Favorite Fall Dishes

The moment the air turns crisp, our cravings shift. Another ritual that marks the changing of the seasons is the adoption of new cuisines, parallel to the shifting scenery and environment around us. Autumn sets a table for our senses, and each plate tells us it’s time to settle in.

Fall cooking is more than nostalgia; it’s deeply practical. Markets brim with affordable, peak-season produce that tastes better and works harder for your budget. Cooler weather rewards slow simmers that free you up while dinner takes care of itself. And if you’re navigating weeknights, gatherings, or dietary needs, the season is rich with adaptable flavors—hearty without being heavy, cozy without monotony, brightened by citrus, cider, and herbs.

Consider this your season pass. We’ll move from quick skillet suppers to slow braises, from nostalgic classics to fresh riffs. In this article, we’ll discuss favorite fall dishes for the season, ones that offer nostalgia, hearty seasonings, and great tastes.

French Onion Soup

French onion soup is a classic dish that’s a perfect fit for a list of favorite fall foods. It’s a type of soup made with caramelized onions in a rich, beef broth, typically served with a large piece of crouton or bread and topped with a generous layer of melted cheese. The key to a great French onion soup is to slowly cook the onions until they become deeply browned and sweet, which can take an hour or more. The dish has been a staple in France for centuries and is a quintessential example of comfort food.

Ingredients:

-4-6 large yellow onions, thinly sliced (about 3 lbs)

-4-6 tablespoons unsalted butter

-1/2 cup dry white or red wine (optional, but highly recommended)

-6-8 cups beef broth or stock (use a good quality brand for the best flavor)

-2-3 cloves garlic, minced

-1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

-1 bay leaf

-Salt and black pepper to taste

-1 French baguette, sliced into 1-inch-thick rounds

-1.5-2 cups shredded Gruyère cheese

Instructions:

1. Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally at first, and then more frequently as they begin to brown. This process can take anywhere from 40 to 60 minutes. The onions should become a deep, rich, golden-brown color, and their natural sugars will have released, making them sweet and soft.
2. Deglaze the Pot: Once the onions are caramelized, add the garlic and cook for about one minute until fragrant. If using wine, pour it into the pot and scrape up any browned bits stuck to the bottom. Let the wine simmer and reduce for a few minutes.
3. Simmer the Soup: Add the beef broth, thyme, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for at least 20-30 minutes, allowing the flavors to meld. Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
4. Prepare for Broiling: Preheat your oven broiler to low. Ladle the hot soup into individual oven-safe bowls or crocks. Place a slice or two of toasted baguette on top of the soup, covering the surface.
5. Add Cheese and Broil: Sprinkle a generous amount of shredded Gruyère cheese over the bread, making sure to cover it completely. Place the bowls on a baking sheet to catch any drips and put them under the broiler for 3-5 minutes, or until the cheese is bubbly, melted, and golden brown. Watch carefully to prevent burning.

Sweet Potato Gnocchi – Favorite Fall Dishes

Sweet potato gnocchi is appealing for several reasons that perfectly align with the cozy, comforting nature of autumn. First, its sweet and savory flavor profile is unique and deeply satisfying. The natural sweetness of the sweet potato is a delicious contrast to savory elements like browned butter, herbs (especially sage), and Parmesan cheese, creating a well-balanced dish. Second, the texture is a key part of its charm. When made correctly, gnocchi has a soft, light, and pillowy interior with a slightly crisp, pan-fried exterior. This combination of textures is incredibly pleasing. Finally, it’s a dish that feels both special and rustic. It’s comforting and hearty enough for a casual weeknight meal, but it also has a refined quality that makes it suitable for a dinner party.

