Vegetarian Dishes

Vegetable Recipes

If you&#x27;re an eggplant skeptic, you have probably thought at least once: They&#x27;re mushy, spongy, taste bitter or too bland, and always soak up too much oil. If you&#x27;re an eggplant fan (like me), you&#x27;re probably already familiar with their diverse, delicious qualities: tender and silky from the oven, meaty and smoky from the grill, or crispy on the outside and juicy-soft on the inside after bathing in hot oil coated in breadcrumbs. For the skeptics among us: What if I told you I can change your mind by sharing with you the right ways to prepare this versatile vegetable? So here it is, your ultimate guide to making eggplant the star of your dishes. Learn these different preparation methods and what to look for when: – Oven-roasting – Grilling – Pan-frying – (Breading and) deep-frying – Steaming – Braising And of course, we have the perfect eggplant recipes ready to make this fantastic vegetable extra tasty.

6 foolproof methods for preparing eggplants

Before you get down to the business of preparing them, take a look at our article on <a href="https://www.kitchenstories.com/en/stories/4-dinge-die-du-uber-auberginen-wissen-solltest">how to buy and store eggplants properly</a>.

Cooking in the oven usually takes a little longer, but it also means you can relax and let the oven do the work. Oven roasting is a gentle method that uses less oil and gives the eggplant a soft, tender and silky texture. Roasting intensifies the eggplant&#x27;s natural flavor and gives it a slight smoky note. The oven is especially useful when you want to prepare eggplant whole, stuff it, or roast the flesh for dips. Preparation tip: To allow the heat to reach the inside better, prick the eggplant with a fork if you are using it whole. If you cut it in half, you can prick it or make a cross-shaped incision. Now just brush or drizzle the flesh lightly with olive oil and marinate to your liking before putting it in the oven. And don&#x27;t forget to turn them once halfway through the cooking time. Try it with this recipe:

Turkish stuffed eggplants (Karnıyarık)

This Turkish dish combines oven-roasted eggplant with a hearty minced meat filling and an aromatic tomato sauce. Best served with couscous or rice.

Outdoors on a grill of your choice or indoors on a grill pan, your call! Grilling gives eggplant a smoky note and a meaty texture. Thin slices (lengthwise or crosswise) are particularly great for the grill: They don&#x27;t have to cook as long and get nicely browned and really tasty in just a short time. They taste particularly good as a side dish with other grilled food, on sandwiches or in salads. Preparation tip: Even when preparing on the grill, you should not forgo brushing with oil so that the eggplant does not stick to the grate or your grill tray. Also, make sure to turn it over to avoid it becoming too charred on the outside before it&#x27;s cooked through on the inside. You can tell if it&#x27;s done when the eggplant turns slightly translucent (if it&#x27;s still white, it&#x27;s not ready yet!) Here&#x27;s how to make it extra smoky: Char the whole eggplant in open embers or in the flame of your gas stove. Then scrape out the soft, smoky inside, for example for <a href="http://link/" rel="nofollow">homemade baba ganoush</a>. Try it with this recipe:

Grilled eggplant with herby garlic dressing

This no-fuss recipe shows how you can take grilled eggplant slices to a new level: Marinate them after grillng in a tangy dressing.

Pan-frying is one of the most popular methods. It doesn&#x27;t take long and gives the eggplants a golden, crispy exterior while the inside remains slightly firmer but still tender. They retain their texture, making them a perfect meat substitute for vegetable dishes or the perfect base for dishes like pasta alla norma and <a href="https://www.kitchenstories.com/en/recipes/lentil-moussaka">moussaka</a>. Preparation tip: A well-heated pan with enough oil will ensure even frying without the eggplants sticking. Before frying, you can lightly salt the eggplants to remove excess moisture and ensure that they don&#x27;t soak up so much oil, and to avoid splattering oil (more on this in our FAQ below). Try it with this recipe:

30 minute Sicilian Pasta alla Norma

For this classic pasta dish from Sicily, roasted eggplant adds a delicious texture and unique flavor, resulting in Mediterranean harmony with tomato sauce, basil and ricotta.

Breaded and deep-fried, pretty much everything tastes good - and of course this also applies to eggplants. They become wonderfully crispy on the outside and juicy and soft on the inside. The breading adds texture and flavor. With egg and panko or breadcrumbs and extras like sesame or parmesan in the breading, they become a flavor explosion. You can also keep it simple and just flour them a little. Try them as a vegetarian burger patty or cutlet variation, as a side dish or snack. Preparation tip: After frying, you should drain the eggplants on paper towels so they don&#x27;t continue to soak up the fat. Try it with this recipe:

Eggplant katsu burger

Here, the eggplant is deep-fried Japanese katsu style and used as a burger patty. In <a href="https://www.kitchenstories.com/en/stories/this-crunchy-eggplant-katsu-burger-will-make-you-rethink-burgers-entirely">this article</a>, you&#x27;ll learn even more tips on how to make an incredibly crispy eggplant burger (and other great veggie burger variations).

