Contributors
”What is your favorite
fall comfort food?”
COLIN COOKE
Photographer, New York
A dinner of kale salad, Pecorino
Romano cheese, crushed garlic,
lemon juice, and extra virgin
olive oil with butternut squash
risotto and sage and parmesan
cheese. Heaven.
SARAH OSTER SHASHA
Writer, New York
In September we’re usually in
Israel for Rosh Hashanah so I’d
have to say my favorite comfort
food for fall is my father-in-law’s
Shakshuka (eggs poached in
spicy tomato sauce). Although, I
could easily eat it every
single day.
ALEXANDRA GRABLEWSKI
Photographer, New York
Spicy black bean soup with lots
of cheddar cheese sprinkled on
top—the perfect dinner when
it starts getting brisk and I’ve
been out all day. Oh yeah... or
anything involving bread. Or hot
tea. Or pie.
SARAH GOLDSCHADT
Crafter and Art Director, New York
S’mores! Preferably consumed
under a star-filled sky in front of
a camp fire.
JIM HENSLEY
Photographer and Writer, Oslo
I have no official fall comfort
food! But lately I’ve been making
my own variations of Ponzo
sauce as best I can. Squeezing
limes into soy sauce and
spooning cilantro and a white
wine/brown sugar syrup into it.
This I have taken to splashing
over the tomatoes I pick, or
raw vegetables. And when that
fateful day comes, I might just
baste the turkey with it.
ELLEN SILVERMAN
Photographer, New York
Once the extreme heat of
summer begins to subside I
begin to look forward to the
crispness of the fall; to clear
blue skies. The first bit of chill
in the air makes me crave the
sweetness of pears, the tartness
of apples, and the intoxicating
perfume of quince. Once these
fruits begin to appear in our
farmers market I bring bags of
them home and start to turn
them into my family’s favorite
dessert, tarte tatin, which I
make alternatively with each of
these fruits, adding a bit of fresh
rosemary or thyme and serve
with a generous spoonful of
creme fraiche.
HECTOR SANCHEZ
Photographer, New York
The thought of my favorite
fall comfort food takes me
right back to the first time I
discovered Tamal en Cazuela
(Cuban-style soft polenta with
pork). The literal translation is
“Tamale in a pot.” Here is a link
that is very similar to the way
my family would prepare this
delightful dish, but you’ll have
to use a spanish translator to
follow this recipe. Good luck!
WILL TAYLOR
Writer, London
Every Bonfire Night growing
up my mum would cook a chili
con carne and serve it in a bowl
of steaming, fluffy rice. We
would all sit outside on the patio
watching fireworks as we ate;
the heat of the chili warming us
on many a cold November night.
Ever since, the dish has always
been a regular fall staple.
