Warm away the autumn chill with this cozy lineup of comfort foods. Fall Recipes magazine features all the seasonal flavors you love in inspiring recipes, including seven ways to put your orchard-picked apples to use, sweet and savory pumpkin treats, maple-flavored goodies, bread pudding, babka, sweet cinnamon-sugar snacks, hot and bubbly stews, and ideas for pairing potatoes and salty bacon.
Masthead
Iron Skillets • Before you start your day, cozy up to a hot and hearty cast-iron skillet breakfast. Dutch babies, egg skillets, and a giant hotcake have what it takes to put the pep in your step.
What a Biscuit • Tender, flaky biscuits are the fastest way to get fresh-baked bread on the table for the A.M. meal. Serve them with gravy (choose from three flavor spins) or create customized breakfast sandwiches.
Back to School Suppers • Now that school’s back in session, fine-tune your weeknight dinner strategy. Pull out your pressure cooker (e.g., Instant Pot) to transform ground beef and pasta into five better-than-boxed ways to “help your hamburger.”
Pear Up • Move over, apples. We’re visiting the orchard for a different fall beauty: elegant, shapely pears. Once they reach peak ripeness, pears are irresistible in scones, gratins, tarts, and more.
Beer in Bread
Chilly-Day Chili • Whether you’re tailgating at a football game or relaxing on the couch with a good movie, a bowlful of chili (plus corn bread!) is just what you need to stay toasty warm.
Make It with Bourbon • After a slow barrel-aging process, bourbon is ready for its party debut with two new cocktails, a cheesy dip, and baked treats.
Sides & Sweets • There’s more to the Thanksgiving meal than the turkey. Put your focus on the fun part of the spread with new spins on appetizers, sides, and desserts.
Strudel-Loo • With an oh-so-delicate, flaky crust and two savory filling options, strudel is worth every minute of extra effort. But we also have a shortcut version if you need to get it to the serving plate faster.
Smooth & Creamy Buttermilk • With its delightful tang, subtle richness, and tenderizing capabilities, buttermilk has so many uses in cooking and baking.
Let’s Dig It • For dishes that sing sweet and savory notes all the way to the dinner table, dig a little deeper. Let’s elevate humble roots—carrots, celery root, and potatoes—to megastar status.
Top It Off • Pot pie’s appeal is all in the topping, but which finish you choose is up to you. Puff pastry makes a perfect crown on our favorite French-inspired riff on chicken pot pie, or swap in one of the options below.
Sage Advice • If fall had an herbal mascot, it would be woodsy-flavor, fuzzy-leaf sage, which brings out the best in all the autumn faves: sausage, squash, apples, and more.
All in the Family • Each member of the incredibly diverse brassica plant family has specialized edible parts, including roots, stems, leaves, flowers, and more. But one thing they have in common? All are cultivars of a single plant and potent sources of vitamins, antioxidants, and fiber. Here’s how to bring these cool-weather crops to your table any night of the week.
Pumpkin Season • Pumpkin is THE flavor of autumn, and we’re here for it with seven all-new spins—featuring both sweet and savory options that you’ll love.
Heavy on the Garlic • Let’s indulge in our love for this potent allium. Roast it up for a sweet-savory garlic jam, pack the cloves into a pickle jar, or bring out its amazing caramel-like flavors in slow-simmered garlic confit.
Recipe Index