Though the days may be shorter and the weather cooler, fall has a number of qualities that make it a season of culinary inspiration. It’s the season of apples and pumpkins, of course, but produce like kale, beets, and figs also shine as we transition from summer to winter. Fruits like pears, pomegranate, and cranberries peak during the fall as well as vegetables like sweet potatoes, squash, and brussels sprouts.
Make sure to pick up some of the best produce of the season the next time you visit your local farmers market. From savory to sweet, we’ve created a list that captures some of Sunset’s greatest fall recipes to celebrate the season.
Autumn Chicory Salad with Roasted Delicata, Apple, Savory Seed & Seaweed Granola, and Black Tahini Dressing
Celebrate autumn with this vibrant chicory salad, featuring sweet roasted delicata squash, crisp apples, and a savory seed and seaweed granola. The black tahini dressing adds a nutty, creamy richness that ties the ingredients together beautifully.
Pear Toast with Yogurt and Mint
Sliced bread is the perfect blank canvas, ready to be loaded up with virtuous ingredients. Here is a toast recipe from the Instagram queen of the genre, Diana Ngo, a cook and mom in the Seattle area.
Lamb and Pomegranate Shawarma
For the easiest prep and biggest hit of flavor, slather the meat with tangy pomegranate-molasses marinade ahead of time; ditto for the tahini dressing. Then it’s quick to grill! Slice the lamb, mix it with mint, pomegranate seeds, and the dressing, and set it out with lettuce and warm pita breads.
Chai-Spiced Semifreddo with Poached Pear & Pomegranate
Semifreddo spiked with chai spices is a luscious counterpoint to pears poached in wine and orange juice. This is a wonderful autumnal dessert.
Poached Pear Galette with Saffron Ice Cream
It’s best to poach the pears a day before making the galette.
Chicken and Roasted Figs
Figs get a nice jammy texture as they cook with chicken in the garlic-honey sauce. For crisp chicken skin, resist the urge to spoon sauce over it during baking.
Apple, Fig, and Honey Tart
Sarah Ann Hahn, a gluten-free baker and trick horse rider, created this sophisticated dessert for a dinner at Big Table Farm winery in Oregon using ingredients from the farm, including a splash of wine. You’ll need a nonstick 10-in. tart pan; or butter a regular pan and dust with gluten-free baking mix or flour.
Heirloom Pumpkin Cooked on the Embers
“We love Sabrina [Bohn] over at Shear Rock Farm and use whatever pumpkins she is growing,” say Rory and Meave McAuliffe of Rory’s Place in Ojai. “They’re always sweet and flavorful, and she has all sorts of fun heirlooms you’ve never heard of.”
Smoky Pumpkin Hummus
Though pumpkin-flavored dishes are usually sweet, this recipe combines pumpkin purée and chickpeas for a smoky, savory hummus that’s perfect for fall entertaining. Serve it in a wide bowl so there’s plenty of room for the generous toppings.
Squash with Hemp and Arugula
This recipe comes from Seattle restaurant Tomo. Preparing squash two ways creates a delightful combination of textures and flavors. The miso marinade gives the seared squash briny umami depth, which is a pleasant counterpoint to the pickled squash. Hemp purée is an earthy base while arugula oil adds both freshness and richness.
Autumn Vegetable and Chickpea Saffron Ragoût
A rustic-luxe dish is shot through with the essence of saffron.
Candied Yam Gratin with Brown Butter and Pecans
This buttery, super-rich, show-stopping dessert will satisfy any crowd.
Pork and Charred Brussels Sprouts with Chile Lime Sauce
Here’s how Gregory Gourdet gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.
Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts
With its exotic notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old. All of its components last at least a week in the refrigerator and months in the freezer, so you can thaw them and assemble whenever you like. Look for dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. Or make your own: Blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.
Cranberry Thumbprints
Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.
Shaved Honeycrisp Apple and Kale Salad
For such a simple, fast recipe, this salad–from chef-partner Steven Redzikowski of Oak at Fourteenth, in Boulder, Colorado–packs a surprising amount of complexity and flavor. Ichimi togarashi, a Japanese ground red pepper, really makes it pop.
Soy and Sesame Kale Chips
The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.
Garden Beet and Walnut Dip
Nutty and sweet, tangy and earthy, this gorgeous dip can be a decadent vegetarian appetizer when served with flatbread, chips, or crudités, but also hearty and flavorful enough to work equally well as a vegetable side dish to meat or fish.
Roasted Beets with Tahini
“Even if you don’t like beets, you’ll love this salad,” promises Denver chef Alon Shaya. “The nutty flavor from the sesame in the tahini pairs well with the earthiness of the beets.” Shaya suggests adding Aleppo peppers for a spicy kick or substituting orange juice for lemon to add more sweetness.
