Delicious Dishes for Every Season: Fall

White Bean and Sausage Salad
1: White Bean and Sausage Salad

Although salads are traditionally considered a staple of spring or summer, once you add a starch and protein, it can hit the spot on an autumn day. Making great use of convenient ingredients, such as canned beans, and versatile enough that you can use whatever sausage you have on-hand, this tasty salad can be put together quickly and easily.

13 min
Spicy Butternut Squash Soup
2: Spicy Butternut Squash Soup

There’s nothing like soup to say autumn is here. A variation of the Thai soup Tom Kha Gai, this soup uses coconut milk for a rich, warm texture and replaces chicken with roasted squash to bring out fall flavors, as well as provide a vegetarian alternative.

12 min
Paella Valenciana
3: Paella Valenciana

Paella is a traditional Spanish dish that focuses on rice with garnishes intended just to add flavor to the rice. Paella takes some planning and prep time, but it’s a one-pan dish and the results are delicious and substantive.

26 min
Ragù Bolognese
4: Ragù Bolognese

Ragù Bolognese is a meat-based sauce in Italian cuisine, typical of the city of Bologna, which is a great way to warm up on a chilly, autumn evening. This hearty and filling sauce can be served with any sort of pasta or lasagna.

19 min
Scones with Currants
5: Scones with Currants

Scones are a British-baked good that is typically served with cream tea. They are similar to biscuits; but instead of butter, heavy cream is used to give scones the crumbly texture for which they are known. Adding currants or raisins brings a lovely fall flavor without resorting to pumpkin spice.

3 min
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Bill Briwa

A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena Farmers' Market. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery &Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking

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