30 Recipes to Make in September

Pre-salting the chicken makes for savory flavor throughout and helps crisp up the skin. Browning the butter adds nutty depth to the sauce, while a flourish of sumac and Aleppo pepper—though not fresh ingredients—adds a fresh, bright flavor to the finished dish.

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.

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.

This 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.

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.

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.

Carla Hall's take on Bahamian cracked conch yields tender, extra-crispy shrimp with the help of a rolling pin to flatten and tenderize the flesh. Hold the shrimp by the tail when "cracking" them to make sure the tail doesn't separate from the rest of the meat.

Be sure to heat the tortillas in a hot skillet before stuffing them with the ricotta-kale mixture. Warming them up first makes them more pliable and less likely to break during the stuffing and cooking process. Opt for high-quality organic yellow corn tortillas; they tend to be chewier and more satisfying when fried.

Use a less expensive clover honey for the rosemary-infused honey here. Heating the honey will release much of its fragrance as it takes on the floral, piney taste of rosemary. Use leftovers in cocktails or with a cheese plate.

For this sheet pan dinner, use Honeycrisp or Pink Lady apples, which hold their shape better during roasting that other varieties. Plus, their pleasant sweetness balances the intensely spiced merguez sausage.

Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin purée and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

Added just minutes before serving, thinly sliced squash melts into the pasta without losing its shape and texture. Use a mandoline to achieve wafer-thin slices.

With filling options more numerous than their flaky layers, Danish have legions of fans across the globe. This upgrade on the classic cream cheese filling stars a sweet and savory tango of buttery miso-enriched caramel brushed over wafer-thin slices of apple.

This riff on the classic gin and Campari cocktail has an earthy richness courtesy of smoky mezcal. Carpano Antica Formula vermouth is full-bodied and flavored with herbs and spices, lending dry, barely sweet flavor to this Negroni. Cocchi Americano and a generous citrus garnish bring a light, citrusy bite.

Classic versions of the patty melt often include caramelized onions, but those take time, so here cookbook author Molly Stevens leans on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat. For the cheese, semisoft cheeses like Oaxaca or Monterey Jack add a satisfying tang, but any good melting cheese works—cheddar or Swiss are perfectly delicious stand-ins.

With its earthy sweetness and dense texture, butternut squash makes a hearty vegetable steak. At Chaval in Portland, chef Damian Sansonetti highlights its complexity with his chorizo spice mix. He blooms the blend of cumin, Pimentón, and coriander in oil to release their aromas, which provide a smoky foundation for this shoulder-season dish.

Toasted chia seeds add nutty complexity and a light crunch to this classic lemon tart from winemakers Mireia Taribó and Tara Gomez. Be sure to give the dough time to relax in the fridge before rolling, which helps prevent it from shrinking in the oven. Choose a sweet, fruity, mild olive oil to accentuate this tart's citrusy flavor.

Sommelier Annie Shi, co-owner of King in New York City, grew up going to Korean restaurants with her family. Memories of dishes like Soondubu Jjigae, a spicy Korean tofu stew, became inspiration for a quick and easy stew of tofu and vegetables that she makes for cozy weeknight dinners. Anna Theoktisto's rendition of Shi's recipe features an umami-rich broth powered by Korean fermented soybean paste and a smart shortcut dashi (made using a store-bought sachet filled with dried anchovies, shrimp, and kelp). Shi likes to pair this tofu stew with Beaujolais: "Beaujolais has an incredible ability to cut through spice, and the brambly red fruit complements stronger flavors. I like to serve my Beaujolais with a good chill to bring out the freshness—another wonderful point of contrast to the savory stew."

League of Kitchens cooking instructor Mirta Rinaldi shared this recipe for Tira de Asado, Argentinean-style grilled beef short ribs. The meaty short ribs are a favorite asado recipe, and to go with them, Rinaldi makes a Balsamic Chimichurri. You can make a meal out of the ribs or cut them into thirds for sharing. While three-bone ribs are traditional, four-bone short ribs work, too.

Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms get nice and crispy, andboth are great options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms.

