My favorite recipes for capturing the essence of the fall season are these. They are my cool-weather comfort food, and they’re perfect for warming my kitchen and flavoring my fall table.

1. Pumpkin Spice Latte (with Soy Milk)
2.

Apple Cider Donuts
3. Butternut Squash Soup
4.

Pumpkin Pie

The 10 Best fall recipes

1. Pumpkin Spice Latte

Cozy. That is the first word that comes to mind when I think of the Pumpkin Spice Latte.

It is a beverage that, at its most basic, combines milk and pumpkin with a few other not terribly exciting ingredients. Coziness, however, is not derived from just the sum of the ingredients you are combining but also from the context in which you are drinking the combined ingredients.

And the Pumpkin Spice Latte, in itself, has a context that makes it feel extremely cozy.

Ingredients

• 2 cups milk (dairy or non-dairy)
• 2 tablespoons pumpkin puree
• 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon pumpkin pie spice, plus more for garnish
• 1/2 cup strong coffee or espresso
• Whipped cream, for serving

Instructions

1. In a tiny saucepan on medium heat, blend together the milk, pumpkin puree, and sugar. Stir until warm and mixed well.

2. Take it off the heat and blend in the vanilla extract and the pumpkin pie spice.

3. Add the mixture to a blender and blend until frothy, or whisk vigorously in a medium bowl if you do not have a blender.

4. Pour the coffee or espresso into two mugs, add the milk mixture, and top with whipped cream and a dusting of pumpkin pie spice.

2. Apple Cider Donuts

Donuts made with apple cider express the true nature of fall. Their ingredients are straightforward: reduced apple cider, flour, cinnamon, sugar, and buttermilk.

Yet they create something ineffably autumnal in their color, shape, and—most of all—taste. What’s going on here?

And how can we replicate their deliciousness without the benefit of a donut fryer?

Ingredients

1 cup apple cider
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
6 tablespoons unsalted butter, melted
1 large egg
1/2 cup buttermilk

Instructions

1. In a small saucepan, reduce the apple cider over medium heat to about 1/4 cup. Simmering allows the cider to become syrupy; allow it to cool.

2. In a big bowl, whisk together the following: flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, combine the sugar, melted butter, egg, buttermilk, and cooled reduced cider. Stir until well mixed. Add to the dry ingredients and mix until a dough forms.

4. On a floured surface, roll the dough out to about half an inch thick, then cut out donut shapes. Fry in oil preheated to 375 degrees Fahrenheit until golden brown, and drain on paper towels before dusting with cinnamon sugar.

3. Butternut Squash Soup

A comforting, creamy, roasted-butternut-squash soup comprises these ingredients:

– Butternut squash
– Olive oil
– Onions
– Garlic
– Vegetable broth

The recipe calls for these basic spices:

– Salt
– Pepper

And these optional spices can take the soup to another level:

– Nutmeg
– Cinnamon

Ingredients
1 butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
Salt and pepper to taste
Optional: 1 teaspoon ground nutmeg or cinnamon for extra flavor

Instructions

1. Set your oven to 400°F (200°C). Place the cubed butternut squash in a mixing bowl and pour in some olive oil. Season it with salt and pepper, and mix until the squash is well coated. Spread it out on a baking sheet, trying to leave some space between the pieces so they can roast better. Roast in the oven for about 25-30 minutes until tender and lightly caramelized.

2. In a large saucepan, warm a small amount of olive oil over medium heat. Stir in the onion and garlic, and cook until the onion is clear, or about 5 minutes.

3. Place the cored and roasted butternut squash into a large soup pot. Add the vegetable broth to the pot.

1. Put everything on the stove to bring to a simmer.

2. Stir occasionally and allow to cook for 10-15 minutes, letting the flavors mingle.

4. Puree the soup with an immersion blender until it is as smooth and creamy as you want it. Before serving, adjust the seasoning first by adding more salt if you think it needs it, then taste and add pepper and any other spices that suit your fancy.

4. Pumpkin Pie

Pumpkin Pie is a dessert of pumpkin puree and spices. That’s the secret to its wonderful flavor.

In the classic version, any good chef will tell you to use:

– Canned pumpkin puree (don’t mess around with whole pumpkins). – Copious amounts of fabulous spices (cinnamon, ginger, and nutmeg are essential).

– A basic custard formula (a secret sauce of egg, sugar, and evaporated milk). And, of course, you’ll need a pie crust.

Ingredients

• 1 ¼ cups pumpkin puree
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 2 large eggs
• 1 cup evaporated milk
• 1 unbaked 9-inch pie crust

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Instructions

1. Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. In a large bowl, mix the pumpkin puree, sugar, cinnamon, ginger, and nutmeg to combine.

3. Whisk the eggs and stir in the evaporated milk until smooth.

4.

1. Preheat oven to 450°F (230°C).

2. Unwrap the pie filling and place it in the unbaked pie crust. Bake for 15 min.

3. Immediately after baking, reduce the temperature to 350°F (175°C).

4. Continue to bake the pie at the new temperature for an additional 40 to 50 min.

5. A toothpick test can be used to tell when the pie is done.

6. Let cool before cutting.

5. Sweet Potato Casserole

Mashed sweet potatoes merge with brown sugar, melted butter, and vanilla extract. The mixture goes into a casserole dish.

Chop pecans and sprinkle them on top. Then bake and serve this comforting recipe.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped

Instructions

1. Set the oven to 350°F (175°C). Tenderize the sweet potatoes by boiling them in a large pot of water for around 15 minutes. Drain the water and mash the sweet potatoes.

2. In a big bowl, mix the sweet potatoes with brown sugar, melted butter, vanilla extract, milk, and cinnamon. Combine until smooth.

