Best Fall Recipes

By Food & Wine
Updated May 17, 2017
Here, amazing recipes for fall produce including roasted carrots, pumpkin soup, caramelized brussels sprouts and more.
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Cheesy Baked Pasta with Sweet Potatoes and Radicchio

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This indulgent recipe combines thick, tubular torchio pasta with a cheesy sauce, sweet potato chunks, radicchio slices, pecans and even more cheese.

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Root Vegetable and Cauliflower Tagine with Parsley Yogurt

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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.

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Beet-and-Apple Salad

David Malosh
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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.

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Chipotle-Roasted Baby Carrots

Christina Holmes
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For this version of a stunning salad that Alex Stupak serves, baby carrots are roasted simply with smoky chipotles in adobo.

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Butternut-Squash-and-Sage Wontons

Tina Rupp
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"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.

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Braised Pine Nuts with Butternut Squash

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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.

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Pumpkin Soup with Creole Lobster

PETRINA TINSLAY
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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.

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Vanilla Bean-Whipped Sweet Potatoes

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Creamy pureed sweet potato and fragrant vanilla make a heavenly combination.

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Mixed Mushroom Ragout

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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.

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Fig-and-Prosciutto Flatbreads

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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.

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Cauliflower Gratin with Manchego and Almond Sauce

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This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.

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Butternut Squash with Homemade Harissa

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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.

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Autumn Fritto Misto

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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.

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Soy Milk-Arborio Rice Pudding with Poached Figs

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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.

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Caramelized Brussels Sprouts with Pancetta

Petrina Tinslay
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Eli's Golden Apple Turnovers

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Lamb Sausage with Lentils and Sautéed Pears

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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.

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Gin-and-Orange-Juice-Braised Endives

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Flaky Pear Pie

PHOTO © JOHN KERNICK
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"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.

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Roasted Beets and Celery Root with Goat Butter

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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.

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Mushroom-Barley Soup

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"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.

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Savory Ricotta-Squash Tart

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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.

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Wild Mushroom Goulash

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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.

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