Steaming is a preparation method in which the eggplant retains its natural moisture and hardly any oil is needed. This makes its consistency pleasantly soft, but not mushy. Afterwards, the steamed eggplant behaves like a sponge (in a positive sense!), soaking up all the flavors of the spices and sauces used. Preparation tip: For steaming, it&#x27;s best to peel the eggplant completely or partially, or cut it into strips, so the steam can better reach the inside of the flesh and cook it. And don&#x27;t despair if you don&#x27;t have a steamer attachment–you can also steam beautifully in a kitchen colander over a pot. Try it with this recipe:

Easy Chinese steamed eggplant with spicy garlic sauce

Steamed eggplant in spicy sauce can be found in most Chinese restaurants and homes. This recipe uses regular eggplants, if you can find Japanese or Chinese eggplants (they are longer and lighter in color), you can use those as well.

When you braise eggplants, they fully absorb the flavors of the liquid, broth or sauce in which they are stewing and become wonderfully aromatic. Whether you prefer to braise in a fireproof roasting dish in the oven or simply on the stove is, of course, up to you–both variations are excellent. Especially in (vegetable) stews and curries, braised eggplant serves as a juicy, &quot;meaty&quot; ingredient. Preparation tip: Before braising, first sauté the eggplant pieces briefly in oil until they take on color and then add liquid, simmer until they are soft. This way you can take the delicious roasted flavors of the vegetables into your dish. Try it with this recipe:

Braised eggplant with baked potatoes and gremolata (Eggplant Osso Buco)

Inspired by the Italian osso buco, eggplants, instead of veal shanks, braise in a delicious tomato sauce and become the highlight of this vegan feel-good dish. Extra tip: It&#x27;s better not to eat eggplants raw! Although today&#x27;s varieties contain only a little solanine, this substance can irritate the stomach in high concentration and lead to nausea. In addition, they usually taste bitter when raw.

Eggplant FAQ: What else to keep in mind during preparation?

How do you get the most flavor out of eggplants?

Eggplants have a fairly neutral flavor profile and only develop their own character when combined with other ingredients. Therefore, you can use a plethora of herbs and spices to influence their flavor, depending on the culinary direction you want to take. These spices combine particularly well with eggplant: Garlic, chili, onion, basil, mint, cumin, parsley, coriander, oregano.

Should eggplants be salted before cooking?

Yes and No. Salting eggplants is not absolutely necessary. However, for some preparation methods, such as frying, grilling or deep-frying, it can be quite useful: Salting dehydrates the eggplant, which then doesn&#x27;t lose as much liquid during preparation and doesn&#x27;t splatter as much when it hits hot oil. It also keeps the spongy flesh from becoming too thirsty, so it absorbs less oil and becomes nice and crispy on the outside and silky and creamy on the inside. Along the way, it also loses bitterness, giving it a milder flavor. Here&#x27;s how you can salt eggplant: – Salt the flesh of the eggplant generously. – Leave to sit for approx. 30 minutes. – Drain off any liquid that has escaped and pat dry with kitchen paper.

In the past, it was often recommended to salt eggplants to extract the bitter juices from them. Nowadays, eggplants are cultivated to be less bitter anyway, so salting is often not really necessary. You can, however, keep a few things in mind if you still want to play it safe and avoid bitter eggplants: – When shopping, choose smaller kinds: The larger ones often contain more bitter substances. – The bitter taste often comes from eggplants being overripe and stored for too long. Therefore, it is best to use them as soon as possible. – More bitter substances are found at the narrow end with the stem and leaf base. These parts should therefore be cut off and not eaten.

That is the question! Eggplants usually don&#x27;t need to be peeled. Especially if they are organic, you can absolutely eat the peel (and we love zero waste!). Due to its texture, the peel plays an important role in the taste and provides a better structure for the very soft flesh after preparation. The peel becomes much softer with preparation, but numerous vitamins and nutrients are retained. If the eggplant is larger and has a harder skin (or you&#x27;re just not a fan of eggplant skin), you can still peel it with a vegetable peeler or knife. Some recipes (like this <a href="https://www.kitchenstories.com/en/recipes/eggplant-unagi-japanese-style-glazed-eggplant">eggplant unagi</a>) also explicitly call for peeling the eggplant to achieve a certain texture.

It all depends on your recipe and the desired preparation method: Whole, halved, sliced (crosswise or lengthwise), in sticks, pieces or cubes–everything is possible! The narrow end with stem and leaf base is usually cut off because it tastes bitter and should not be eaten (if you prepare them whole, you can leave it on for now for a nicer presentation).

