30 Recipes to Make in September
Hot Dogs with Cheddar and Sautéed Apples
Rack of Lamb with Artichokes, Purple Potatoes and Licorice
Baked Kabocha Falafel with Almond-Milk Yogurt
White Wine–Baked Apples
Brussels Sprout Slaw with Ginger Gold Apple
Toasted Farro with Greens and Tahini
Baked Onions with Fennel Bread Crumbs
Maple-Bourbon Banana Pudding Cake
Tea-Smoked Roast Chickens
There are so many incredible flavors in Andrea Reusing’s tea-smoked roast chicken that we don’t even know which to call our favorite. The sweet and spicy brine is made with cinnamon, anise, and chiles. The tea-smoking mixture is a mixture of rice, black tea, and spices. And the scallion-ginger sauce has just the right amount of kick.
Little Gems with Warm Garlic Dressing
Roasted Kabocha with Maple Syrup and Ginger
Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in a delicious way. Another bonus: The recipe can easily be made ahead and served at room temperature.
Rosemary Flatbread with Blue Cheese, Grapes and Honey
Fresh Shell Bean Stew
Ravioli Nudi in Tomato Sauce
Black Mission Fig Clafoutis
Brussels Sprouts and Smoky Onions on Cheddar Toast
Tomatoes with Herbs and Almond Vinaigrette
Take advantage of the last summer tomatoes by making chef Dan Kluger’s simple but deeply satisfying salad. He uses the oil from the toasted nuts to mix a vinaigrette you’ll want to hang onto all season.
Rib Eye Steaks with Grilled Radicchio
When the weather starts cooling down, crostata is a great way to get your pie feet wet. Food & Wine Culinary Director-at-Large Justin Chapple uses store-bought puff pastry as the base for this beautiful apple-ginger version.
Roasted Chicken and Acorn Squash with Sumac Brown Butter
Pre-salting the chicken makes for savory flavor throughout and helps crisp up the skin. Browning the butter adds nutty depth to the sauce; a flourish of sumac and Aleppo—though not fresh ingredients—adds a fresh, bright flavor to the finished dish.
Pork Chops with Three-Apple Slaw
For his zippy version of coleslaw, F&W’s Justin Chapple swaps the cabbage for a mix of sweet and tart apples—Gala, Honeycrisp, and Granny Smith—and then tosses them with a creamy, Tabasco-laced dressing.
Grilled Wagyu Rib Eye with Roasted Fig Miso
Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Just make sure to thaw them beforehand for the best texture.
Thin apple and ham slices are rolled together and set in a tender, herby custard sprinkled with sharp white cheddar. For a quicker weeknight dinner, use a frozen 9-inch deep-dish pie shell, blind baked according to package instructions.
Mayan Pepita-Chicken Stew
This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming fall dish.
Sweet Potato Fritters with Lemon-Tahini Sauce
The barely-there binder in the batter makes for incredibly lacy, crispy fritters. Be sure to cook them gently over medium heat so they cook through and crisp up without burning.
Tomato Soup with Ibérico Ham
This soup uses no broth or water; tomatoes form the entire base. Crispy ham and fresh mint offset the acidic sweetness of those tomatoes. If you cannot find rosa de Barbastro tomatoes, use the juiciest, ripest tomatoes at the market.