What to Cook This Weekend

11 Recipes to Get You Reacquainted With Fall Cooking

These dishes prove that saying farewell to summer isn't all that bad.
a skillet with seared slices of paneer and sugar snap peas in a cherry tomato sauce
Photo by Sohla El-Waylly, Food Styling by Sohla El-Waylly

Every year, fall sneaks up on us, and we have to quickly figure out how to transition from hot summer days to breezy, chilly nights. In the kitchen, we begin swapping out peaches for apples and summer berries for grapes. (Luckily, there are still some tomatoes hanging around.) The truth is, though, right now is still a great time for grilling, as well as cranking up the oven. Here, we've collected some of the best recipes to help you get reacquainted with fall cooking.

  • Photo of braised chicken with grapes and fennel.
    Photo and Food Styling by Joseph De Leo
    1/11

    Braised Chicken Legs With Grapes and Fennel

    We published this new chicken recipe from contributor Christian Reynoso this week, and it's already a staff favorite. There's Calabrian chile in there, and fresh grapes, which  lend their juices to the sweet-spicy braising liquid.

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  • Photo by Alex Lau, Food Styling by Sue Li
    2/11

    Herby Pasta With Garlic and Green Olives

    Garlicky pasta with briny olives and fresh herbs. These are a few of our favorite things, and this dinner is good enough to feel restaurant-worthy, but easy to make at home. If you don't have basil or parsley, you can use a mix of tarragon, chives, and/or dill. 

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    3/11

    Sheet-Pan Cider-Ricotta Pancakes With Pear Compote

    Why flip your pancakes when you don't have to? Here, a ricotta-filled batter gets covered with dollops of cinnamon-spiced pear compote before taking a spin in the oven.

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  • Photo by Sohla El-Waylly, Food Styling by Sohla El-Waylly
    4/11

    Paneer With Burst Cherry Tomato Sauce

    This dish of seared paneer channels flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—by incorporating them into a quick-cooking cherry tomato sauce.

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  • Photo by Joseph De Leo, Food Styling by Michelle Gatton
    5/11

    Black Apple Old-Fashioned

    In this taste-of-fall cocktail from Sother Teague of Amor y Amargo in New York, Jägermeister acts as the bittersweet, spicy base, mixed with apple brandy. Note you need the strong stuff here—not applejack, which is lower proof.

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  • Photo and Food Styling by Joseph De Leo
    6/11

    Yogurt and Spice Roasted Salmon

    The method of coating the salmon in a creamy marinade and roasting it at a high temperature helps it become charred on the outside and perfectly cooked on the inside.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    7/11

    Fall Fruit Galette

    This galette is just as delicious and impressive as a pie, but half the work. The apples get a quick toss in fragrant fennel seeds and vanilla before filling the rustic, flaky crust.

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  • Photo by Alex Lau, Food Styling by Sue Li
    8/11

    Butternut Squash and Chorizo Hash

    This sweet and spicy hash is perfect for eating any time of day—top it with eggs for breakfast, or fold it into tacos with sour cream and hot sauce for dinner.

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  • Photo by Alex Lau
    9/11

    Spiced Sweet Potato Sandwich With Feta

    Delve into fall with this hearty sandwich that packs in flavor from smoky roasted sweet potatoes, vinegary beets, tangy feta, and lots of herbs.

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  • Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews
    10/11

    Grilled Mushroom Antipasto Salad

    This dish is basically grilled antipasto. The mushrooms turn into crispy, smoky flavor bombs as they cook over the flame—just make sure to keep them in large pieces.

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  • Photo by Michael Graydon & Nikole Herriott
    11/11

    Grain Salad With Olives and Whole-Lemon Vinaigrette

    The buttery flesh and mild flavor of Castelvetrano olives are the perfect addition to this hearty fall salad. Both the grains and the dressing can be made ahead, so consider a double batch on Sunday to get you through next week.

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