Not for nothing are eggplants represented and popular in many national cuisines: Eggplant Parmesan like on vacation in Italy, shiny glazed eggplant from Sichuan cuisine, smoky-creamy baba ganoush, and many other eggplant delicacies are waiting for you: – <a href="https://www.kitchenstories.com/en/recipes/eggplant-unagi-japanese-style-glazed-eggplant">Eggplant Unagi (Japanese-style glazed eggplant)</a> – <a href="https://www.kitchenstories.com/en/recipes/lentil-moussaka">Red lentil and eggplant moussaka</a> or <a href="https://www.kitchenstories.com/en/recipes/classic-eggplant-moussaka">Classic eggplant moussaka</a> – <a href="https://www.kitchenstories.com/en/recipes/eggplant-parmesan">Eggplant Parmesan</a> – <a href="https://www.kitchenstories.com/en/recipes/timballo-italian-eggplant-pasta-bake">Timballo (Italian eggplant pasta bake)</a> – <a href="https://www.kitchenstories.com/en/recipes/roasted-potato-salad-with-baba-ganoush-dressing">Roasted potato salad with baba ghanoush dressing</a> – <a href="https://www.kitchenstories.com/en/recipes/stir-fried-eggplant-potatoes-and-peppers">Stir-fried eggplant, potatoes, and peppers</a> – <a href="https://www.kitchenstories.com/en/recipes/chinese-spicy-garlic-eggplant">Chinese spicy garlic eggplant</a> – <a href="https://www.kitchenstories.com/en/recipes/chinese-style-steamed-eggplant">Chinese-style steamed eggplant</a> – <a href="https://www.kitchenstories.com/en/recipes/spicy-harissa-and-eggplant-pasta-bake">Spicy harissa and eggplant pasta bake</a> – <a href="https://www.kitchenstories.com/en/recipes/eggplant-cordon-bleu-with-tomato-and-bread-salad">Eggplant cordon bleu with tomato and bread salad</a> – <a href="https://www.kitchenstories.com/en/recipes/eggplant-fries-with-limey-dill-dip">Eggplant fries with limey dill dip</a> What is your favorite way to prepare eggplant? And what&#x27;s your favorite eggplant recipe of all time? Let us know in the comments!

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Tips and recipes that will make you love the divisive vegetable

6 Foolproof Ways to Prepare Eggplants

Roasted vegetables are a versatile and delicious staple in the kitchen for vegetarians and omnivores alike: They work well in <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-grain-bowl-with-caramelized-plums">grain bowls</a>, become a quick and filling <a href="https://www.kitchenstories.com/en/recipes/sheet-pan-spring-vegetables-with-miso-tahini-sauce">sheet pan dinner</a>, <a href="https://www.kitchenstories.com/en/recipes/roasted-root-vegetables-with-brown-butter-and-hazelnuts">a perfect side</a> to your protein of choice, or can even be turned into <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-pancakes">pancakes</a>. Roasting brings out the natural sweetness of vegetables while adding a light smokiness and transforming the texture. In the words of our old colleague Simone, they are the “OG” (also the initials of its German translation Ofengemüse) in the kitchen.

While, the choice of vegetables and the cooking temperature matter (check out <a href="https://www.kitchenstories.com/en/stories/5-tips-for-perfect-oven-roasted-vegetables">our guide</a> here!), under-seasoning is often the reason behind bland-tasting vegetables. Follow these simple tips to make your roasted or grilled vegetables flavorful every time.

Dig into your pantry Oil, salt, and pepper are the basic trio for roasting. While neutral or olive oil is the classic choice, experiment with different types of fat, such as coconut oil, bacon, or poultry fat for added depth. Flaky sea salt (look no further than our<a href="https://shop.kitchenstories.com/products/kraeutersalz?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_term=A1474" rel="nofollow">Fleur de Salty</a>) and flavored pepper for a subtle upgrade. From there, you can layer flavors by adding spices, herbs, and other seasonings.

Choose one or two spices that complement the vegetables without overpowering them. Sturdy root vegetables, squash, carrots, and parsnips can take well on warm spices such as paprika powder and <a href="https://www.kitchenstories.com/en/stories/the-spice-i-cant-live-without-coriander-seeds">coriander</a> (which can extend to pastes, like <a href="https://www.kitchenstories.com/en/stories/meet-gochujang-a-must-have-korean-condiment">gochujang</a> and<a href="https://www.kitchenstories.com/en/recipes/miso-roasted-tofu-with-sweet-potato"> miso</a>). More delicate sorts, like zucchini or mushrooms, prefer lighter dried herbs. Take inspiration from different cuisines, such as harissa for <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-harissa-roasted-cauliflower-with-couscous">cauliflower</a>, za’taar for <a href="https://www.kitchenstories.com/en/recipes/roasted-eggplants-with-sesame-dip">eggplant</a>—endless flavor profiles you can take notes from. Other condiments you use in your cooking, can be used in roasting: <a href="https://www.kitchenstories.com/en/recipes/crispy-roasted-brussels-sprouts-with-soy-sauce">soy sauce</a> and honey/maple syrup are also great flavor enhancers.

Coat your veggies well Be generous with oil to prevent burning. Toss your vegetables in a bowl or use your hands to distribute the oil mixture evenly. For leafy vegetables like<a href="https://www.kitchenstories.com/en/recipes/kale-chips-2-ways"> kale</a> and <a href="https://www.kitchenstories.com/en/recipes/roasted-brussels-sprouts-with-walnuts-and-honey-glaze">Brussels sprouts</a>, give them a gentle massage, so every leaf gets the flavor treatment.

