Cook

Fall Favorites

By Colleen Leonardi / Photography By | Last Updated September 12, 2018
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We partnered with Columbus State Community College’s culinary program and the director of operations at the School of Hospitality and Culinary Arts, Chef Joshua Wickham, to bring you recipes from leading and aspiring chefs who are making a delicious impact on Columbus. We asked them to share recipes that have a story to tell and are close to home.

What’s in Season

Fruits: Apples, Blueberries, Apricots, Blackberries, Cantaloupe, Grapes, Peaches, Pears, Plums, Strawberries, Watermelons, Tomatoes

Greens: Collard, Mustard and Turnip Greens, Lettuce, Kale, Spinach

Cabbage Crops: Broccoli, Cabbage, Brussels Sprouts, Cauliflower, Radishes

Root Vegetables: Beets, Celery, Green Onions, Leeks, Okra, Onions, Carrots, Parsnips, Potatoes, Garlic

Last of Summer: Herbs; Hot, Bell and Sweet Peppers; Sweet Corn

Squashes: Yellow Squash, Zucchini, Winter Squash, Pumpkins

The Recipes:

Extra Gingery Pumpkin Pie

I love this pie recipe because it is so spicy. The only way to achieve the right “bite” is by using freshly grated ginger. Once you get used to this recipe every other pumpkin pie ...

Grandpa's Chicken and Noodles

A simple and nostalgic recipe that embodies many of my childhood memories is chicken and noodles. This recipe has been in my family for three generations, starting with my...

Roasted Pork Tenderloin with Cranberry Compote

This is one of my favorite dishes to take to parties because it tastes great at room temperature and makes delightful little sandwiches when served alongside little Hawaiian rolls. By Joshua...
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