F&W Staff Favorite Fall Recipes
Curried Lamb Potpie
Matthew Accarrino's unconventional but perfectly satisfying potpie is filled with coconut-spiked curried lamb.
Spelt Focaccia with Kale, Squash and Pecorino
Chef Paul Kahan shares his healthy alternative to pizza. He replaces traditional dough with focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.
Braised Root Vegetables and Cabbage with Fall Fruit
When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Ducasse, we were skeptical; the combination just seemed so odd. But gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. The dish has since become our favorite cold-weather side for chicken, pork and duck.
Red Kuri Squash Soup
Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.
Maple-Roasted Brussels Sprouts
This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.
Swiss Chard and Leek Gratin
This impressive fall side combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.
Zinfandel-Braised Lamb Chops with Dried Fruit
A rich Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
Squash Gratin with Poblanos & Cream
Chef Julie Robles garnishes this vegetarian gratin garnished toasted pumpkin seeds to enhance the rich flavors of squash and poblanos.
Fall Harvest Salad
This salad epitomizes fall flavors with its chunks of butternut squash, pumpkin seeds, pecans and greens.
Chicken, Wild Mushroom and Roasted-Garlic Sauté
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sautéed with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
Creamy Semolina with Roasted Mushrooms
It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven, unattended, for 25 minutes. Together the ingredients form a flavorful fall side.
Squash Stuffed with Quinoa and Wild Mushrooms
Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms for a hearty vegetarian dish.
Pan-Roasted Pork with Apple Chutney and Pepper Relish
The flavorful apple chutney adds a new dimension to pork than the traditional apple sauce.
White Polenta with Wild Mushrooms and Robiola Cheese
Robiola is a soft-ripened Italian cheese with a mild and sweet flavor. It pairs well with the nuttiness of polenta and richness of mushrooms in this delicious fall side dish.
Collard Cobbler with Cornmeal Biscuits
Cornmeal biscuits make a delicious crust for these smoky, spicy collard greens.
Mushroom, Butternut Squash & Gruyère Tart
An impressive fall appetizer that embraces the flavors of the season.
Beef Stew with Port and Porcini
Marinating beef overnight to tenderize, simmering it slowly, then adding port, red wine and porcini mushrooms creates a rich, deeply flavored main course.
Cauliflower Soup with Crispy Chorizo Bread Crumbs
Sautéing bread crumbs with Spanish chorizo makes them super crispy and infuses them with spicy flavor. The bread crumbs are an excellent topping for this sublime, velvety cauliflower soup.
Creamy Chicken-and-Mushroom Fricassee
Fricassees are cross between a French stew and saute traditionally served with white sauce. Andrew Carmellini garnishes his hearty fricassee with celery leaves for an even more robust flavor.
Curry-Roasted Butternut Squash and Chickpeas
This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.
Baked Camembert with Pears
A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie for this impressive fall dessert.