Ingredients:

-2 medium sweet potatoes, about 1 lb

-1 large egg

-1 cup all-purpose flour, plus more for dusting

-1/2 teaspoon salt

-Optional: 1/4 teaspoon nutmeg or cinnamon for a warm flavor

Instructions:

1. Cook the Sweet Potatoes: Prick the sweet potatoes all over with a fork. You can either roast them in the oven at 400°F (200°C) for 45-60 minutes or microwave them for 7-10 minutes until they are very tender. Once cooked, let them cool slightly, then scoop the flesh from the skins into a bowl.
2. Mash the Potatoes: Use a potato ricer or masher to mash the sweet potato flesh until it is very smooth. Any lumps will make the gnocchi dense.
3. Form the Dough: In a large bowl, combine the mashed sweet potato, egg, salt, and optional spices. Gradually add the flour, mixing with a fork or your hands until the dough just comes together into a cohesive, soft ball. Avoid over-kneading, which will make the gnocchi tough. The dough will still be slightly sticky.
4. Shape the Gnocchi: On a lightly floured surface, take a portion of the dough and roll it into a long rope, about 1/2-inch thick. Use a knife or bench scraper to cut the rope into small, pillow-like pieces, about 1-inch long. If desired, you can roll each piece down the tines of a fork to create ridges.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water in small batches. They will sink at first but will float to the top after about 2-3 minutes. Once they float, let them cook for another 30 seconds to a minute, then remove them with a slotted spoon.

Chicken and Wild Rice Soup

Chicken and wild rice soup is a quintessential fall dish because it’s a bowl of pure comfort. Its appeal lies in its combination of hearty textures and rich, savory flavors. The soup is both filling and nourishing, making it a perfect meal on a chilly day. The tenderness of the chicken, the soft crunch of the vegetables, and the distinctive chewiness of the wild rice create a satisfying mouthfeel. Furthermore, it is a versatile dish that can be made in one pot, making for easy cleanup. The creamy broth, often enriched with a touch of cream or milk, provides a luxurious and soothing quality that warms you from the inside out.

Ingredients:

-2 tbsp olive oil or butter

-1 lb boneless, skinless chicken breasts or thighs

-1 cup uncooked wild rice blend, rinsed

-1 medium yellow onion, diced

-2 carrots, diced

-2 celery stalks, diced

-2 cloves garlic, minced

-6 cups chicken broth

-1/2 cup heavy cream (or milk for a lighter soup)

-1/4 cup all-purpose flour

-1 tsp dried thyme

-Salt and black pepper to taste

Instructions:

1. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat. Season the chicken with salt and pepper, then sear on both sides until golden brown. Remove the chicken from the pot and set aside to cool.
2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the same pot. Cook until softened, about 5-7 minutes. Add the minced garlic and thyme, and cook for another minute until fragrant.
3. Make a Roux: Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook off the raw flour taste.
4. Create the Broth: Slowly whisk in the chicken broth, a little at a time, making sure to scrape up any browned bits from the bottom of the pot. This will help prevent lumps and add more flavor.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Dice or shred the cooked chicken and add it back to the pot along with the rinsed wild rice. Cover and simmer for 40-50 minutes, or until the wild rice is tender and has “bloomed.”
6. Finish the Soup: Stir in the heavy cream and season with salt and pepper to taste. If the soup is too thick, you can add a little more broth.

Roast Chicken with Vegetables – Favorite Fall Dishes

The appeal of roast chicken and vegetables lies in its combination of hearty textures and rich, savory flavors. The creamy broth, often enriched with a touch of cream or milk, provides a luxurious and soothing quality that warms you from the inside out. It’s a classic for a reason—it’s simple, delicious, and deeply satisfying.

Ingredients:

– A 4- to 5-pound whole chicken

-Vegetables: 1.5 lbs potatoes (e.g., Yukon Gold, red potatoes), chopped into 1-inch pieces

• 3-4 medium carrots, chopped into 1-inch pieces
• 1 large yellow onion, cut into wedges
• 2-3 parsnips (optional), chopped into 1-inch pieces

– For the Chicken:

• 3-4 tbsp olive oil or melted butter
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2-3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 1 head of garlic, cut in half horizontally

-For the Vegetables:

• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prep the Oven and Chicken:Preheat your oven to 425°F (220°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. This step is crucial for crispy skin.
2.  Season the Chicken: In a small bowl, mix the olive oil or melted butter with the minced garlic, rosemary, thyme, salt, and pepper. Gently separate the chicken skin from the breast meat with your fingers and rub about half of the herb mixture directly onto the meat. Then, rub the remaining mixture all over the outside of the chicken, making sure to get it on the legs and wings.
3.  Stuff and Truss: Stuff the chicken cavity with the halved lemon and the cut head of garlic. If you know how to, truss the chicken with kitchen twine to help it cook more evenly.
4. Prepare the Vegetables:In a large roasting pan, toss the chopped potatoes, carrots, onion, and parsnips with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in an even layer to create a bed for the chicken.
5.  Roast: Place the prepared chicken on top of the bed of vegetables in the roasting pan. Place the pan in the preheated oven.
6. Cook Time:Roast for about 60 to 90 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). The skin should be golden brown and crispy.
7. Rest: Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender chicken. The vegetables can remain in the pan and stay warm.

