31 Recipes to Make in October
Delicata Squash and Sausage Crostata with Ricotta and Honey
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.
Concord Grape Jelly
Braised Chicken Thighs with Marinated Artichokes
Warm Spinach and Sunchoke Salad
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.
Tea-Scented Pumpkin Soup
Apricot-Stuffed Pork Shoulder with Soy-Honey Glaze
Date Scones with Fleur de Sel Whipped Butter
Buttermilk Pancakes with Quince-and-Cranberry Compote
Pumpkin-and-White Chocolate Mousse Pie
Brisket with Sweet-and-Sour Onions
Caviar Waffle Bites
Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
Chewy Black Licorice Chocolate Brownies
Braised Pine Nuts with Butternut Squash
Red Cabbage Stir-Fry with Coconut
Salted Caramel Apple Pie
Endive-and-Manchego Salad with Smoked Cocoa Walnuts
Beef Chili with Beans
Red Velvet Spider Web Cupcakes
Red Cabbage, Apple, and Fromage Blanc Salad
Creamy and tangy fromage blanc forms the backbone of this simple cabbage salad for a crunchy side dish or a palate-refreshing second course.
Pasta with Pumpkin Brown Butter Sauce
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.
Caramelized Onion and Bread Soup with Brûléed Blue Cheese
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.
Roast Chicken with Sauce Chasseur
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.
Confit Lamb Shoulder with Polenta and Brussels Sprouts
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.
Black Cod with Mushrooms, Bacon, and Red Wine Sauce
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.
Soft Scrambled Eggs with Ham and Truffles
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.
Mango-Apple Tarte Tatin with Caramel Sauce
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.