With the air chilling and harvest season upon us, local farmers markets are filling up with hearty produce like squash, carrots and apples.
Here, three Harford County chefs share some of their favorite ways to cook with autumnal ingredients. From warm, savory soups that temper the natural sweetness of fall vegetables with bits of heat, to a French-inspired, caramel-flecked tarte tatin made with Pink Lady apples, these recipes will pair perfectly with a cozy afternoon and a roaring fire.
Roasted Carrot and Ginger Soup
A knob of ginger adds heat and interested to roasted carrot soup created by Mike White, chef/owner of...