Our Best Classic Fall Recipes to Warm Up in Cold Weather

Autumn is the time for crisp leaves, knitted sweaters, and comfort food

From summer grilling to the peas and ramps of spring, each season of the year has culinary markers that define it. In the fall, what’s more perfect than warming up on a cool night with a hearty, comforting meal? We’re talking casseroles, pies, and of course, the best fall soups. And don’t forget to hit the markets for autumnal produce like sweet potatoes and butternut squash to make some of the best fall salads. Whether you’re searching for a simple twist on mac and cheese or the best pumpkin pie recipe, we’ve got the best classic fall recipes to try today.

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Traveling through the lower reaches of Gascony, you will be offered a steaming bowl of garbure to begin almost every lunch and dinner. Get the recipe for Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne) »

Layered Pumpkin and Cheese Gratin Squares (Boureki)

In Crete, boureki is a rich, layered dish typically consisting of potatoes and squash, often topped with a generous amount of cheese before baking. Boureki may be eaten at room temperature, but it is especially irresistible when the cheese is still warm. Get the recipe for Layered Pumpkin and Cheese Gratin Squares (Boureki) »

Squash Soup (Soupe de Courge)

Lulu Peyraud explains that this Provençal squash soup has “just enough potato to give a little body to the soup, lots of celery to season the squash–no other herbs except for the parsley at the last minute… But I forgot to say that, instead of parsley, this soup is wonderful finished with chopped fresh mint.” Get the recipe for Squash Soup (Soupe de Courge) »

Ossetian Beet Top and Cheese Pies

From Olia Hercules’ book Kaukasis: I grew up with Ossetian pies. Our friend Svetlana is married to an Ossetian and she was taught how to make them by her husband’s mother in the mountains, then brought them to Ukraine and wowed us. A pile of them, some with meat, some with cheese, were exotic and familiar at the same time. In Ossetia they are traditionally served three at a time, sometimes round, sometimes triangular, each with a different filling and meant to represent fire, water, and earth—most definitely an ancient tradition, originating in paganism. Pagan pies, connecting us with the elements and the universe—I’m in. Get the recipe for Ossetian Beet Top and Cheese Pies »

Butternut Squash and Smoked Mozzarella Pizza

Pope John Paul loved it and you will too! Get the recipe for Butternut Squash and Smoked Mozzarella Pizza »

Sweet Potato Casserole with Pecan Crumble

This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »

Pear and Cheese Ravioli (Cacio e Pere)

Nothing says love like homemade pasta. Lidia Bastianich’s recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli.

Roasted Pumpkin Pie

Roasted Pumpkin Pie

Salted Caramel Apple Pie

Salted Caramel Apple Pie

Apple & Sausage Macaroni and Cheese

Mac and Cheese with Sausage and Apple Casserole

Armenian Stuffed Cabbage (Dolmas)

Armenian Stuffed Cabbage (Dolmas)

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »

Giant Apple Pancake With Dulce de Leche

Soft apples with a hint of tartness balance a bittersweet caramelized crust, spurred on by rich dulce de leche. Get the recipe for Giant Apple Pancake With Dulce de Leche »

Rice Porridge with Chicken and Ginger (Arroz Caldo)

Rice Porridge with Chicken and Ginger (Arroz Caldo)

Honey Glazed Roast Pork with Apples

Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet. Get the recipe for Honey Glazed Roast Pork with Apples »

Roasted Chicken, Corn, and Saffron Soup

Roasted Chicken, Corn, and Saffron Soup

Slow-Roasted Sweet Potatoes with Garlic Labneh

Slow-Roasted Sweet Potatoes with Garlic Labneh

Pelmeni Dumplings in Chicken Broth

Ground pork-and-garlic-filled dumplings add soul-comforting richness to a simple chicken broth in this Siberian soup. Get the recipe for Pelmeni Dumplings in Chicken Broth »

Honey-and-Butter Baked Pears with Cold Cream

These sticky caramelized pears get served warm with a glug of fresh chilled cream for dessert at Henne Kirkeby Kro chef Paul Cunningham’s holiday feast. He uses “double cream,” a dairy product not available in the U.S. You can use chilled crème fraîche on its own, or thin it slightly with chilled heavy cream to approximate the texture. If you can find organic heavy cream where the fat separates and floats to the top, skim off this fat and use it. Get the recipe for Honey-and-Butter Baked Pears with Cold Cream »

Fried Brussels Sprouts

Get your sprouts crispy all over with a quick trip through a deep fryer, then dress them in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »

Normandy-Style French Onion Soup

Normandy-Style French Onion Soup

Shredded Collard Green Salad With Roasted Sweet Potatoes

Shredded Collard Green Salad With Roasted Sweet Potatoes

Tamarind-Glazed Roast Turkey

The flavors of Senegal—sour tamarind, fiery scotch bonnets, and pungent fish sauce—add umami-rich depth to this unexpected Thanksgiving bird.