Don’t sleep on aromatics Roasted whole garlic has inspired waves of social media trends since<a href="https://www.kitchenstories.com/en/recipes/roasted-garlic-bread"> the famous garlic bread</a>. A less daunting alternative is to add unpeeled garlic cloves to your baking sheet and squeeze the flesh out to flavor your dip or dressing, like in<a href="https://www.kitchenstories.com/en/recipes/roasted-potato-salad-with-baba-ganoush-dressing"> this recipe</a>. Allium vegetables such as onion, scallion, and leek add a little more oomph, and the best thing is that you can add them whole!

Garnish with fresh herb, citrus and more If you have half a lemon or sprigs of almost wilted herbs (or <a href="https://www.kitchenstories.com/en/recipes/herby-roasted-vegetable-grain-bowl">carrot top greens</a>) lying around, throw them in after the roasting to bring some freshness out. To make it even more show-stopping, add toasted nuts (like a<a href="https://www.kitchenstories.com/en/recipes/roasted-vegetable-couscous"> simple gremolata</a>) and <a href="https://www.kitchenstories.com/en/recipes/baked-sweet-potatoes-with-spinach-and-pine-nuts">pomegranate seeds</a>.

Shortcut? Our seasoning blend does the magic!

When time is of the essence, our new <a href="https://shop.kitchenstories.com/products/gemuese-gewuerz?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_term=A1474" rel="nofollow">Veggie Wunder seasoning</a> (available in our <a href="https://shop.kitchenstories.com/?utm_source=kitchenstories.com&amp;utm_medium=article&amp;utm_campaign=shop+promotion&amp;utm_term=A1474" rel="nofollow">German shop</a>) comes to the rescue. With a thoughtfully crafted blend of paprika, garlic, onion, sea salt, pepper, and citrus peel, Veggie Wunder elevates your roasted vegetables in a pinch. You can add it directly to the vegetables with oil before roasting.

Try these recipes to up your veggie game!

Looking for ideas on how to make and pair the best oven-roasted vegetables? Start with our recipes! <a href="https://www.kitchenstories.com/en/recipes/roasted-vegetable-couscous">Roasted vegetable couscous</a> <a href="https://www.kitchenstories.com/en/recipes/herby-roasted-vegetable-grain-bowl">Herby roasted vegetable grain bowl</a> <a href="https://www.kitchenstories.com/en/recipes/roasted-root-vegetables-with-brown-butter-and-hazelnuts">Roasted root vegetables with brown butter and hazelnuts</a> <a href="https://www.kitchenstories.com/en/recipes/orzo-salad-with-harissa-roasted-pumpkin-and-brussels-sprouts">Orzo salad with harissa-roasted pumpkin and Brussels sprouts</a> <a href="https://www.kitchenstories.com/en/recipes/sheet-pan-spring-vegetables-with-miso-tahini-sauce">Sheet pan spring vegetables with miso-tahini sauce</a> What’s your go-to seasoning for roasted vegetables? Let us know in the comments!

Veggie Wunder Gewürzmischung

Veggie Wunder seasoning

No bland-tasting vegetables ever

How to Season Your Roasted Vegetables Like a Pro

Slowly but surely, summer is coming to an end and we are approaching the beautiful, golden fall. Although I always feel a little melancholy at first when the days get colder and shorter, I still welcome fall and all of its colors. If anything, when I think of all the wonderful fruit and vegetables on offer to us, I look forward to this season more than any other! Bright orange pumpkins next to red and colorful ringed beetroot. Green, white and purple-red cabbages. Mushrooms in various shades of brown, as well as red-cheeked apples and sweet yellow pears. These are sure to whet your appetite for colorful and tasty fall cooking!

This time of year also offers a bounty of seasonal and regional produce. And there is a lot of it during harvest time! Ripened over the summer, we can finally enjoy their fresh harvest in the cooler months. Inspired by this, I&#x27;ve collected our favorite fall recipes that make the most of the season&#x27;s fresh produce.

For me, pumpkins are the epitome of fall cuisine. With their bright orange color, soft flesh, and gentle, nutty flavor, they are made for dishes that evoke a feeling of comfort and home.  As soon as I spot the first regional butternut or Hokkaido pumpkin on the market, I can&#x27;t help but grab it and start making all my favorite pumpkin recipes. These include not only delicious soups, pasta dishes, and salads, but also tasty baked goods, such as <a href="https://www.kitchenstories.com/en/recipes/pumpkin-swirl-brownies">pumpkin-swirl brownies</a>, <a href="https://www.kitchenstories.com/en/recipes/glazed-butternut-squash-bundt-cake">glazed butternut squash bundt cake</a>, or an autumnal <a href="https://www.kitchenstories.com/en/recipes/pumpkin-chocolate-chip-cake-with-ginger-and-orange">pumpkin chocolate chip cake</a>. So if you are craving some autumnal soul food, you&#x27;ve come to the right place.

