How many can you make?

By F&W Editors
Updated May 23, 2017
Credit: Keller & Keller

Don’t mourn the end of summer—celebrate the start of fall by planning out all the cozy, comforting weeknight dinners you can create. Here, your checklist for every homey, spiced, stewed, slow-cooked recipe to make this autumn.

Credit: © Lucy Schaeffer

Creamy sweet potatoes mashed with fruity apple butter make for the perfect fall side dish.

This is a purists' pie that tastes of nothing but apples, with just a hint of spice and butter.

Deeply flavorful and packed with tender chunks of flatiron steak, this is the quintessential beef stew.

Sweet and creamy squash soup gets a delicious salty crunch from crispy pancetta.

Credit: Keller & Keller

Chef Ken Oringer of Toro in New York and Boston preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water and letting it sit for a few minutes. Pouring the mulled cider into a Thermos that's already warm helps keep the drink hot.

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This cozy cocktail is spiked with white wine.

These flaky little pies may be the ultimate grab-and-go dessert.

Easy to eat in two bites, these crunchy, chewy desserts are easy to make at home.

Credit: Fredrika Stjärne

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili.

This luscious pumpkin pie is light (almost soufflé-ish), with a flaky crust and great spice.

Tanya Holland spikes her mashed potatoes with roasted garlic and Tabasco, so they’re a little spicy and deeply flavorful.

Faced with two half-empty bottles of Zinfandel, the F&W Test Kitchen came up with this warm mulled wine, spiced with fennel seeds and cinnamon. We imagine ourselves drinking it by a bonfire on a chilly October night, but we would pretty much enjoy it in any situation on any night.
| Credit: Terry Monk

Here’s the perfect way to use leftover red wine.

Credit: Con Poulos

This easy pecan pie tastes of dark caramel, toasted nuts and a little bit of bourbon.

Rubbing a simple lemon-and-butter marinade all over a whole chicken before roasting creates superjuicy, flavorful meat and crisp skin.

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.

Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon.