Our Best Fall Recipes

As the air turns crisp and the leaves start to change, there's something deeply comforting about cozying up with a warm meal that captures the essence of fall. Whether you’re gathering with friends for a casual dinner or treating yourself to a quiet night in, these dishes are sure to bring a bit of seasonal magic to your table. Here are four of our all-time favorite fall recipes that combine heartiness, warmth, and the unique flavors of the season.

French Onion Tater Tot Casserole (AKA “Totdish”)

Servings: 6

Ingredients

• 2 tablespoons salted butter
• 2 tablespoons extra virgin olive oil
• 5 medium yellow onions, thinly sliced
• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 pound lean ground turkey, chicken, or beef
• 2 cups cremini mushrooms
• 2 cloves garlic, minced or grated
• 2 red bell peppers, diced (or 16 ounces mixed frozen vegetables)
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
• 2 tablespoons fresh chopped parsley (or 2 teaspoons dried parsley) kosher salt and black pepper
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• ¼ cup low sodium soy sauce
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon cayenne pepper (using more or less to your taste)
• 4 cups spinach
• 1 cup frozen peas, thawed
• Brown sugar
• Cream, half-and-half, or milk
• 2 cups shredded Gruyère cheese
• 2 pounds frozen tater tots
• 2 cups shredded extra-sharp white cheddar cheese
• Thyme, parsley, chives or scallions for garnish

Instructions

1. Preheat the oven to 425° F.
2. In a large oven-safe skillet, melt the butter, olive oil, mushrooms, and onions together. Cook, stirring occasionally until softened, about 5 minutes.
3. Slowly add ½ cup of the wine, ¼ cup at a time, until the wine cooks into the onions. Continue to cook until the onions are deeply caramelized.
4. Push the onions to the side and stir in the meat, bell pepper, garlic, thyme, parsley, cayenne, and season with salt and pepper.
5. Cook the meat until browned, breaking it up as it cooks.
6. Stir in the flour and cook another minute.
7. Add the remaining ½ cup wine, soy sauce, Worcestershire sauce, and 1 cup of water or broth. Bring to a boil, add the spinach, and simmer until thickened.
8. Add brown sugar and cream as needed to offset any burnt onion taste.
9. Add peas as desired and season with salt and pepper to taste.
10. Remove from the heat and sprinkle the Gruyère cheese over the meat mixture.
11. Arrange the tater tots on top of the cheese. Transfer to the oven and bake 20 minutes, until the tots are golden. Sprinkle the cheddar over the tater tots, return to the oven. Bake another 10–15 minutes, until the cheese is melted.
12. Garnish as desired with fresh thyme, chives, parsley, scallions.

Coconut Chicken Curry

Servings: 8

Ingredients

• Basmati Rice
• 2 tablespoons olive oil
• 1 pound chicken breasts (skinless and boneless, cut into bite size pieces)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste) Red pepper flakes
• 1 medium onion (sliced lengthwise)
• 5 cloves garlic (minced)
• 1 ounce jar green curry paste (e.g., Thai Kitchen)
• 17 ounces coconut milk (1–1/4 can)
• 29 ounces diced tomatoes, drained (2 can)
• 3 tablespoons tomato paste
• 3 tablespoons brown sugar
• 2 tablespoons parsley (chopped)
• 1 cup chicken broth Coconut flakes
• 1 cup peas Tomato Medley (quartered)
• Crushed Peanuts
• Naan

Instructions

1. Cook rice. ⅓–½ cup per person.
2. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
3. Finish the dish: Add the onion, garlic, curry paste and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
4. Garnish and serve: Garnish with parsley and tomatoes and serve over rice.

Tart Cherry Turkey Chili

Servings: 8

Ingredients

• 1½ cup dried Montmorency tart cherries, chopped. NO MORE!
• 2 cups chicken stock
• 1 tablespoon non-olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 tablespoon fresh garlic, minced
• 1 pound lean ground turkey
• 1 tablespoon + 1 teaspoon chili powder
• 1½ teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground mustard
• ½ teaspoon dried oregano
• 4 cups fire-roasted tomatoes, diced
• 16-oz can black beans, drained and rinsed
• ¼ cup cilantro, chopped
• Smoked paprika (optional)

Instructions

1. Warm cherries in broth to soften.
2. Heat olive oil in a Dutch oven over medium heat. Add onion, ½ tablespoon salt, a few twists of black pepper, and a dash of red pepper flakes. Sauté until onion is soft (or longer to begin to caramelize).
3. Add bell pepper. Cook until softened.
4. Add garlic and cook 30 seconds. Do not brown.
5. Add turkey and cook until no longer pink.
6. Add chili powder, cumin, coriander, mustard powder, and oregano. Cook mixture over medium high heat, stirring occasionally for about 2 minutes.
7. Add tomatoes and bring to low boil. Reduce heat and simmer uncovered for about 5 minutes.

Phở

Servings: 4

Ingredients

Noodles:

• 6 ounces thick rice noodles

Broth:

• 5 cups low-sodium chicken broth
• 4 medium garlic cloves, smashed and peeled
• 1 (2-inch) piece fresh ginger, peeled, cut into ⅕-inch rounds, and smashed
• 2 (3-inch) cinnamon sticks
• 2 star anise pods
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar

Add-Ins:

• 12 ounces sirloin steak, sliced crosswise into ¼-inch strips
• Salt and black pepper
• 1 tablespoon vegetable oil
• 2 cups mung bean sprouts (about 5 ounces)
• 1 medium jalapeño chile, stemmed, seeded, and sliced thin
• 2 scallions, white and green parts, sliced thin on the diagonal
• ⅓ cup loose-packed fresh basil leaves, leaves torn in half if large
• ½ cup loose-packed fresh mint leaves, leaves torn in half if large
• ½ cup loose-packed fresh cilantro leaves
• 2 tablespoons chopped unsalted roasted peanuts Lime wedges

Instructions

1. FOR THE NOODLES: Bring 4 quarts water to boil in large pot. Off heat, add rice noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls.
2. FOR THE BROTH: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve.
3. FOR THE STEAK: Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices.
4. ASSEMBLING THE SOUP: Divide the noodles and sprouts among the bowls. Add the steak, then ladle in the broth. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately.