Nicole Richie, Alton Brown, and Others Share Their Favorite Fall Foods: Get the Recipes!

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Get ready to embrace the crisp air! Following the months of ice-cold lemonade and juicy watermelon, celebrities such as Nicole Richie, Alton Brown, Sandra Lee, and Gail Simmons are warming Us up with some of their favorite fall recipes. Find out how to make their delicious dishes below!

Nicole Richie Brussel Sprouts

Nicole Richie’s Brussels Sprouts With Bacon


2 tbsp cold-pressed extra-virgin olive oil

2 tbsp unsalted butter

1 1/2 lbs brussels sprouts, trimmed and halved

1 tsp sea salt, plus more as desired

Freshly ground pepper, as desired

4 oz uncooked bacon, chopped

1 large shallot, finely diced

1 clove garlic, minced

4-6 large pitted dates, chopped

2 tbsp balsamic vinegar

1/2 cup chicken stock


1. Heat a large sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the brussels sprouts, cut side down, and season with 1 teaspoon sea salt and a few grinds of pepper. Allow sprouts to brown for 2 to 3 minutes. Flip sprouts and cook for 2 more minutes.

2. Reduce heat to medium. Cook for 3 to 4 more minutes, until sprouts start to crisp.

3. Add bacon to pan and cook for 3 to 4 minutes or until crisp. Stir in the shallot, garlic, and dates and cook for 1 minute or until the shallot is translucent.

4. Add balsamic vinegar to deglaze pan. Add chicken stock and reduce to a glaze. Add sea salt and pepper to taste. Serve immediately.

Butternut Squash Soup Alton Brown

Alton Brown’s Butternut Squash Soup


3 1/2 lbs butternut squash (approximately 2), seeded and quartered

4 tbsp unsalted butter, melted

1 tbsp and 1 tsp kosher salt

1 tsp and 1/2 tsp freshly ground white pepper

3 cups chicken or vegetable broth

1/4 cup honey

1 tsp minced fresh ginger

1/2 cup heavy cream

1/4 tsp freshly grated nutmeg


1. Heat oven to 400 degrees. Place squash onto a half sheet pan. Brush flesh of the squash with a little butter and season with 1 tablespoon of salt and 1 teaspoon of white pepper. Place in the oven and roast for 30 to 35 minutes, or until flesh is soft and tender.

2. Scoop flesh from skin into a 6-quart pot. Add broth, honey, and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.

3. Using a stick blender, puree mixture until smooth. Stir in heavy cream and return to a low simmer. Season with the remaining salt and pepper and the nutmeg. (When blending hot liquids: remove liquid from heat and allow to cool for at least 5 minutes!)

4. Transfer liquid to a blender or food processor and fill it halfway. If using a blender, release one corner of the lid.  Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

Pumpkin Tiramisu Sandra Lee

Sandra Lee’s Pumpkin Tiramisu


1 15 oz can pumpkin puree

1 8 oz block cream cheese, softened

3/4 cup brown sugar

1 tbsp and 1 tsp pumpkin pie spice, divided

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 tsp vanilla

1 cup orange spice tea, brewed with 1 tea bag and cooled

1/2 cup orange juice

3 tbsp spiced rum

1 7 oz package ladyfingers

1/2 cup walnuts, chopped


1. In a mixing bowl, beat together pumpkin puree with cream cheese, brown sugar, and 1 tablespoon pumpkin pie spice. Set aside.

2. In a separate bowl, beat heavy cream with powdered sugar and vanilla to medium peaks. Fold 1/4 of the whipped cream into the pumpkin mixture.

3. In a third bowl, combine the tea, juice, and rum. Dip half the ladyfingers in the tea mixture and place in a single layer on the bottom of the 3-quart trifle bowl. Spread half the pumpkin mixture on top. Repeat with remaining ladyfingers and pumpkin.

4. Top with the remaining whipped cream. Sprinkle with the chopped walnuts and dust with 1 teaspoon pumpkin pie spice. Cover with plastic  and refrigerate for 3 hours before serving.

Ginger Poached Pear Gail Simmons

Gail Simmons Ginger Poached Pears With Vanilla Frozen Yogurt


3 cups port wine

2 cups water

1/2 cup sugar

2 cinnamon sticks

1 tsp vanilla extract

2 slices peeled fresh ginger

1 lemon, halved

4 medium pears, ripe but firm

1 quart vanilla frozen yogurt

1/4 cup candied ginger, sliced

1/4 cup slivered almonds


1. In a medium saucepan, combine wine, water, sugar, cinnamon, vanilla, and fresh ginger. Squeeze in lemon juice. Bring to a boil.

2. Meanwhile, cut off bottoms of pears with a paring knife. With an apple corer, remove cores. Peel pears, leaving stems intact.

3. Place pears in poaching liquid and reduce heat to low. Simmer for 10 to 12 minutes until tender, stirring occasionally. Turn off heat and allow pears to cool in liquid; remove pears. Remove cinnamon.

4. Bring liquid back to a boil; reduce by half.

5. Serve each pear with a scoop of frozen yogurt and a ladleful of liquid. Garnish with candied ginger and slivered almonds.

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