In our recipe for Spaghetti Genovese we give pesto a nutritional boost by adding spinach and toss it all together with fiber-rich whole-wheat pasta for a warm, comforting weeknight meal. Serve with escarole and radicchio salad.
Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven—perfect for a quick healthy chicken dinner. Serve with a fall salad of mixed greens, sliced apples and blue cheese.
Winter squash becomes tender and sweeter when roasted—a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers’ market and try them in this recipe. (Recipe adapted from Alice Waters.)
Kale & Apple Salad with Pancetta and Candied Pecans
Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for Thanksgiving dinner at Montagna at the Little Nell in Aspen, Colorado, he deep-fries the pecans, but it's quicker (and less messy) to toast them in the oven.
Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially for occasions like Christmas Eve or New Year's Eve dinner. Here we stuff them with creamy winter squash, black beans and tangy goat cheese.
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.
This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish.
Twice-Baked Sweet Potatoes with Toasted Marshmallows
In this clever version of candied sweet potatoes with marshmallows (one of Gary Vaynerchuk's favorite Thanksgiving dishes), Grace Parisi mashes sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time.
In Korea, cooks typically create stir-fries with just one kind of vegetable, like lotus root or potatoes. David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. David Chang: Buying Knives
My sister has been known to call me lazy, but I think that's too pejorative. Just because my motto is "There must be an easier way to do this," that doesn't mean I'm lazy: I just appreciate a good shortcut. This month's shortcut: dinner recipes with an ingredient list I can count on one hand.
Each of the dinners here has just five ingredients (not counting oil, water, salt and pepper, which I don't—those are just things you never seem to run out of). That kind of simplicity means a lot less work. I only have to remember five things to buy per recipe—and just about all of the ingredients are in the title. That means my shopping list is short and it's just not going to cost me that much to make dinner tonight. I'm in and out of the store (yes, express checkout!) and home cooking in a flash.
And none of these recipes are short on flavor. Far from it. Fancy-sounding Seared Salmon with Green Peppercorn Sauce actually has only four ingredients to shop for and takes just 15 minutes to make. Roast Chicken & Sweet Potatoes also takes just 15 minutes of kitchen time, then gives me half an hour while it's in the oven to do other things. Like calling my sister to brag about what I'm making for dinner.
Check out the slideshow above for perfect recipes for fall.