Fall Recipes

Embrace the cozy embrace of autumn with our 'Fall Recipes' collection, where the earthy aroma of roasted squash mingles with the sweet spices of baked apples. Dive into hearty stews that warm the soul and discover the magic of seasonal produce transformed into delectable dishes. Whether you're relishing caramelized Brussels sprouts or savoring a pumpkin-infused treat, each recipe is a celebration of the vibrant flavors and comforting dishes that define the harvest season.

Apple Crisp

By Genevieve Ko

This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling Or customize your crisp by using your favorite spices and nuts

75 min

NYT Cooking

The Best Chili Recipe (Award Winning!)

By Sam

This is the BEST Chili Recipe! It's won over two dozen cook-offs and is ready in just 30 minutes! Recipe includes a how-to video!

30 minsugarspunrun.com

Slow Cooker Pot Roast

By Sarah DiGregorio

A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you like best The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start (If this is impossible because you’ll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.

510 min

NYT Cooking

Roasted Mushroom Soup

By Ali Slagle

You don’t need fancy mushrooms to make a rich soup, you just need to brown them To do that, spread creminis — save fancier mushrooms for another recipe — on a sheet pan and roast them until they’re juicy Pour off and save the umami-heavy juices — they’ll provide a savory backbone to the soup — then keep roasting the mushrooms until they’re glistening brown

60 min

NYT Cooking

Potatoes Romanoff

By Naz Deravian

Light and airy potatoes Romanoff are a nostalgic side dish popularized by chef John Schenk, formerly of Strip House steakhouses, who has credited his mother with preparing the dish using leftover baked russet potatoes Whole russets are baked a day in advance and completely cooled in the refrigerator overnight for this version This ensures the potatoes remain fluffy and don’t get mushy and wet

140 min

NYT Cooking