Editors' Picks: 18 Recipes We Can't Wait to Make This Fall (2024)

With the first hint of cool breeze, we feel it — a burning desire to start making fall recipes. Our minds drift to hearty meals and some of our favorite seasonal produce, from pear to sweet potatoes.

Editors' Picks: 18 Recipes We Can't Wait to Make This Fall (1)

Here are a few of the recipes we recommend trying over the next few months, whether you're looking for a new dessert to bake or a soul-warming dinner like Beef-and-Fonio Meatballs with Sweet Potato Stew. Don't miss our favorite fall soups, autumnal pastas, and seasonal dinner recipes, too.

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Sweet Potato Yeast Rolls

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"Sweet potatoes are so versatile, and this recipe shows just that. It's a great way to have sweet potatoes on the table for the holidays but not in a traditional way." — Jasmine Smith, Recipe Tester/Developer at Meredith Food Studios

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Brussels Sprouts and Broccoli with Cranberry Agrodolce

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My favorite kind of food to make in the fall actually isn’t a cozy baked pasta or pumpkin spiced dessert. Instead, I can’t get enough of the hearty vegetables that start appearing once the weather cools down. This easy recipe features two of my favorites, broccoli and brussels sprouts, tossed in a sweet, tart agrodolce dressing. Dried cranberries add a little variety in texture, and Fresno chiles bring just enough heat. I guess you’d call this a side dish, but personally I’d eat a big bowl for dinner any time. — Merlyn Miller, Social Media Editor

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French Onion Soup with Roasted Poblano

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"Even though I live in Los Angeles these days, and the concept of 'fall' doesn't quite exist beyond a few gray mornings, I still find myself craving soup more frequently between the months of September and December. I've had my eye on making one of my all-time favorite restaurant soups at home: the gooey French onion soup with roasted poblano from Tzuco in Chicago. The poblanos add a really nice mild heat that cuts through the richness of the broth, which makes this soup really satisfying. The pile of melted Gruyère on top, helps too." — Khushbu Shah, Restaurant Editor

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Pan-Roasted Chicken Thighs with Lemon and Cherry Tomatoes

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"I've been wanting to make this skillet-roasted chicken thigh recipe ever since I first saw it inFood & Wine's 2021 Fall Wine Issue, and now that it's finally fall and I can contemplate turning my oven back on, this dish is going to be on heavy rotation. The combination of bright cherry tomatoes, cooked down in rendered chicken drippings with lots of garlic, and zippy lemon paired with juicy chicken thighs hits all of my buttons. I love one-pot dishes, and this one is a keeper." — Karen Shimizu, Executive Editor

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Apple Cider Spritz

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"I'm not ready to stop using Aperol just yet, and luckily, this Apple Cider Aperol Spritz lets me bring one of my favorite ingredients of summertime with me right into the cooler months. Evie Negri-Albert's recipe for homemade apple cider is well worth the effort, but you can also jazz up a store bought cider with this simple, fall-friendly co*cktail recipe." — Oset Babür-Winter, Senior Drinks Editor

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Sourdough Buttermilk Waffles

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"After a long summer of it being too hot to turn on the oven, sourdough is finally back on rotation in my kitchen. These Sourdough Buttermilk Waffles are the perfect, low-lift way to use sourdough starter discard while also prepping for a cozy and festive weekend breakfast." — Lucy Simon, Assistant Editor

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Whole Roasted Pumpkin with Green Beans and Red Curry Rice

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"I am partial to any food in which you can eat the vessel it is served in. (Yes, I am the person who orders the bread bowl any chance I can.) I am particularly excited to make this recipe where a whole pumpkin is stuffed with rice, red curry paste, and coconut milk that meld together in the oven to form an almost risotto-like filling. The flavors sound so warm and comforting and it is exactly the type of meal you want on a cozy fall day. Not to mention, it seems like the perfect dinner party centerpiece dish that is as impressive to serve as it is delicious to eat." — K. Shah

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Pear and Shallot Tarte Tatin with Whipped Goat Cheese

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"This tart is deliciously sweet, sour, and savory. You start by making a caramel with sugar and vinegar and then nestling your roasted pears and shallots over top. I don't usually make the whipped goat cheese as it is A++ on its own." — Anna Theoktisto, Recipe Developer/Tester at Meredith Food Studios

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Creamy Chicken Stew

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"Feeling cozy is my favorite part of fall, and nothing accomplishes that quite like a warm bowl of stew. Heavy cream and herbs create a super luxurious sauce in this recipe, coating tender potatoes, sweet carrots, and rich, dark meat chicken. As an added bonus, it couldn't be easier to make — you sauté a few things, then put it all in a pot and let it simmer. Fall mode: Engage." — M. Miller