3. Pour the mixture into a casserole dish that has been greased and smooth the top. Chop some pecans and sprinkle them over the mixture.

4. In the oven preheated to the appropriate temperature, bake the casserole for about 30 minutes. It should be set and lightly browned on the top when you take it out.

6. Maple Roasted Brussels Sprouts

Brussels Sprouts, Maple-Roasted

Brussels sprouts are a fun ride in the flavor department, with a sorta salty, kinda nutty, and somewhat sweet taste all in one. And then you roast them with balsamic vinegar, pure maple syrup, olive oil, salt, and pepper.

Then you add some toasted chopped pecans or walnuts for an extra crunchy layer. And suddenly, these maple-roasted Brussels sprouts are an absolutely delightful side dish that brings together an amazing array of flavors.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Optional: 1/4 cup chopped pecans or walnuts

Instructions

1. Set your oven to 400°F (200°C) to preheat.

2. In a large bowl, mix the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until they are uniformly coated.

3. Place the Brussels sprouts in a single layer on a baking sheet. If you’re using nuts, sprinkle the chopped nuts over the top.

4. Preheat the oven to 425 degrees F. Place the Brussels sprouts in a single layer in a roasting pan. Drizzle them with olive oil, and then sprinkle generously with salt and pepper. Roast in the preheated oven for 25 to 30 minutes, or until the Brussels sprouts are tender and caramelized, and turn them once halfway through cooking for even browning.

7. Cranberry Walnut Quinoa Salad

Cranberry Walnut Quinoa Salad blends together quinoa, cranberries, walnuts, and fresh parsley to make a very nutritious yet delicious dish. The combination of these ingredients—with the addition of red onion and olive oil—yields a salad that’s both vibrant and satisfying.

Ingredients
1 cup quinoa
2 cups water
1/2 cup dried cranberries
1/2 cup walnuts, toasted and chopped
1/4 cup fresh parsley, chopped
1/4 cup red onion, finely chopped
1/4 cup olive oil

Instructions

1. Wash the quinoa in cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat and cover. Let it simmer for about 15 minutes, or until the quinoa is done and the water is gone.

2. After cooking, use a fork to fluff the quinoa and allow it to cool to room temperature.

3. In a sizable mixing bowl, blend the cooked quinoa with the cranberries, walnuts, parsley, and red onion. Drizzle with olive oil and toss gently to combine.

4. Before serving, add salt and pepper to taste. Enjoy this fall-inspired Cranberry Walnut Quinoa Salad!

8. Pear and Gorgonzola Salad

Savor the scrumptious marriage of fresh, paper-thin slices of pear and creamy Gorgonzola cheese in my revitalizing salad of the same name. Mixed with perfectly toasted walnuts, the salad greens have been kissed with a balsamic vinaigrette, a dressing that nudges us toward an inevitable honey and lemon dressing.

The slight bitterness of the greens, the crispness of the pear, and the sweet nuttiness of the toasted walnuts combine beautifully with the melted Gorgonzola.

Ingredients

Pears, ripe and thinly sliced
Gorgonzola cheese, crumbled
Mixed salad greens (such as arugula and spinach)
Walnuts, toasted
Balsamic vinaigrette
Honey
Fresh lemon juice

Instructions

1. In a big bowl, mix the salad greens with the pears, the Gorgonzola, and the walnuts.

2. In another small bowl, stir the balsamic vinaigrette, honey, and fresh lemon juice until well combined.

3. Dressing should be drizzled over the salad, which should then be gently tossed to combine. The salad should be served immediately.

9. Chestnut and Mushroom Risotto

Risotto with Chestnuts and Mushrooms is an Italian creamy classic that features arborio rice and roasted chestnuts. This vegetarian dish has enough heft to make it a main course.

It includes mushrooms (cremini and/or porcini), simmered in vegetable broth, alongside onions and a touch of Parmesan, for a rich flavor you won’t soon forget.

Ingredients

1 cup arborio rice
1 cup chestnuts, roasted and peeled
1 cup mushrooms, sliced (such as cremini or porcini)
4 cups vegetable broth
1 onion, finely chopped
2 tablespoons olive oil
1/4 cup grated Parmesan cheese

Instructions

1. In a large pan, heat the medium amount of olive oil over medium heat. Chop the onion and add it to the pan. Cook until it becomes translucent.

2. The mushrooms are added to the pan and sautéed until golden brown. The arborio rice is stirred in and cooked for 2 minutes, ensuring even distribution of the oil and enrobing the rice in fat.

3. Slowly add the vegetable broth, one ladle at a time, and stir constantly, allowing the liquid to take in the broth. After a while, add more.

4. When the rice is nearly finished cooking, incorporate the chestnuts and Parmesan cheese. Make sure to season it well with salt and pepper, and continue cooking until the rice has reached its creamiest, tender state. Serve without delay.

10. Spiced Persimmon Bread

Spiced Persimmon Bread combines the sweetness of persimmon pulp with aromatic spices like cinnamon and nutmeg. All-purpose flour and soft butter are the basic ingredients of a delightful holiday treat perfect for a cozy gathering.

That treat is a cookie, a holiday cookie.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup sugar
1 cup persimmon pulp

Instructions

1. Heat your oven to 350°F (175°C). Grease a pan for loaves.

2. In a bowl, combine the flour, baking soda, cinnamon, and nutmeg. Whisk together until uniform.

3. In another bowl, whip together the butter and sugar until you achieve a light and fluffy texture. Then add the persimmon pulp and mix until you reach a well-combined state.

4. Slowly incorporate the dry ingredients into the wet ingredients, mixing until barely combined, and then pour the batter into the loaf pan you prepared earlier. Bake at 350 degrees F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.