23 Cozy Fall Dinner Recipes for Chilly Weeknights
When it gets dark before six, dinner should be warm, filling and not too fussy. These 23 fall dinner recipes cover every kind of chilly night craving, from a stew that simmers on its own to a skillet supper that is on the table in half an hour.
1) Classic Beef Stew
1) Classic Beef Stew
Holding the Yukon Gold potatoes until after the first ninety minutes in the oven means they turn tender and creamy instead of breaking apart. Tomato paste and flour cooked briefly with the vegetables help the gravy thicken into a silky coating. Frozen peas stirred in at the very end warm through in minutes and add a sweet pop of color to the rich, wine dark stew.
Ingredients
- 2 1/2 lb beef chuck roast, cut into 1 1/2 inch cubes
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 3 tbsp vegetable or olive oil, divided
- 1 large yellow onion, chopped, and 2 celery stalks, sliced
- 3 medium carrots, peeled and cut into 1 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 1/4 cup all purpose flour
- 1 cup dry red wine and 3 cups low sodium beef broth
- 1 tbsp Worcestershire sauce, 1 tsp dried thyme and 2 bay leaves
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2 inch chunks
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Heat the oven to 325F. Pat the beef dry, season with 1 tsp salt and 1/2 tsp pepper and brown in batches in the oil.
- Cook the onion, carrots and celery 5 to 6 minutes until soft. Add garlic and tomato paste 1 minute, then flour 1 minute.
- Add the wine, scrape up the browned bits and simmer 2 minutes. Stir in the broth, seasonings and beef.
- Bring to a simmer, cover and bake 1 1/2 hours. Add the potatoes and bake 45 to 60 minutes until fork tender.
- Discard the bay leaves, stir in the peas and rest 3 to 5 minutes. Season and top with parsley.
Chuck roast browned in batches, then simmered low with carrots, potatoes and a splash of red wine until it falls apart under a spoon. Browning the beef in batches keeps it from steaming, which is where the deep, savory flavor comes from. Serve it with crusty bread for dragging through the gravy.
One thing to watch: scorched bottom. This happens on the stovetop when the flour sticks and burns before the wine goes in. The fix is simple: keep the heat at medium once the flour is added, stir constantly, and deglaze promptly. If you already see black bits, do not scrape them up. Move everything to a clean pot.
2) Hearty Lentil Soup
2) Hearty Lentil Soup
Cumin, smoked paprika and thyme bloom in the pot for a minute, giving the lentils a warm, gently smoky flavor. Pulsing the soup briefly with an immersion blender thickens it into something creamy while leaving plenty of whole lentils and vegetables. Kale or baby spinach goes in at the end for color, and a splash of red wine vinegar works nicely if you are out of lemon.
Ingredients
- 2 tbsp olive oil, plus more for serving
- 1 onion, 2 carrots and 2 celery ribs, diced
- 4 cloves garlic, minced
- 1 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes, optional
- 2 tbsp tomato paste
- 1 1/2 cups brown or green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes, with juices
- 7 cups low sodium vegetable broth and 1 bay leaf
- 3 cups chopped kale or baby spinach
- 1 to 2 tbsp fresh lemon juice or red wine vinegar
- 1 tsp kosher salt, divided, and black pepper to taste
Cooking Instructions
- Cook the vegetables and 1/2 tsp salt in the oil in a Dutch oven over medium about 8 minutes until soft.
- Stir in the garlic and spices 1 minute, then the tomato paste 1 to 2 minutes until it darkens.
- Add the lentils, tomatoes, broth, bay leaf and remaining salt. Boil, then partially cover and simmer 25 to 35 minutes until completely tender.
- Remove the bay leaf and pulse a few times with an immersion blender, keeping it thick but still chunky.
- Simmer the kale 5 minutes or spinach 1 minute. Add lemon juice and season, thinning with broth if needed. Serve drizzled with oil.
Brown or green lentils cook with onion, carrot, celery and tomatoes into a thick, spoonable soup that needs no soaking. A squeeze of lemon at the end brightens the whole pot. Use vegetable broth and it is fully vegetarian.
