Last Updated on September 18, 2026 by Daily News Staff

(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.

Autumn Recipes

One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.

Consider these simple, delicious ways to use the entire watermelon in your kitchen.

Watermelon Flesh
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.

Watermelon Juice
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.

Watermelon Rind
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.

Find more flavorful fall solutions to avoid food waste at Watermelon.org.

Watermelon Bourbon Glaze with Grilled Flank Steak

Servings: 6

• 1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
• 2 tablespoon minced garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 teaspoon hot sauce
• 1/4-1/2 cup bourbon
• 2 pounds flank steak or London broil
• 1/4 teaspoon cornstarch

1. In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
2. Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
3. Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
4. Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
5. Allow steak to rest on platter or cutting board 10 minutes.
6. Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
7. Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.

Watermelon Walnut Currant Chutney

Servings: 16

• 4 cups watermelon, juiced
• 2 cups watermelon rind (white part), diced small
• 2 tablespoons apple cider vinegar
• 1 1/2 cups packed brown sugar
• 1/2 medium white onion, sliced
• 1 tablespoon minced garlic
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves, ground
• 1 teaspoon lemon zest
• 1 lemon, juice only
• 2 tablespoons currants
• 2 tablespoons roasted walnuts
• 1 wheel brie cheese, for serving
• crackers, for serving

1. In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
2. Chill and serve over brie with crackers.

SOURCE:
National Watermelon Promotion Board

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage

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(Feature Impact) People often think of beef as a dinner staple, but it deserves a spot at the breakfast table, too. Endlessly versatile and packed with protein, beef can turn everything from breakfast burritos to sandwiches into hearty, satisfying fuel for the day.

Breakfast is important even though mornings are busy, according to a study published in “Pediatrics & Adolescent Medicine,” which found children who eat breakfast tend to have higher math scores, fewer absences and better on-time attendance at school. That’s why Beef Loving Texans is inviting families to join its free 30-Day Breakfast Challenge. You’ll receive breakfast inspiration, nutrition and meal prep tips and encouragement to help your household start the day right.

If you need something you can grab on the way out the door, BeefBreakfast Burritos combine sauteed ground beef, peppers and onions with scrambled eggs and flavorful sauces, all wrapped inside a warm tortilla.

For a make-ahead breakfast or brunch, whip up a Beef and Veggie Quiche, folding beef and vegetables into a savory mixture of eggs, cheese and cream before baking it in a flaky, buttery crust.

Or give leftover steak a second life with a Beef and Spinach Breakfast Sandwich, a portable take on the classic cowboy-style steak and eggs that combines leftover beef with spinach, cheese and eggs.

Whether you’re feeding growing kids before school or trying to instill healthier habits for yourself, the challenge helps to make consistent, protein-rich breakfasts feel realistic, even on your busiest mornings.

Discover more recipes and join the 30-Day Breakfast Challenge at BeefLovingTexans.com/BreakfastChallenge.com.

Beef Breakfast Burritos

Recipe courtesy of Beef Loving Texans

Cook time: 30 minutes

Servings: 4

• 12        ounces ground beef (93% lean or leaner)
  
• 1          medium red bell pepper, chopped
  
• 1          small onion, finely chopped
  
• 2          teaspoons ground ancho chili powder
  
• 1/2       teaspoon ground cumin
  
• 4          eggs, beaten
  
• 2          tablespoons water
• 1          tablespoon finely chopped fresh cilantro
  
•             nonstick cooking spray
  
• 1/4       teaspoon salt (optional)
  
• 1/3       cup reduced-fat shredded Mexican cheese blend or shredded cheddar cheese
  
• 4          medium spinach or plain flour tortillas (10-inch diameter), warmed
  
• salsa (optional)

Lime-Cilantro Cream:

• 1/2       cup reduced-fat dairy sour cream
• 1          tablespoon fresh lime juice
• 1          tablespoon finely chopped fresh cilantro

1. To make lime-cilantro cream: In small bowl, combine sour cream, lime juice and cilantro. Cover and refrigerate until ready to use.
2. To make burritos: Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, onion, chili powder and cumin; cook 8-10 minutes, or until internal temperature reaches 160 F, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove beef mixture from skillet; keep warm.
3. In medium bowl, combine eggs, water and cilantro. Spray same skillet with nonstick cooking spray. Pour into skillet; cook over medium heat 2-3 minutes, or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
4. Spoon beef mixture evenly in row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with lime-cilantro cream and salsa, if desired.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.

Substitution: 1 cup egg substitute may be used in place of beaten eggs and water.

