Recommendations for Eating in the Autumn

I have lost count of the times a cookie –whether chocolate chip, oatmeal, or any kind– has given me hope. In a year like this, food has been fuel for the body as much as for the emotions. Or just ask yourself, how many times has a little bread soaked in coffee, a vegetable broth, or the bubbling stew from a pot saved your day? The need to wrap ourselves in comforting dishes will surely not go unnoticed this autumn. The theme is physical; it’s mental. Our animal hibernation lowers our energy, and we must counteract it with carbohydrates and warm potions that soothe our hearts when the cold outside –the real one, the metaphorical one– sneaks through the cracks. Homemade food becomes the currency of exchange. One, for economy; another, for necessity.If in other autumns hearty stews healed the soul, now they will be the quantum medicine. That said, they must have plenty of greens, so their phytonutrients can do their job while providing comfort. With great enthusiasm, we should turn on the burners and enjoy the seasonal ingredients that align with our body’s processes. One of my favorite options is to tackle a Castilla pumpkin, rich in vitamin A and fatty acids, and with a few tablespoons of butter, honey, salt, and pepper, make it the smoothest puree or the complement of a salad. If your family, like mine, enjoys spoon dishes, take your time to prepare a mole de olla and turn it into a sort of edible mantra to renew your strength. You know, let’s get to it because it's mole de olla! Autumn is also an excuse to reuse that pot buried in the cupboard and throw in some figs, wine, and sugar to caramelize. In the end, put it all on a slice of bread with cheese while we read something that nourishes our intellect or takes us on a journey without leaving the living room.The season invites us to turn on the oven whenever possible. We should take advantage of the sweetest apples of the year, adding vanilla, sugar, butter, breadcrumbs, and wrapping it all in some puff pastry. The reward will be the aromas, the crunch that sounds less, but tastes better when accompanied by a scoop of ice cream. And if you prefer savory, sprinkle a cauliflower with oil, toss in some hazelnuts, pistachios, or walnuts, and some magical spices. I like to serve it baked, straight from the tray, alongside a spoonful of labneh mixed with lemon or a spoonful of yogurt with curry.Autumn nights are perfect for tarts, especially those stuffed with sautéed vegetables and all kinds of cheeses. Their miracle is that they serve everyone, no matter how hungry they are. The other is that in each slice, the world fits. Cheese Chihuahua? Peppers? Cold cuts? Whatever you have in the fridge will work.If you have never made autumn tarts, there is no better time than now: it is the ode to comfort food. Here’s an introductory guide so you can prepare them easily. The four recipes were created by the Kiwilimón team and turned out great. It will be hard to choose, but when in doubt, make one each weekend. Try them with full attention and enjoy the here and now. That’s the gift of good bites: they have the power to remind us what it tastes like to be alive, how pleasurable the body is, and how beautiful it is to walk on Earth in autumn or any time of year.Cherry Quiche4 Mexican Cheese QuicheBacon, Gruyere, and Spinach QuichePear and Cheese Quiche