Standard brown lentils are the most common and the quickest to soften, usually in about 25 minutes. They give the soup a slightly creamier, more rustic texture because a few break down at the edges.
3) Chipotle Black Bean Soup
3) Chipotle Black Bean Soup
Fire roasted tomatoes and Mexican oregano add a subtle char and herbiness that pair perfectly with the smoky chipotle. You control the heat with the adobo sauce, adding more a little at a time until the spice level suits your table. A squeeze of fresh lime at the end, plus toppings like cotija, avocado and tortilla strips, turns each bowl into a full meal.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion and 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin and 1 tsp dried oregano (preferably Mexican)
- 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce and more to taste
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can fire roasted diced tomatoes, with juices
- 4 cups low sodium vegetable or chicken broth
- 1 tsp kosher salt, divided, plus more to taste
- 2 tbsp fresh lime juice
- Sour cream or Greek yogurt, diced avocado, cilantro, cotija or cheddar, tortilla strips and lime wedges, for serving
Cooking Instructions
- Cook the onion, pepper and 1/2 tsp salt in the oil over medium heat 7 to 8 minutes, until softened and lightly browned.
- Add the garlic, cumin, oregano and chipotles and stir for 1 minute until fragrant.
- Add the beans, tomatoes with their juices, broth, adobo and remaining 1/2 tsp salt. Boil, then simmer uncovered over medium low 20 minutes, stirring occasionally.
- Puree about half the soup with an immersion blender, leaving plenty of whole beans, or blend 3 cups with the lid vented and return.
- Stir in the lime juice, adjust the salt and adobo, and thin with a splash of broth if needed. Serve with toppings.
Canned black beans, smoky chipotles in adobo and cumin make a pantry soup with real depth. Blend part of it for body and leave the rest chunky. Top with sour cream, avocado and cilantro.
Thinly slice half a red onion and cover it with 1/2 cup lime juice or vinegar and a pinch of salt and sugar. After 15 minutes they turn bright pink and tangy, which is perfect against the rich, smoky soup.
4) Red Beans and Rice
4) Red Beans and Rice
Cajun seasoning, thyme and optional cayenne bloom in the andouille drippings, giving the whole pot a warm, smoky spice. Add water as needed during the long simmer so the beans stay just covered and cook evenly. Salt goes in only at the end, after the sausage and ham hock have shared their own, and green onions and hot sauce finish each bowl.
Ingredients
- 1 lb dried red kidney beans or small red beans, soaked 8 hours or overnight
- 1 tbsp vegetable oil
- 12 oz andouille sausage, sliced into 1/4 inch rounds
- 1 large yellow onion, 2 ribs celery and 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning, 1 tsp dried thyme and 1/2 tsp black pepper
- 1/4 tsp cayenne pepper, optional
- 1 smoked ham hock (about 1 lb), optional
- 4 cups low sodium chicken stock and 4 cups water, plus more as needed
- 2 bay leaves and kosher salt, to taste
- 2 cups uncooked long grain white rice, cooked according to package directions
- 4 green onions, sliced, and hot sauce, for serving
Cooking Instructions
- Drain the beans. Brown the andouille in the oil in a Dutch oven over medium high heat, 5 to 6 minutes.
- Remove the sausage. Over medium heat, soften the vegetables 7 to 8 minutes. Add garlic and seasonings 1 minute.
- Add the beans, ham hock, stock, water and bay leaves. Boil hard for 10 minutes.
- Simmer partly covered over low 1 1/2 to 2 hours until creamy, adding water to keep the beans covered.
- Discard the bay leaves. Mash 1 cup of beans, then return the chopped hock meat and sausage.
- Simmer uncovered 20 to 30 minutes until thick. Salt to taste and serve over rice with green onions and hot sauce.
Creamy red beans simmered with the trinity of onion, celery and bell pepper, plus smoked sausage and Cajun spices. Mashing some of the beans against the side of the pot near the end gives it that classic creamy texture. It is a great Sunday project that reheats well all week.
