Hey there, fellow food enthusiasts! As we step into the vibrant canvas of fall, it's time to switch up our menu to include the hearty and comforting flavors this season is famous for. In this blog post, there will be an array of fall recipes — from incredibly sweet delights to savory feasts that are just right for those crisp evenings. You'll find recipes that are both a treat to make and eat, promising to add a sprinkle of joy and a dash of warmth to your day. So, grab your favorite apron, and let's dive into this culinary adventure together — because it's time to welcome fall!
Vegetable-oil cooking spray
1 ½ cups unbleached all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 ⅓ cups sugar
⅓ cup honey
2 large eggs
1 stick (½ cup) unsalted butter, melted, plus 4 tablespoons, room temperature
¼ cup whole milk
3 firm tart apples, such as Mutsu, Winesap, or Granny Smith, peeled, cored, and cut into ½-inch-thick wedges
Preheat oven to 350°F. Spray a 9-inch round cake pan with oil. In a medium bowl, whisk together flour, baking powder, and salt.
In another medium bowl, whisk together 2/3 cup sugar, honey, eggs, melted butter, and milk.
Whisk egg mixture into flour mixture until just combined.
In a small, heavy saucepan over high heat, combine the remaining 2/3 cup sugar and 3 tablespoons water. Cook, swirling pan occasionally (do not stir), until mixture is deep amber, about 5 minutes. Remove from heat; stir in room-temperature butter. Immediately pour into prepared pan.
Decoratively arrange layers of apples over caramel filling. Spread batter evenly over apples.
Bake until the top springs back when lightly touched, 45 to 55 minutes. Loosen edges with a knife. Let stand for 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.
6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
2 ½ pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshly ground pepper
1 ¾ cups chicken broth
1 ¾ cups water
Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
Melt butter in a pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.
Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in the refrigerator in separate containers. Re-crisp bacon on a baking sheet in a preheated 300-degree oven, for about 10 minutes, while reheating soup over low heat.
1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 ½ pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
¼ cup fresh parsley leaves
Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
Preheat oven to 450°F. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper.
Arrange in a large roasting pan, with shallots in the center and carrots, potatoes, and lemon toward the edges.
Rub chicken with the remaining 1 tablespoon oil, tie legs with twine, and nestle in the center.
Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into the thickest part of the breast (avoiding bone) registers 160°F, 55 to 60 minutes.
Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more.
Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.
2 pounds of ground beef, preferably 85 percent lean
2 medium yellow onions, chopped (3 cups)
3 cloves garlic, finely chopped (1 tablespoon)
1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
Kosher salt and freshly ground pepper
2 tablespoons chili powder
2 tablespoons Dutch-process cocoa powder
2 tablespoons tomato paste
1 can (28 ounces) of fire-roasted diced tomatoes
2 cups low-sodium chicken broth
Sour cream and finely sliced chives or scallions, for serving
Place a large pot or Dutch oven over medium-high heat. Add beef and cook, breaking up with the back of a spoon, until cooked through, about 6 minutes. Using a slotted spoon, transfer beef to paper towels to drain. Discard all but 1 tablespoon of fat from the pan.
Return the pot to medium-high heat. Add onions, garlic, jalapeno, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; cook until onions soften, about 6 minutes. Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more.
Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
1 loaf challah or brioche (1 pound), cut into about twelve ¾-inch-thick slices
5 tablespoons unsalted butter
1 cup plus 2 tablespoons packed light-brown sugar, divided
Kosher salt (we use Diamond Crystal)
1 tablespoon fresh lemon juice
4 crisp apples, such as Gala, Braeburn, or Envy, peeled and cut into 1-inch wedges (about 5 ½ cups)
6 large eggs, whisked
1 ⅓ cups whole or 2 percent milk
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
Greek yogurt, toasted chopped pecans, and raspberries or pomegranate arils, for serving
Spread bread slices on a baking sheet; let stand for at least a few hours and up to overnight. Melt butter in a large ovenproof, nonreactive skillet (like an 11-to-12-inch enameled cast iron) over medium heat. Add 1 cup brown sugar, 1/4 teaspoon salt, and lemon juice. Cook, stirring, until sugar dissolves, then bring to a boil; cook 1 minute.
Add apples and cook, turning occasionally, until they begin to soften and brown a bit and the liquid thickens, about 12 minutes. Let cool for 30 minutes.
In a wide, shallow dish, whisk together eggs, milk, remaining 2 tablespoons brown sugar, vanilla, and 1/4 teaspoon salt. Dip bread in mixture, turning to coat. Arrange atop apples, shingling in concentric circles. Pour the remaining mixture on top. Cover; refrigerate for at least 2 hours and up to 24.
Preheat oven to 350°F. Sprinkle French toast with cinnamon and bake, uncovered, until set and golden on top, 35 to 45 minutes. Let stand for 15 minutes. Dust with confectioners' sugar; serve with yogurt, pecans, and fruit.
We hope these cherished recipes add a sprinkle of joy and a dash of warmth to your gatherings. Happy cooking, and here's to savory memories and sweet moments, one delightful dish at a time!