Food Recipes 20 Recipes That F&W Editors Can't Wait to Make This Fall Kick off the season with dishes like French onion soup and sweet potato yeast rolls. By Kim Wehby Kim Wehby Kim Wehby is a copy editor with over a decade of experience in the food and beverage space, including a senior editorial role at Dotdash Meredith Food Studios. She's edited and developed content for Food & Wine, Southern Living, and Eating Well. Food & Wine's Editorial Guidelines Updated on September 23, 2024 With the first hint of a 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. 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 fall dinner recipes, too. 01 of 20 Italian Wedding Lasagna Soup Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox "When the weather changes, it turns to full-on soup season in my kitchen. This cheesy white lasagna soup with Italian meatballs is at the top of my fall recipe list. Broken lasagna noodles, fennel seed-spiked sausage meatballs, and spinach in a creamy broth make this soup quick and crowd pleasing." — Breana Killeen, senior food editor Get the Recipe 02 of 20 Baked Apple Cider Doughnuts Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley "One of my favorite fall activities is apple picking, but I'm really in it for the apple cider doughnuts. Rolled in cinnamon sugar, these cakey doughnuts are just like the ones you'll find at your local orchard, no deep-frying required. Use fresh-pressed cider if you can — it makes all the difference." — Audrey Morgan, associate food editor Get the Recipe 03 of 20 Charred Cabbage with Ssamjang Butter Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox "Andrew Zimmerman knows how to take a simple grilled cabbage side dish to the next level. His secret is ssamjang, a spicy, savory, and slightly sweet Korean condiment. Combined with melted butter, the umami-packed drizzle seeps down between the cabbage leaves for a burst of flavor in every bite." — Paige Grandjean, food editor Get the Recipe 04 of 20 Sweet Potato Yeast Rolls Victor Protasio "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 Get the Recipe 05 of 20 Brussels Sprouts and Broccoli with Cranberry Agrodolce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee "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, editor, News & Trends Get the Recipe 06 of 20 French Onion Soup with Roasted Poblanos Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel "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, former restaurant editor Get the Recipe 07 of 20 Pan-Roasted Chicken Thighs with Lemon and Cherry Tomatoes Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell "I've been wanting to make this skillet-roasted chicken thigh recipe ever since I first saw it in Food & 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 Get the Recipe 08 of 20 Apple Cider Aperol Spritz Matt Taylor-Gross / Food Styling by Liberty Fennell "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 cocktail recipe." — Oset Babür-Winter, former senior drinks editor Get the Recipe 09 of 20 Sourdough Buttermilk Waffles Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland "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 Get the Recipe 10 of 20 Beef-and-Fonio Meatballs with Sweet Potato Stew Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell "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 Get the Recipe 11 of 20 Pumpkin-Banana Bread French Toast Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn "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 Get the Recipe 12 of 20 Pear and Shallot Tarte Tatin with Whipped Goat Cheese Victor Protasio "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 Get the Recipe 13 of 20 Creamy Chicken Stew Photo by Antonis Achilleos / Food Styling by Ali Ramee / Prop Styling by Claire Spollen "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 Get the Recipe 14 of 20 Roasted Butternut Squash with Chorizo-Spiced Kale Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero "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 Get the Recipe 15 of 20 Caesar Steak Tartare Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox "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 Get the Recipe 16 of 20 Wine Can Chicken Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley "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 Get the Recipe 17 of 20 Mango Fluff Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen "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 Get the Recipe 18 of 20 New Orleans-Style Jambalaya Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis "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 Get the Recipe 19 of 20 Smoked Duck Breasts William Hereford "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." — P. Grandjean Get the Recipe 20 of 20 Fregula cun Cocciula Photo by Cedric Angeles / Prop Styling by Stephanie Bohn "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 Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit