19 Dishes We're Excited to Cook in September

The best fall recipes for that new autumn breeze

Breezier weather calls for hearty stews, sweet potatoes, and the last grilled veggie send-off. Sure, we may be saying goodbye to outdoor, open-fire grilling season, but we're ushering equally great red-and-orange foliage, crisp sweater weather, and of course, fall produce.

Say hello to carrots, sweet potatoes, pumpkin, and squash in September. We love using them as the stars of simple salads, or in supporting roles for pastas and stews. As the temperature steadily drops, we welcome noodle soups and steamy savory pies to stay warm.

From Moroccan carrot salad to Chinese steamed buns and Filipino noodle soup, here are the perfect-for-fall recipes we can't wait to make in September.

Moroccan Carrots with Aleppo Pepper and Mint
Moroccan Carrots with Aleppo Pepper and Mint
The dressing for this cumin-spiced salad is made from the carrots' cooking liquid, which concentrates into a sweet syrup when reduced. Get the recipe for Moroccan Carrots with Aleppo Pepper and Mint »Neal Santos
Pappardelle with Butternut Squash, Walnuts, and Baby Kale
Pappardelle with Butternut Squash, Walnuts, and Baby Kale
Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall's best flavors. Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »Helen Rosner
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." His rich, hearty version—a "filé gumbo" made with filé or ground sassafras leaves—uses oil leftover from browning chicken to make the roux, increasing the meaty flavor and complexity of the dish. Add the vegetables in two stages to provide different levels of taste and texture, and be sure to cook them until no longer stringy. Get the recipe for Chicken and Andouille Sausage Gumbo »Dan Q. Dao
Japanese Omelet Fried Rice (Omurice)
Japanese Omelet Fried Rice (Omurice)
Yōshoku—literally "Western food"—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine was was born. Omurice, one of the most popular yōshoku recipes, combines Japanese fried rice, French omelet-making technique, and American ketchup, gravy, or demi-glace. Get the recipe for Japanese Omelet Fried Rice »Max Falkowitz
Farro Grain Bowl
Farro Grain Bowl
A grain bowl is a simple meal that uses up the last of your summer bounties. Nourishing, quick, and plenty satisfying, they're infinitely adaptable to your local harvests. Get the recipe for Farro Grain Bowl »Farideh Sadeghin
Chicken Pot Shepherd's Pie
Simple week Night Meal Chicken Potpie
Give this comfort food staple the best of both worlds by topping a rich chicken stew with mashed potatoes and puff pastry. Get the recipe for Chicken Pot Shepherd's Pie »Farideh Sadeghin
Chickpea and Pasta Soup
Chickpea Soup
Full of vegetables, chickpeas, and pasta, this soup thickens as it stands, transforming into a thick stew to keep warm with as you transition to the fall weather. Get the recipe for Chickpea and Pasta Soup »Farideh Sadeghin
Chinese Steamed Pork Buns (Char Siu Bao)
Steamed Pork Buns
Cornstarch adds a silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in supermarkets). Lard adds tenderness, richness, and a subtle porky finish. Get the recipe for Chinese Steamed Pork Buns (Char Siu Bao) »Matt Taylor-Gross
Grilled Vegetable and Barley Salad
Egypt, recipe, barley salad, unmixed
If your grill still has burning embers, send the summer off by charring your vegetables. Add barley which is turned into a hearty salad, seasoned with cumin, chiles, and tossed with the grilled vegetables, feta, and pistachios. Get the recipe for Grilled Vegetable and Barley Salad »Helen Cathcart
Cheesy Mushroom and Pancetta Bread Pudding
Harvest Supper Bread Pudding
Caramelized onions and mushrooms, a pinch of cayenne, and tangy crème fraiche turn this pillowy white bread pudding savory. It makes a delightful brunch, lunch, or dinner with a lightly dressed green salad on the side. For best results, use this homemade white bread. Get the recipe for Cheesy Mushroom and Pancetta Bread Pudding »Matt Taylor-Gross
