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Predictions for 2013 in Food Politics Slideshow

Predictions for 2013 in Food Politics Slideshow

Sergey Nivens/Shutterstock

Pressures to label genetically modified foods will increase: If approval of the genetically modified salmon does nothing else, it will intensify efforts to push states and the FDA to require GM labeling.

More on Genetically Modified Foods

Sergey Nivens/Shutterstock

Pressures to label genetically modified foods will increase: If approval of the genetically modified salmon does nothing else, it will intensify efforts to push states and the FDA to require GM labeling.

New Year, Same Farm Bill

Everett Collection/Shutterstock

Whatever Congress does with the farm bill will reflect no fundamental change in policy: Unwilling to stand up to Southern farm lobbies, Congress extended the worst parts of the 2008 Farm Bill until September. Don't count on this Congress to do what's most needed in 2013: Restructure agricultural policy to promote health and sustainability.

FDA and Food Safety Regulation

Brooke Becker/Shutterstock

The FDA will start the formal rule-making process for more effective food safety regulations: President Obama signed the Food Safety Modernization Act in January 2011. Two years later, despite the FDA's best efforts, its regulations — held up by the White House — have just been released for public comment. Lives are at stake on this one.

FDA and Menu Labels

The FDA will issue rules for menu labels: The Affordable Care Act of 2010 required calorie information to be posted by fast-food and chain restaurants and vending machines. The FDA's draft applied to foods served by movie theaters, lunch wagons, bowling alleys, trains, and airlines, but lobbying led the FDA to propose rules that no longer covered those venues. Will its final rules at least apply to movie theaters? Fingers crossed.

More Backlash From Food Companies

The U.S. Department of Agriculture will delay issuing nutrition standards for competitive foods: When the USDA issued nutrition standards for school meals in January 2012, the rules elicited unexpected levels of opposition. Congress intervened and forced the tomato sauce on pizza to count as a vegetable serving. The USDA, reeling, agreed to give schools greater flexibility. Still to come are nutrition standards for snacks and sodas sold in competition with school meals. Unhappy prediction: an uproar from food companies defending their "right" to sell junk foods to kids in schools and more congressional micromanagement.

Food Labels Will Stay the Same, for Now

The FDA will delay revising food labels: Late in 2009, the FDA began research on the understanding of food labels and listed more relevant labels as a goal in its strategic plan for 2012-2016. Although the Institute of Medicine produced two reports on how to deal with front-of-package labeling and advised the FDA to allow only four items — calories, saturated and trans fat, sodium and sugars — in such labels, food companies jumped the gun. They started using Facts Up Front labels that include "good" nutrients as well as "bad."

Will the FDA insist on labels that actually help consumers make better choices? Will it require added sugars to be listed, define "natural" or clarify rules for whole-grain claims? I'm not holding my breath.

Oh SNAP…

iStockphoto/Photodisc

Supplemental Nutrition Assistance Program participation will increase, but so will pressure to cut benefits: Demands on SNAP — food stamps — reached record levels in 2012 and show no sign of decline. Anti-hunger advocates will be working hard to retain the program's benefits, while anti-obesity advocates work to transform the benefits to promote purchases of healthier foods. My dream: The groups will join forces to do both.

Soda Taxes, Down But Not Out

Sugar-sweetened beverages will continue to be the flash point for efforts to counter childhood obesity: The defeat of soda tax initiatives in Richmond and El Monte (Los Angeles County) will inspire other communities to try their own versions of soda tax and size-cap initiatives. As research increasingly links sugary drinks to poor diets and health, soda companies will find it difficult to oppose such initiatives.

We the People

iStockphoto/Thinkstock

Grassroots efforts will have greater impact: Because so little progress can be expected from government these days, I'm predicting bigger and noisier grassroots efforts to create systems of food production and consumption that are healthier for people and the planet. Much work needs to be done. This is the year to do it.


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…


Creative Recipes That Give Fall Foods A New Twist

Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?

Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.

These dishes are sure to add some seasonal spirit to your kitchen.

Butternut Squash Pizza

The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?

Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.

“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”

Robinson said vegetarians will find this dish just as delicious without the meat.

Ingredients

  • Your favorite pizza dough recipe
  • 1/4 cup grapeseed oil
  • 1 bunch fresh sage
  • 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pine nuts, lightly toasted
  • 1 Fresno pepper, sliced into rounds
  • 1 ball fresh mozzarella
  • 1/2 cup Parmigiano-Reggiano
  • 2 tablespoons brown butter
  • Sliced speck or prosciutto ham (optional)
  1. Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
  2. Roll out the dough to desired thickness.
  3. Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
  4. Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
  5. Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
  6. Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.

Pear Ginger Chai

Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.

Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.

Ingredients

  • 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
  • 1/2 cup coconut, almond or other nondairy milk
  • 1 tablespoon fresh-squeezed ginger juice
  • 2 tablespoons organic pear juice
  1. Pour all ingredients in a cup.
  2. Stir with a spoon.
  3. Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.

Pollo A La Parrilla Tacos

Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.

Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.

“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”

The best part? After a bit of chopping and preparatory roasting, the recipe is simple.

Ingredients

  • Sweet potato, chopped into 1-inch cubes
  • Butternut squash, 1-inch cubes
  • Grilled chicken, chopped
  • Soft corn tortillas, warmed
  • Pumpkin seeds
  1. Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
  2. Assemble chicken, sweet potato and butternut squash in tortillas.
  3. Top with pumpkin seeds and your favorite sauce.

Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries

If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.

“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”

The acidity provides a nice counterpoint to the dish’s fattiness, he said.

Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.

Ingredients

For the mushroom duxelles:

  • 2 tablespoons chopped shallots
  • 1 cup diced shiitake mushrooms
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 tablespoon crème fraîche
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 4 shallots, sliced
  • 1 garlic clove
  • 1 bay leaf
  • 6 black peppercorns
  • 1/2 cup brandy
  • 1/4 cup yuzu juice
  • 1/4 cup cranberries
  • 4 cups brown chicken stock
  • 1 sprig thyme
  • 1 pound baby turnips, blanched
  • 2 tablespoons garlic, blanched and sliced
  • 1/2 pound pearl onions, blanched and peeled
  • 1/2 pint cranberries
  • 2 tablespoons chopped parsley
  • 30 chestnuts
  • 1 tablespoon duck fat
  • 1 cup shallots, minced
  • 2 cloves garlic, minced
  • 8 cups vegetable stock
  • 1/4 cup crème fraîche

For the mushroom duxelles:

  1. Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
  2. Add heavy cream and reduce.
  3. Finish with crème frâiche. Chill.
  1. Clean and trim hen breasts.
  2. Braise legs and thighs in chicken stock until tender.
  3. Shred meat and set aside for use in ragout.
  4. Stuff breasts with chilled mushroom duxelles.
  5. Pan-roast breasts over medium heat until medium.
  1. Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
  2. Reduce until almost dry.
  3. Add brown chicken stock. Simmer and reduce slightly.
  4. Strain through a chinois.
  1. Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
  1. Heat the oven to 375 F.
  2. Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
  3. Transfer to the oven and roast until opened, 10-12 minutes.
  4. Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
  5. Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
  6. Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
  7. After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
  8. Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.

Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.

A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.

This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.

Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.

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