10 Recipes We Can’t Wait to Make This Fall
Soup season starts now, and we’re not wasting a single pumpkin can.
The weather may or may not have gotten the memo yet, but fall cooking has officially begun. We’re ready for big pots of soup, pumpkin in absolutely everything, cinnamon apples, and finally being able to run the oven without turning the kitchen into a sauna.
Here are the 10 recipes currently sitting at the top of our list.
Pumpkin Alfredo Pasta
Pumpkin is usually sent straight to dessert, but Jessica Hylton’s Pumpkin Alfredo Pasta takes it in a savory direction. Pumpkin puree is paired with garlic, herbs, vegan cream, and vegan Parmesan for a smooth, dairy-free Alfredo sauce. This recipe comes together in less than 30 minutes and feels like exactly the kind of dinner we want once the temperature starts dropping.
Crunchy Rice Chili Tahini Chicken Bowl
The texture alone sold us on Alex Hill’s Crunchy Rice Chili Tahini Chicken Bowl. This recipe combines crisped rice, rotisserie chicken, cucumber, edamame, red onion, and a creamy chili-tahini sauce. Packaged rice and rotisserie chicken keep it manageable for a weeknight.
Chickpea Curry
Nisha Vora’s Chickpea Curry layers chickpeas, tomatoes, coconut milk, tahini, leafy greens, and plenty of spices into one very satisfying pot. This chickpea curry recipe has plant-based protein, fiber and bold flavor in every bite, plus plenty of substitutions if you need to work with whatever is already in your kitchen. Serve it with rice or naan and call dinner done.
Vegetarian Zuppa Toscana
Michelle’s Vegetarian Zuppa Toscana has potatoes, kale, vegetarian sausage, onions, and sun-dried tomatoes in a creamy broth. You can swap the sausage for white beans, use a different leafy green, or make the entire thing dairy-free. We mostly want a giant bowl with a good piece of bread for dipping.
Brothy Carrot Butter Bean Soup
Yasmeen Ali’s Brothy Carrot Butter Bean Soup features creamy butter beans, caramelized carrots, sweet onion, and a honeynut squash-and-garlic broth. Aleppo pepper adds a little heat, while fresh dill brightens the dish. This soup makes excellent use of fall produce and gets even better as it sits, so lunch the next day is already handled.
Whole Roasted Cauliflower Piccata
Jenné Claiborne’s Whole Roasted Cauliflower Piccata turns an entire head of cauliflower into a dinner-party-worthy main dish without requiring dinner-party-level effort. The cauliflower is seasoned and roasted until golden, then served with a lemony sauce made with capers and caramelized onions. It looks impressive, tastes bright and savory, and only takes about 30 minutes to make.
Apple Fritter Bread
Sofi of Broma Bakery’s Apple Fritter Bread is exactly what we want to wake up to every morning. It has fresh apples layered into a soft vanilla quick bread with plenty of cinnamon sugar and a glaze on top. Basically, everything we love about an apple fritter without having to fry a single thing. Make it over the weekend, then warm up a slice for breakfast throughout the week.
Easy Breezy Apple Cake
Anna Hochberger’s Easy Breezy Apple Cake is the kind of fall bake we want: simple, apple-forward, and easy enough to make without turning the entire afternoon into a baking project. A cake that works for breakfast, an afternoon snack, or dessert? Count us in.
One-Bowl Pumpkin Spice Latte Cake
Britt Berlin’s One-Bowl Pumpkin Spice Latte Cake uses an entire can of pumpkin, so there’s no sad half-used can sitting in the refrigerator afterward. It’s soaked in a pumpkin spice espresso mixture and finished with espresso cream cheese frosting. Pair this sweet treat with a cup of decaf java for the ultimate fall dessert.
Chocolate Peanut Butter Oatmeal Bars
Nora Cooks’ Chocolate Peanut Butter Oatmeal Bars start with a baked oatmeal cookie crust, followed by creamy peanut butter and a smooth layer of chocolate. These bars are basically giant peanut butter cups in bar form, which is reason enough to make them. You can keep them in the refrigerator for up to a week, although we doubt that will be an issue.