Spanish Lovers' Punch
Spanish Lovers' Punch
This is nothing more than a sherr-ified large-format Margarita. Unexpected but natural lovers—oloroso sherry and tequila—are married together with lime, sugar, and a splash of Averna for a rich, autumn sour spiced up with nutmeg. Get the recipe for Spanish Lovers' Punch »Matt Taylor-Gross
Pork Noodle Soup with Shrimp Paste (La Paz Batchoy)
La Paz Batchoy
Now that it's fall, it's time to dig into all the soup recipes that have gathered dust since the last chilly breeze. This soup, with its noodles and meaty bits, is the perfect choice to kick off your September soup season. Get the recipe for Pork Noodle Soup with Shrimp Paste »William Hereford
Braised Egyptian Greens With Crispy Chicken (Egyptian Molokhia)
Braised Egyptian Greens With Crispy Chicken (Egyptian Molokhia)
The name of this stew—named after the leafy green that's used to make it—is one of Egypt's most popular dishes. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew's mallow, is occasionally available fresh at farmer's markets, but the frozen leaves are far easier to find. Look for them at Middle Eastern and North African grocery stores. Get the recipe for Braised Egyptian Greens With Crispy Chicken »Dan Q. Dao
Slow-Roasted Sweet Potatoes with Garlic Labneh
Slow-Roasted Sweet Potatoes with Garlic Labneh
Sweet potatoes are a fall staple, and we're excited to roast ours. The garlic labneh will steer you out of boring potato-land. Get the recipe for Slow-Roasted Sweet Potatoes with Garlic Labneh »Neal Santos
Danish Rye Bread
Danish Rye Bread
Sour Danish rugbrød is just barely leavened, dense in flavor as well as texture, and full of crunchy seeds and grains. A slow-fermented rye starter gives the bread its signature earthy acidity. Building your own rye starter is easier than you think, so if you have the time, try making your own. If you're in a hurry, stop by your local bakery and ask nicely. Most bakers are happy to share a bit of sample starter to jump-start a good customer's home baking project. This home recipe also includes a small percentage of dry instant yeast; this added leavening acts as insurance against irregularities in home starters. Get the recipe for Danish Rye Bread »Matt Taylor-Gross
Grilled Watermelon, Avocado, and Shrimp Salad
Grilled Watermelon, Avocado, and Shrimp Salad
Maybe you're hesitant to dive into fall. For those still grasping at the last vestiges of summer, wheel out the grill for one last hoorah, complete with shrimp, avocado, and watermelon. Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »Farideh Sadeghin
Gruyère, Rosemary, and Honey Monkey Bread
Gruyère, Rosemary, and Honey Monkey Bread
This indulgent pull-apart bread is the perfect savory-sweet combination of nutty, earthy Gruyère, fragrant rosemary, and honey. Get the recipe for Gruyère, Rosemary, and Honey Monkey Bread »Yossy Arefi
Easy Chicken Parmigiana
Chicken Parmesan
When the air starts getting nippy, bake a chicken covered in melted mozzarella. It's comfort food to prepare yourself for the colder months ahead. Get the recipe for Easy Chicken Parmigiana »Farideh Sadeghin
River Valley Punch
River Valley Punch
Tempered with crisp apple cider and soothingly sweet Pedro Ximénez sherry, this sneaky applejack-based number goes down deceptively easy. The name nods to the Ohio River Valley, the primary region travelled by folk hero and applejack evangelist "Johnny Appleseed." The drink's sleeper hit is the bonded applejack ("bonded" refers to a government regulation for whiskey products that requires they be bottled at 100-proof), which uses 20 pounds of apple per bottle, resulting in a fruity but dry and stiff-sipping spirit. Serve it to your family members if you prefer talking them after they've got some booze in 'em. Get the recipe for River Valley Punch »Matt Taylor-Gross