Rook chef Carlos Salazar, a native of the Philippines, applies his playful takes on traditional Asian recipes at the Fletcher Place restaurant that elevates dishes like wild-mushroom bibimbap and brisket ramen to high cuisine. Here, he gives A classic fall starch a fun, street-food makeover—served, of course, on skewers.
“The nice thing about fall is that the vegetables are a little bit harder and more firm,” Carlos Salazar says. Butternut squash, pumpkin, and even those last lingering zucchinis that no one at the office will take all do well when cooked backyard- barbecue style. Remove the seeds, slice, season, and sear each side on a hot grill. “If you can’t hold your hand over it for a few seconds, you know your grill is ready,” Salazar says.
Nothing says fall like the smell of cinnamon, vanilla, and buttery piecrust wafting through the house. Whether your windowsill is lined with fruited, savory, or custard pies, the real trick is in knowing the right way to top each variety once you crack the crust code, it’s as easy as— well, you know.
Former biology teacher Halle Haste lives on 25 acres in Roachdale, west of Indianapolis, where she grows her own produce, preserves it for the winter, hunts and butchers, keeps bees, and scratch-cooks nearly everything her family of four eats at home. Oh, she also helps run the family business, Haste Woodworking. She’s the kind of woman you just want to follow around to learn her Jedi ways. Ready are you?