The ubiquitous flavor of pumpkin spice is now synonymous with the season changing to fall. But that isn’t the only flavor to enjoy.

From mouthwatering maple to ambrosial apples, there is something here for everyone. But, which flavors are really worth our time during autumn and the spooky season? I have taken it upon myself to review 10 fall flavors and let you know which are worthwhile.

So, now on to the totally not subjective and absolutely set-in-stone fall flavors tier list.

Pumpkin Spice – F Tier

Let’s get this out of the way, I’m not a fan of pumpkin spice. Not because I think it’s too ‘basic’ or that the flavor itself isn’t tasty but on principle alone. Pumpkin spice is not its own spice. So it must be F-tier.

It originates from all of the spices that make up a pumpkin pie.

Pumpkin spice has long since been synonymous with fall because of the far-reaching pumpkin spice latte (a PSL for short…) made famous by Starbucks.

In fact, the spice you usually buy at the grocery store is just an imitation of the true flavors that make pumpkin pie. The spice contains cinnamon, ginger, nutmeg, cloves, and allspice.

So instead of buying a pre-made spice, why don’t you try making your own? You can easily combine these five basic spices into a delicious mixture that will remind you of pumpkin pies and other autumn treats.

And even though this is the worst of the fall flavors, you can enjoy it in these recipes (though only one calls for pre-made pumpkin spice mix):

• Easy Brown Sugar Pumpkin Spice Butter
• Pumpkin Spice Cupcakes
• Pumpkin Spice Syrup

Cloves – A- Tier

I have a confession. I’ve got a soft spot for cloves. For me, I think it was love at first smell.

So I may be biased but I definitely think cloves are A-tier. But because I can be reasonable and recognize others might not enjoy the flavor as much, I’ll knock it down to an A- for fall flavors.

Some may find the flavor and smell of cloves overwhelming. I don’t know how. I would like to wrap myself in a blanket of cloves for the whole fall and winter season.

Unfortunately, it is a bit difficult finding recipes that feature cloves. And I’m sad to say I haven’t made a recipe for this site yet to use cloves as the star. Though my clove ratios in all pumpkin pie spice creations are skewed much higher than most.

So try the following clove recipes:

• Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon
• Apple Butter with Cinnamon and Cloves
• Honey Baked Ham With Cloves

Cranberry – D Tier

I’ve long had a grudge against cranberries.

I’ve never really loved their flavor and found them a bit sour for my taste. I must admit that I do have a real bad sweet tooth. But, my issue with them started when they just started being used in everything.

Maybe it was cheaper to include cranberries or their juice in things, but it just took over. It may be a kind of smart cooking technique to use this fall flavor to cut the sweetness of other foods. But I just won’t stand for it.

Though I have to say that craisins – dried cranberries – make for pretty good salad toppings. That’s the saving grace that secures them a D instead of an F rating.

If you’re more into cranberries than I am, try these creations:

• Cranberry Orange Bread
• Fresh Cranberry Bars with Oat Crumble Topping
• Cranberry Coulis Recipe

Maple – A Tier

Maple syrup is one of my favorite things to cook with. Not only does it taste great, but it can be used to make delicious treats. Maple syrup can be used in place of sugar or honey.

You’ll want to get real maple syrup, rather than any kind of imitation. There are a bunch of different grades of maple syrup and whatnot, but I can’t be bothered to get into all of that right now.

Because it is a natural product, maple syrups can vary widely depending on a whole lot of environmental and processing factors. But I think that lends a bit of uniqueness when looking at different

Its sweet, slightly spicy, and vanilla flavor profile along with its wide versatility give maple syrup an A rating.

If you’re looking to add maple flavor to your life, here’s how to get started:

• Delicious Orange Maple Soy Glazed Salmon
• Maple Cinnamon Roasted Chickpeas
• Maple-Glazed City Ham

Pumpkin – D Tier

Pumpkins are a symbol of the season. If you think of fall you’ll likely think of leaves changing colors and pumpkins.

But just because something is iconic doesn’t mean it is the best. Just like with pumpkin spice, we have to keep it real.

Most things that use pumpkin call for canned pumpkin. That’s because it can be annoying to cook and prepare your own pumpkin. Plus, the typical pumpkin you think of for carving up and decorating is not the best for eating. Those varieties are much smaller.

Plus, most recipes with pumpkin really feature other more powerful flavors that overshadow the gourd itself, so how good can it really be? Just look for butternut squash recipes instead cause they’ll probably be better.

When it comes down to it, pumpkin tends to make a better decoration than it does a flavor. So it’ll rank D-tier on our fall flavors list.

Put your canned pumpkin to good use in these recipes:

• Fall Spiced Pumpkin Pie
• Super Simple Pumpkin Chocolate Chip Muffins
• Pumpkin Risotto

Cinnamon – A+ Tier

Cinnamon is one of the most popular spices in the world. Its warm, woody, slightly sweet flavor and amazing fragrance make it one of the best.

Many many fall recipes call for the addition of cinnamon. It definitely seems to be the most widely used spice from the list of those that make up the warm spices of pumpkin pie spice.

With its delicious flavor and wide usability, cinnamon deserves an A+ rating.

Here are some cinnamon-centric recipes:

• Simple Cinnamon Candied Sliced Almonds
• Cinnamon Roll Pancakes
• Savory Cinnamon Shoulder Roast

Ginger – C Tier

Okay, ginger itself is better than C-tier. But I’m out here judging everything as fall flavors. And I haven’t ever really associated ginger with just the fall. It is a year-round kind of spice that is used widely in many dishes.

Warm, peppery, with some heat and zest, use ginger when you’re looking to add that extra kick to a dish. Whether fresh or ground, it can add a whole layer of complexity to food.

