20 Fall Recipes That Outshine the Pumpkin Spice Latte

Squash is an undeniably autumnal flavor, and though many preparations are user-friendly, this Roasted Delicata Squash might be the easiest of them all. Delicata squash are smaller, easy to hold, lovely to look at, virtually impossible to screw up, and versatile enough to prepare as an appetizer, side, or main. Roasting brings out its mellow sweetness, and pairing the results with chili flakes and goat cheese makes for a delicious fall dish. Get the recipe for Roasted Delicata Squash here.

It’s best to think about Chicken Kiev as a giant butter-stuffed, panko-crusted chicken nugget—that way you’ll be motivated to prepare this dish as often as possible. This recipe can be easily prepped in batches, meaning you can pull a ready-to-bake log from the freezer anytime you’re craving cold-weather comfort food, and it’s designed for oven baking rather than frying for the ultimate convenience. Get the recipe for Chicken Kiev here.

This recipe for Beer Bread maximizes cozy autumnal flavor by using a dark Oktoberfest beer, as well as a generous layer of thinly sliced bay-leaf-scented onions and a bit of German mustard. A thick slice of this bread smeared butter, or paired with mustard and cheese, is the best way we can think of to honor the fall season. Get the recipe for Beer Bread here.

This Buttermilk Braised Pork Shoulder takes advantage of the braising technique to extract maximum flavor with minimal effort, and the fact that pork needs little assistance to be delicious means this recipe is a dinner party hit with few dishes dirtied in the process. Get the recipe for Buttermilk Braised Pork Shoulder here.

Dal, a South Asian soup of lentils or split peas, is a warm bowl of comfort, but the reason many people don’t attempt making it at home is that it can take some time to prepare. The cooking time is largely to get the lentils or peas tender, however, so this “cheater” recipe for Dal simply starts with a base of canned lentil soup and transforms it into a convenient weeknight dish. One might argue that doing it the old fashioned way is better, but this version at least ensures that as many people as possible can taste the beauty of dal. Get the recipe for easy homemade Dal here.

These Pumpkin Spice Blintzes aren’t the traditional paper-thin pancakes wrapped around a rich filling; rather, this is more like a cast iron skillet casserole, baking up all the ingredients of both batter and filling together to create a slice-and-eat breakfast that tastes even better the next day. Get the recipe for our Pumpkin Spice Baked Blintz here.

Pavlova is, aesthetically, the very definition of a beautiful disaster, and making one will not give you the stress-headaches that come with making something fussy like an intricate autumn pie. This Butternut Squash Pavlova is beyond easy to make, and a perfect recipe to attempt if you’re just learning to bake. Even if the base cracks, if things break, if dribbles of whipped cream drip off the plate, or a piece of butternut jumps ship and tumbles to the floor, it’s still a jaw-dropping stunner of a dessert. Get the recipe for Butternut Squash Pavlova here.

We fit so many festive flavors into this autumnal Char Siu Turkey Bao: pumpkin bao, cranberry hoisin, ginger, brown sugar—we could go on, but all you have to do is look at the finished product to know this is the fall recipe for you. It’s a big project, perfect for days when the sun starts setting earlier and you’re looking for excuses to become a cozy homebody. Our recipe walks you through all the steps to make an impressive and highly photogenic spread. Get the recipe for Char Siu Turkey Bao here.

Vegetarian sandwiches have the bad reputation for being bland—but that’s just because for a long time, people weren’t putting any creativity into them. They can be inventive, exciting, and highly flavorful, and his recipe for Kabocha Squash Hoagies proves it. These are downright decadent, rich with brown butter and a generous portion of onion and garlic mayo. The chipotle heat pairs perfectly with the sweet and nutty gourd, and you won’t miss the meat for a minute. Get the recipe for spicy Kabocha Squash Sandwiches here.

Based on a recipe from colonial times, this Apple Whiskey Pandowdy calls for rehydrating dried apples in a mixture of hard cider and whiskey, though if you’re not into boozy desserts, plain ol’ apple cider will do just fine. The crust is a rough puff pastry (much easier to make than notoriously fussy pie dough), which bakes up soft and buttery on its underside but gets shatteringly crisp on top. Store-bought frozen puff pastry will work, too, but do yourself a favor and seek out the all-butter kind, because the crust is just as big of a deal as the filling here. Get the recipe for Apple Whiskey Pandowdy here.

When cruciferous vegetables like cauliflower, brussels sprouts, broccoli, and kale got trendy, somehow their cousin the turnip got left behind. Maybe this recipe for Melting Glazed Turnips can tempt you to give them a second look. Cooked using the same method as ever popular melting potatoes, these turnips involve a simple, straightforward preparation, and the recipe plays up the very best characteristics of turnips: acidic balsamic vinegar and sweet honey temper the turnips’ natural bitterness, which is also mellowed by roasting. Get the recipe for Melting Glazed Turnips here.