One thing to watch: the rice is mushy. Too much water or the lid came off too early. Use a 1:1 1/2 ratio of rice to water, keep the lid on for the full cook time and let it rest 10 minutes off the heat before fluffing.
These are the dinners you can assemble earlier in the day, slide into the oven and forget about until the timer goes off.
5) Homemade Chicken Pot Pie
5) Homemade Chicken Pot Pie
Cooking the flour with the softened onion, carrots, and celery before adding the broth and milk gives the sauce a smooth body with no raw flour taste. Dried thyme and a cup of frozen peas keep the filling classic, and any cooked chicken, shredded or diced, works well. Brushing the top with egg wash and cutting a few slits helps it bake to a deep golden shine.
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 3/4 tsp kosher salt, or to taste, and 1/2 tsp black pepper
- 1 (14.1 oz) box refrigerated pie crusts (2 crusts)
- 1 large egg, beaten with 1 tbsp water
Cooking Instructions
- Heat a baking sheet on the lowest rack at 400F. Let the crusts stand 15 minutes, then fit one into a 9 inch deep dish pie plate.
- Cook the onion, carrots and celery in the butter about 7 minutes. Add garlic 1 minute, then flour 1 to 2 minutes.
- Stir in the broth and milk and simmer 3 to 5 minutes until thick. Add chicken, peas and seasonings. Cool 10 minutes.
- Fill the crust, top with the second crust, crimp and cut slits. Brush with egg wash.
- Bake on the hot sheet 35 to 40 minutes until deep golden and bubbling, covering the edges with foil if needed. Rest 15 minutes.
A creamy chicken and vegetable filling under a flaky, golden crust. Letting the filling cool slightly before topping keeps the bottom of the crust from turning soggy. Store bought pie crust works well on busy nights.
One thing to watch: runny filling. The sauce was pulled off the heat before it thickened, or the pie was cut before resting. The fix is simple: the sauce should coat the back of a spoon and hold a line when you drag a finger through it. If it is already baked, let it rest 20 minutes. The filling firms as it cools.
6) Beef and Mushroom Shepherd's Pie
6) Beef and Mushroom Shepherd's Pie
Worcestershire sauce, tomato paste and dried thyme give the gravy a savory, slightly tangy depth that soaks into the beef and carrots. Sweet frozen peas go in at the end so they stay bright, and a sprinkle of sharp cheddar over the potatoes is an easy upgrade. If you prefer fewer dishes, the whole thing can bake right in a 12 inch oven safe skillet.
Ingredients
- 2 1/2 lb russet potatoes, peeled and cut into 2 inch chunks
- 4 tbsp unsalted butter and 2/3 cup warm whole milk
- 1 large egg yolk and 1/2 cup shredded sharp cheddar, both optional
- 2 1/4 tsp kosher salt and 3/4 tsp black pepper, divided, plus salt for the water
- 1 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 1/2 lb 85 percent lean ground beef
- 1 onion and 2 carrots, diced, plus 3 cloves garlic, minced
- 2 tbsp each tomato paste and all purpose flour
- 1 1/4 cups low sodium beef broth and 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
Cooking Instructions
- Heat the oven to 400F. Boil the potatoes in salted water 15 to 18 minutes until very tender.
- Drain, steam dry 1 minute and mash with butter, milk, 1 1/2 tsp salt, 1/4 tsp pepper and yolk.
- Brown the mushrooms in the oil 6 to 8 minutes. Add the beef and cook 6 to 8 minutes to 160F.
- Drain extra fat. Cook the onion and carrots 5 to 6 minutes, then garlic, paste and flour 1 minute.
- Add broth, Worcestershire and thyme and simmer 5 to 7 minutes. Stir in the peas and remaining salt and pepper.
- Spread in a 9 by 13 inch dish, top with potatoes and cheddar and bake 20 to 25 minutes. Rest 10 minutes.
Ground beef and chopped mushrooms simmer in a rich gravy, then bake under a thick layer of mashed potatoes. The mushrooms add savory depth and stretch the meat further. Rough up the potato top with a fork so it browns in crispy ridges.
