What to Cook This Weekend

11 Fall Recipes Featuring the Still-Here Ingredients of Summer

Shoulder seasons are weird. 
Photo of corn quiche from Mainstay Inn with a slice cut out on a plate with a side salad.
Photo by Chelsea Kyle, Food Styling by Ali Nardi

Tomatoes and corn are still around—and we're grabbing them while we can!—but colder weather brings cravings for roasted vegetables (Delicata squash! Puna yams!) and rich and warming baked entrées, like a silky corn quiche or a buttery, garlic-laced tomato tart. Here are a few recipes that'll help you bridge the gap between summer and fall, and a cocktail that'll carry you through the season.

  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    3/11

    Fresh Corn Quiche

    This is the ideal time of year to take something fresh and summery (corn) and turn it into something rich, creamy, and comforting, like this quiche. If there are no fresh ears to be found near you though, frozen works, too.

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    4/11

    Spiced Lamb and Dill Yogurt Pasta

    Ground lamb and a fresh dill and yogurt sauce make for a bright and savory combination in this pasta. It's a recipe we've been making on repeat. Don't skip the pine nuts and currants!

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  • Photo by Kristin Teig, Food Styling by Kay Chun, Prop Styling by Nidia Cueva
    5/11

    Doenjang Jjigae

    Doenjang, a fermented Korean bean paste, is the primary flavoring in this stew. Chef Hooni Kim makes his version with tofu, zucchini, and brisket, but it'll take well to whatever combination of vegetables and protein you've got in the fridge.

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  • Photo by Joseph De Leo, Food Styling by Michelle Gatton
    6/11

    Sazerac

    If you don't have herbal Herbsaint around, you can make this classic, boozy New Orleans cocktail with absinthe instead. Looking for a riff? Consider this new spin instead.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
    7/11

    Tortang Talong

    Roast or broil slender eggplants until they're meltingly soft, then peel, gently smash, dip in beaten eggs, and pan sear for this Filipino preparation, often enjoyed for breakfast.

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  • Photo by Laura Murray, Food Styling by Judy Mancini
    8/11

    Tomato and Roasted Garlic Pie

    The last tomatoes of the season often don't have the verve of those from July and August. Remedy that by roasting them to concentrate their flavors and then layering them with cheese and garlic butter in a whole wheat cracker crust.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    9/11

    Autumn Kale Salad

    Pair that tomato tart with something just as garlicky and a little more fall-like: this kale salad with roasted fall squash and plump golden raisins.

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  • Photo by Con Poulos
    10/11

    Seeded Challah

    Whether or not you plan to observe Yom Kippur, spending a few hours this weekend tending and shaping this seed-crusted loaf is a very good idea.

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