31 Recipes to Make in October
Delicata Squash and Sausage Crostata with Ricotta and Honey
This pizza-like crostata comes from sommelier Dana Frank and recipe developer Andrea Slonecker’s new book, Wine Food: New Adventures in Drinking and Cooking, and is easy enough for a weeknight, but impressive enough for a dinner party.
Concord Grape Jelly
Concord grapes are only harvested through October, so let this sweet-and-tart jelly help extend the short season.
Braised Chicken Thighs with Marinated Artichokes
Chef Naomi Pomeroy roasts, crisps, then braises these chicken thighs, leading to crispy skin and succulent meat. Plus, the mixture of sauces and herbs, from sherry to lemon to thyme, makes for a dish that’s packed with flavor.
Warm Spinach and Sunchoke Salad
This tasty salad from F&W Culinary Director Justin Chapple nails the texture game, with chewy spinach, soft sunchokes, crunchy apples, and crumbly cheese
Whole Wild Salmon Fillet with Mustard Sauce
Though it might feel daunting to handle a whole fish, look at the bright side: tons of desk-lunch-worthy leftovers.
For October dinner parties, think outside the bacon-wrapped date box and try these prosciutto-wrapped persimmons. Chef Jason Travi’s recipe calls for roasting the bundles until the fruit becomes tender and the meat chars.
Chocolate-Dipped Vanilla Caramels
We’re all for store-bought candy (especially when it comes to Halloween), but these homemade chewy caramels are worth the effort.
Tea-Scented Pumpkin Soup
Designer Han Feng combines two warming fall ingredients, tea and pumpkin, in this silky soup.
Apricot-Stuffed Pork Shoulder with Soy-Honey Glaze
Definitely a special occasion type of recipe, making this apricot-stuffed pork shoulder is less challenging than you might think, and it’s best enjoyed with a table full of friends.
Date Scones with Fleur de Sel Whipped Butter
Jon Shook and Vinny Dotolo, F&W Best New Chefs from 2009, are well known for their LA pasta spot Jon and Vinny’s, yet these buttery scones—made with dates and served with jam—showcase the duo’s baking chops.
Buttermilk Pancakes with Quince-and-Cranberry Compote
Thanks to chef Amanda Freitag, we’ve finally realized what every buttermilk pancake ever has been missing: quince-and-cranberry compote. The combination is an irresistible mash-up of sweet and tart.
Daniel Humm’s chicken Parm is neither too dry nor too soggy, thanks to a healthy-but-not-overdone dose of both béchamel and tomato sauce.
Pumpkin-and-White Chocolate Mousse Pie
The innovative San Francisco bakery Mr. Holmes Bakehouse took a stab at reinventing pumpkin pie (and succeeded) with a graham-cracker-and-macadamia-nut crust and pumpkin-and-white-chocolate-mousse filling.
Brisket with Sweet- and-Sour Onions
There’s nothing better on a crisp October evening than a plate full of homemade brisket. This version comes from Jessamyn Rodriguez, the founder of the NYC-based social enterprise Hot Bread Kitchen.
Caviar Waffle Bites
These handheld hors d’oeuvres from Justin Chapple are as cute as they are functional, making it easy to serve caviar and even easier to eat it.
Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
This belly-warming baked pasta dish can take the place of a traditional lasagna, and it’ll satisfy the non-meat-eaters in your life, too.
Chewy Black Licorice Chocolate Brownies
Gail Simmons’ fudgy brownies come with an unexpected twist. The black licorice adds a bit of molasses and a bit of anise, keeping this chocolatey dessert from being too sweet.
Fried Forbidden Rice
Chef Sang Yoon’s black rice dish, stir-fried with bacon and roasted garlic, has all the makings of a perfect weeknight meal. Try experimenting with different veggies for alternates tastes and textures.
Eggplant, Pear and Pecorino Salad
There’s nothing bad about fruit, vegetables, and cheese. In this case, that’s grilled eggplant, Cognac-coated pears, and pecorino, plus an added crunch of walnuts.
Braised Pine Nuts with Butternut Squash
This nutty dish is kind of like a risotto, but instead of arborio rice, it’s made with pine nuts braised to the point of total softness.
Moroccan Lamb Stew with Noodles
Cookbook author Paula Wolfert’s adaptation of a traditional Moroccan dish, chaariya medfoun, is made with heaps of flavorful herbs and spices, from cilantro to saffron.
Xiao long bao, otherwise known as soup dumplings, are notoriously difficult to make. But thanks to 2017 F&W Best New Chef Peter Cho, this “cheater” version is way simpler without sacrificing any deliciousness.
Red Cabbage Stir-Fry with Coconut
This coconut cabbage stir from chef Asha Gomez is the ideal balance of sweet and spicy, flavored with turmeric, serrano chile, and curry leaves.
Salted Caramel Apple Pie
The ladies behind Brooklyn pie shop Four & Twenty Blackbirds, Melissa and Emily Elsen, recommend using a mixture of sweet and tart apples in their salted caramel apple pie.
Chicken Noodle Soup with Parsnips and Dill
When the air starts to get a little cooler, sometimes you just need a bowl of chicken noodle soup. This version adds in fall root vegetables for additional texture and flavor.
Wild Mushroom Goulash
This hearty goulash comes from writer Sarah Copeland’s cookbook Feast: Generous Vegetarian Meals for Any Eater and Every Appetite. While traditional goulash is made with meat, this recipe is offers a great vegetarian spin.
Endive-and-Manchego Salad with Smoked Cocoa Walnuts
Chef Dave Beran, a 2014 F&W Best New Chef, has dreamt up some wild dishes at Next, Alinea, and his Santa Monica restaurant Dialogue, but this simple salad is just as delicious. Pro-tip: make some extra smoked cocoa walnuts for snacking. Trust us.
Beef Chili with Beans
Growing up, Grant Achatz’ mother would always make chili for him and his cousins before they went trick or treating. This recipe, a riff off of Achatz’s mother’s, is made with three kinds of chiles.
Make like F&W Test Kitchen Manager Kelsey Youngman and put your fall gourds to good use with this addictive pumpkin butter.
Red Velvet Spider Web Cupcakes
Whether you’re hosting a Halloween party or just love spooky treats, these red velvet spider web cupcakes, injected with a tapioca filling, are perfect for October baking.
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