All the Stews, Soups, and Sandwiches We're Whipping Up This Month

We're welcoming fall with lots of delicious soups and sardine-covered pastas

September is here, summer is officially over, and we might not be ready for the change, so we're trying to ease into it with some of our favorite fall (and pre-fall) recipes. We love soup all year long, but we know there's nothing better than a soul-warming bowl on a cool fall day. This oyster chowder is a definite favorite, and if we're feeling soup for breakfast, we'll go the barbacoa route. Simple pastas are another fall go-to; top your noodles with sardines or throw the rest of your summer veggies into your spaghetti. And then there are the sandwiches. If you're still feeling seafood, fry up your oysters for your new favorite Po' Boy, or go simple and fresh with some beets and tarragon. September's not so scary with these spectacular fall recipes.

Beet Smorrebrod
Beets, Shallots, Tarragon Smorrebrod, Copenhagen
Tarragon and yellow beets give this Danish open-face sandwich its unique flavor. Get the recipe for Beet Smorrebrod »Marcus Nilsson
Spicy Feta Cheese Spread (Tyrokafteri)
Spicy Feta Cheese Spread (Tyrokafteri)
This spicy cheese spread is a meze must-try, according to Kostas Feidantsis and Dimitris Koparanis of Dr. Benefits. It's easy to make and is great served with bread, grilled vegetables, fried eggs or grilled meat. It will keep in the fridge for up to 7 days. Feel free to use more peppers, or spicier peppers, if you prefer. Get the recipe for Spicy Feta Cheese Spread (Tyrokafteri) »Matt Taylor-Gross
Braised Lamb Shoulder with Rose, Turnips, and Pistachios
Braised Lamb Shoulder with Rose, Turnips, and Pistachios
This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: "I like to eat it with a steak knife, keep some texture." Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »Matt Taylor-Gross
Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)
Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)
In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »William Hereford
Oyster Chowder with Bacon, Corn, and Fennel
Oyster Chowder with Bacon, Corn, and Fennel
One of the easiest ways to cook oysters is to slip them out of their shells and into quick-​­cooking soups, stews, and chowders. This one—a creamy, flourless chowder with fresh corn, crispy bacon, and some of the oysters' natural juices—is the type of iconic summer recipe that should get tacked to the refrigerator door. Get the recipe for Oyster Chowder with Bacon, Corn, and Fennel »Ted Cavanaugh
Meat-Filled Khinkali Dumplings
Spiced khinkali
Spiced khinkali, or pork and beef dumplings, from Tasting Georgia Get the recipe for Meat-Filled Khinkali Dumplings »Kat Craddock
Cod and Pearl Onion Stew
Cod and Pearl Onion Stew
Practicing our fish-butchering skills resulted in a treasure trove of trimmings, so we turned to our whole-fish guru, Barton Seaver, for help putting the leftovers to good use. This creamy, smoky stew with pearl onions and flaky cod can be made using scraps picked from the bones. Seaver brines the meat (which helps tighten its texture) and cold-smokes the bones and trimmings before stewing them. Our quicker variation relies instead on a spoonful of smoked paprika (pimentón). Get the recipe for Cod and Pearl Onion Stew »Ted Cavanaugh
Fried Oyster Po'Boys with Kale and Tartar Sauce
Fried Oyster Po'Boys with Kale and Tartar Sauce
Crispy and crowd-pleasing, these sandwiches are a gateway preparation for oyster neophytes. Feel free to use pre-shucked oysters to save time. Get the recipe for Fried Oyster Po'Boys with Kale and Tartar Sauce »Ted Cavanaugh
Barbacoa Goat Soup
Barbacoa Goat Soup
Barbacoa is a popular weekend breakfast in Oaxaca and the traditional meaty stew is available from multiple vendors at the Tlacolula marketplace food hall. Doña Adolfa has been serving this version, which many locals consider the best, for over 50 years. Get the recipe for Barbacoa Goat Soup »Lindsay Talley
Sourdough Pizza Dough
Sourdough Pizza Dough
Adapted from the Basic Country Bread recipe in Chad Robertson's book Tartine Bread, this mild sourdough makes an excellent pizza. Pre-mixing the liquids and flours and setting it aside without salt for about 40 minutes—a technique called "autolysation"—allows the flour to hydrate fully and the gluten to develop gently, improving the texture of the finished crust. Knead this dough only very slightly, instead relying on a long fermentation time and periodic folding to develop the dough's structure. Get the recipe for Sourdough Pizza Dough »Kat Craddock
Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)
Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)
This regional dish uses the same rice and many of the same techniques as paella—and whatever wild gamebirds are in season. Jan Peterson, owner of the Fernando de Castilla bodega and a collaborator with Equipo Navazos, cooks his on a campero, an outdoor gas range popular in the Spanish country­side. "It's unthinkable to make arroz con perdiz without amon­tillado," Peterson says. A generous amount mixed with the cooking stock lends a light sweetness to the rice. If you can find some, a mix of Iberian ham shank pieces with marrow and salt-cured pork bones intensifies the stock's flavor. Serve with amontillado, oloroso, or palo cortado. Get the recipe for Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz) »Adrian Morris
Spicy Ribs (Tskhare Neknebi)
spicy ribs tskhare
The Georgian restaurant Diaroni is famous for its delicate veal ribs. Since ribs these fine are hard to find in other countries, cookbook author Carla Capalbo sometimes substitutes baby back pork ribs. For added flavor, marinate the meat several hours before cooking. Get the recipe for Spicy Ribs (Tskhare Neknebi) »Kat Craddock
Summer Bolognese
Simple Weeknight Meal, Summer bolognese
This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer's bounty of gorgeous tomatoes and fresh basil. Get the recipe for Summer Bolognese »Farideh Sadeghin