Because ginger is just not quite associated with fall, I had to rate it lower than it really deserves.

Get your ginger fix with any of these:

• Glazed Carrots with Honey and Ginger
• Simple Candied Ginger
• Ginger Broccoli Stir Fry

Pecan – A Tier

Pecans are nuts that grow on trees. If you have a tree in your yard, you might be able to get some pecans from time to time. However, most people buy them at the store.

If you love pecans, then you should definitely add them to your diet. You can eat the raw seeds straight from the shell, but you can also bake them into cookies. This is one of the best ways to enjoy the flavor.

You can also use pecans as an ingredient in many different recipes. Ground, chopped, whole,

Here are some recipes for enjoying this nutty treat:

• Pecan Crusted Chicken
• Double-Chocolate Pecan Pie
• Butter Pecan Fudge

Nutmeg – C Tier

I mostly think of nutmeg as a finishing garnish. It is difficult to find recipes with nutmeg as a featured ingredient.

Especially associated with eggnog (which is a trash drink… don’t get me started), it is somewhat comparable to cloves but with a nutty, woody flavor.

I’ll admit that I’ve never grated any fresh, just used a prepackaged spice. So maybe that would improve its ranking for me. But until then, nutmeg gets a grade of C compared to all fall flavors.

Try this warm spice in any of these recipes:

• Ultimate Jerk Seasoning
• Silky Smooth Roasted Butternut Squash Soup
• Seasoned Breaded Chicken

Apple – S Tier

Apple is one of the most popular fruits around the world. From applesauce to apple pie, this fruit is delicious. If you want a snack that can help you keep your energy levels high, then you should consider apples.

They are so completely versatile. Eat it straight. Bake it. Chop it. Slice it. Juice it. Top a salad. Blend it up into applesauce. Add it to pies and desserts galore.

Plus, there are like a million different varieties of apples that all have a slightly different taste. So there’s bound to be a variety for everyone.

Because fall is when apples naturally ripen, this is when they are at their peak. Especially if you can find a pick-your-own orchard near you for those super-fresh and ripe apples. Also, you need apples to make both apple juice and apple cider. Which are both top-tier drinks in their own right.

For all these reasons, apples get the highest rating possible when ranking the fall flavors – S-tier.

So, don’t let

• The Best Apple Pie
• Excellent Fall Apple Crisp
• Homemade Applesauce Recipe

The post Fall Flavors Tier List | 5 A+ Flavors, 5 C- Flavors appeared first on Do You Roux?.

Happy New Year! I figured I should start the year off healthy with some vegetables. But plain vegetables aren’t always my thing, so let’s spice them up a bit with these sugar snap peas.

Whenever I am given the option to choose a vegetable with dinner, I go with peas like 90% of the time. It’s a problem. And my wife doesn’t appreciate it so much. So even though this recipe is for peas, it is different because they’re still in the shell. Right?

For this, I busted out the wok that my wife got me as a present a while back. So then maybe she’d be a bit more inclined to enjoy the peas. A wok is not required, but it is quite helpful for this recipe.

Woks get hot very fast, have nice high sides for stirring, and cook rather quickly. The slight char that really sets this recipe apart is also much easier to acheive with the wok than the frying pan. Note that since I used a wok while making this recipe, cooking times may vary if you use a frying pan instead.

Prepping Sugar Snap Peas

While I enjoy the fresh, crisp crunch of sugar snap peas, the strings are displeasing. The strings are tough, chewy, and don’t go down easy. But don’t let that ruin the peas for you. You can follow this guide on sugar snap peas by Bon Appetit to remove the strings.

I’ll admit that removing the strings didn’t work out great for me. I think that it may work better with fresher peas. But I bought mine, and then they sat in the fridge for a few days. Longer than I wanted them to, but I didn’t end up making this recipe exactly when I thought I would.

With or without strings, they are still edible. It just makes them a little more pleasant to eat.

Semi Spicy?

I call this semi-spicy because it has a bit of heat, but not much. And you could tone it up or down depending on your own heat tolerances.

Ginger, chili oil, and chili garlic sauce give the heat to this recipe. So if you want it less spicy, then replace the chili oil with sesame oil. If you like it a bit more spicy than most, then add in crushed red pepper, gochujang, or some fresh chopped chiles.

I tend to like things a little spicy but my wife tends to prefer the milder side of food. However, these sugar snap peas were not too hot to handle when made following the recipe measurements.

Enjoy these stir-fried peas as a side to fried rice, dan dan noodles, or ramen.

Semi Spicy Sugar Snap Peas

Course: SidesDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Sugar snap peas with a slight char and a lightly spicy soy and honey-based sauce are an easy weeknight side dish.

Ingredients

• 3 tablespoons soy sauce

• 2 teaspoons chili garlic sauce

• 2 teaspoons honey

• 2 tablespoons sesame oil

• 1 tablespoon chili oil

• 1 and 1/2 pounds sugar snap peas

• 1/2 cup chopped scallions (about 4 onions)

• 1 clove garlic, minced

• 1 teaspoon minced ginger

• (Optional) 1 teaspoon sesame seeds

Directions

• Mix the soy sauce, chili garlic sauce, and honey together in a bowl and set aside for later
• Heat a wok or frying pan on medium high heat and add sesame and chili oil
• Add garlic and ginger to the pan and stir for 1 minute
• Mix in the sugar snap peas, coat with the oil, and stir for 5 minutes
• Add onions and mixed soy/chili garlic/honey sauce and stir another 5 minutes until peas are cooked with a slight char and most of the liquid is gone
• Remove from heat, top with sesame seeds if desired, and serve them hot

Notes

• Cooking times may vary if you use a frying pan instead of a wok

The post Semi Spicy Sugar Snap Peas appeared first on Do You Roux?.