Languedoc and Mediterranean France make beautifully aromatic, sweet Muscat dessert wines that soak into these poached pears. This recipe, which writer Steve Hoffman tasted in the town of Autignac, replaces the usual sugar with honey and counters the sweetness and floral notes of the reduced wine with some of the resinous and earthy aromas of the area's famous wild scrubland—namely bay, thyme, and fennel. A knife inserted into a poached pear should encounter about the same resistance as room-temperature butter.

Feathery and dramatic, hen-of-the-woods mushrooms (also known as maitake) become delightfully crispy when fried. You know they are nearly ready when the oil's sizzle starts to subside. Here, prepared marinara and freshly-grated Parmigiano-Reggiano cheese give these crispy mushrooms Italian-American flair.

Tender tomatoes add bites of sweetness throughout this simple but deeply flavorful pan-roasted chicken dinner. Bone-in, skin-on chicken thighs are browned on the stovetop and then transferred to the oven, where they bake with lemon slices, garlic, and cherry tomatoes. Served with crusty bread for sopping up the lemony pan juices and fresh, garlicky Swiss chard pesto, the roast chicken thighs are especially good with this wine pairing from Micah Clark, of The Charter Oak in St. Helena, California. "Oaky Sauvignon Blanc is one of my favorite late summer bottles," he says. "One with a lot of Sémillon works with the rich chicken and the bright lemon in this dish."

Winemaker Tara Gomez belongs to the Santa Ynez Band of Chumash Indians. This salad of seasonal fruits, herbs, and flowers balanced with bold leafy greens and a simple, bright lemon dressing—from a feast at Camins 2 Dreams, the winery she runs with her wife Mireia Taribó—includes traditional Chumash ingredients, like the aromatic hummingbird sage called for in both the dressing and the salad. More fragrant and less bitter than other types of sage, hummingbird sage is native to the cool coastal parts of Santa Barbara County. Though not quite the same, common sage will work well. Elderberries, considered a medicinal plant, grow wild in the region. Used whole, they're lightly fragrant and offer a hint of sweetness.

Roasting eggplant until it's creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in this moussaka, which is topped with a rich layer of ricotta and mozzarella cheese in place of béchamel sauce. Don't worry if the eggplant slices look dry when flipped; they will continue to release moisture during the remainder of the roasting time. Elizabeth-Rose Mandalou, Beverage Director at WM Restaurants in Sacramento, California, picked a perfect wine pairing for this cozy dish: "Go for a Cabernet Sauvignon and Agiorgitiko blend for this dish; the plum and cherry notes and warm spices in the wine balance the richness of the eggplant and lamb."

A small pinch of saffron goes a long way in imparting a vibrant golden hue and floral fragrance to this creamy lobster risotto. Pre-cooked lobster and bottled clam juice deliver robust layers of flavor with a minimum amount of effort, making this a perfect weeknight supper. Pair it with a bottle of white Bordeaux, recommends sommelier Tonya Pitt  of Les Dames D'Escoffier International, San Francisco. "I love white Bordeaux with this easy dish. It highlights the lobster and creaminess of the risotto, ultimately becoming intertwined with the flavor and textures."

This version of the classic French-Mediterranean red-wine stew leans on three different cuts of beef: chuck for firmness, shank for its silky texture and connective tissue, and short ribs for their fat and deep flavor. Traditionally daube is cooked in a bulbous clay pot called a daubière, but it can also be made in a tightly sealed Dutch oven. Lamb, boar, venison, and octopus are widely used alternatives. The structured, briary wines of Faugères are the perfect pairing for this flavorful stew—both to cook with, and to drink alongside.

The large range of figs called for in this fig cake recipe leaves the decoration and texture of this dense and fudgy chocolate dessert up to you. Four ounces of figs creates two small rings around the cake, while the full 12 ounces of fruit will cover the entire top with a jammy layer and require a few more minutes in the oven to fully bake.

Hatch chiles stand out for their balanced sweet heat that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, which first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make Hatch chiles rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure, frying up golden brown and airy, encasing the flavorful Hatch chiles. Fold the egg whites into the batter just before frying to keep it nice and fluffy. Try this with Grandjean's quick and easy homemade red chile sauce.