Sheet pan pumpkin soup with halloumi bites

One-pot vegetarian lasagna

—<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-butternut-squash-soup">5-ingredient butternut squash soup</a> —<a href="https://www.kitchenstories.com/en/recipes/creamy-coconut-pumpkin-and-lentil-stew">Creamy coconut, pumpkin, and lentil stew</a> —<a href="https://www.kitchenstories.com/en/recipes/butternut-squash-and-mushroom-lasagna">Butternut squash and mushroom lasagna</a> —<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-stuffed-butternut-squash">5-ingredient stuffed butternut squash</a> —<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-creamy-pumpkin-and-leek-pasta">5-ingredient creamy pumpkin and leek pasta</a> —<a href="https://www.kitchenstories.com/en/recipes/pumpkin-gnocchi-with-parmesan-sauce">Pumpkin gnocchi with Parmesan sauce</a> —<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-miso-cacio-e-pepe-with-squash-noodles">5-ingredient miso cacio e pepe with squash noodles</a> —<a href="https://www.kitchenstories.com/en/recipes/farro-salad-with-pumpkin-grapes-and-hazelnuts">Spelt salad with pumpkin, grapes, and hazelnuts</a>

Recipes with beetroot (and its colorful family)

With beetroot it is the classic case: Either you love it or you hate it. I definitely belong to the first faction and can always be won over by the earthy-sweet bulb with its intense red color. That&#x27;s why I was super excited to discover a <a href="https://www.kitchenstories.com/en/recipes/beet-latte">beetroot latte</a> in many a Berlin café or find it hiding in <a href="https://www.kitchenstories.com/en/recipes/raw-beet-and-blueberry-smoothie">smoothies</a> or in pretty pink pancakes or <a href="https://www.kitchenstories.com/en/recipes/double-chocolate-beetroot-cake">cakes</a>. Although it is available vacuumed packed all year round, the freshly harvested ones are usually in season from September onwards and fit wonderfully into these hearty recipes. Plus, beetroot is not only good for our taste buds: especially when the days get colder, the small beet’s powerful antioxidants help strengthen our immune system.  While the most well-known is the red beetroot, there are also other colorful varieties in white, yellow, orange, or even beautifully striped (also known as candy cane beets). Everything else you&#x27;d like to know about this little power food can be found <a href="https://www.kitchenstories.com/en/stories/4-things-to-know-about-beetroot-plus-new-recipes">here</a>. We also have a <a href="https://www.kitchenstories.com/en/recipes/how-to-prepare-beets">little guide</a> for you on how to prepare them best.

Beet, blood orange, and burrata salad

Roasted beet salad with horseradish and pumpkin seeds

—<a href="https://www.kitchenstories.com/en/recipes/salmon-in-parchment-with-beetroot-salad">Salmon in parchment with beetroot salad</a> —<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-beet-risotto">5-ingredient beet risotto</a> —<a href="https://www.kitchenstories.com/en/recipes/beet-salad-with-citrusy-vinaigrette">Beet salad with citrusy dressing</a> —<a href="https://www.kitchenstories.com/en/recipes/zoodle-salad-with-tahini-dressing">Zoodle salad with tahini dressing</a> —<a href="https://www.kitchenstories.com/en/recipes/borscht">Borscht</a> —<a href="https://www.kitchenstories.com/en/recipes/oven-roasted-char-with-herby-mayonnaise">Oven-roasted char with herby mayonnaise</a> — <a href="https://www.kitchenstories.com/en/recipes/mini-vegan-beet-wellingtons">Mini vegan beet Wellingtons</a>

Since us Germans can’t seem to get enough of it, “Krauts” is a sometimes more (sometimes less) endearing term used abroad to refer to people from Germany. But let’s be honest: cabbage is insanely delicious and versatile - and some varieties also look great (I’m thinking <a href="https://www.kitchenstories.com/en/stories/4-things-to-know-about-romanesco-plus-new-recipes">Romanesco</a>) – so I’ll take it as a compliment! Whether it&#x27;s kale, red cabbage, white cabbage, pointed cabbage, or even Brussels sprouts, there are so many different great cabbage and kale varieties that are wonderful in the fall and work their magic in a wide range of recipes. <a href="https://www.kitchenstories.com/en/stories/the-ultimate-guide-to-cabbage-11-varieties-and-how-to-use-them">Here</a> we take you into the wonderful world of cabbage.

