Cooking Fall Meals

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Several of my projects for The Spruce Eats have gone live in recent days. Even though I tested and researched these pieces earlier this year, the timing of their release works quite well: just in time for cooking up autumn’s last bites.

Of the two cookware sets that I reviewed, one has moved permanently into my kitchen and become our daily-use pots and pans. For the roundup, I dug deeper into the original author’s top picks, answered several common questions about slow cookers and pressure cookers, and interviewed Elizabeth Chorney-Booth, co-author of Best of Bridge: The Family Slow Cooker, for tips on choosing a slow cooker—and what to put in it.

Stovetop Meals

c cookware has become my daily-use set. Learn more at
My fall stovetop meals are now all cooked in pots and pans from two stackable cookware sets I researched and decided to test earlier this year. The review for what has become my primary set, from Anolon, went live this week. I also tested a third set that I had high hopes of moving onto our sailboat, The Blue Mule, but it wasn’t quite as well built as I had anticipated. You can now find both my research and testing results for these and other stackable cookware sets on The Spruce Eats:

As I wrote here on the blog while testing these sets, I put them through their paces on a wide range of dishes. Some of these remain on my go-to list of fall meals:

Multicooker Meals

Slow cookers and pressure cookers make it easy to cook meals using fall ingredients. Learn more at
My most recent roundup covered both electric pressure cookers and slow cookers. Some standalone units perform both functions, along with many others. They can make it easy to cook meals using fall ingredients that store well, from potatoes to carrots to onions and garlic.

Even though I have long used both pressure cookers and slow cookers at home, I have yet to share recipes on Twice as Tasty for meals with these tools. I’m increasingly grabbing the pressure cooker for dried-bean meals, like Vegetarian Baked Beans. My slow cooker has long been my preferred tool for fruit butters.

I hope to share more recipes on the blog for these tools over the winter. I’m also planning to check out some of the recipes Chorney-Booth and her co-authors included in Best of Bridge. As you can imagine, I’m quite curious about Slow Cooker Dill Pickle Soup.

Twice as Tasty

Fall meals can free space in the fridge for ferments. Learn more at my house, cooking fall meals offers the opportunity to find space in the fridge for the final jars of ferments. I’ve been creative in recent days about finishing off nearly empty jars. It turns out that Classic Kimchi, from my pickling cookbook, makes a delicious filling for Scratch-Made Pot Stickers. I recommend chopping the filling coarsely with a sharp knife so that it’s easier to enclose in the dough.

Pickled eggs have been appearing on buckwheat porridge and, with tiny undergrown potatoes collected during harvest, in potato salads. I’m chopping cucumber pickles for sourdough tuna melts with home-smoked cheese. Just as quickly as I empty jars by using them in fall meals, I’m refilling the refrigerator shelves with final batches of preserved cabbage, onions, and other pickled goodies to enjoy all winter.

Get the books—and check out my newly redesigned book page! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I share more tasty ways to use pickles in The Pickled Picnic, a digital collection in an easy-to-read PDF format. It’s available exclusively through Twice as Tasty.


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