One thing to watch: topping sinking into the filling. The filling was too hot and too loose when the potatoes went on. The fix is simple: let the filling cool 5 minutes, then drop spoonfuls of mash across the whole surface before spreading them together, rather than pushing one big pile across.
7) Chicken and Wild Rice Casserole
7) Chicken and Wild Rice Casserole
Simmering the wild rice separately until the grains split and turn tender gives the casserole its nutty, chewy bite. Cremini mushrooms browned in butter, plus thyme and dried sage, flavor a creamy sauce of broth, whole milk and Parmesan that tastes almost like holiday stuffing. A topping of panko tossed in melted butter bakes up golden and crunchy over the soft, savory filling.
Ingredients
- 1 cup uncooked wild rice (or wild rice blend)
- 3 cups low sodium chicken broth or water, plus 2 cups broth
- 1 1/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 6 tbsp unsalted butter, divided, 2 tbsp of it melted
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, 2 celery ribs and 1 medium carrot, diced
- 3 cloves garlic, minced, 1 tsp dried thyme and 1/2 tsp dried rubbed sage
- 1/3 cup all purpose flour
- 1 1/2 cups whole milk and 1/2 cup finely grated Parmesan
- 3 cups shredded cooked chicken
- 1 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley, optional
Cooking Instructions
- Simmer the rinsed rice covered in 3 cups broth with 1/4 tsp salt 40 to 50 minutes until tender. Drain.
- Heat the oven to 375F and butter a 9×13 dish. Brown the mushrooms in 4 tbsp butter about 6 minutes.
- Add the vegetables for 5 minutes, then the garlic, thyme and sage for 30 seconds. Stir in the flour 1 minute.
- Whisk in 2 cups broth and the milk and simmer 3 to 4 minutes. Off heat, add Parmesan, salt and pepper.
- Fold in the rice and chicken and spread in the dish. Top with panko tossed in the melted butter.
- Bake uncovered 25 to 30 minutes, until golden and 165F in the center. Rest 10 minutes and garnish.
Nutty wild rice, tender chicken and mushrooms bake in a creamy sauce with no canned soup required. Wild rice takes longer than white rice to cook, so plan for that. It makes a generous pan and freezes well.
One thing to watch: bland filling. Rice and chicken are both mild and absorb seasoning. Taste the sauce before adding them. It should taste slightly too salty on its own. Under seasoned casserole is hard to fix after baking, though a sprinkle of flaky salt and a squeeze of lemon on each plate helps.
8) Cheesy Chicken Broccoli Rice Casserole
8) Cheesy Chicken Broccoli Rice Casserole
Blanching the broccoli for just two minutes keeps it bright green and tender crisp inside the creamy casserole. A homemade cheddar sauce with a teaspoon of Dijon coats the rice and chicken in a rich, tangy layer. Buttery panko and extra cheddar on top bake into a golden, crunchy crust that everyone fights over.
Ingredients
- 4 cups small broccoli florets (from about 1 1/4 lb broccoli)
- 4 tbsp unsalted butter, divided, 1 tbsp melted
- 1 small yellow onion, finely diced, and 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups whole or 2 percent milk
- 1 tsp Dijon mustard
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 2 1/2 cups shredded sharp cheddar, divided
- 3 cups cooked long grain white rice and 3 cups shredded cooked chicken
- 1/2 cup panko breadcrumbs
Cooking Instructions
- Heat the oven to 375F and grease a 9×13 inch dish. Boil the broccoli 2 minutes, then rinse cold.
- Melt 3 tbsp butter over medium heat. Soften the onion 4 to 5 minutes, then the garlic 30 seconds.
- Stir in the flour 1 minute. Whisk in the broth and milk and simmer 3 to 5 minutes until thick.
- Off the heat, stir in the Dijon, salt, pepper and 2 cups cheddar, then fold in rice, chicken and broccoli.
- Spread in the dish and top with the remaining cheddar, then panko tossed in the melted butter.
- Bake uncovered 25 to 30 minutes until golden and 165F in the center. Rest 5 minutes.
A family favorite style of casserole with chicken, broccoli and rice bound in a sharp cheddar sauce. Cut the broccoli into small florets so every scoop gets some. It is a reliable one dish dinner for picky eaters.