Roasted red cabbage steaks with crispy chickpeas

Crispy pan-fried gnocchi with Brussels sprouts

—<a href="https://www.kitchenstories.com/en/recipes/kale-pesto-pasta">Kale pesto pasta</a> — <a href="https://www.kitchenstories.com/en/recipes/kohlsuppe-german-cabbage-soup">Kohlsuppe (German cabbage soup)</a> —<a href="https://www.kitchenstories.com/en/recipes/brussels-sprout-pasta-carbonara">Brussels sprout pasta carbonara</a> —<a href="https://www.kitchenstories.com/en/recipes/german-style-braised-kale-with-pork">Grünkohl (German-style braised kale with smoked sausage)</a> —<a href="https://www.kitchenstories.com/en/recipes/lentil-soup-with-italian-sausage-and-kale">Lentil soup with Italian sausage and kale</a> —<a href="https://www.kitchenstories.com/en/recipes/easy-miso-glazed-cabbage">Easy miso glazed cabbage</a> —<a href="https://www.kitchenstories.com/en/recipes/roasted-brussels-sprouts-with-walnuts-and-honey-glaze">Roasted Brussels sprouts with walnuts and honey glaze</a> —<a href="https://www.kitchenstories.com/en/recipes/jammy-eggs-and-kale-in-turmeric-coconut-gravy">Jammy eggs and kale in turmeric-coconut gravy</a> —<a href="https://www.kitchenstories.com/en/recipes/cabbage-fritters-with-sriracha-mayo">Cabbage fritters with sriracha mayo</a>

September and October are considered the peak season for mushrooms. During this time, many passionate mushroom pickers set out to hunt their own fungi. They come in a variety of shapes, colors and tastes, and today there are over 100,000 known species of mushrooms (some edible, some not).They are arguably the star of fall cooking, giving dishes an intense nutty and umami taste. You can find everything you&#x27;ve ever wanted to know about mushrooms as well as 5 simple tips to make your mushrooms flourish <a href="https://www.kitchenstories.com/en/stories/everything-you-always-wanted-to-know-about-mushrooms">here</a>.

Vegan mushroom goulash with dumplings

One-pot beef stroganoff

—<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-mushroom-quesadillas-with-spicy-sour-cream">5-ingredient mushroom quesadillas with spicy sour cream</a> —<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-mixed-mushroom-gratin">5-ingredient mixed mushroom gratin</a> —<a href="https://www.kitchenstories.com/en/recipes/chanterelle-stuffed-baked-potatoes">Chanterelle-stuffed baked potatoes</a> —<a href="https://www.kitchenstories.com/en/recipes/white-mushroom-lasagna">White mushroom lasagna</a> —<a href="https://www.kitchenstories.com/en/recipes/tagliatelle-with-creamy-chanterelle-mushroom-bacon-sauce">Tagliatelle with creamy chanterelle mushroom-bacon sauce</a> —<a href="https://www.kitchenstories.com/en/recipes/5-ingredient-miso-mushroom-risotto">5-ingredient miso mushroom risotto</a> —<a href="https://www.kitchenstories.com/en/recipes/chanterelle-gruyere-tart">Chanterelle Gruyère tart</a> —<a href="https://www.kitchenstories.com/en/recipes/jagerschnitzel-german-schnitzel-with-mushroom-gravy">Make schnitzel with mushroom gravy with Christian</a> —<a href="https://www.kitchenstories.com/en/recipes/chicken-marsala-with-fettuccine">Chicken marsala with fettuccine</a>

In the garden or in orchards, apples and pears are sure to be hanging heavy in late summer and by early fall are eager to be harvested. There are not only sweet fall desserts and delicious <a href="https://www.kitchenstories.com/en/recipes/pear-and-chocolate-olive-oil-cake">pear</a> and <a href="https://www.kitchenstories.com/en/recipes/german-style-apple-pie">apple pies</a>, but also delicious savory ways to use them. These two fruits lend to similar flavor combinations in many fall recipes. You can learn more about how to buy, store, <a href="https://www.kitchenstories.com/en/recipes/how-to-core-and-slice-an-apple">cut</a>, and prepare apples properly <a href="https://www.kitchenstories.com/en/stories/4-things-to-know-about-apples-plus-new-recipes">here</a>. And you can find everything you need to know about pears <a href="https://www.kitchenstories.com/en/stories/everything-you-need-to-know-about-cooking-and-shopping-for-in-season-pears">here</a>, as well as practical tips on <a href="https://www.kitchenstories.com/en/recipes/how-to-cut-a-pear">coring and slicing</a>.

Caramelized pear, radicchio, and blue cheese salad

Braised chicken with fennel and apples

—<a href="https://www.kitchenstories.com/en/recipes/fluffy-apple-pancakes">Fluffy apple pancakes</a> —<a href="https://www.kitchenstories.com/en/recipes/apple-crumble-in-a-glass">Apple crumble in a glass</a> —<a href="https://www.kitchenstories.com/en/recipes/cauliflower-salad-with-apples-and-roasted-chickpeas">Cauliflower salad with apples and roasted chickpeas</a> —<a href="https://www.kitchenstories.com/en/recipes/black-salsify-and-goat-cheese-tart-with-pear-chutney">Black salsify and goat cheese tart with pear chutney</a> —<a href="https://www.kitchenstories.com/en/recipes/light-waldorf-salad-with-caramelized-grapes">Light Waldorf salad with caramelized grapes</a> —<a href="https://www.kitchenstories.com/en/recipes/savoy-cabbage-salad-with-pears-walnuts-and-ham">Savoy cabbage salad with pears, walnuts, and ham</a> —<a href="https://www.kitchenstories.com/en/recipes/carrot-and-pear-soup">Carrot and pear soup</a> —<a href="https://www.kitchenstories.com/en/recipes/roasted-pork-chops-with-caramelized-pears-and-thyme-en">Roasted pork chops with caramelized pears and thyme</a> —<a href="https://www.kitchenstories.com/en/recipes/easy-pear-cake-with-spiced-whipped-cream-and-walnuts">Easy pear cake with spiced whipped cream and walnuts</a>

