauté on electric pressure cooker, adjust to medium and heat oil. Add onion and mushrooms and cook, stirring occasionally, until golden brown, 8 to 10 min. Stir in kale, thyme and 1/4 tsp salt and cook until wilted and liquid has evaporated, 3 to 5 min.; press Cancel.

2. In large bowl, whisk together eggs, milk, mustard, nutmeg, cayenne and 1/4 tsp each salt and pepper. Add bread and toss to coat, then fold in vegetables and Gruyère.

3. Lightly coat six 8-oz ramekins with cooking spray. Divide mixture among ramekins, pouring any

The time- and space-saving steam rack lets you cook two distinct foods at once — sauce in the bottom of the pot and grits on the rack above.

R ISOT TO W ITH SW EET POTATO, LEMON A N D SAGE Active 25 min. | Total 30 min.

1 Tbsp unsalted butter 3 Tbsp olive oil, divided 11/2 cups Arborio rice Kosher salt 1/2 cup dry white wine 31/2 cups low-sodium chicken broth 21/2 cups grated sweet potato (from 1 large 12-oz sweet potato) 1/4 cup fresh sage leaves 2 cloves garlic, thinly sliced 1 Tbsp finely grated lemon zest Freshly grated Parmesan, for serving 1. Press Sauté on electric pressure cooker, adjust to medium and heat butter and 1 Tbsp oil. Stir in rice and 3/4 tsp salt and cook, stirring occasionally, until golden brown and toasted, 4 to 6 min.

2. Add wine and cook until absorbed, about 1 min. Stir in broth and sweet potato; press Cancel.

Lock lid and cook on high pressure (12.0) 5 min. Use quick-release method to release pressure, then open lid. Stir risotto until liquid has been absorbed, 2 to 3 min.

3. Meanwhile, heat remaining 2 Tbsp oil in medium skillet on medium-low. Stir in sage and cook 2 min., then add garlic and fry, stirring occasionally, until just beginning to turn golden brown, about 5 min.

Using slotted spoon, transfer sage and garlic to paper towel–lined plate, then transfer oil into small bowl and stir in lemon zest.

4. Divide risotto among bowls and top with lemon oil, sage, garlic and Parmesan if desired.

PER SERVING About 440 cal, 14 g fat (3 g sat), 9 g pro, 200 mg sodium, 72 g carb, 5 g fiber

Pumpkin Perfection

A few new ways to enjoy autumn’s favorite gourd

HOW TO

R OA ST P UM P K I N SEEDS SCOOP Spoon out seeds (1 medium pumpkin yields about 2 cups).

CLEAN

Transfer seeds to large bowl of water. Scoop out loose seeds that float and separate pulp from remaining seeds.

Discard pulp.

WASH

DRY slowly Spread cleaned seeds on baking sheet and bake at 250°F until dry, about 1 hr.

SEASON & ROAST

S AV O R Y S N A C K

CACIO E PEPE PUMPKIN SEEDS 12

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Fall Mocha 1 TB SP HOT C O C OA M I X + 1 TSP GROUND CINNAMON

Sweet Heat 1 /4 C U P B R O W N SUGAR + 1 / 8 T S P C AY E N N E

Cacio e Pepe 1 / 2 C U P F I N E LY G R AT E D R O M A N O CHEESE + 2 T S P C R AC K E D PEPPER

Toss with 2 Tbsp olive oil, season and roast at 350°F, tossing occasionally, until golden brown and crisp, 20 min.

Mike Garten. Food styling by Simon Andrews. Prop styling by Lis Engelhart.

Transfer seeds to colander and rinse. Drain, then pat dry with dishtowels.

Make a Stunning Statement Carve a deep hole in the top of a pumpkin, then slide in a plastic cup.

Fill with water and a medley of bright blossoms.

3 OF THE BEST

ARRANGING TIPS Tried-and-true fall picks — plus, how to keep flowers fresh

Cut the bottom.

Snip stems on a 45-degree angle — they’ll suck up more water that way. Recut them and replace the water daily.

Pumpkin: Mike Garten. Flowers: Getty Images.

Add structure.

Make a grid across the vase opening with thin floral tape to keep arranged flowers from falling over.

Strip away leaves.

Remove everything below the bloom to ensure that the stem reaches the water.

SECRET INGREDIENT:

MAPLE SYRUP

This natural sweetener doubles as a hidden flavor booster.

M A PLE-PE A R TA RTE TATIN Active 20 min. | Total 55 min.

