Cooler weather means it's time to bring back the recipes that make a kitchen feel warm again. This lineup of 21 fall favorites covers everything from stovetop pastas to baked casseroles, hearty soups and easy appetizers for whenever guests stop by. Rotate a few of these into the weekly menu and dinner practically plans itself.
This appetizer twists puff pastry around apple butter and cubed brie cheese, then finishes with a sprinkle of rosemary sugar before baking. The sweet and rich combination bakes up flaky and golden, and the twisted shape means no utensils are needed at the party. A short rest at room temperature after baking helps the pastry set before serving.
This appetizer spreads a mixture of cream cheese and gruyere over thick slices of sourdough, then broils it until bubbly and golden. A skillet of mushrooms simmered with sherry, shallots and thyme piles on top for an earthy, rich finish. Fresh thyme sprigs on top add one more layer of flavor before serving.
This appetizer presses squares of crescent roll dough into a mini muffin tin, then tops them with brie, cranberry sauce and chopped pecans before baking until puffed and golden. Each bite-sized tartlet holds its shape well and needs only one hand to eat. A sprinkle of chopped rosemary right after baking finishes them off.
This toast layers thick slices of toasted sourdough with pumpkin butter, creamy burrata and a drizzle of homemade fig syrup. Crispy fried sage leaves on top add a fragrant, buttery crunch that pulls the whole bite together. The toast works equally well as a starter or alongside a green salad for a light dinner.
This appetizer tops a wheel of brie with fig jam and chopped pecans, then bakes it until warm and gooey in the center. A finishing drizzle of honey and a scatter of fresh rosemary round out the flavor before serving with crackers or sliced bread. This one comes together with just five ingredients and minimal prep.
This salad tops romaine with pan-fried chicken, crispy bacon, cubed sharp cheddar, sliced apples and candied pecans, then finishes with a honey Dijon dressing whisked from scratch. The combination of sweet and salty toppings makes this filling enough to serve as a full meal. Individual components store well separately for easy meal prep throughout the week.
This chili browns and seasons ground beef or turkey in stages, then simmers it with onions, peppers, tomatoes and a bold blend of ancho chili powder and smoked paprika. No beans and no fillers keep this chili thick, rich and completely focused on meat and spice. Leftovers taste even better the next day once the flavors have had time to mellow.
Sharp cheddar and cream cheese melt together with hard cider, garlic and a touch of cinnamon and nutmeg for a warm, cozy dip with real depth of flavor. A fondue pot or mini crock pot keeps it warm for serving alongside bread cubes, apple slices and fresh vegetables.
This skillet dinner simmers browned chicken with mushrooms, shallots, garlic and a splash of sherry, then finishes with goat cheese, wild rice and fresh spinach for an earthy result. The nutty texture of wild rice brings more depth than a plain white rice would. Everything happens in a single skillet, which keeps cleanup simple.
Chicken breast, milk, cream cheese and a bottle of garlic Parmesan sauce go straight into the slow cooker for a hands-off dinner that tastes like it took all day. Once the chicken shreds easily, it tosses right into cooked pasta with a sprinkle of Parmesan cheese. Six simple ingredients keep the grocery list short on a busy week.
This dinner nestles pan-seared chicken breasts into a rich mushroom marsala sauce made with butter, garlic, cream and chicken broth, then simmers everything until the sauce thickens and coats every bite. Bowtie pasta underneath soaks up the sauce for a restaurant-style dinner made entirely at home. A sprinkle of fresh parsley makes a simple finishing touch.
Ten different vegetables, including carrots, celery, bell peppers and fresh spinach, simmer together with fire roasted tomatoes, chickpeas and brown rice for a hearty, vegan soup inspired by the restaurant version. A blend of smoked paprika, cumin and dried oregano gives every spoonful plenty of warmth. This recipe makes a big batch, perfect for meal prepping the whole week.
This bake folds roasted chicken and broccoli into a stovetop cheese sauce made with sharp cheddar and aged gouda, then bakes until the top turns bubbly and golden. Fresh rosemary and thyme add a subtle, earthy note to the creamy pasta underneath.
This casserole folds cubed chicken and butternut squash into a mixture of cream cheese, sour cream and Parmesan, then tops it with cubes of gruyere and a buttery panko crust before baking. Fresh sage and thyme bring an earthy balance to the rich, cheesy filling.
This casserole layers chicken cutlets, pasta and a ricotta mixture twice in a baking dish, then tops it with mozzarella and bakes until melted and golden brown. The layered method delivers all the flavor of classic chicken Parmesan without any of the extra work of frying cutlets one by one.
Smoked gouda and sharp cheddar melt together on the stovetop without a roux, creating a smooth, creamy sauce in just a few minutes. Crispy bacon bits stir in at the end for a smoky finish that pairs perfectly with the mellow, melty cheese.
Browned chicken simmers with potatoes, frozen mixed vegetables and fresh herbs in a stovetop broth thickened with a touch of flour and cream. The whole thing comes together in one pot, and the flavor only improves as it sits.
This bake mixes cubed chicken breast and broccoli with sharp cheddar, cream of chicken soup and a touch of curry powder, then tops it with a buttery breadcrumb crust before baking. Skipping the rice or pasta keeps this casserole a little lighter without losing any of the comfort.
Butternut squash simmers with onions, broth and warm spices, then purees into a silky smooth soup without a drop of actual cream. Garlic cheddar biscuits made with just five ingredients come together in twenty minutes and are perfect for dunking straight into the bowl.
This salad tosses roasted butternut squash with hearty kale, dried cranberries, toasted pine nuts, salted pepitas and crumbled goat cheese, then finishes with a smoky chipotle ranch dressing. The dressing takes this fall salad in a completely different direction from the usual apple cider vinaigrette.
Sharp cheddar and cream cheese melt into a roux-based sauce along with pumpkin puree and a bottle of lager beer, giving this baked pasta an earthy, hoppy depth. A golden, bubbly crust forms on top after a short trip through the oven, with no breadcrumbs required.