Are you in the mood for more fall recipes? Then you&#x27;ll find all the dishes from our Kitchen Stories repertoire that fit wonderfully into the feel-good season right <a href="https://www.kitchenstories.com/en/tags/autumn">here</a>.

Using the best seasonal produce of the harvest season

50+ Recipes to Get Us Excited For Fall

When it comes to cooking, you never stop learning. A small tip in the right direction can transform a dish from just okay to out-of-this-world delicious: So to help you cook with confidence (and stop sifting through confusing Google results) we’ve set up our very own <a href="https://www.kitchenstories.com/en/l/cookinghotline">Cooking Hotline</a>. It’s time to ask us your burning cooking questions: <a href="https://www.kitchenstories.com/en/l/cookinghotline">Submit them here</a>!

If there’s just one spring “vegetable” that metaphorically captures the season in Germany, I’d say it’s <a href="https://www.kitchenstories.com/en/stories/everything-you-need-to-know-about-preparing-and-storing-wild-garlic">wild garlic</a> (also known in English as ramps), because both can slip away in a snap. This delicate, garlicky herb can be found between March and May, and serves as <a href="https://www.kitchenstories.com/en/stories/nothing-says-spring-is-here-like-these-chinese-wild-garlic-pancakes">a tasty first sign of spring</a>; an alert that the truly beloved bounty of spring and early summer are still to come, namely through <a href="https://www.kitchenstories.com/en/stories/everything-to-know-about-cooking-and-shopping-for-in-season-asparagus">asparagus</a>, <a href="https://www.kitchenstories.com/en/stories/4-things-you-didnt-know-about-strawberries-plus-new-recipes">strawberries</a>, and <a href="https://www.kitchenstories.com/en/stories/4-things-to-know-about-rhubarb-plus-new-recipes">rhubarb</a>, all seasons of which are just about worshipped here in Germany.

With wild garlic for sure, a little carpe diem spirit is needed, so once you see it in the market, grab some, and get cooking! Wild garlic can be used in a variety of ways, but here are some of our favorite recipes for this spring-has-sprung herb.

Blend wild garlic into pestos and dressings

It’s no doubt that wild garlic works great in pesto because of its tender texture and pungent flavor. When making the pesto in the office, Christian advised to use just the tender leaves, and save the stems (and blossoms, if you’re lucky to have any) for salads or pickles. You need to blanch it very briefly (about 15 - 30 seconds) and transfer it to cool or ice water to preserve the bright green color. Wild garlic pairs well with different nuts, like cashews, pistachios, and pine nuts. Once you have the pesto, swirl it through hot pasta, a big pot of <a href="https://www.kitchenstories.com/en/stories/risotto-in-all-its-colors-and-shapes">risotto</a>, over <a href="https://www.kitchenstories.com/en/recipes/pesto-potato-salad">potatoes</a>, into <a href="https://www.kitchenstories.com/en/recipes/tiktoks-viral-pesto-eggs-2-ways-en">eggs</a>, or serve it on top of just about anything.

Tagliatelle with wild garlic pesto

Wild garlic and asparagus risotto

Wild Garlic Pistachio Pesto Zoodles

The world of <a href="https://www.kitchenstories.com/en/stories/as-green-as-it-gets-11-green-sauces-to-add-freshness-to-your-plate">green sauces</a> doesn’t stop at pesto, there are also bolder options such as this green salsa and chimichurri, which pairs great with grilled meat and fish!

Pork tenderloin skewers with wild garlic chimichurri

Roasted salmon with wild garlic salsa verde

If you’re a fan of herb or garlic breads, try these two recipes for some delightful, seasonal, wild garlicky treats.

Skillet pull-apart wild garlic bread

Chinese wild garlic pancake

Everything else you can make with wild garlic

You can also use it directly as a garnish, like parsley leaves, for both the fresh look and vibrant taste.

Creamy pasta with shrimp and wild garlic

Or use it as Christian does in his newest recipe, where he wraps wild garlic leaves with smoked salmon into fresh crepes.

Wild garlic, white asparagus, and smoked salmon crepe rolls

Try it in the dumpling filling: Lisa suggested wild garlic taste great in Maultaschen (German ravioli) filling, substituting it in for the baby spinach <a href="https://www.kitchenstories.com/en/recipes/christian-makes-vegan-german-ravioli">in this recipe</a>. From my experience, it’s an amazing add-in to <a href="https://www.kitchenstories.com/en/recipes/three-savory-dumplings">Chinese dumplings</a> as well as a replacement for Chinese chives.

