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Eat Like an Orange-Clog-Wearing, Italian Chef This Fall
Batali, who's written eight cookbooks (most recently Molto Batali: Simple Family Meals from My Home to Yours), has 19 restaurants, and has starred in countless TV shows, says he loves the transition from summer simplicity to autumn complexity that takes place in October. For him, this time of year means braised meats, heartier greens, and beer (instead of wine) pairings. If summer's all about the instant gratification of perfectly ripe, raw fruits and vegetables, or quickly-grilled meats and fish, fall's the time for making a hearty, Tuscan soup like Ribollita one day, letting the flavors develop overnight, and eating it the next day; or assembling a salad that combines savory chicory, pancetta and Brussels sprouts with sweet and juicy Comice pears.
And come to think of it, if there's a month when you're most likely to pull off the orange clog look, this is probably it.
More foods we're eating this month
The autumn Champagne
Mario Batali answers your cooking questions
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