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31 Recipes to Make in October

31 Recipes to Make in October

By Bridget Hallinan

Updated September 27, 2019

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Greg DuPree

Fall may technically begin in September, but it really hits in October—a month of crisp, cool weather punctuated by crunchy fallen leaves and an onslaught of pumpkins. Accordingly, you’re going to want warming, stick-to-your-ribs recipes in your back pocket. We love whipping up rich soups, like our caramelized onion and bread soup with brûléed blue cheese, and roasting chicken and pork on the weekends. Seasonal ingredients are always in the mix, too, whether we make a pseudo-butternut squash risotto with pine nuts or add delicata squash to crostata (and yes, we make apple pies too). Read on for those recipes, and more of October’s greatest hits.

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1 of 31

Delicata Squash and Sausage Crostata with Ricotta and Honey

Justin Walker

This pizza-like crostata comes from sommelier Dana Frank and recipe developer Andrea Slonecker’s book, Wine Food: New Adventures in Drinking and Cooking, and is easy enough for a weeknight, but impressive enough for a dinner party.

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2 of 31

Concord Grape Jelly

Concord grapes are only harvested through October, so let this sweet-and-tart jelly help extend the short season.

3 of 31

Braised Chicken Thighs with Marinated Artichokes

© John Kernick

Chef Naomi Pomeroy roasts, crisps, then braises these chicken thighs, leading to crispy skin and succulent meat. Plus, the mixture of sauces and herbs, from sherry to lemon to thyme, makes for a dish that’s packed with flavor.

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4 of 31

Warm Spinach and Sunchoke Salad

Con Poulos

This tasty salad from F&W Culinary Director-at-Large Justin Chapple nails the texture game, with chewy spinach, soft sunchokes, crunchy apples, and crumbly cheese.

5 of 31

Prosciutto-Wrapped Persimmons

For October dinner parties, think outside the bacon-wrapped date box and try these prosciutto-wrapped persimmons. Chef Jason Travi’s recipe calls for roasting the bundles until the fruit becomes tender and the meat chars.

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Tea-Scented Pumpkin Soup

Designer Han Feng combines two warming fall ingredients, tea and pumpkin, in this silky soup.

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Apricot-Stuffed Pork Shoulder with Soy-Honey Glaze

Definitely a special occasion type of recipe, making this apricot-stuffed pork shoulder is less challenging than you might think, and it’s best enjoyed with a table full of friends.

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Date Scones with Fleur de Sel Whipped Butter

© Rick Poon

Jon Shook and Vinny Dotolo, F&W Best New Chefs from 2009, are well known for their LA pasta spot Jon and Vinny’s, yet these buttery scones—made with dates and served with jam—showcase the duo’s baking chops.

9 of 31

Buttermilk Pancakes with Quince-and-Cranberry Compote

© Tara Fisher

Thanks to chef Amanda Freitag, we’ve finally realized what every buttermilk pancake ever has been missing: quince-and-cranberry compote. The combination is an irresistible mash-up of sweet and tart.

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10 of 31

Pumpkin-and-White Chocolate Mousse Pie

Con Poulos

The innovative San Francisco bakery Mr. Holmes Bakehouse took a stab at reinventing pumpkin pie (and succeeded) with a graham-cracker-and-macadamia-nut crust and pumpkin-and-white-chocolate-mousse filling.

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Brisket with Sweet-and-Sour Onions

David Cicconi

There’s nothing better on a crisp October evening than a plate full of homemade brisket. This version comes from Jessamyn Rodriguez, the founder of the NYC-based social enterprise Hot Bread Kitchen.

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Caviar Waffle Bites

Greg DuPree

These handheld hors d’oeuvres from Justin Chapple are as cute as they are functional, making it easy to serve caviar and even easier to eat it.

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Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio

This belly-warming baked pasta dish can take the place of a traditional lasagna, and it’ll satisfy the non-meat-eaters in your life, too.

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Chewy Black Licorice Chocolate Brownies

John Kernick

Gail Simmons’ fudgy brownies come with an unexpected twist. The black licorice adds a bit of molasses and a bit of anise, keeping this chocolatey dessert from being too sweet.

