Editors' Picks: 13 Recipes We Can't Wait to Make This Fall

With the first hint of cool breeze, we feel it—a burning desire to start making fall recipes.

It doesn't matter if it's still 75 degrees outside and summer isn't quite over yet. Our minds instantly drift to hearty meals and some of our favorite seasonal produce. Some of our editors have pear dishes on the lineup, including Pear and Shallot Tarte Tatin with Whipped Goat Cheese; others are gravitating toward sweet potatoes and planning to make recipes like Sweet Potato Yeast Rolls.

We've rounded up 13 recipes total that you can try over the next few months, whether you're looking for a new dessert to bake (how about bread pudding?) or a soul-warming dinner like Beef-and-Fonio Meatballs with Sweet Potato Stew. Read on for those recipes, and all of the other fall dishes we'll be enjoying this season.

"I am partial to any food in which you can eat the vessel it is served in. (Yes, I am the person who orders the bread bowl any chance I can.) I am particularly excited to make this recipe where a whole pumpkin is stuffed with rice, red curry paste, and coconut milk that meld together in the oven to form an almost risotto-like filling. The flavors sound so warm and comforting and it is exactly the type of meal you want on a cozy fall day. Not to mention, it seems like the perfect dinner party centerpiece dish that is as impressive to serve as it is delicious to eat." –Khushbu Shah, Restaurant Editor 

"As summer fades into the rearview mirror, my love for hamburgers most certainly does not! These Crispy Comté Frico Cheeseburgers satisfy my cravings in a deliciously fall way, with quick-caramelized onions and their namesake twist—Comté frico buns! Simply toss the buns on lacy, just-browned mounds of cheese and let them cool while you finish the burgers in the skillet. The result is layers of flavor—and a double-down crunch—that you'll want to enjoy with every burger from now on." –Josh Miller, Food Editor

"Bread pudding is one of those desserts that just feels like fall, especially when you add in the cozy elements of caramel and my cold weather drink of choice: whiskey. Combine all that with the simplicity of taking your 'leftover' vanilla ice cream (is there such a thing?) to save the time and effort of making a custard, and you'll be digging your spoon into some autumnal comfort in no time." –Adam Campbell-Schmitt, Associate News Editor 

"I've been wanting to make this skillet-roasted chicken thigh recipe ever since I first saw it in Food & Wine's Fall Wine Issue, and now that it's finally fall and I can contemplate turning my oven back on, this dish is going to be on heavy rotation. The combination of bright cherry tomatoes, cooked down in rendered chicken drippings with lots of garlic, and zippy lemon paired with juicy chicken thighs hits all of my buttons. I love one-pot dishes, and this one is a keeper." –Karen Shimizu, Executive Editor

"I've yet to meet a mushroom I didn't like, and hen-of-the-woods is definitely one of my favorites. Add on marinara sauce and salty, nutty Parmigiano-Reggiano cheese and I'm sold. Now that the temperatures are (finally) dropping, these crispy mushrooms are one of the first early-fall meals I have on my list." –Bridget Hallinan, Staff Writer

"If chef Pierre Thiam has his way, fonio will become as ubiquitous in American kitchens as it is in West Africa. This recipe is an excellent entry point for cooks who are new to working with the grain, and a satisfying addition to the repertoire of extant fonio fans. The meatballs are packed with nutty, earthy, flavor balanced by savory Parmesan and thyme, and it's worth your while to make a double batch to freeze half for later, and simmer in the sweet-potato-thickened tomato sauce for a soul-warming and smile-inducing meal. (Future you thanks you already.)" –Kat Kinsman, Senior Editor 

"This tart is deliciously sweet, sour, and savory. You start by making a caramel with sugar and vinegar and then nestling your roasted pears and shallots over top. I don't usually make the whipped goat cheese as it is A++ on its own." –Anna Theoktisto, Recipe Developer/Tester at Meredith Food Studios

"After a long summer of it being too hot to turn on the oven, sourdough is finally back on rotation in my kitchen. These Sourdough Buttermilk Waffles are the perfect, low-lift way to use sourdough starter discard while also prepping for a cozy and festive weekend breakfast." –Lucy Simon, Wine Intern

"Sweet potatoes are so versatile, and this recipe shows just that. It's a great way to have sweet potatoes on the table for the holidays, but not in a traditional way." –Jasmine Smith, Recipe Tester/Developer at Meredith Food Studios

"I love a good lemon tart, but often find myself wanting a crunch to break up the silky curd. This Lemon Curd Tart with Chia and Pine Nuts satisfies that craving while adding a nuttiness that's unlike anything I've had in a citrus dessert before. And it's so beautiful, which is always a bonus, especially when planning a menu for a fall dinner party!" –Nina Friend, Associate Features Editor

"Even though I live in Los Angeles these days, and the concept of 'fall' doesn't quite exist beyond a few gray mornings, I still find myself craving soup more frequently between the months of September and December. I've had my eye on making one of my all time favorite restaurant soups at home: the gooey French onion soup with roasted poblano from Tzuco in Chicago. The poblanos add a really nice mild heat that cuts through the richness of the broth, which makes this soup really satisfying. The pile of melted Gruyère on top, helps too." –K. Shah

"This ultra-classic Lyonnaise dish from the much-loved Paula Wolfert is exactly the thing for a blustery fall day. 14 tablespoons of vinegar? Worry not—the glossy sauce is tangy, sure, but mostly it's just luscious (thanks to some balancing crème fraîche and a touch of honey) and utterly delicious." –Ray Isle, Executive Wine Editor

"It's finally fall, which means it is finally cool enough to turn my oven back on, and thus, for me, it is Pie Season. I'll kick it off by baking this sweet-tart slab pie, filled with juicy pears and tangy cranberries and just the right ratio of fruit to crust. Don't skip the turbinado sugar; it adds a sweet crunch to the buttery crust." –Kelsey Youngman, Associate Food Editor