Beef and Veggie Quiche

Recipe courtesy of Beef Loving Texans

Cook time: 59 minutes

Servings: 8

•             Nonstick cooking spray
  
• 1          refrigerated pie crust (1/2 of 14.1-ounce package)
  
• 1/2       pound ground beef (80% lean or leaner)
  
• 1          tablespoon beef sausage seasoning mix
  
• 1          cup fresh baby spinach
  
• 1/4       cup cut fresh asparagus
  
• 1/4       cup chopped onion
  
• 1/4       cup chopped bell pepper
  
• 6          eggs
  
• 1/2       cup heavy whipping cream

1. Preheat oven to 350 F. Coat 9-inch pie plate with nonstick cooking spray. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
2. Heat large skillet over medium heat until hot. Add ground beef and seasoning mix; cook 4-5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
3. Add spinach, asparagus, onion and bell pepper to skillet; cook 3-5 minutes, or until softened. Cool slightly.
4. In large mixing bowl, whisk eggs and cream. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40-45 minutes, or until egg mixture is set and just beginning to brown. Cool 5-10 minutes; cut into wedges.

Beef and Spinach Breakfast Sandwich

Recipe courtesy of Beef Loving Texans

Cook time: 20 minutes

Servings: 4

• 4          eggs or 1 cup egg substitute
  
• 1/2       cup chopped fresh baby spinach
  
• 1/2       cup diced tomatoes
  
•             nonstick cooking spray
  
• salt (optional)
  
• pepper (optional)
  
• 4          slices reduced-fat Swiss cheese
  
• 12        ounces leftover cooked beef (such as steak, prime rib roast, pot roast or deli roast beef), thinly sliced
  
• 4          whole-wheat round, thin sandwich breads, split and toasted

1. In medium bowl, combine eggs, spinach and tomatoes. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2-4 minutes, or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
2. Divide egg mixture into four separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1-2 minutes, or until cheese is melted.
3. Place one egg portion on each bread bottom. Close sandwiches with bread tops; serve immediately.

SOURCE:

Beef Loving Texans

For more recipes visit our Food and Drink page.

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(Feature Impact) Football, family, friends and food are a winning combination during tailgating season, especially if your recipe game is locked in. Whether you’re feeding a hungry crowd in the stadium parking lot or putting together a savory plate to enjoy while you chill on the sofa, these recipes bring plenty of flavor and keep the energy going until the final whistle.

A main course of Grilled Chicken Kebabs served alongside Steakhouse Hasselback Potatoes and Simple Salami Sliders will fuel you and your crew all the way from the pre-game festivities to the after party.

Visit Culinary.net to find more recipes to inspire your game plan.

Fire Up the Grill for Mouthwatering Chicken Kebabs

Tailgating and grilling go together like touchdowns and victory dances, and some of the best game-day recipes are the ones you can make well ahead of kickoff so you aren’t rushing around to get ready. These sweet-and-smoky Grilled Chicken Kebabs can be prepped and marinated up to 8 hours in advance so all you need to do is pull them out of the fridge and get them to the grill.

With lean protein from the chicken plus vitamins and fiber from a generous amount of bright, colorful veggies, this recipe is a score for more than your taste buds.

Grilled Chicken Kebabs

Recipe adapted from Dinner at the Zoo

Prep time: 20 minutes

Marinating time: 1 hour

Cook time: 10 minutes

Servings: 4

Marinade:

• 1/4       cup extra-virgin olive oil
  
• 1/4       cup balsamic vinegar or other vinegar
  
• 1/8       cup soy sauce
  
• 1          teaspoon lemon juice
  
• 1/4       cup brown sugar
  
• 1          teaspoon minced garlic
  
• salt, to taste
  
• pepper, to taste

Kebabs:

• 1          pound boneless, skinless chicken breasts, cut into 1-inch pieces
  
• 1          red bell pepper, cut into 1-inch pieces
  
• 1          orange bell pepper, cut into 1-inch pieces
  
• 1          small zucchini, cut into 1-inch slices
  
• 1          small yellow squash, cut into 1-inch slices
  
• 1          red onion, cut into 1-inch pieces
  
• 4          wooden skewers
  
• 1          tablespoon chopped parsley

1. To make marinade: In large bowl, whisk olive oil, vinegar, soy sauce, lemon juice, brown sugar and garlic. Season with salt and pepper, to taste.
2. To make kebabs: In bowl, toss chicken, bell peppers, zucchini, squash and red onion with marinade. Cover and refrigerate 1-8 hours.
3. Soak wooden skewers in cold water at least 30 minutes to prevent burning. Preheat grill to medium-high heat.
4. Thread chicken pieces and vegetables onto skewers, alternating ingredients. Cook 5-7 minutes on each side, or until chicken is cooked through.
5. Sprinkle with parsley and serve.

