Fall

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. 

Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.

Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

A creamy custard pie with an extra-milky flavored meringue.

Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

This refreshing drink Sohla El-Waylly often uses to break fast during Ramadan gives all kinds of holiday vibes.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Soup season is upon us!

Brothy meatballs, potato-stuffed flatbreads, and more of our readers’ favorite recipes this month.

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. 

Pears are the versatile fruit you should reach for this autumn to make dinner, dessert, drinks and more!

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.