Fall

71 Fall Dinner Party Ideas for Menus That Wow

Need a main course for your next dinner party? We have a few ideas.
Seared scallops and capers in a brown butter and lemon sauce on a white plate with a spoon on the side.

Summer barbecues are great and all, but fall dinner party ideas can feel even more exciting—it’s time for juicy roast chickens carved at the table and vegetarian entrées where squash is the star. Before the weather gets really cold, you can host a big group outside under twinkling lights, which makes any feast feel magical. But what will you cook? Below you’ll find 71 of our favorite fall dinner party recipes, including luscious braised duck legs, easy (but impressive) pork roasts, baked pastas, foolproof seafood, and so much more.

  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    3/71

    Crisp Roast Duck

    This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    4/71

    Pork Chops With Fig and Grape Agrodolce

    Fresh figs and grapes cooked in balsamic vinegar and honey make a wonderful sweet and sour sauce for pork chops. The recipe also includes an easy radicchio salad dressed with lemon juice, sharp mustard, and honey, so most of your fall dinner party menu is complete. (We won't stop you from adding a sweet potato cheesecake to the plan.)

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  • Photo by Chelsea Kyle, Food Styling by Judy Mancini
    5/71

    Low-Fuss Crispy Roast Chicken

    Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry
    6/71

    Slow Cooker Pork Shoulder With Zesty Basil Sauce

    This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. This is one of those fall menu ideas that works well on a Friday night after a busy week.

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  • Photo by Michael Graydon & Nikole Herriott
    7/71

    Braised Chicken Thighs with Squash and Mustard Greens

    Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    8/71

    Mushroom Adobo

    This vegetarian option is ultra-savory and satisfying. Serve with rice and a handful of peppery watercress or baby arugula.

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  • Alex Lau
    9/71

    BA's Best Eggplant Parmesan

    There's nothing cozier than a big casserole of eggplant Parm. Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving to your grateful guests.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    10/71

    Braised Chile-Marmalade Duck Legs With Brussels Sprouts

    A platter of luscious duck legs with brussels sprouts is peak fall. A little marmalade in the glaze makes the flavor bright and rich.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    13/71

    Clams With Sherry and Olives

    The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it. This dish could easily star in a low-stress weeknight dinner party menu.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    14/71

    Creamy Squash Risotto With Toasted Pepitas

    You know you're looking for fall menu ideas that involve squash, but you might not want to just serve roasted wedges of kabocha or rings of delicata. Here, silky, savory miso and a paprika-packed squash purée boost the fall flavors and hearty richness of dairy-free risotto. Wanna keep going with the squash theme? Wrap up the meal with a pumpkin pie.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    17/71

    Chicken Stew With Potatoes and Radishes

    This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes are creamy and the chicken is pull-apart tender.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    18/71

    Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar)

    Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs wrapped in lavash if you like.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    19/71

    Wild Mushroom and Parsnip Ragout With Cheesy Polenta

    This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    20/71

    Arroz Caldo (Chicken Rice Porridge)

    Crisp, golden garlic chips and shredded, poached chicken are the stars of this fortifying Filipino rice porridge. Set out assorted toppings so that each guest can build their perfect bowl.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    21/71

    Chicken Yakhni Pulao

    In this flavor-packed, one-pot dish, the delicate flavor of the chicken stock is absorbed by the rice. It's part of our Diwali menu, but it's a favorite of ours year-round.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell
    22/71

    Pozole Verde Con Hongos

    This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    23/71

    Slow-Roasted Salmon With Harissa

    A low temperature (and an abundance of olive oil) makes it nearly impossible to overcook salmon. Slathering the fish with harissa—a roasted, spiced chile paste—ensures it has plenty of flavor.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    24/71

    Hot Honey Pork Chops With Escarole and White Beans

    The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy one-pan dinner.

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  • Photo by Chelsea Kyle, Food Styling by Chris Morocco
    25/71

    Baked Feta and Greens With Lemony Yogurt

    Turn warm feta, crispy chickpeas, and wilted hearty greens into a fork-and-knife vegetarian entrée in just about 30 minutes.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    26/71

    Lamb-Fry

    A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick hearty dinner when served with flatbread.

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  • Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
    27/71

    Cider-Brined, Mustard-Glazed Pork Loin

    With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tender and juicy package. Serve this crowd-pleaser with biscuits, rolls, or mashed potatoes.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    28/71

    Chicken and Potato Gratin With Brown Butter Cream

    Crispy bread crumbs. Brown butter. Cream. Chicken thighs and drumsticks. Need we say more?

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Claire Saffitz
    29/71

    Yogurt-Braised Chicken Legs With Garlic and Ginger

    Sear chicken legs until golden-brown, then slowly braise them in yogurt spiked with garlic, ginger, and fragrant spices until falling-off-the-bone tender.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    30/71

    Slow-Cooked Pork With Chickpeas

    Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

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  • Photo by Alex Lau
    31/71

    Stuffed Shells with Marinara

    These giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta can be prepped—and even baked—in advance of your gathering. Serve with some broccoli rabe on the side.

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  • Photo by Elizabeth Cecil
    32/71

    Eggplant with Cashew Butter and Pickled Peppers

    Fairy tale eggplants are sweet, creamy, and never too seedy. Use them if you see them. They get simply roasted here, then served over a creamy cashew sauce that’s brightened with lime juice—an excellent starter or vegetarian main.

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  • Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich
    37/71

    Chicken and Tomato Stew With Caramelized Lemon

    Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

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  • Photo by Marcus Nilsson
    38/71

    Pork Shoulder Braciola with Ragù

    It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor. The aromas from the roast will keep your house smelling amazing all day long. Serve with gnocchi or pasta on the side.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    43/71

    Easy Lamb Tagine With Pomegranate

    Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

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  • Photo by Michael Graydon & Nikole Herriott
    44/71

    Fennel-Rubbed Leg of Lamb with Carrots and Salsa Verde

    If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

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  • Photo by Christopher Testani
    49/71

    Acorn Squash with Kale and Sausage

    The perfect size for a single serving, acorn squash halves are stuffed with an Italian hash of sausage, kale, and leeks, then topped off with Parmesan and chopped walnuts.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    50/71

    Ancho Chile Pork Tenderloin With Brussels Sprouts and Squash

    Smart fall dinner party recipes make the most of every ingredient. Here, an ancho chile combo serves as the sweet and zesty rub for the tenderloin, and the seasoning for the roasted vegetables.

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  • Photo by Alex Lau
    55/71

    Fennel-Rubbed Chick-etta

    Porchetta is so delicious—but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it's optimized for an easy fall gathering.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    56/71

    Paneer Butter Masala

    Cubes of paneer snuggle into a sauce laced with crushed tomato, fenugreek leaves, cinnamon, cloves, ground red chile, and a touch of honey.

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  • Photo by Nicole Franzen
    61/71

    Turmeric Chicken With Toum

    Crisp, turmeric-tinged skin, juicy meat, and a smear of garlicky toum, its bite softened by orange blossom water: this chicken somehow has it all.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    62/71

    Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

    When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

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  • Ditte Isager
    69/71

    Pork and Squash Stew with Chiles

    This pork shoulder stew makes its own flavor, calling for water instead of stock to be added since the pork shoulder will create a rich cooking liquid on its own.

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  • 70/71

    Prawn Moilee

    A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

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