When it comes to cooking, there’s no one quite like Michael Symon. The celebrated chef and host of Food Network’s Burgers, Brew & 'Que knows how to bring flavor to the table. But when the leaves start falling and the air gets crisp, Symon’s cooking takes a turn toward the cozy and comforting. That’s exactly what you’ll find in his latest cookbook, Simply Symon Suppers. “This book is a reflection of the meals that shaped my childhood,” Symon shares with a warm smile. “It’s all about those simple, hearty dishes that bring families together.” So grab your apron and let’s dive into some autumn-inspired recipes that’ll make your taste buds dance.
Roasted Pork with Braised Vegetables: A Fall Feast Fit for Royalty
(Serves 6)
Here’s what you’ll need for this mouthwatering main course: 1 cup plus 1 tablespoon of apple cider, 2 tablespoons of Dijon mustard, a 6-rib pork rack (separate the ribs and set them aside), 2 tablespoons of smoked paprika, 2 cubed carrots, 2 cubed parsnips, 2 cubed potatoes, 2 cubed turnips, a head of garlic separated into cloves but left unpeeled, a small bunch of fresh thyme, 1 tablespoon of olive oil, 2 tablespoons of flour, and 2 tablespoons of chopped flat-leaf parsley.
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Now, let’s get cooking! First, preheat your oven to 450°F. Take that pork rack and give it a good rub with 1 tablespoon of the apple cider and the mustard. Season it generously with 1 tablespoon of salt, 2 tablespoons of pepper, and your smoked paprika. Place the ribs in a roasting pan, put the pork loin on top, and pop it in the oven for 30 minutes. Once it’s done, transfer the loin to a cutting board, tent it with foil, and let it rest while you work on the veggies.
Add the carrots, parsnips, potatoes, turnips, garlic, and thyme to the roasting pan. Drizzle everything with olive oil and roast for another 30 minutes. While they’re roasting, move the ribs to a cutting board and tent them with foil too. Once the veggies are golden and tender, arrange them on a platter.
Now, here’s where the magic happens. Set the roasting pan over medium heat, add the flour, and cook it for a minute. Pour in 1 cup of water and the remaining apple cider, bring it to a boil, then let it simmer until it thickens. Stir in the parsley, and you’ve got yourself a rich, flavorful gravy. Cut the meat into slices, place it alongside the ribs on the platter, and top it all off with the pan gravy. Serve it up, and you’ve got a meal that’s perfect for a chilly autumn evening.
PER SERVING: 709 calories, 38 grams protein, 38 grams carbs, 6 grams fiber, 12 grams sugar, 47 grams fat.
Shrimp Scampi with Linguine: A Quick and Elegant Dinner
(Serves 4)
For this seafood delight, you’ll need 1 pound of linguine, 2 tablespoons of olive oil, 8 tablespoons (or 1 stick) of unsalted butter, 6 thinly sliced garlic cloves, 1 cup of dry white wine, 1 pound of large shrimp peeled and deveined, ½ teaspoon of crushed red pepper flakes, ½ cup of chopped flat-leaf parsley, and 2 tablespoons of fresh lemon juice.
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Start by adding 2 tablespoons of salt to a large pot of water and bring it to a boil. Toss in the linguine and cook it according to the package directions, but stop about 2 minutes early. You want it al dente.
Meanwhile, heat a large skillet over medium heat. Add the olive oil and 4 tablespoons of butter, letting them shimmer before adding the garlic and a pinch of salt. Cook for a minute, then pour in the wine and toss in the shrimp. Let it come to a strong simmer and cook until the wine has reduced slightly and the shrimp are pink and cooked through, which should take about 3 minutes. Add the remaining butter, parsley, red pepper flakes, and lemon juice, stirring until the butter melts and everything comes together.
Reserve ½ cup of the pasta water, then drain the linguine and transfer it to the skillet. Toss everything together, adding the reserved pasta water if needed to loosen the sauce. Serve it hot, and you’ve got a dinner that’s as elegant as it is easy.
PER SERVING: 837 calories, 39 grams protein, 91 grams carbs, 4 grams fiber, 4 grams sugar, 32 grams fat.
Grandma Pie with Mozzarella and Basil: A Pizza That’s Anything But Basic
(Serves 6)
For this Italian-inspired dish, you’ll need a 28-ounce can of crushed tomatoes, 6 tablespoons of olive oil, 24 fresh basil leaves, 3 medium garlic cloves, 12 ounces of shredded mozzarella, and ½ cup of finely grated Parmesan cheese.
Begin by blending the tomatoes, olive oil, garlic, half of the basil, and a pinch of salt until smooth. This will be your sauce.
Preheat your oven to 500°F. Divide your dough* into two equal pieces and grease two 29 x 13-inch sheet pans with oil. Place a piece of dough on each pan and press it out evenly. Top both with the mozzarella, then spread the sauce over the cheese. Bake for 20 minutes, or until the crust is golden and the cheese is bubbly.
*For the dough: In a stand mixer with the dough hook attachment, combine 5 cups of bread flour, 2 tablespoons of kosher salt, and 2 teaspoons of active dry yeast. Mix on low, gradually adding 2 cups of lukewarm water. Once the dough comes together, increase the speed to medium and knead for 10 minutes until smooth. Turn it out onto a floured surface, shape it into a tight ball, return it to the bowl, cover it with plastic, and let it rise in a warm spot for an hour.
PER SERVING: 753 calories, 34 grams protein, 95 grams carbs, 7 grams fiber, 8 grams sugar, 27 grams fat.
