When you ask most cooks what their favorite season is, most will almost certainly say summer. It is easy to see why. The bounty of light, clean tasting vegetables and fruit really is truly inspiring. Joy is also had at crafting light simple dishes to highlight these amazingly fresh ingredients.
For me though, fall coming into winter is my favorite time as a cook. Vegetables are more hearty. Root vegetables get roasted at least 3 times a week. I don’t think I go a day without eating a parsnip. The carrots growing in our yard, that I forgot about for a lot of summer are now being turned and glazed almost faster than I can pull them. Then of course we have braising. Through the summer I hardly cook any meat, but the fall/winter is the time I break into braising and roasting much, much more.