One thing to watch: the casserole is watery. Usually frozen broccoli that was not squeezed dry, or fresh broccoli that was drained but not patted. Blot the florets on a towel. If it is already baked, let it rest 10 minutes. The sauce thickens as it cools.
9) Turkey and Rice Stuffed Peppers
9) Turkey and Rice Stuffed Peppers
Trimmed pepper tops get chopped and cooked into the filling, so nothing goes to waste and every bite has extra sweet pepper flavor. Smoked paprika, Italian seasoning and a dash of Worcestershire give the lean turkey a savory depth, while mozzarella stirred into the rice keeps the filling moist and cheesy. Pouring the remaining tomato sauce and a little water around the peppers lets them steam tender under the foil.
Ingredients
- 6 large bell peppers (any color)
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced, and 3 cloves garlic, minced
- 1 lb ground turkey (93 percent lean)
- 2 tsp Italian seasoning and 1 tsp smoked paprika
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (15 oz) can tomato sauce, divided, and 1/4 cup water
- 1 tsp Worcestershire sauce
- 1 1/2 cups cooked white or brown rice
- 1 1/2 cups shredded mozzarella, divided, and 1/4 cup finely grated Parmesan
- 2 tbsp chopped fresh parsley or basil, for serving
Cooking Instructions
- Heat the oven to 375F. Hollow the peppers, chop the tops and stand them in a 9 by 13 inch dish.
- Cook the onion and pepper tops in the oil 3 minutes. Add the turkey and cook 6 to 8 minutes until no longer pink.
- Add garlic and seasonings 30 seconds, then tomatoes, half the sauce and Worcestershire. Simmer 3 to 4 minutes.
- Stir in the rice and 3/4 cup mozzarella and fill the peppers. Pour the remaining sauce and water around them.
- Bake covered 30 to 35 minutes. Top with remaining cheeses and bake 10 to 15 minutes until 165F. Rest 5 minutes and top with parsley.
Bell peppers filled with seasoned ground turkey, rice and tomato sauce, then baked under melted cheese. Cooking the turkey to 165°F before stuffing means the bake is only about getting the peppers tender. They reheat well for lunches.
The peppers are ready when a knife slides into the side with little resistance and the skins look slightly wrinkled. An instant read thermometer in the center of the filling should read 165°F, the safe temperature for ground turkey.
10) Sausage and Apple Stuffed Acorn Squash
10) Sausage and Apple Stuffed Acorn Squash
Panko, dried cranberries, chopped pecans and Parmesan turn the sausage filling into something close to a savory holiday stuffing. A firm apple like Honeycrisp keeps a little bite after cooking, adding juicy sweetness against the salty Italian sausage. The final bake with extra pecans and Parmesan on top gives every half a golden, crunchy crown.
Ingredients
- 2 medium acorn squash (about 1 1/2 lb each), halved and seeded
- 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1 lb bulk Italian sausage (mild or hot)
- 1 onion and 2 celery ribs, finely diced
- 1 large firm apple (such as Honeycrisp), cored and diced
- 2 cloves garlic, minced
- 1 tbsp chopped fresh sage (or 1 tsp dried) and 1/2 tsp dried thyme
- 3/4 cup panko breadcrumbs
- 1/3 cup dried cranberries, optional
- 1/2 cup each chopped pecans and finely grated Parmesan, divided
- 1/4 cup chicken broth
- Salt and black pepper, to taste
Cooking Instructions
- Heat the oven to 400F. Brush the squash with oil, season and roast cut side down on parchment 30 to 35 minutes, until a knife slides in easily.
- Brown the sausage 6 to 8 minutes to 160F, draining excess fat. Cook the onion and celery 5 minutes until softened.
- Add the apple, garlic, sage and thyme and cook 3 minutes until the apple is just tender.
- Off the heat, stir in panko, cranberries, broth and half the pecans and Parmesan. Season to taste.
- Turn the squash cut side up and fill, mounding the filling. Top with the remaining pecans and Parmesan and bake 12 to 15 minutes until golden and hot. Rest 5 minutes.
