A Month of Fall Favorites

For a complete meal, serve with a fresh salad of grapefruit and fennel, and sip our Pomegranate Fizz.

A zesty mustard sauce dresses chicken breasts and sautéed Brussels sprouts. Paired with Rosemary Potatoes, Chicken with Brussels Sprouts and Mustard Sauce will be one of your go-to meals for busy fall weeknights.

Apples are a tasty welcomed addition to this traditional comforting classic of stringy melted Swiss, sweet onions, and sourdough bread.

These sweet custards are the perfect ending for an autumn dinner party.

Instead of the traditional buttery, heavy sauce present in most mac and cheese recipes, we turned to an unlikely hero for a boost: butternut squash. Combined with nonfat milk and Greek yogurt, the squash adds a rich, nutty flavor, sneaks in some vegetable, and brilliantly mimics the color and creaminess of cheddar sauce. Over fifty 5-star reviews agree: butternut squash is a delicious addition.

These apples are stuffed with fall flavor that we know you will love. Savory, and a little sweet, this combination is bound to be a family favorite.

Onion and spicy jalapeño serve as a flavorful contrast to the sweet potato in these easy cakes.

Fresh fall figs should be available this time of year but, if you can't find them, try the dessert with dried figs: Place 24 small stemmed, halved dried figs in a large saucepan with 3/4 cup fresh orange juice, 2 tablespoons honey, 1/4 teaspoon ginger, and 1/4 teaspoon vanilla; bring to a simmer. Simmer 3 minutes; cover, remove from heat, and let stand 15 minutes.

Pungent goat cheese, peppery arugula, and slightly sweet apples transform this token finger food into a gourmet dinner.

Broth, thickened with flour and enriched with crème fraîche, forms the savory sauce in this dish. We like the addition of earthy, hearty kale which helps balance the sweetness from the squash.

First Featured in 2010

We adore this drink, with fresh pear juice (easy to make!) lending its unmistakable sweet flavor and fragrance. It still makes us swoon exactly as we first published it.

Pumpkin pie spice, cinnamon, and honey beer flavor this smooth-textured bread. The best part of this 5-star recipe? It makes two loaves. Enjoy one for yourself and use the other as a gift. (Or wrap it in plastic wrap and freeze for up to two months.)

This sweet-tart condiment features crisp, slightly acidic Spartan apples, though Fuji, Jonagold, and Liberty apples would also work nicely. Serve with pork or roast chicken.

View Recipe: All-American Chili

View Recipe: Roasted Butternut Squash Risotto with Sugared Walnuts

Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like Honeycrisp or Rome. Serve as a side dish or appetizer.

Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.

To make this a nonalcoholic fall treat, simply omit the rum; to make it sweeter, replace the rum with apple juice.

Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds.

Pumpkin pie in a glass?! Try it and believe it. This cold and creamy blended drink was a finalist in our 2005 Ultimate Reader Recipe contest. Readers gave it top ratings, too. Canned pumpkin and ice cream mix with pumpkin pie spice and brown sugar for a refreshingly different take on a classic holiday flavor.

The hearty and earthy mushroom sauce tastes divine atop the filets. Parmesan popovers make for a satisfying accompaniment.

This is a real crowd-pleaser and one that doesn’t necessarily scream “vegetarian,” so you can feel confident serving it to the meat eaters in your life. The combination of creamy pinto, nutty cannellini, and meaty red kidney beans gives the chili great texture, heft, and flavor, while butternut squash adds a hint of sweetness to offset the heat of crushed red pepper. If you’re sensitive to spice, start with one-fourth to one-half the amount of pepper; you can always add more, but you can’t take it away once it’s in there.

There's something deeply satisfying about a dish that effortlessly cooks itself while you sleep. With Overnight Apple Butter, large chunks of apple cook with brown sugar, honey, a hint of apple cider, and sweet spices until they're buttery soft and all-around wonderful. You may not have mace in your spice rack—if that's the case, no worries. You can use ground nutmeg in its place. Slather this apple butter on toasted English muffins, swirl it into oatmeal or yogurt, or use it as a sauce on pan-grilled pork chops. It also makes a lovely gift; just spoon into a cute Mason jar and tie on a pretty ribbon.

We have 4 speedy sweet potato sides to complete your fall meals. Start with our Butter-Pecan Mashed Sweet Potatoes, then try one of these variations: Maple Bacon, Chipotle-Lime, or Parmesan-Sage.

This flavorful soup is a vibrant hue with flavor to match. Top with a dollop of the yogurt-honey mixture for a showstopping bowlful.

We took the best part of the classic fall pie and stuck it in a glass for a perfectly-portioned treat. Top with a dollop of whipped cream and chopped walnuts.

The classic ingredient combination of cider and sage allow the delicious flavor of the pork to shine through. Serve with steamed green beans.

Sweet Pink Lady apples hold up well to being sautéed for the compote. Liberty, Fuji, or Jonagold apples would also work. Substitute Hawaiian bread if challah isn't available.

Sugary-sweet Honeycrisp apples balance the spiced wine in this festive drink. Pink Lady or Ambrosia apples—which are slow to oxidize—would make good substitutes.

View Recipe: Quinoa and Roasted Pepper Chili

It's easy to make spiderweb designs on cupcakes: Simply pipe concentric circles and drag a wooden pick through wet frosting to create a webbed effect. No bourbon? Use water instead in the frosting.