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.
“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 »
Get the recipe for Omurice »
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 »
Steamed Pork Buns
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. Get the recipe for Cheesy Mushroom and Pancetta Bread Pudding »
A regional soup packed with egg noodles and pig parts, La Paz batchoy was born in the La Paz district of Iloilo city, in the province where chef Dale Talde’s mother was born. Talde’s version streamlines the traditional recipe, keeps the liver and intestines optional, and applies just enough shrimp paste to keep things funky. Get the recipe for Pork Noodle Soup with Shrimp Paste (La Paz Batchoy) »
Simply bread your chicken (you could use veal or eggplant instead), fry it, layer with some easy homemade red sauce and mozzarella, and bake. Get the recipe for Easy Chicken Parmesan »
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 »