Mushroom and Rosemary Risotto

Mushroom and rosemary risotto is the epitome of fall comfort food. The deep, umami flavor of the mushrooms is perfectly complemented by the aromatic, pine-like notes of fresh rosemary, creating a sophisticated yet rustic taste. The process of making risotto—slowly stirring the rice with broth—is meditative and contributes to the final dish’s appeal. The constant stirring coaxes the starches out of the rice, creating a velvety, creamy consistency without the need for heavy cream.

Ingredients:

-6 cups vegetable or chicken broth

-2 tbsp olive oil

-2 tbsp unsalted butter

-1 large shallot or 1 small yellow onion, finely diced

-1 lb mixed mushrooms (e.g., cremini, shiitake, oyster), sliced

-2 cloves garlic, minced

-2 sprigs fresh rosemary, leaves removed and finely chopped

-1 1/2 cups Arborio or Carnaroli rice

-1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

-1/2 cup grated Parmesan cheese, plus more for serving

-Salt and black pepper to taste

Instructions:

1. Heat the Broth: In a medium saucepan, gently heat the vegetable or chicken broth. Keep it at a low simmer on the stove. This is crucial as adding cold broth will shock the rice and prevent it from cooking properly.
2. Sauté the Aromatics and Mushrooms: In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the shallot or onion and cook until softened and translucent, about 3-5 minutes. Add the sliced mushrooms and cook until they have released their liquid and are nicely browned, about 8-10 minutes.3.
3. Add Garlic and Rosemary: Stir in the minced garlic and chopped rosemary and cook for another minute until fragrant.
4. Toast the Rice: Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. This step, known as “toasting,” helps the rice absorb the liquid evenly.
5. Deglaze with Wine: Pour in the white wine and stir until it’s completely absorbed by the rice. Scrape any browned bits from the bottom of the pan as you stir.Add Broth (Ladle by Ladle): Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each ladleful of broth is almost completely absorbed by the rice before adding the next. This process should take about 20-25 minutes.
6. Check for Doneness: Continue stirring and adding broth until the rice is al dente—tender with a slight bite in the center. The risotto should have a creamy, wavy consistency.
7. Finish the Risotto: Remove the pot from the heat. Stir in the grated Parmesan cheese, adding more if you desire a creamier texture. Season generously with salt and pepper to taste.

Apple Crisp – Favorite Fall Dishes

Apple crisp is a classic dessert that’s easy to make and perfect for showcasing the season’s best apples. This recipe creates a warm, bubbly apple filling with a sweet, crunchy topping. The aroma of cinnamon and baked apples filling the house is a core memory for many people, instantly evoking feelings of warmth and coziness. Finally, its versatility makes it a perfect dish for any occasion—it can be a simple weeknight treat or a crowd-pleasing dessert for a holiday gathering.

Ingredients:

-6-8 medium tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced

-1/2 cup granulated sugar

-2 tablespoons all-purpose flour

-1 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1 tablespoon fresh lemon juice

-1 cup old-fashioned rolled oats

-1/2 cup all-purpose flour

-1/2 cup packed light brown sugar

-1/2 teaspoon ground cinnamon

-1/4 teaspoon salt

-1/2 cup cold unsalted butter, cut into small cubes

Instructions:

1. Prep the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish
2. Make the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss everything together until the apples are evenly coated. Pour the mixture into the prepared baking dish and spread it into an even layer
3. Make the Topping: In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Assemble and Bake: Sprinkle the oat topping evenly over the apple filling. Place the baking dish on a baking sheet to catch any drips. Bake for 35-45 minutes, or until the apple filling is bubbling and the topping is golden brown and crispy.