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Braised Pine Nuts with Butternut Squash

This nutty dish is kind of like a risotto, but instead of arborio rice, it’s made with pine nuts braised to the point of total softness.

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Pork-and-Chive Dumplings

Bobby Fisher

Xiao long bao, otherwise known as soup dumplings, are notoriously difficult to make. But thanks to 2017 F&W Best New Chef Peter Cho, this “cheater” version is way simpler without sacrificing any deliciousness.

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Red Cabbage Stir-Fry with Coconut

This coconut cabbage stir from chef Asha Gomez is the ideal balance of sweet and spicy, flavored with turmeric, serrano chile, and curry leaves.

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Salted Caramel Apple Pie

© Abby Hocking

The ladies behind Brooklyn pie shop Four & Twenty Blackbirds, Melissa and Emily Elsen, recommend using a mixture of sweet and tart apples in their salted caramel apple pie.

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Endive-and-Manchego Salad with Smoked Cocoa Walnuts

© Con Poulos

Chef Dave Beran, a 2014 F&W Best New Chef, has dreamt up some wild dishes at Next, Alinea, and his Santa Monica restaurant Dialogue, but this simple salad is just as delicious. Pro-tip: make some extra smoked cocoa walnuts for snacking. Trust us.

20 of 31

Beef Chili with Beans

Growing up, Grant Achatz’ mother would always make chili for him and his cousins before they went trick or treating. This recipe, a riff off of Achatz’s mother’s, is made with three kinds of chiles.

21 of 31

Pumpkin Butter

Justin Walker

Make like F&W Test Kitchen Manager Kelsey Youngman and put your fall gourds to good use with this addictive pumpkin butter.

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Red Velvet Spider Web Cupcakes

Whether you’re hosting a Halloween party or just love spooky treats, these red velvet spider web cupcakes, injected with a tapioca filling, are perfect for October baking.

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Red Cabbage, Apple, and Fromage Blanc Salad

Cedric Angeles

Creamy and tangy fromage blanc forms the backbone of this simple cabbage salad for a crunchy side dish or a palate-refreshing second course.

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Pasta with Pumpkin Brown Butter Sauce

Abby Hocking

A classic browned butter and sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano—its salty, savory bite adds the perfect hit of umami flavor to this decadent pasta dish.

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25 of 31

Caramelized Onion and Bread Soup with Brûléed Blue Cheese

Greg DuPree

In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese.

26 of 31

Roast Chicken with Sauce Chasseur

Victor Protasio

Sauce Chasseur is classically thickened with a rich demi-glace, but this version uses cream which allows the flavors of the herbs, tomatoes, and acidic wine to come through.

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Confit Lamb Shoulder with Polenta and Brussels Sprouts

Cedric Angeles

Braising lamb shoulder in garlic-infused oil yields a super-tender, falling-off-the-bone bite of meat. Drizzle leftover braising oil on on each plate for a delicious garnish. If the polenta begins to clump as it sits, simply vigorously whisk it back to a smooth and creamy texture.

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28 of 31

Black Cod with Mushrooms, Bacon, and Red Wine Sauce

Cedric Angeles

A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demi-glace is the secret to the sauce’s depth; look for it in specialty stores or online. Mushrooms and onions add unctuous texture.

29 of 31

Soft Scrambled Eggs with Ham and Truffles

Victor Protasio

Light and fluffy, these eggs are gently seasoned and generously perfumed by fresh black truffles. For the perfect creamy, tender bite, pull the eggs off of the heat before they set; they will continue to cook after they leave the stove.

30 of 31

Mango-Apple Tarte Tatin with Caramel Sauce

Cedric Angeles

This Mango-Apple Tarte Tatin recipe gets its flavor from fresh apples and mangoes and homemade caramel. Flipping the pastry during baking is the best way to ensure a crisp and caramelized crust.

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31 of 31

Chestnut Crème Brûlée

Greg DuPree

Rich, luxurious chestnut puree settles toward the bottom of each ramekin, creating a beautiful ombré effect in this Corsican riff on the French classic. Available online, it has a texture that’s a cross between smooth almond butter and pastry filling.

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By Bridget Hallinan