Our Favorite Fall Food Ideas
Your foolproof fallbacks.
While cooler temps make our time in the kitchen more bearable—some might even say delightful—we still need not be in there longer than necessary. After all, we’ve filled up your autumn agenda here with lots of ideas that are way more fun than the grocery store. So the more go-tos in your repertoire, the better. We’ve rounded up our gourd-to-go fall favorites to keep your time spent stoveside time well spent.
Get board.
Not a recipe per se, but color us 100 percent obsessed with this genius printout mapping the grazing table of your dreams. We’re talking those beautifully decorated boards densely populated with artfully arranged cheeses, meats, fruits and nuts. Get your insta lighting ready, because this makes it super simple. Whether you set it up for the big game or a holiday soiree, now you’ve got yourself a board meeting indeed.
Make it one and done.
If you’ve been here a while, you’re familiar with our devoted love for the sheet pan, and this pork tenderloin with acorn squash is a seasonal favorite; if fall were a flavor, this just might be it. The hoisin sauce adds an unexpected twist, and it’s simple enough to make any day a special occasion.
Put down roots.
This soup filled with winter root vegetables and butternut squash is meant to be a riff on Italian comfort-food favorite ribollita—and boy does it deliver. Feel free to play with the vegetables a bit. Can’t find a turnip? Sub in some parsnips. Also you don’t need to use fresh herbs—just buy high quality dried ones. We’re partial to parmesan on top, but you do you.
Just chili.
Even chili superfans are constantly in search of regional twists on the concept. One of our favorites is the Cincinnati Skyline Chili, invented by a Greek immigrant who owned a chain of Skyline Chili restaurants in Ohio. You can see the ode to his heritage in some of the unique spice choices. This one’s bean free, and is meant to be served over spaghetti with some cheese on top. Yes, please.
Keep it simple.
When the weather gets colder, this is Sunday dinner, defined. Many chefs count a simple roast chicken as something they would have as their last meal; it’s why we always order it when a restaurant is confident enough in theirs to put it on the menu. Will everyone think you’ve been slaving all day? Absolutely. Need to tell them? Nope.