Fuel Your Tailgate Team with a Steakhouse Side

If you’re looking for a tasty twist on tailgating tradition that’ll give you as much energy in the stands as the athletes on the field, look for a steakhouse-worthy side dish that’s loaded with complex carbohydrates and fueling flavor.

These Steakhouse Hasselback Potatoes, loaded with caramelized onions and crispy bacon, feature Wisconsin Russets – a complex carbohydrate that plays an important role in the body by providing energy to cells, the brain and certain parts of the kidney. As a healthier choice than simple carbs, which are composed of sugars that break down faster in your system, potatoes are also a good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid, making them a superstar selection on game day.

Tackle your next tailgate with more delicious recipes by visiting eatwisconsinpotatoes.com.

Steakhouse Hasselback Potatoes

Prep time: 20 minutes

Cook time: 90 minutes

Servings: 8

Hasselback Potatoes:

• 4          Wisconsin Russets (about 1 pound each)
  
• 4          tablespoons olive oil
  
• 2          tablespoons kosher salt

Caramelized Onions:

• 2          tablespoons unsalted butter
  
• 2.2       pounds yellow onions, sliced thin
  
• 2          teaspoons kosher salt
  
• 1/4       cup cognac or brandy (optional)

To Plate:

• 1          cup shredded cheddar jack cheese
  
• 12        ounces hickory smoked bacon, cooked and cut into 2-inch pieces
  
• 1/2       cup sour cream
  
• 2          tablespoons fresh chives, chopped

1. Preheat oven to 400 F.
2. To make Hasselback potatoes: Using vegetable brush, wash potatoes. Dry well and place on cutting board. Arrange handles of two wooden spoons so they are alongside potatoes to prevent knife from slicing all the way through. Make several cuts down each potato about 1/4 inch apart. Repeat with remaining potatoes and arrange on baking sheet fitted with wire rack.
3. Drizzle with olive oil, making sure some oil is in slices. Sprinkle salt on each potato.
4. Bake 90 minutes, or until potatoes are crispy on outside, fluffy in center and internal temperature is 205 F. Remove from oven and allow to cool slightly.
5. To make caramelized onions: In heavy-bottomed shallow pan over medium heat, melt butter. Add sliced onions and season with salt. Continue to cook, stirring regularly until onions are deep brown and caramelized. Deglaze pan with cognac or brandy, if desired, scraping caramelized bits off bottom of pan. Remove from heat and set aside.
6. To assemble, sprinkle potatoes with cheese, about 1/4 cup per spud, ensuring some cheese is in potato slices. Place cooked bacon pieces in some slices.
7. Return potatoes to oven for about 5 minutes, just long enough to heat potatoes slightly and melt cheese. Place potatoes on serving platter and garnish with caramelized onions, sour cream and chopped chives.

Slide Into the End Zone with Salami

A tailgating MVP recipe is easy to assemble, easy to eat and packed with flavor – and these Simple Salami Sliders check every box. Soft slider buns, melty cheese and savory salami are baked in a buttery sauce for craveable bites that will disappear as soon as you pass the basket around.

Switch up the sauce, use a different cheese or add your favorite extra toppings to customize your perfect slider.

Simple Salami Sliders

Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

• 1          package slider buns
  
• 8          slices Swiss cheese
  
• 8          slices salami
  
• 8          slices ham or other deli meat
  
• 1          stick butter, melted
  
• 1          tablespoon Worcestershire sauce
  
• 2          tablespoons brown sugar
  
• 1          tablespoon grated Parmesan cheese
  
• 1          teaspoon onion powder
  
• 1          teaspoon garlic powder
  
• everything bagel seasoning (optional)

1. Heat oven to 350 F.
2. Halve slider buns, creating top and bottom portions. Set top portion aside, leaving bottom portion in original container. Place bottom portion and container in baking dish to prevent sticking.
3. Layer Swiss cheese, salami and ham then cover with top buns.
4. Mix melted butter, Worcestershire sauce, brown sugar, Parmesan cheese, onion powder and garlic powder. Pour over sliders.
5. Cover with foil and bake 15 minutes then remove foil, sprinkle with everything bagel seasoning, if desired, and bake, uncovered, 10 minutes. 

Photo courtesy of Shutterstock (kebabs)

SOURCE:

Wisconsin Potatoes

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