The Flavors of Fall

Maple. Pear. Cinnamon. Apple. Ginger. Cranberry. Clove. Fig. Caramel. Pomegranate. Pumpkin, of course. From Raleigh to Durham, from breakfast to dessert, we’re embracing the tastes of autumn.

These soothing and toasty yet bold and spicy flavors remind us of crisp nights and colorful leaves. And they’re so versatile!

Take maple. For breakfast, you can pour natural maple syrup on hot pancakes, bake maple muffins or make maple oatmeal. For dessert, you can choose maple cookies, maple donuts or maple cheesecake. Don’t forget to whet your whistle with a sip of maple tea!

Move Over, Parmesan

When you get home from a long day of work in RTP, are noodles your go-to dinner?

Then, take note: Parmesan, the Italian hard cheese, isn’t the only way to top pasta. As a substitute, reach for Pecorino Romano, a sharper, saltier (and less expensive) variety made from sheep’s milk.

Breadcrumbs, olive oil, crushed garlic and flaky salt can spice up the dish, too. Breadcrumbs add a crunchy texture, olive oil lends richness, and garlic and salt provide crispy bunches of flavor.

Best of Everything

"Everything" spice blend has spread well beyond bagels. Although it got its start as a bagel topping, the combination now appears in everything from avocado toast to steamed veggies. The seasoning is made of sesame seeds, poppy seeds, onion, garlic and sometimes caraway seeds.

All the Vinegars

DYK that vinegar ranges from basic to exotic?

Commonplace vinegars, such as balsamic, apple cider and rice, are pantry staples. Other types can add assertive flavor as well as acid.

Malt vinegar has toasty notes; Japanese umeboshi plum vinegar is sweet and salty; and China's Chinkiang vinegar has a deep, less-sour flavor that comes from fermented, glutinous rice.

Farm to Cocktail?

One of the defining features of the modern craft cocktail movement in the Triangle is the involvement of the kitchen. Bartenders are increasingly collaborating with chefs and using vegetables and other ingredients in unexpected ways.

Fresh produce from turmeric root to arugula is popping up in adult beverages as consumers seek out fresh fare. The roles of chocolate and milk are also changing, expanding beyond one-note dessert drinks.