Fall Recipes

Honey Garlic Glazed Salmon (delish.com)


1/3 c. honey

1/4 c. soy sauce

2 tbsp. lemon juice

1 tsp. red pepper flakes

3 tbsp. extra-virgin olive oil, divided

4 6-oz. salmon fillets, patted dry with a paper towel

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 lemon, sliced into rounds

Freshly chopped parsley, for garnish


  1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.

  2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.

  3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.

  4. Garnish with sliced lemon and parsley to serve.

Sweet Potato Lasagna (delish.com)


Cooking spray

3 large sweet potatoes, peeled and thinly sliced

2 tbsp. extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

1 lb. sweet Italian sausage, casings removed

Kosher saltFreshly ground black pepper

2 c. marinara

1 (5-0z.) package baby spinach

16 oz. ricotta

1 large egg, beaten

3/4 c. grated Parmesan, divided

1 tsp. dried oregano

16 oz. fresh mozzarella, sliced

Freshly chopped parsley, for serving


  1. Preheat oven to 375° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper. 

  2. Pour in marinara sauce and bring to a simmer, then add spinach and cook until spinach is wilted. Remove from heat. 

  3.  In a large bowl, stir together ricotta, egg, ½ cup Parmesan, and oregano. Season with salt and pepper. 

  4.  Layer sweet potatoes in bottom of prepared baking dish, slightly overlapping. Spread about ⅓ of ricotta mixture over sweet potatoes then pour ⅓ of meat sauce on top. Repeat to make two more layers. Top lasagna with mozzarella slices and remaining ¼ cup Parmesan. 

  5.  Cover with aluminum foil and bake until sweet potatoes are almost cooked through, about 45 minutes then remove foil and bake until sweet potatoes are fork tender, 15 minutes more. Let rest 10 minutes. 

  6.  Garnish with parsley before serving.

Honey Mustard Chicken and Apples (The Food Network)


8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 tablespoons extra-virgin olive oil

1 large onion, cut into large chunks

2 cooking apples (such as Cortland), cut into chunks

1 cup low-sodium chicken broth

2 to 3 tablespoons honey mustard

1 1/2 teaspoons unsalted butter, softened

1 tablespoon all-purpose flour

1 to 2 tablespoons roughly chopped fresh parsley


Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings. 

Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes. 

Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

Stuffed Chicken Breasts with Cranberry Quinoa (Taste of Home)

  • 2 cups chicken broth

  • 1 cup quinoa, rinsed

  • 1 fresh thyme sprig

  • 1 tablespoon olive oil

  • 8 green onions, chopped

  • 1 celery rib, chopped

  • 2/3 cup dried cranberries

  • 2/3 cup chopped dried apricots

  • 3 tablespoons lemon juice

  • 2-1/2 teaspoons grated lemon peel

  • 1/2 teaspoon salt


  • 3/4 cup dry sherry

  • 1/4 cup water

  • 3 tablespoons red wine vinegar

  • 1 tablespoon brown sugar

  • 2 teaspoons cornstarch

  • 1/4 teaspoon ground ginger

  • 1 large tart apple, peeled and chopped

  • 1/2 cup dried cranberries

  • 1/3 cup chopped walnuts

  • 1/2 cup apricot preserves

  • 2 tablespoons butter

  • 6 boneless skinless chicken breast halves (6 ounces each)

  • 1 tablespoon olive oil


  1. In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme.

  2. In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon peel and salt.

  3. In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.

  4. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13x9-in. baking dish; pour apple mixture over top.

  5. Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.

Southwest Corn Pudding (midwestliving.com)


  • 1 tablespoon olive oil

  •  1 tablespoon butter

  •  1 medium onion, halved and thinly sliced

  •  1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn

  •  1/2 cup chopped red sweet pepper

  •  1/2 teaspoon ground cumin

  •  1/4 cup cornmeal

  •  2 tablespoons all-purpose flour

  •  1/2 teaspoon salt

  •  1 14 1/2 - ounce can cream-style corn

  •  4 eggs, lightly beaten

  •  1 4 - ounce can diced green chiles, undrained

  •  1 cup shredded sharp cheddar cheese (4 ounces)

  •  1 tablespoon butter


  1. Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.

  2. Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.

  3. Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.

  4. Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

Fried Brussels Sprouts (saveur.com)


  • 1⁄4 cup balsamic vinegar

  • 1⁄4 cup olive oil

  • 1 tbsp. honey

  • 1 tsp. Dijon mustard

  • 4 small shallots, thinly sliced crosswise into rings

  • Kosher salt and freshly ground black pepper

  • Vegetable oil, for frying

  • 1 lb. Brussels sprouts, trimmed and quartered

  • 1 tbsp. all-purpose flour

  • 1⁄4 cup finely chopped flat-leaf parsley

  • 1⁄4 cup dried cranberries

  • 1⁄4 cup freshly grated Parmigiano-Reggiano

  • 1⁄4 cup walnuts, toasted and roughly chopped

  • Finely grated zest of 1⁄2 lemon


In a blender, combine the balsamic vinegar with the olive oil, honey, mustard, and 1 tablespoon of the sliced shallots and blend until smooth. Season the sauce with salt and pepper and scrape into a medium bowl.

Pour enough vegetable oil into a 6-qt. saucepan to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working in batches, fry the Brussels sprouts until golden brown and slightly crisp, 2 to 3 minutes. Using a slotted spoon, transfer the sprouts to paper towels to drain.

In a small bowl, toss the remaining sliced shallots, separated into rings, with the flour, then fry until golden and crispy, 1 to 2 minutes. Using a slotted spoon, transfer the shallots to another set of paper towels to drain.

In the bowl with the sauce, toss the Brussels sprouts with the sauce, half the parsley, the cranberries, parmigiano, and walnuts. Season the sprouts with salt and pepper and transfer to a platter. Sprinkle the sprouts with the crispy shallots, the remaining parsley, and the lemon zest and serve while hot.

Brown Butter Blondies with Pecans (Bon Appetit)

Brown butter mixture

  • ½ cup (1 stick) unsalted butter

  • 1 large egg

  • ¾ cup (packed) light brown sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon kosher salt

  • ⅓ cup all-purpose flour


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more

  • 2¼ cups all-purpose flour, plus more

  • 1½ cups pecans, coarsely chopped

  • 1½ teaspoons baking powder

  • 1½ teaspoons kosher salt

  • 1¾ cups (packed) light brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • Vanilla ice cream (for serving)

Brown butter mixture

  • Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5–8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.


  • Preheat oven to 350°. Butter a 13x9” baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Let cool.

  • Whisk baking powder, salt, and 2¼ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.

  • Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.

  • Bake until blondie is golden brown and firm (a tester will not come out clean), 30–35 minutes. Let cool before slicing. Serve with ice cream.

  • DO AHEAD: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.

EatsAnna Tselevichrecipes, fall