Autumn is an exciting season in the world of gastronomy, offering a wealth of opportunities to make the most of seasonal ingredients. It is the perfect time to rediscover classic recipes—or to experiment with new trends and flavors. Take inspiration from the tips of Judit Szauer, gastro-communication expert!
As summer fades, many of us enjoy returning to the kitchen and turning the oven back on. I encourage you not to hesitate to dust off your grandmother’s recipe book—classic, simple, and delicious desserts are once again taking center stage. Let us dive into this colorful season and explore the culinary trends that autumn has in store for us.
Nostalgia in Baking
Grandma’s recipes and true classics are making a comeback! Forget the overly complicated, excessively sweet, and artificially colored desserts. Instead, it’s time to return to authentic, traditional flavors. Prepare homemade cakes, pies, galettes, or crumbles rich in fresh fruits—or even vegetables. Everything can be made plant-based, using alternative grains as well, with countless inspiring recipes available online. Here are some unbeatable autumn favorites for baking: grapes, apples, pears, plums, walnuts, cinnamon, vanilla, and tonka beans. You can even make your own caramel sauce at home and enhance it with a touch of sea salt for extra excitement. A classic apple pie with brown sugar—declared the flavor of the year for 2025—drizzled with homemade caramel sauce? There’s nothing better for a cozy autumn Sunday afternoon.
Bottling the Flavors of Summer
I recently attended a workshop where one of Hungary’s talented young experts introduced us to the fascinating world of fermented drinks—particularly kombucha and water kefir. I was captivated by their diversity, complexity, and health benefits. With a bit of practice and creativity, these can easily be made at home. You can bottle the flavors of summer—like elderflower, berries, or fragrant chamomile—or take advantage of autumn’s seasonal ingredients, too. When it comes to spices and flavor combinations, the sky is truly the limit.
A Sustainable Approach in the Kitchen
Regardless of the season, I believe in the importance of a sustainable lifestyle—and autumn is no exception. With just a few small habits, we can make a significant contribution to sustainability right in our kitchens. Over the past few years, several international trends have taken root in Hungary as well, such as zero waste cooking—using every part of an ingredient, from root to leaf, or from head to tail—alongside composting and supporting local producers through the use of seasonal ingredients. Autumn is especially rewarding in this regard, as our climate still offers a wide variety of local, seasonal produce. Instead of discarding vegetable leaves, we can turn them into pesto, creamy soups, or dips. Even peels can be boiled into a flavorful stock, which can be frozen and used during the winter months.