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30 Recipes to Make in September

30 Recipes to Make in September

By Bridget Hallinan and Nina Friend

Updated August 29, 2019

Victor Protasio

Just like September itself, these dishes embrace both fall and summer, celebrating the best of both seasons. Whether it’s a warm-weather indulgence like Riesling-and-pear popsicles or a cold night necessity like lasagna, these 30 recipes will help get you excited for crisper days and cooler nights, when you’ll be happy to roast your hands over a fire (or at least a stovetop).

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Hot Dogs with Cheddar and Sautéed Apples

John Kernick

These gourmet pretzel hot dogs are ideal for September, when you’re simultaneously sad that summer’s ending and excited for fall to begin.

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Grandma's Lasagna

A crisp fall night is best paired with a piece of belly-warming lasagna. With homemade tomato sauce and lots of ricotta cheese, this recipe falls would meet the approval of any Italian grandmother.

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Rack of Lamb with Artichokes, Purple Potatoes and Licorice

© Con Poulos

The braised artichokes give this dish an Italian infection that works so well with roast lamb, potatoes, and fragrant herbs.

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Baked Kabocha Falafel with Almond-Milk Yogurt

Julian Broad

For a healthier take on falafel, try this baked version made of kabocha squash and crusted in sesame seeds. They’re pretty easy to whip up and make for a great salad topping or side dish.

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White Wine–Baked Apples

Abby Hocking / Food & Wine

Just because you love apples doesn’t mean you have to bake a lattice-topped pie. This simple dessert takes almost no time to throw together and it’s pretty great—maybe that has a little something to do with the fact that, besides apples, the ingredients are butter, sugar, and wine.

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Brussels Sprout Slaw with Ginger Gold Apple

Con Poulos

Crisp, tart, and juicy, this Brussels sprout and apple slaw goes well as a side with just about anything, and it works as a starter, too.

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Toasted Farro with Greens and Tahini

Chef Kevin Gillespie’s pro-tip for farro? Roast it after it has already been cooked to give it a popcorn-like flav

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Baked Onions with Fennel Bread Crumbs

Leave it to Nancy Silverton to turn onions into a velvety, flavorful, star of a side dish. The panko here adds an awesome crunch and the sage is oh-so-autumn.

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Maple-Bourbon Banana Pudding Cake

Fredrika Stjärne

After tasting this decadent maple-bourbon banana pudding cake, you’ll never want to make plain old banana cake ever again. Make sure to serve with a hefty scoop of the caramelized bourbon sauce that naturally develops at the bottom of the baking dish.

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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.

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Red-Miso-Glazed Carrots

In this recipe, chef Joanne Chang makes a miso paste out of red miso, butter, brown sugar, and scallions to flavor roasted carrots.

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Swordfish Sicilian-Style

Greg DuPree

In 2018, Food & Wine named this recipe, from cookbook author Marcella Hazan, one of our 40 best recipes ever. The simplicity of the preparation is masked by the volume of the flavors, which come to life with the aid of oregano, lemon juice, and olive oil.

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Little Gems with Warm Garlic Dressing

Abby Hocking / Food & Wine

Inspired by the tapas bars of Córdoba, this salad from José Andrés hits all the right early-fall notes: it’s light yet hearty, tossed with a garlicky dressing that’s both a little sweet and little spicy.

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Roasted Kabocha with Maple Syrup and Ginger

John Kernick

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.

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Rosemary Flatbread with Blue Cheese, Grapes and Honey

Whether served as part of a charcuterie board or with a glass of good wine, this aromatic flatbread is ideal for an early fall dinner party.

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Fresh Shell Bean Stew

This hearty bean stew is warming and fresh, with lots of herbs and spices to ensure maximum flavor.

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Ravioli Nudi in Tomato Sauce

These cute little nudi really are nude-y. Their name means “naked ravioli,” and that’s exactly what they are: simmered balls of ravioli filling minus the pasta dough covering.

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Black Mission Fig Clafoutis

© CON POULOS

Chef Matthew Accarrino uses fig slices to top this skillet-baked clafoutis. Topped with port-infused whipped cream, this modern take on a classic French dessert works just as well for an after-dinner treat as it does a Sunday brunch substitute for pancakes.

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Brussels Sprouts and Smoky Onions on Cheddar Toast

Known for her vegetarian cooking, Deborah Madison’s indulgent cheddar toasts make for an unexpected dinner party hors d'oeuvre.

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Tomatoes with Herbs and Almond Vinaigrette

JOHN KERNICK

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.

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Rib Eye Steaks with Grilled Radicchio

©Fredrika Stjärne

Why are chef Renee Erickson’s rib eye steaks so juicy? For one thing, they’re basted with anchovy-cumin butter as they sear. The dish also calls for a side of winter-ready grilled radicchio for a bitter note to complement the sweetness of the meat.

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Gin-and-Orange-Juice-Braised Endives

Belgian endives are typically pretty bitter, but the orange juice and honey in this braised version takes the edge off. The gin provides a nice kick and the garnish—sliced scallions and roasted pumpkin seeds—offers the perfect amount of crunch and spice.

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Apple-Ginger Crostata

John Kernick

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.

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Roasted Chicken and Acorn Squash with Sumac Brown Butter

Victor Protasio

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.

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Pork Chops with Three-Apple Slaw

Victor Protasio

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.

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Grilled Wagyu Rib Eye with Roasted Fig Miso

Eva Kolenko

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.

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Apple-Ham Quiche

Victor Protasio

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.

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Mayan Pepita-Chicken Stew

Greg DuPree

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.

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Sweet Potato Fritters with Lemon-Tahini Sauce

Victor Protasio

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.

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Tomato Soup with Ibérico Ham

Victor Protasio

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.

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