FIRST TASTE OF FALL By Christy Rost I am reveling in Mother Nature’s first signs of autumn. Summer’s searing heat is thankfully over for another year, and many mornings are delightfully cool. Now and then, I’ll spot a tree whose leaves have paled – a sure sign that autumn’s golds and reds are not far behind. Autumn wreaths are starting to appear on front doors throughout the neighborhood, as others take note of the changing season. Soon, we will be greeted by hues of red, green, gold, and russet chrysanthemums at every turn, in front yards, on porches and in community gardens. Yes, autumn is my favorite time of year. While others greet spring with reckless abandon, I know our all-too-brief spring holds the promise of endless hot summer days ahead. With the first signs of autumn, I am assured of months of progressively cooler weather, all leading up to quiet evenings of comfort and renewal spent by the hearth.  The change of seasons also affects the foods we select. Yearnings for lighter fare are gradually replaced by cravings for heartier meals and comfort foods, particularly as the weather settles into chilly days and nights. I always look forward to my first taste of savory, autumn-inspired casseroles, roasts, stews and chili. It’s the cooking I grew up on, and it never fails to conjure up treasured memories of everyday and celebratory meals enjoyed with my parents, sisters and grandparents. These meals fill our homes with sublime fragrances – the kind that draw everyone to the kitchen to peek into the oven or check under the lid of a saucepan in anticipation of the sensory feast soon to be enjoyed – freshly baked bread, pork roast and apples, roast turkey, and anything made with cinnamon or nutmeg. Speaking of heavenly smells and mouthwatering flavors, come see me at the State Fair of Texas on October 1st at one o’clock! I’ll be cooking that afternoon in the “Taste and See” pavilion of the Texas Discovery Gardens, thanks to the kind invitation of my dear friend, Jim White, talented host of KRLD’s The Restaurant Show with Jim White. I promise to tantalize your taste buds and put a smile on your face while demonstrating recipes from my cookbook, The Family Table, which will be published this fall. So take a break from the State Fair crowds, rest your feet, and have some delicious fun as I cook something special just for you! Caramelized Onions and Empire Apples This tasty side dish is wonderful with pork chops or roasts! Ingredients: 2 tablespoons olive oil 1 large onion, peeled and sliced ¼ teaspoon coarse salt 2 Empire or other soft cooking apples, cored and sliced ¼ cup dried cherries ¼ cup golden raisins Heat a large skillet over medium-low heat. When skillet is hot, add olive oil and swirl to coat the bottom of the pan. Sauté onions in olive oil, stirring occasionally, until golden in color, about 15 minutes. Season with salt and stir to mix. Stir in apples, dried cherries, and raisins. Cook 8 to 10 more minutes until the apples are soft and the cherries and raisins have plumped. Serve immediately. Recipe serves 4.  Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com