Best Fall Recipes
Cheesy Baked Pasta with Sweet Potatoes and Radicchio
This indulgent recipe combines thick, tubular torchio pasta with a cheesy sauce, sweet potato chunks, radicchio slices, pecans and even more cheese.
Root Vegetable and Cauliflower Tagine with Parsley Yogurt
For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case something impromptu happens,” she says, “you’re not stressed about the main dish.” And tagines are incredibly versatile. This version is vegetarian, but lamb or chicken could be added.
For his salad, George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.
Chipotle-Roasted Baby Carrots
For this version of a stunning salad that Alex Stupak serves, baby carrots are roasted simply with smoky chipotles in adobo.
"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.
Braised Pine Nuts with Butternut Squash
In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
Pumpkin Soup with Creole Lobster
This delicious pumpkin soup is topped with lobster bathed in a spicy butter. The natural brininess of the lobster helps bring out all the deep, earthy flavor in the soup.
Vanilla Bean-Whipped Sweet Potatoes
Creamy pureed sweet potato and fragrant vanilla make a heavenly combination.
Mixed Mushroom Ragout
Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
Todd English tops his delicious flatbread with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto. A shortcut: Use store-bought pizza dough instead of homemade.
Cauliflower Gratin with Manchego and Almond Sauce
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.
Butternut Squash with Homemade Harissa
Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featured here is supersimple to prepare, and any extra will keep in the refrigerator for up to a week, but jarred versions available at specialty markets make a fine substitute.
Autumn Fritto Misto
Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples, mushrooms and late-harvest zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone.
Soy Milk-Arborio Rice Pudding with Poached Figs
The arborio rice in Joe Bastianich's lightly sweet pudding provides complex carbohydrates for energy. Since the pudding keeps well in the refrigerator, Joe Bastianich makes it in big batches, then reheats portions for quick breakfasts.
Caramelized Brussels Sprouts with Pancetta
Eli's Golden Apple Turnovers
Lamb Sausage with Lentils and Sautéed Pears
One of Defne Koryürek's favorite homemade sausages includes beef, lamb, red peppers and garlic; she loves eating it alongside a creamy salad of lentils, roasted peppers and sautéed pears. The recipe is also delicious when prepared with spicy, rich merguez sausage.
Flaky Pear Pie
"I grew up watching my mom make pies," says Grant Achatz. "My father would always envy her amazingly tender and flaky crusts. He is a great cook, but he could never quite make a piecrust like she can. Her crust rules, and I understand now that the secret is finesse, and genetically cold hands." Achatz's pie, inspired by his mom's, is as straightforward as it gets, with a melt-in-your-mouth all-shortening crust and a lightly sweetened pear filling with just a hint of spice.
Roasted Beets and Celery Root with Goat Butter
Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy. Chef Tyler Brown likes using it in this riff on the classic pairing of roasted beets and goat cheese.
"Designer soups," as Jordon Carroll calls chef-inspired pureed soups, often have lots of added butter and cream. She prefers old-fashioned ones like this mushroom-barley, which gets its flavor from good-quality beef stock.
Savory Ricotta-Squash Tart
Instead of appearing in a soup, squash gets cut into rings, caramelized and baked in a tart that can be served with a salad as a starter, or as an unusual side dish.
Wild Mushroom Goulash
This vegetarian goulash contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container.