The first cool night of fall has a way of exposing holes in your pantry. Suddenly, that salad dressing you leaned on all summer feels out of place, and the same old salt and pepper don’t quite carry a roasted squash the way you hoped. Fall cooking demands a slightly different toolbox. A few simple upgrades make the season taste right.
In our kitchen, we start with salt. Everyday table salt works for boiling water, but it flattens roasted vegetables. A clean, mineral-rich option like Jacobsen Pure Kosher Sea Salt makes soups and sauces brighter, while HEPP’S Roasted Garlic Sea Salt gives potatoes or squash the kind of depth that makes them taste slow-cooked, even on a weeknight.
Rubs belong on the counter year-round, though most people pack them away after barbecue season. We use the Pitmaster Carolina All Purpose Rub on sheet-pan chicken when there’s no time for a marinade, and the No Woman No Spice Jamaican Jerk Blend when we want something a little unexpected — it turns even Tuesday-night shrimp into something worth talking about.
Then there’s heat. A drizzle of Sao Noi Original Chili Oil over leftover noodles or soup keeps fall meals from feeling heavy. For baking, the right cinnamon matters more than people think. Cinnamon Verum brings a delicate, almost floral note to baked apples, while Vietnamese Cinnamon leans sweeter and bolder — perfect for oatmeal or cider.
Of course, all of this works better when you have a pan that holds heat the way it should. The Kana Milo Cast Iron Skillet lives on our stove from September through March. Once it’s seasoned, you can go from searing pork chops to baking cornbread without reaching for another pan.
Before the season gets away from you, take a quick look at your pantry. If you’re still leaning on the same summer standbys, swap in a few fall-focused staples. A good finishing salt, one or two versatile rubs, and a skillet you trust can carry most of the season’s cooking on their own.
