This stew is just the thing to warm you up when the temperatures start to drop to the single digits.
With only a handful of ingredients that you probably already have around, this is so simple, and ready in under an hour and a half.
Tart satsuma provides the perfect balance to rich white fish. Ginger-scented rice is an excellent way to soak up sake-based steaming broth. This recipe is easily doubled or tripled, too.
Butternut squash is excellent paired with pasta, because it gets creamy and rich, and almost coats it like a sauce. Pan-frying all the ingredients at the end deepens the flavor and turns the pasta very slightly crispy and toothsome.
This hearty, healthy salad could be made with quinoa as a base if you’d prefer something gluten-free. A vinaigrette made with lemon juice and parsley is faintly Middle Eastern in flavor and goes wonderfully with the roasted squash, almonds, and creamy goat cheese.
Reminiscent of cheesy baked pasta dishes, this casserole is hearty, but thanks to the spagetti squash instead of pasta, won't leave you totally stuffed.
Warm and comforting, this will surely become a new favorite (try it at Thanksgiving!).
When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.
This multi-dimensional pasta dish serves up the very best flavors of autumn and winter.
Roasted pork tenderloin and cranberries are roasted in the same dish in this festive fall dinner.
This is a hearty salad with an unexpected and satisfying combination of ingredients.
This thick, date-sweetened smoothie is an excellent way to enjoy fresh figs when they’re in season.
This simple salad is worthy of a dinner party, but is so easy to make, it’s good for a casual weeknight dinner too.
These hand pies are a perfect use for the first local apples of the season. You’ll have extra caramel sauce left after making these: nice for spooning over ice cream (or eating out of the jar!).
This is a relatively traditional strudel recipe, delicious as is, but it lends itself to improvisation. For best results, make the apple filling the day before.
Three forms of apples (apple brandy, apple cider vinegar, and crisp Granny Smith apples) infuse this chicken with intense apple flavor.
Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.
This classic Chinese dish is quick to make, with deep, rich flavor from soy sauce, ginger, and rice wine. Serve over steamed white rice.
The longer this confit cooks, the better it tastes. Serve over grilled fish, add to pasta sauce, use to fill an omelet, or spread on top of crostini.
Here’s an ideal dinner to make when it’s too hot for a long stretch at the stove.
The meatballs in these easy sandwiches are full of eggplant, making them extra-flavorful and tender.
Light, fragrant, and full of the season's most flavorful vegetables, this lasagna will be loved by all!
This is a substantial meal as is, but the filling can easily be modified for more protein by adding ground beef or crumbled tofu.
This bright green sauce is creamy and tangy, and stirred into pasta is a delicious alternative to tomato sauce or pesto.
Topped with decadent dairy-free mayonnaise, these hearty broccoli burgers make a delicious meatless meal.
A decadent french toast that is great for a special brunch or just a fancier weekend breakfast!
Spicy and delicious side to a local omlette and if you have leftovers it reheats nicely to be a compliment to your sandwich for lunch.
Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you.
I like to pair this with a green salad, or sautéed cabbage or kale.
This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.