1 sheet puff pastry, thawed if frozen 4 large, firm Anjou or Bosc pears 1 lemon, halved 1/2 cup maple syrup 4 Tbsp unsalted butter, cut up 1/4 tsp kosher salt 2 Tbsp sliced almonds, toasted 1. Heat oven to 400°F. On lightly floured piece of parchment paper, roll puff pastry to 1/8 in. thick.

Cut out 12-in. round and refrigerate until ready to use.

2. Peel, halve and core pears, then cut each half in half. Rub pears with cut side of 1/2 lemon.

3. Juice remaining half of lemon.

Heat medium cast-iron skillet (about 10-in.) on medium. Add maple syrup, butter, salt and lemon juice and cook, swirling pan occasionally, until mixture begins to thicken, deepen in color and smell like caramel, 5 to 8 min.; remove from heat. Being careful not to touch maple mixture, arrange pears, cut sides down, in pan.

Return pan to low heat and cook pears 4 min. Remove from heat and lay puff pastry circle on top, carefully tucking overhang down inside of pan. Cut 3 small slits in pastry and bake in upper third of oven 10 min. Reduce temp to 375°F and bake until pastry is deep golden brown and maple mixture has reduced, 15 to 20 min.

4. Let sit 5 min., then run knife along edge to loosen. Place plate on top and flip, inverting tart.

Sprinkle with sliced almonds and serve warm or at room temp.

SERVES 8 About 290 cal, 13.5 g fat (7 g sat), 3 g pro, 205 mg sodium, 44 g carb, 4 g fiber

M A PLE-PEC A N F U DGE SAUCE

1 cup maple syrup 6 Tbsp unsalted butter 1/2 cup unsweetened cocoa powder 3 Tbsp bourbon Kosher salt 2/3 cup pecans, toasted and very roughly chopped

on medium-high, then simmer until slightly reduced, about 5 min.

2. Remove from heat and whisk in cocoa. Return to heat and simmer until thickened, about 3 min.

Remove from heat and whisk in bourbon and 1/4 tsp salt. Let cool 10 min.

3. Stir in pecans and serve warm over French toast or ice cream.

1. In medium saucepan, bring maple syrup and butter to simmer

PER SERVING About 170 cal, 10.5 g fat (4 g sat), 1 g pro, 45 mg sodium, 20 g carb, 2 g fiber

Active 5 min. | Total 15 min.

Makes 11/2 cups (12 servings)

M A PLE W HISK E Y SOU R Active 5 min. | Total 5 min.

In cocktail shaker filled with ice, shake 21/2 oz bourbon; 1 Tbsp each fresh lemon juice, lime juice and orange juice; 1 Tbsp maple syrup; and 3 dashes orange bitters. Strain over ice; serve with piece of citrus.

Makes 1.

MAPLE SYRUP 101 All the grades and shades of maple syrup on the market (plus the impostors!) can get confusing.

Next time you grab a bottle, look for the USDA’s latest labels to help you make the right choice: G O L D E N & D E L I CAT E

The first tapped syrup of the season and the lightest in color — a delicious drizzle for all your brunch needs.

AMBER & RICH

The smooth consistency and rounded flavor of this syrup make it a go-to for baking, cooking and cocktails.

Syrup drops: Getty Images. This page and opposite page: Mike Garten; food styling by Christine Albano; prop styling by Cate Geiger Kalus.

DARK & ROBUST

For those who love a strong maple taste — use this to add depth to glazes and sauces for proteins and veggies. It also pairs well with smoky and spicy dishes.

VERY DARK & STRONG

The deepest and most full-bodied syrup on the market. Try it in place of molasses when baking or making maple-flavored candies.

PA N CA K E SY R U P

This sickly-sweet stuff is not real maple syrup. It’s made mainly from corn syrup, colorings, flavorings and preservatives.

G O O D H O U S E K E E P I N G .C O M

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It’s Tomato Season!

These lycopene-rich fruits taste sweet but shine in savory dishes, so they’re easy to enjoy in a variety of ways. Try a few of our Test Kitchen’s favorites.

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HER BED R ICOT TA A N D FR ESH TOM ATO TA RT Active 15 min. | Total 40 min.

1 sheet frozen puff pastry (from 17.3-oz pkg.), thawed 1 large egg, beaten 1 cup ricotta cheese Kosher salt and pepper 1 lemon 2 scallions, finely chopped 1/2 cup fresh flat-leaf parsley, chopped 1 lb heirloom tomatoes (various colors and sizes), sliced or halved 2 Tbsp olive oil 1/4 cup small fresh mint leaves Flaky sea salt, for sprinkling

1. Heat oven to 425°F and place oven rack in lower third of oven.

Unfold pastry onto piece of parchment paper and roll 1/2 in. bigger on all sides. Slide parchment (and pastry) onto baking sheet.