Roasted acorn squash halves filled with browned sausage, apple, onion and sage. Each half is its own bowl, which makes it feel special with very little effort. Roast the squash cut side down first so the flesh turns soft and sweet.
One thing to watch: squash that is still firm when the filling is ready. The squash was large, or it roasted cut side up, which cooks slower. The fix is simple: roast cut side down for the first stage so steam builds under the cavity, and test with a paring knife in the thickest part near the stem end before stuffing. If it is not tender, give it 10 more minutes before filling.
Fewer dishes, faster dinners. These are the ones to reach for on a Tuesday.
11) Apple Cider Pork Chops
11) Apple Cider Pork Chops
Unfiltered apple cider and chicken broth reduce in the same skillet, picking up the browned bits from the chops for a sweet and savory sauce. Swirling in cold butter off the heat gives the sauce a glossy, velvety finish, and a splash of cider vinegar keeps it from tasting too sweet. Letting the chops sit at room temperature for twenty minutes before searing helps them cook evenly.
Ingredients
- 4 bone in pork chops, about 1 inch thick (2 to 2 1/2 lb total)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/2 tsp garlic powder
- 1 tbsp vegetable or olive oil
- 3 tbsp unsalted butter, divided, 2 tbsp kept cold
- 2 firm apples, such as Honeycrisp, cored and cut into 1/2 inch slices
- 1 medium shallot, thinly sliced
- 2 tsp fresh thyme leaves
- 1 cup unfiltered apple cider and 1/2 cup low sodium chicken broth
- 1 tbsp Dijon mustard and 1 tsp apple cider vinegar
Cooking Instructions
- Rest the chops at room temperature 20 minutes. Pat dry and season with the salt, pepper and garlic powder.
- Sear in hot oil over medium high heat 4 to 5 minutes without moving, until deep golden.
- Flip, lower to medium and cook 4 to 6 minutes more, to 145F. Tent with foil to rest.
- Pour off most fat. Cook the apples and shallot in 1 tbsp butter 4 to 5 minutes, adding thyme at the end.
- Add the cider and broth, scrape and reduce by half, 5 to 7 minutes. Whisk in the Dijon and vinegar.
- Off the heat, swirl in the cold butter and season. Return the chops and spoon the sauce over.
Seared pork chops finished in a quick pan sauce of apple cider, Dijon and thyme. Cook the chops to 145°F and let them rest for 3 minutes so they stay juicy. Sliced apples soften right in the sauce.
One thing to watch: pale, gray exterior. The pan was not hot enough, the chops were wet, or all four went in at once. The fix is simple: heat the oil until it shimmers, pat the chops completely dry, and sear in two batches if the skillet is under 12 inches.
12) Sausage and Cabbage Skillet
12) Sausage and Cabbage Skillet
Smoked paprika and optional caraway seeds give the cabbage a warm, almost deli style flavor that suits kielbasa perfectly. Browning the sausage first leaves flavorful bits in the pan, and a splash of broth lifts them right into the cabbage. A spoonful of whole grain or Dijon mustard stirred in at the end adds tang and a little bite, all in one deep skillet.
Ingredients
- 1 tbsp olive oil
- 1 (14 oz) package smoked kielbasa, sliced 1/4 inch thick on the diagonal
- 3 tbsp unsalted butter
- 1 medium yellow onion, halved and thinly sliced
- 1 small head green cabbage (about 2 lb), cored and cut into 1 inch pieces
- 1/2 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 1 tsp smoked paprika and 1/2 tsp caraway seeds (optional)
- 3 cloves garlic, minced
- 1/2 cup low sodium chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp whole grain or Dijon mustard
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Brown the kielbasa in a single layer in the oil in a 12 inch deep skillet over medium high heat, turning once, 5 to 6 minutes. Remove.
- Melt the butter and cook the onion 2 to 3 minutes. Add the cabbage, salt, paprika and caraway and toss to coat.
- Cook 10 to 12 minutes, stirring every 2 minutes, until wilted and golden at the edges. Add the garlic for 30 seconds.