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Pumpkin Banana Bread French Toast

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"It's hard to imagine a more perfect breakfast than French toast, and the addition of pumpkin banana bread helps transition this delightful dish into the best season of the year. Sweet, soothing, and convenient to make (the bread and custard can both be made a day ahead) this is about to be the centerpiece of October brunch."— O. Babür-Winter

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Caesar Steak Tartare

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"Since fall is when we shift from grilling out with friends to gathering everyone inside, I’m excited to make this Caesar Steak Tartare for my next dinner party. I love how the funky anchovies and garlic in the dressing amp up the rich, beefy flavor of the meat, while the Parmesan croutons and array of crisp, bitter endive leaves make this feel like a hybrid of appetizer and salad. It’s a creative mashup of two dishes that is easy to make and memorable to eat." — Chandra Ram,Associate Editorial Director, Food

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Beef-and-Fonio Meatballs with Sweet Potato Stew

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"If chef Pierre Thiam has his way, fonio will become as ubiquitous in American kitchens as it is in West Africa. This recipe is an excellent entry point for cooks who are new to working with the grain, and a satisfying addition to the repertoire of extant fonio fans. The meatballs are packed with nutty, earthy, flavor balanced by savory Parmesan and thyme, and it's worth your while to make a double batch to freeze half for later, and simmer in the sweet-potato-thickened tomato sauce for a soul-warming and smile-inducing meal. (Future you thanks you already.)" — Kat Kinsman, Executive Features Editor

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Roasted Butternut Squash with Chorizo-Spiced Kale

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"I despise autumn on a visceral level, which tends to be a surprise to people. Yes, I am an eldergoth who rejects the notion of 'Spooky Season' because in the words of Ministry's Al Jourgensen, 'every day is Halloween,' and the daily creep of twilight toward somewhere around 3 p.m. causes my psyche to wither and blow away on a chilly wind. But dang it, that's when you get honeynut squash at the market, and can make this soul-warming dish from Damian Sansonetti, so I guess I have to deal. The recipe title may say butternut, but the smolder of Pimentón de la Vera and pan-toasted cumin and coriander, dirty density of Lacinato kale, and mild sting of apple cider vinegar sing in a glorious harmonic minor with the meaty sweetness of this smaller hybrid, or any other hard winter squash. Fine — have at your cozy sweaters and two-handed mugs fulla mulled stuff. I'll be hunched in the corner eating my smoky little squash steak and trying, uncharacteristically, to look on the bright side." — K. Kinsman

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Wine Can Chicken

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"The attractiveness of Wine Can Chicken rests on the gadget-free, uncomplicated process and the symbiotic culinary relationship between wine and chicken.What emerges is superbly flavored, moist chicken with fall-off-the-bone meat and crackly-crisp, seasoned skin, ready to be enjoyed with another can — or glass — of wine." — Cheryl Slocum, Senior Food Editor

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Mango Fluff

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"Chef Sam Fore's genius Mango Fluff combines the lightness of whipped cream and the rich fruity flavor of Kesar mangos into a delightfully airy-yet-vibrant pudding-like dessert. It's incredibly easy to make. You whip the cream, then whip canned mango pulp, condensed milk, and bloomed gelatin, and then fold those two whipped things together and chill it all for a few hours. The yield is ample: 1 batch provided dessert for 5 kids and 4 adults at a recent dinner party, where, sumptuous and bright, it was both indulgent and refreshing at the end of the meal. I'll definitely be serving this all fall — and possibly alongside my Thanksgiving pies for an upgrade on whipped cream."— K. Shimizu

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New Orleans-Style Jambalaya

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"As the air gets a little cooler and I start thinking of heartier dishes to cook and eat, this New Orleans-Style Jambalaya will definitely be on the table. I love cooking the andouille sausage, bacon, and smoked sausage first; it renders enough fat to cook the onion and vegetables, and gives them spicy, smoky undertones that you taste in each bite." — C. Ram

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Fregula cun Cocciula

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"Any dish from MARCH, the exquisite restaurant in Houston, Texas, promises elegance and delight. Delicate, briny clams pair so well with toasty, chewy fregola. The epitome of end of summer, start of fall, this dish has brightness and a rich depth from the spiced broth. If I can make my bowl look even close to our gorgeous cover star of the September 2022 issue, I'll be quite pleased." — L. Simon

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Smoked Duck Breasts

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"Angie Mar's centerpiece-worthy duck dish embraces the flavors of fall — caramel apples and smoked meats. She cold smokes the duck breast to gently infuse the meat with a subtle sweetness and then slowly renders the fat cap to golden brown perfection. A brandy-spiked caramel brings it all together, balancing the rich meat and sweet-tart apples." — Paige Grandjean, Food Editor

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