Looking for fall recipes? As nights get longer and the days shorter, fall brings a new zest for the outdoors and the produce of the season: winter squashes, bell peppers and the perennial favorite pumpkin.
Apple Walnut Brown Betty
Similar to a cobbler or bread pudding, a “betty” is made with layers of sugared, spiced fruit and buttered breadcrumbs.
Apple- and Havarti-Stuffed Chicken Breast
Boneless chicken breasts are wrapped around an apple stuffing and baking in muffin tins.
Spinach Mushroom Polenta Casserole
With its rich layers, this casserole comes together quickly, using prepared polenta.
Sliced Egg and Tomato Sandwiches with Dill Mayonaise
Sharp and distinctive arugula leaves add wonderful flavor to these simple summer sandwiches.
Caramel Hazelnut Pudding
Warm, decadent pudding from Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker.
Seville Orange Marmalade
This recipe uses the cut-rind method of marmalade making, which results in a purer fruit flavor, with a lighter color, looser texture, and clearer jelly than whole-fruit marmalade.
Sauteed Mustard Greens
Sautéeing preserves some of greens’ sturdy texture, and bacon gives them a traditional Southern flavor.
Garlic-Braised Broccoli Rabe
The bright, astringent flavor of this broccoli cousin makes it the quintessential greens-lover’s greens.
Broccoli Rabe Pasta
Bitterly delicious, the broccoli rabe cooks in the same pot as the pasta in this surprisingly easy dish.
Winter Squash and Onion Bread Pudding
This savory bread pudding makes a wonderful vegetarian main dish. It is also terrific as a dressing served alongside roast turkey and gravy.