3 Recipes That Prove Fall Has Never Looked (Or Tasted) So Good

Rip & Tan: Tell us about these dishes. How do they speak to the season? Are there any specific memories associated with what you cooked?

Olivia Muniak: When we cook seasonally there are so many delectable flavors that are unique to that time of year to dive into. One dish that is particularly dear to me is this pasta dish, it’s inspired by my family’s restaurant in New York City, Mangia—it’s something we served years ago and I can remember the first time trying it as a teenager. It was a chilly fall day, but we were sitting outside to enjoy the weather anyway. This Tagliatelle Pasta with Parmigiano Reggiano is a bit smokey and nutty, the cream is cut with the bitter radicchio and is perfect on a fall day or at a holiday dinner.

Rip & Tan: How does the shift from summer to fall inspire you in the kitchen? Any overarching changes in how or what you cook?

Olivia Muniak: When the colder months come around, I begin to cook much richer foods: slow-roasted meats, roasted vegetables with lots of warming spices, and soups. I have a recipe for Sicilian White Bean soup that is hearty, brightly flavored, and perfect for a weeknight dinner or starter at a dinner party.

Rip & Tan: What are some of your favorite seasonal flavors and ingredients?

Olivia Muniak: I look forward to chicories season all year long! Chicories are bitter greens like radicchio, endive, and friseé, and I use them all in this menu. They are great to use when you are balancing big flavors and textures like cream or the sweetness from the caramelization on the vegetables.

Some of my other favorites are persimmons depending on the varietal. I use them Hichiya to make Persimmon Bread and the Fuyu in salads. The numerous types of pears, squash and potatoes are also to be embraced this fall! If you are in LA, Weiser Farms grows the best potatoes you will ever have.

Rip & Tan: When it comes to cooking, timing is everything. What tips do you have for managing these dishes in the kitchen?

Olivia Muniak: The last time we chatted, I talked a lot about setting your mise-en-place. This is key every time you are cooking.

With the holidays approaching, I like to use the same timing for entertaining at home as I would for a client’s catering event. Think about the small items: sauces or desserts that you can make leading up to the big day. Things like salad dressings or desserts can be made up to 1-2 days in advance. Even roasted vegetables can be made the day prior and properly stored on a small sheet pan ready to be reheated (don’t waste the time transferring to storage containers and back to sheet pan again).

On the day of, I will plate my salads early (undressed with none of the caramelized endive, crunchy nuts, or cheese) covered with a damp paper towel to keep the lettuce fresh in the fridge.