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Latest autumn recipes
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Pumpkin Black Bean Chili with a Creamy Texture and a Bright Lime Finish
Pumpkin puree thickens this savory black bean chili, while a squeeze of lime keeps the flavor bright. A comforting vegetarian fall dinner that is easy to make ahead, with a vegan base.
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Orange-Glazed Carrots with Thyme: A Bright Side for the Holiday Table
These bright, buttery carrots simmer in orange juice before the pan juices reduce into a light glaze. Fresh thyme and a squeeze of lemon keep the flavor balanced while your oven stays free for the main course.
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Wild Rice Stuffed Butternut Squash for a Colorful Vegan Holiday Main
Tender roasted squash holds a savory wild rice filling with chewy cranberries and toasted pecans. These generous squash boats make a colorful centerpiece for a cozy fall dinner or Thanksgiving table.
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Orange Tiramisu Cups with Crunchy Candied Walnuts
Fresh orange brightens these mascarpone tiramisu cups. Candied toasted walnuts add a crisp finish to the soft layers of ladyfingers and cream.
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Apple Cinnamon Porridge with Golden Apples and Toasted Pecan Crunch
Tender cinnamon apples and toasted pecans turn a bowl of oatmeal into a cozy fall breakfast. The apples cook in a skillet while the oats simmer until creamy.
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Chocolate Pear Cake with Sunken Fruit and a Rich Chocolate Crumb
Tender pear halves nestle into a rich chocolate cake, staying visible on top as it bakes. This unfrosted fall cake makes an inviting centerpiece for afternoon coffee.
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Warm Apple Ginger Punch with Cinnamon and an Optional Splash of Rum
Apple juice, fresh ginger and whole spices make a fragrant warm drink for chilly evenings. Keep the pot alcohol-free and add rum only to individual mugs if desired.
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Cardamom Pistachio Nankhatai with a Tender, Crumbly Bite
These little Indian shortbread cookies are fragrant with cardamom and rich with ghee. Fine semolina gives them a delicate crumb beneath their chopped pistachio tops.
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Chocolate Hazelnut Quark Dumplings with Warm Pear Compote
Golden hazelnut crumbs give way to tender quark dumplings and a warm chocolate-hazelnut center. Serve them with spoonfuls of lemon-cardamom pear compote.