60 Fall Recipes

60 Fall Recipes

60 Fall Recipes We're Looking Forward to Making

All the fall recipes we're looking forward to cooking now that summer is (nearly) over.

SEPTEMBER 20, 2017 BY JILL BAUGHMAN Facebook Pinterest Twitter Email
ALEX LAU

Oh no ... it's actually happening. The end of summer is fast approaching, and we're gearing up for shorter days, longer nights, cooler temperatures, colorful leaves, sweatshirts, and football. Not only is the weather going to change, but also the way we're cooking is too, from using fresh fall produce, like squash, sweet potatoes, and apples, to creating warming (and, okay, gluttonous) comfort food dishes, like stews, pot pies, and mac and cheese. Check out a few of our favorites to help tide yourself over until wintertime!

Alex Lau

Twice-Roasted Sweet Potatoes with Hot Honey

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

Alex Lau

Chili Colorado Is the Greatest Recipe of All Time

Chili Colorado is the greatest recipe of all time.

Photo by Heidi's Bridge, styling by Molly Baz

One-Pot Baked Pasta with Sausage and Broccoli Rabe

Baked pasta doesn’t need to take every pot in your kitchen or lots of different steps. This weeknight-friendly version uses one skillet, one pot, and plenty of cheese.

Watch

Brad Makes Pickled Fermented Eggs

Photo by Alex Lau

Aromatic Shrimp and Noodle Medicine Soup

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Alex Lau

BA's Best Apple Cider Doughnuts

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

Alex Lau

BA’s Best Macaroni and Cheese

Don't be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles.

Alex Lau

BA's Best Pumpkin Pie

The sweetened condensed milk adds a decadent richness to the custard. And this pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin. This is part of BA's Best, a collection of our essential recipes.

Alex Lau

Lemony Brussels Sprouts with Bacon and Breadcrumbs

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

Bobbi Lin

Duchess Baked Potatoes

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Michael Graydon + Nikole Herriott

Salted-Butter Apple Galette with Maple Whipped Cream

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance. Learn how to make it in this video.

Christina Holmes

Crispy Salt-and-Vinegar Potatoes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Laura Murray

This Insanely Cheesy Corn Casserole Will Get You Through Thanksgiving

The “creamy, cheesy, corn thing" that all Thanksgiving dinner guests are thankful for.

Gentl & Hyers

Short Rib Pot Pie

Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.

Michael Graydon & Nikole Herriott

Braised Chicken Thighs with Squash and Mustard Greens

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Alex Lau

Toasted Pumpkin Seeds

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.

Alex Lau

BA’s Best Baked Ziti

We know ricotta is a traditional addition, but it has a tendency to get dry and grainy when baked. Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven.

Alex Lau

Lemony Chicken and Rice Soup (Avgolemono)

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Alex Lau

BA's Best Slow-Cooker Beef Chili

Depending on how well-stocked your butcher counter is, you may need to buy larger quantities of the brisket and short ribs, but both cuts freeze incredibly well for future use. This recipe can also be easily doubled.

Jarren Vink

Gooey Brown Butter Blondies with Pecans

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

Alex Lau

Gnocchi with Sage, Butter, and Parmesan

Choose potatoes that are roughly the same size and be careful not to overcook them. A water-logged potato leads to a gummy dough, which is not what pillow-light gnocchi are made of.

Alex Lau

BA's Best Buffalo Wings

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne.

Alex Lau

Potato-Leek Soup with Toasted Nuts and Seeds

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Photo by Alex Lau

One-Skillet Roasted Sesame Chicken Thighs

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

Matt Duckor

Brown Butter–Pecan Granola

What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

Christopher Testani

Double-Dark Chicken Noodle Soup

Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.

Alex Lau

Maple-Ginger Cider Switchel

Stir well before each serving. It’s natural for the ginger to settle to the bottom.

Alex Lau

Carole Lalli's Chocolate Bread Pudding

Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.


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