2. Using paring knife, score 1/2-in. border all the way around pastry.

Lightly brush border with egg.

Using fork, poke middle of pastry all over, then bake until golden brown, 20 to 25 min.

3. Meanwhile, in medium bowl, combine ricotta and 1/4 tsp each salt and pepper. Finely grate zest of lemon into bowl and squeeze in 2 tsp juice; mix to combine.

Fold in scallions and parsley.

Spread onto middle of pastry.

4. Arrange tomatoes on tart, drizzle with oil and sprinkle with mint, sea salt and freshly ground pepper.

SERVES 6 About 300 cal, 21 g fat (9.5 g sat), 10 g pro, 280 mg sodium, 25 g carb, 2 g fiber

A FR ESH SIDE

Mike Garten. Food styling by Christine Albano. Prop styling by Cate Geiger Kalus.

Toss 2 pints multicolored grape tomatoes (halved) and 1 large shallot (finely chopped) with 2 Tbsp olive oil, 1 Tbsp red wine vinegar and 1/2 tsp each salt and pepper. Let sit 10 min., stirring occasionally. Spoon over grains, protein or salad.

NO - COOK M A R INA R A

Finely grate 1 clove garlic into bowl; stir in 2 Tbsp oil and 1/4 tsp each salt and pepper. Cut 1/4 in. off tops of 2 large beefsteak tomatoes and finely grate cut sides into bowl. Stir in 1/4 cup roughly chopped basil; spoon over ravioli.

ST U FFED TOM ATOES

Brown 12 oz ground beef. Stir in 2 cloves garlic (pressed), 2 Tbsp thyme and 1/2 tsp each salt and pepper. Add 1/2 cup white wine; simmer 3 min. Spoon into 6 tomatoes (seeds and pulp scooped out). Sprinkle with grated cheese. Broil 2 min.

Q

What is a Dutch oven?

How can I use it?

— ELAINE B.

A: In short, it’s a heavy-duty lidded pot designed to brown ingredients before simmering on the stove or braising in the oven.

It’s often made of heat-retaining cast iron (or enameled cast iron for easier cleaning and maintenance) but can be made of another material that’s lighter, such as stainless steel or ceramic. The high-quality materials and craftsmanship make this a pricey piece, but it is versatile and will last a lifetime.

Five and a half quarts is a popular size for people looking to make anything from hearty stews to soups and pastas; smaller sizes are useful for sides and sauces, and larger ones are good for big batches of stock and chili.

A SWEET ENDING

Apple Cider Caramels

Adding chocolate to this classic flavor combo makes it heavenly.

A PPLE CIDER C A R A MELS Active 1 hr. 20 min.

Total 1 hr. 30 min. plus chilling

1. In medium heavy-bottomed saucepan, boil apple cider until reduced to about 1/2 cup, 35 to 45 min.

2. Meanwhile, lightly oil 8- by 8-in. baking pan, then line with parchment paper, leaving 1-in. overhang on all four sides; oil parchment.

3. In small saucepan, melt together cream and butter. Remove from heat and add cinnamon.

4. Add sugars, corn syrup and water to pan with reduced apple cider and, using candy thermometer, boil until mixture reaches 330°F, 5 to 6 min. Remove from heat and carefully add cream mixture and salt (it will splutter). Return to heat if necessary and boil until mixture reaches 250°F to 252°F. Immediately pour into prepared baking pan and let cool to room temp, then refrigerate until firm, about 1 hr.

5. Once firm, use overhangs to transfer caramel to cutting board and cut into 1-in. squares. Refrigerate until ready to use.

6. Line baking sheet with parchment.

Place chocolate in bowl; microwave on High, stirring every 20 sec., until melted and smooth, about 1 min.

7. Working in batches of 4, using fork, dip caramels into chocolate, shaking off any excess, and transfer to prepared baking sheet. Sprinkle with a pinch of salt, then refrigerate until chocolate hardens, about 3 min.

PER CARAMEL 100 cal, 6 g fat (3.5 g sat), 1 g pro, 100 mg sodium, 13 g carb, 1 g fiber

Antonis Achilleos. Food styling by Anna Helm Baxter. Prop styling by Sarah Smart.

4 cups apple cider Oil, for pan 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter, cut into pieces 1/2 tsp ground cinnamon 3/4 cup granulated sugar 1/2 cup light brown sugar 1/4 cup corn syrup 1/4 cup water 11/2 tsp flaky salt, plus more for sprinkling 12 oz bittersweet chocolate, chopped