Make herbed butter: A brilliant way to save the flavor longer than its season is to mix into a great herb butter. Check out our <a href="https://www.kitchenstories.com/en/stories/herb-butter-makes-everything-taste-better">detailed guide on how to make herbed butter</a> to make it yourself.

Char it on the grill: Simple but magical, you can also char whole bunches of wild garlic on a grill or a cast-iron pan, with some olive oil, salt, and pepper! Delicious!

You can also save some for later by freezing your in-season bounty of wild garlic. Wash and dry the bulbs and leaves, chop finely, and freeze in an ice cube tray with a little bit of oil or water. You can also freeze them whole in freezer bags, but we find the smaller ice cube tray version easier to use and portion out into various dishes.

Celebrating the beginning of spring with a leafy favorite

12 Ways to Savor In-Season Wild Garlic

The best way to shop? With the seasons. So, every 2 weeks at Kitchen Stories, we&#x27;ll be highlighting a different in-season ingredient along with 3 new recipes. To the market, we go!

Fennel is one of those ingredients we often overlook in the U.S., where I grew up, but just across the pond, on the shores of the Mediterranean, fennel is prized for its licorice-y and anise-like flavor. Take Sicily, for example: From pasta con le sarde to raw slices tossed with orange, or crushed seeds strewn atop biscuits, wild fennel can be found all over the island of Sicily, painting the landscape with frilly yellow petals and then turning up in everyone’s kitchens.

These crunchy bright bulbs are packed with bold flavors that may intimidate some home cooks, but their versatility and nutritional value shouldn’t be dismissed. So, in the spirit of getting to know fennel a bit better, here’s everything you need to know about this beloved Mediterranean veg.

Peak growing season for fennel begins in fall and runs through winter. Composed mostly of water, they are low in carbs and protein, but their reservoir of micronutrients—folate, potassium, and vitamin A to name a few—makes up for this. In fact, fennel’s nutritional value has long been heralded by cultures all around the world. From India, where sugar-coated fennel seeds are a common after meal snack to aid digestion, to China, where it’s been used to remedy snake bites.

When searching for fennel, choose small to medium-sized bulbs that are firm and heavy with bright and feathery fronds. Larger bulbs tend to be more bitter and less tender, which can be great if you plan to slow cook it, but not so great if you want to eat them raw. As always, avoid bulbs that are bruised, disocolored, or shriveled.

To store fennel, separate the stalks from the bulb and wrap the two parts in different plastic bags. Properly wrapped, fennel will keep up for up to one week in the fridge. To avoid plastic, you can also keep fennel in a cup of water on the counter, but try to use it within a few days as it gets tougher and loses flavor as it ages.

I like to think of fennel as a superfood. Why? Not only does it support our digestive systems, but every part of it is also edible. Yeah, you read that right: bulb, fronds, flowers, stalk, and seeds! Separate the stalks from the bulb then quarter the bulb and slice or dice as you see fit. The stalks are slightly tougher so they work best in recipes that have a long cooking time, like stews or braises. As for the fronds, use these as you would with any other tender herbs, cooked or strewn on top of your dish as a garnish.

3. All the ways to enjoy in season fennel

If crunchy with a hint of black licorice isn’t your thing—I know you’re out there—then it’s probably best to cook fennel. When roasted or caramelized, fennel takes on a whole other personality, shedding its licorice flavor for something incredibly sweet and floral, akin to caramelized onions. Cook it down into a fennel risotto or soup, or toss it with melty cheese and crispy breadcrumbs for a casserole. Fennel works especially well with fatty fish and other types of seafood, but that shouldn’t deter you from using it with meat and vegetable dishes too—even desserts like this <a href="https://www.theguardian.com/food/2019/may/12/nigel-slater-fennel-recipes-vegetarian-soup-ice-cream" rel="nofollow">fennel ice cream</a> are worth venturing into.

Beyond the vegetable itself, there are also the seeds, which can be used on their own or in spice mixes such as Chinese five-spice. Warm and sweet, they lend themselves especially well to curries, roasts, stews, bread—pretty much anything that includes heat, as this really draws out their flavors. They can also be crushed and steeped in hot water or honey for a fennel tea or fennel-spiked honey.

All week long, we&#x27;ll be featuring new fennel recipes on Kitchen Stories. Check back to see what&#x27;s new, then try one for yourself! Here&#x27;s where to start:

White bean and fennel dip

Fennel, arugula, and apple salad

5-ingredient chickpea pancakes with fennel and olives

Honey pulled salmon with oranges and fennel

5-ingredient buttery fennel and leek orzo risotto

Fennel salad with grapes and goat cheese

Bean cassoulet with fennel, bacon, and Italian sausage

What’s your favorite way to prepare fennel? Let us know in the comments below or upload your best fennel recipe to our app and share it with our community!

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