The Fall Recipes We Guarantee You’ll Be Making on Repeat This Season
We promise, they don’t all include pumpkin spice.
Photo: Thomas J. Story; Styling: Janna Lufkin
It’s finally fall and the good news is it’s starting to feel somewhat autumnal in Los Angeles, where I’m based. Anything that is 10 degrees less than the “heat dome” we were recently under, I’ll take.
When I lived on the East Coast for 10-plus years, I finally understood the meaning of the word “crisp.” It always felt like a magical and cozy time that involved soft sweaters, comforting foods, and the prettiest colors in nature. Now that I’m back in Los Angeles, fall does feel a bit different—that doesn’t mean it sucks, though. Our version of “crisp” may be temps in the 70s, but you know what? That won’t stop me from searching for cozy fall recipes to cook for lunch, dinner, and the occasional football Sunday (I don’t watch the game, I’m just there for the snacks, of course). The season can still feel magical wherever you are.
To celebrate the beginning of autumn, I’ve dug through our recipe archive to share the ones I’ve bookmarked and added to my “To Make” list. Take a peek below.
Autumn Chicory Salad with Roasted Delicata, Apple, Savory Seed & Seaweed Granola, and Black Tahini Dressing
Celebrate autumn with this vibrant chicory salad, featuring sweet roasted delicata squash, crisp apples, and a savory seed and seaweed granola. The black tahini dressing adds a nutty, creamy richness that ties the ingredients together beautifully.
Campanelle with Mushrooms and Roasted Garlic
This recipe was developed around the wild morels from the Sierra used at Flour + Water, but feel free to substitute other varieties that are available to you.
Autumn Vegetable and Chickpea Saffron Ragoût
A rustic-luxe dish is shot through with the essence of saffron.
Brandied Cranberry Short-Rib Stew
Browning the ribs and adding cocoa powder, cranberries, ginger, and orange zest make the stew sing in the same key.
Fettuccine with Squash & Pistachio Pesto
Cooking with store-bought cubed squash saves time on weeknights. You can sub in almonds or walnuts for the pistachios.
Ramen with Ginger Roasted Squash and Crispy Pork Belly
A far cry from the storebought packages, real ramen starts with amazing broth. Chef Kolin Vazzoler of the late, lamented Shimo Modern Steak, in Healdsburg, California, simmers his for 12 hours. Then he ladles it over noodles and adds toppings like brined pork belly. Our simplified version (but still over the top, taste-wise) can be made in a long afternoon–or started the day before.
Veggie Chili
Comfort food at its finest. The best thing about chili is that it makes for good leftovers, too. Serve it with Brown Butter Maple Cornbread.
Smoky Pumpkin Hummus
It’s pumpkin season whether you like it or not. This recipe contains both pumpkin purée and chickpeas so it’s not too sweet—perfect for dipping with chips, crackers, or crudité.
Black Rice Salad with Butternut Squash and Pomegranate Seeds
The salad could make a great side dish, but I think it’d also be the perfect workday lunch. It’s easy to pack and so delicious.
Whole-Wheat Lasagna with Butternut Squash and Kale
This lasagna can be made a day ahead or you can also freeze it for up to a month.
Butternut Squash and Corn Soup
Summer’s star vegetable + autumnal squash = the perfect seasonal transition dish.
Red Curry Tofu with Fall Vegetables
This curry uses the best of the season’s vegetables, like butternut squash.
Warm Apple Pie Cocktail
Serve this delicious cocktail when you have guests over. Bonus: It will make your space smell so heavenly.
Apple Pumpkin Galette
You don’t even need a pie pan for this dish that combines two fall superstar ingredients, apple and pumpkin.
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