Damon Lee Fowler

Even though it's still technically summer for a few weeks longer, the unseasonally cool weather we've been enjoying here in Virginia has brought on a craving for the richer flavors of autumn.

One of the loveliest of those flavors is that classic Mediterranean combination for roasted and pot-roasted meat and poultry: garlic, rosemary, and white wine. It really knows no season, but especially when it's mated with pork, it becomes the very essence of fall and is one of the best ways I know to welcome the season.

My favorite way of pairing pork with those flavors is to coat a whole loin with salt, pepper, garlic, and fresh rosemary, then slowly oven-braise it in the wine until it's fork tender. Read More 

As we begin our second year living in Virginia, we're also enjoying our second full Autumn. This has always been my favorite time of the year. Maybe it's the invigorating coolness in the air, the golden light and brightly colored leaves, or the fact that it's harvest time, but this inward-turning season always seems more hopeful. It's also when I'm happiest in my kitchen.

For four decades, we lived in a place where the only hint of the season before November was that golden light. The warmth and autumnal aromas that filled my kitchen often did not go with what was happening outdoors: The frost on the windows was on the outside, where the still-warm, humid air collided with glass chilled by the air conditioner.

So it's a blessing to once again be living in a place where we have real autumn weather and my kitchen's warmth is actually welcome. It's been fragrant with Read More