Fall

Fall is when my kitchen finally gets to exhale. The produce that comes into season — apples, pears, squash, sweet potatoes, cranberries — practically writes the menu for me, and the cooking shifts from light and bright to warm and deeply satisfying. This is the season I cook most, and it shows.

For weeknight dinners, the Stovetop Butternut Squash Soup and Dumplings and One-Pan Roasted Chicken and Winter Vegetables are my most-reached-for recipes when the temperature drops. When it’s time to slow down and actually cook, Homemade Butternut Squash Ravioli and Lamb Shepherd’s Pie with Red Wine Gravy are the recipes that make the whole house smell like fall.

Fall desserts deserve their own moment. The Spiced Pear Cobbler, Mini Apple Pies, and Slow Cooker Bourbon Apple Butter are all built around the season’s best fruit. And if you make one thing from this collection, make the Apple Cinnamon Rolls — they’re the recipe that officially kicks off fall in my house.

  • Irish Cream Coffee

  • Charcuterie and Cheese Grazing Board

  • Homemade Cinnamon Twists

  • Soft and Chewy Chocolate Chunk Oatmeal Cookies with Cranberries

  • Brown Butter Oven Roasted Pecans

  • Orange Cranberry Sauce

  • Brown Butter Garlic Mashed Potatoes

  • Hazelnut Crusted Turkey Breast

  • Homemade Blackberry Pie with Buttery Crumble Topping 

  • Beer Cheese Dip with Bacon

  • 20 Minute Panko-Crusted Rockfish Fillets

  • Worcestershire Green Beans

  • Homemade Maple Hazelnut Granola with Egg Whites

  • Garam Masala Brussels Sprouts

  • Lemon Dill Salmon and Asparagus

  • Guinness Beer Bread with Sausage & Cheddar 

  • Champagne Pomegranate Cocktail

  • Balsamic Glazed Brussels Sprouts

  • Chicken Pot Pie with Tarragon Gravy

  • Pork Chops and Applesauce with Blackberries

  • Stovetop Creamy Tomato Basil Bisque

  • 10-Minute Heirloom Tomato Burrata Salad

  • Grilled Maple Mustard Chicken

  • Shaved Brussels Sprouts Salad