Our 11 Hardest Fall Recipes to Master This Year

We know you like a challenge

By SAVEUR Editors
October 31, 2017

Fall means prepping for back-to-school fun, tackling fall cleaning, and taking on new challenges in the kitchen. At SAVEUR, we love trying our hand at our more challenging recipes for a taste of sweet victory. Some of these recipes are labor-intensive, while some require a delicate touch and extreme patience. Whether you're tackling the perfect pies or putting on the ultimate pot roast, here are our hardest fall recipes that are totally worth the challenge.

The Best Pumpkin Pie

Best Pumpkin Pie Recipe
America's favorite pumpkin puree is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? Get the recipe for The Best Pumpkin Pie »Matt Taylor-Gross

Blutnudeln with Blood Sausage Bolognese

Blutnudeln with Blood Sausage Bolognese
Pasta in Italy is served lightly coated, not completely covered, in sauce. To avoid overburdening delicate homemade noodles, cut them about ¾ inch wide to help pick up the sauce, and toss gently with spoonfuls of sauce and pasta water a little at a time. Fresh pig's blood, used in both the pasta dough and ground sausage mix, can be found in Hispanic, Eastern European, or Chinese markets, though you may have to call a few to track it down. Get the recipe for Blutnudeln with Blood Sausage Bolognese »Beth Galton

Spinach Balanzoni with Brown Butter and Sage

Spinach Balanzoni with Brown Butter and Sage
Balanzoni require a little more dexterity than some other filled pastas because you fold them in the air rather than against a table. Get the recipe for Spinach Balanzoni with Brown Butter and Sage »Heami Lee

Italian Roasted Rabbit (Coniglio al Forno)

Macallan Nick Rabbit
A comforting cool weather dish, chef Nick Anderer's coniglio al forno provides expert instruction in breaking down a whole rabbit (which any good butcher can do on-site as well) for the avid home butcher. Get the recipe for Italian Roasted Rabbit (Coniglio al Forno) »Michelle Heimerman

Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo
"There are as many ways to make gumbo in Louisiana as there are cooks," says chef Frank Brigtsen of Brigtsen's restaurant in New Orleans, "but the thing they all have in common is the use of a roux." Get the recipe for Chicken and Andouille Sausage Gumbo »Dan Dao

The Ultimate Stuffed Cabbage (Lou Fassum)

The Ultimate Stuffed Cabbage (Lou Fassum)
Lou fassum is most dramatic when presented whole, then sliced into thick wedges. Serving the pieces with a stock-based glaze is optional. The dish can also be drizzled with olive oil and sprinkled with fresh herbs, or ladled with chicken stock and topped with a dusting of grated cheese. Serve with mashed or roasted potatoes if desired. Get the recipe for The Ultimate Stuffed Cabbage (Lou Fassum) »Matt Taylor-Gross

Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti)

Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti)
It's believed that these traditional meat-filled parcels were carried into Anatolia via the Silk Road. Regardless of their past, they have an unquestionable place at the Turkish table. Get the recipe for Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti) »Matt Taylor-Gross

The Ultimate Pot Roast

braised beef shank with radishes and flaxseed relish
A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast's richness with acidity and texture. Get the recipe for The Ultimate Pot Roast »Heami Lee

Duck Pâté en Croûte

Duck Pâté en Croûte
Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Get the recipe for Duck Pâté en Croûte »Matt Taylor-Gross

Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino)

Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino)
A reduction of sagrantino wine, along with guanciale, flavors the sauce for this creamy gnocchi dish. Get the recipe for Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino) »Andre Baranowski

Boiled Cow's Head (Tête de Veau)

Boiled Cow's Head (Tête de Veau)
"For me, eating calf's head is a must in Lyon—even for breakfast," says chef Daniel Boulud about this Lyonnaise specialty. "It brings back memories of family gatherings and special occasions. We used to raise and slaughter our own calves growing up." Get the recipe for Boiled Cow's Head (Tête de Veau) »Helen Cathcart

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