You don’t need to wait for an apple picking haul to make the Apple Cider Doughnuts of your dreams, and you don’t need to be afraid of frying them in your own kitchen, either. Doughnuts are one of the easiest pastries you can make—no special equipment required. No mixer? No problem; they come out better if you make them by hand. No doughnut cutter? Cut out circles and poke your fingers through them, or pop off little balls of dough and go doughnut-holes-only, or roll the dough into long, skinny ropes. Honestly, who cares what they look like? They’re going to be delicious no matter what, because this is probably the best apple cider doughnut recipe in all of apple history. Get the recipe for Apple Cider Doughnuts here.

Cooked low and slow, cabbage becomes one of the most comforting foods in the comfort food canon. It practically melts, turning into a rich, velvety mess that can be used in a number of ways, but incorporates particularly well into pasta. In this recipe for Butter Braised Cabbage Fettuccine, thinly sliced green cabbage is cooked slow with olive oil, garlic, onions, and (obviously) butter, then tossed with pasta and lots of grated cheese. It’s exactly the kind of cozy dinner you crave on a crisp autumn evening. Get the recipe for Butter Braised Cabbage Fettuccine here.

Chilly fall weekends are perfect for staying indoors and filling your home with all sorts of tantalizing smells, like hearty lamb shanks gently braising in a bath of rich stock, warm spices, and creamy cranberry beans. Best of all, these staggeringly delicious Braised Spiced Lamb Shanks cook in the oven and can be easily adapted for a slow cooker, meaning you can spend your weekends enjoying all sorts of fall-themed frivolity outside of your kitchen. Get the recipe for Braised Spiced Lamb Shanks here.

This Sweet Potato Chutney is sweet and sour like a chutney should be, with a good amount of fall-appropriate warmth and smokiness from toasted garam masala and toasted pumpkin seeds, a tart punch from dried fruit and apple cider vinegar, a spicy slap of ginger, and the sweetness of, well, sweet potatoes. But even though it’s essentially a condiment celebrating fall’s favorite flavors, there’s no reason not to keep it on the table well into winter. It can make the simplest dishes taste spectacular, like rotisserie chicken, pan-fried pork chops, cream-cheese-dolloped crackers, deli turkey wraps, or plain ol’ toast. Get the recipe for Sweet Potato Chutney here.

We love French onion and lentil soups so much, we felt it was unfair that anyone should ever have to choose between the two on a crisp fall day. Why not make a soup that combines French onion’s rich, velvety sweetness with lentil’s hearty earthiness? Better question: why aren’t you making it right this very minute? This French Onion Lentil Soup is the Frankensoup of our dreams. It calls for an Instant Pot, but if you don’t own one and don’t mind waiting a bit longer for your soup, you can absolutely make it the old fashioned way on the stove. Get the recipe for French Onion Lentil Soup here.

Sticky Toffee Sticky Buns are more than a recipe; they’re a whole project, meant for those cold weekends when you’re holed up inside, looking for an activity that yields extremely delicious results. And delicious they are! Start this journey on Saturday by making fluffy date brioche, brandy-spiked date butter, and toffee sauce from scratch, then roll it all up and park it in the fridge for an overnight rise. Pop the pan in the oven on Sunday morning, let them bake while you drink your coffee, and prepare to be astounded as your house fills with that sumptuous sticky bun smell. Take a bite, and pat yourself on the back for a weekend well spent. Get the recipe for Sticky Toffee Sticky Buns here.

Sausage stuffing is a quintessential fall dish, and by using another autumn staple—canned crescent rolls—we have turned this Thanksgiving side into one of mankind’s greatest appetizers: pigs in a blanket. You can stick these bite-sized treats in your pocket, you can scoop up a few at a time for snacking—seriously, with this level of convenience, why aren’t we all eating these crowdpleasers year-round? Get the recipe for Sausage Stuffing Pigs in a Blanket here.

The reason there’s so much hype around fall is because it’s the time of year when cookies, doughnuts, and hot, buttery cinnamon rolls come back into your life. These are all good things, and here’s another: Sweet Potato Parker House Rolls. The sweet potato in this recipe not only makes these butter-saturated rolls seasonally appropriate, but it also makes them technically a vegetable—just like marshmallow-topped candied yams. Truly, autumnal science is the best science. Get the recipe for Sweet Potato Parker House Rolls here.

If you’re competent at chopping an onion, this creamy, complex Pumpkin (and) Spice Soup can come together in 10 minutes or less of active cooking time. The rest is simmering and occasional stirring—and plenty of sampling, to check on the spice levels, of course. It begins with the base of any good fall soup: generous butter, onions, garlic, and comforting spices like coriander and curry. In goes a can of pureed pumpkin, a quick whirr of the immersion blender, and soup is ready in about an hour. Get the recipe for Pumpkin (and) Spice Soup here.