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

By SAVEUR Editors

Published on September 5, 2018

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.

Spicy Feta Cheese Spread (Tyrokafteri)
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 »

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) »

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 »

Spiced khinkali
Meat-Filled Khinkali Dumplings

Spiced khinkali, or pork and beef dumplings, from Tasting Georgia

Cod and Pearl Onion Stew
Cod and Pearl Onion Stew

This creamy, smoky stew subtly flavored with Spanish paprika can be made using scraps picked from fish bones. Get the recipe for Cod and Pearl Onion Stew »

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 »

Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)
spicy ribs tskhare
Simple Weeknight Meal, Summer bolognese
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.

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