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.
Light, savory and soufflé-like, this spoonbread is made with buttermilk, which gives it a sweet-tangy flavor.
Linguine with Walnut-Sage Pesto
Earthy sage replaces summer basil in this spin on pesto, enriched with toasted walnuts and walnut oil.
Rigatoni with Sausage and Kale
Mild Tuscan kale pairs deliciously with lean turkey sausage and chunky rigatoni in this hearty meal-in-a-dish
Cheese Ravioli with Lamb Mushroom Ragu
Mushrooms, lamb, tomatoes and cinnamon combine for a hearty, earthy sauce over packaged cheese ravioli.
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.