- Add the broth, scrape up the browned bits, cover and cook 3 to 5 minutes until tender.
- Uncover, add the sausage, vinegar, mustard and pepper and cook about 2 minutes until most liquid evaporates. Season and top with parsley.
Smoked sausage and sliced cabbage cook down with onion until the cabbage is tender and lightly caramelized. A splash of cider vinegar at the end balances the richness. It is cheap, fast and very filling.
One thing to watch: soggy, pale cabbage. The pan was too small, the heat too low, or the cabbage was stirred every 30 seconds. Cabbage releases a lot of water, and if it cannot evaporate quickly the cabbage boils in its own juice. Use a 12 inch skillet over medium high heat and stir only every 2 minutes. If it is already soggy, take the lid off, raise the heat and cook until the liquid is gone. The edges will start to brown once the pan is dry.
“Fall dinner is not about the recipe being fancy. It is about the house smelling good when everyone walks in.”
13) Swedish Meatballs
13) Swedish Meatballs
Allspice and nutmeg are what give these meatballs their classic, gently warm Scandinavian flavor. Grating the onion instead of chopping it lets it melt into the beef and pork so there are no crunchy bits. Browning in two batches leaves flavorful bits in the skillet, which become the base of a creamy gravy brightened with Worcestershire and Dijon.
Ingredients
- 1/2 cup panko breadcrumbs and 1/3 cup whole milk
- 1 large egg
- 1/4 cup grated yellow onion (about 1/2 small onion)
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1/4 tsp each ground allspice and nutmeg
- 1 lb ground beef (85 percent lean) and 1/2 lb ground pork
- 4 tbsp unsalted butter, divided, and 1 tbsp neutral oil
- 3 tbsp all purpose flour
- 2 cups low sodium beef broth
- 1 tsp each Worcestershire sauce and Dijon mustard
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley or dill, for serving
Cooking Instructions
- Soak the panko in the milk 5 minutes. Mix in the egg, onion and spices, then gently mix in the meats.
- Roll about 30 meatballs, 1 1/4 inches each, and chill 20 minutes if very soft.
- Brown in 1 tbsp butter and the oil in a 12 inch skillet in two batches, 5 to 6 minutes each. They finish cooking in the gravy.
- Pour off most fat. Cook the flour in 3 tbsp butter 1 to 2 minutes until light golden, then whisk in the broth.
- Add Worcestershire and Dijon, simmer 3 minutes and stir in the cream.
- Simmer the meatballs in the gravy 8 to 10 minutes until 160F. Season and top with herbs.
Tender beef and pork meatballs with warm spice, simmered in a silky, creamy gravy. A panade of breadcrumbs soaked in milk keeps them soft. Serve over egg noodles or mashed potatoes.
One thing to watch: lumpy gravy. Broth was added too fast to the roux. Pour in the first 1/2 cup slowly while whisking, let it smooth into a paste, then add the rest gradually. If lumps remain, whisk hard or strain the gravy before adding the cream.
14) Sheet Pan Chicken Thighs with Root Vegetables
14) Sheet Pan Chicken Thighs with Root Vegetables
One blend of smoked paprika, thyme, rosemary, and garlic powder seasons both the vegetables and the chicken, so the whole pan tastes cohesive. Whole garlic cloves roast into soft, sweet nuggets among the parsnips and sweet potato, and working some seasoning under the skin flavors the meat itself. A squeeze of lemon and a handful of parsley right before serving cut through the richness and brighten the pan juices.
Ingredients
- 2 tsp kosher salt and 1/2 tsp black pepper
- 1 tsp each dried thyme and smoked paprika
- 1/2 tsp each crumbled dried rosemary and garlic powder
- 4 carrots and 3 parsnips, peeled and cut into 1 inch pieces
- 1 large sweet potato (about 12 oz), peeled and cut into 1 inch cubes
- 1 large red onion, cut into 8 wedges
- 6 cloves garlic, peeled and left whole
- 3 tbsp olive oil, divided
- 8 bone in, skin on chicken thighs (about 3 lb)
- 2 sprigs fresh rosemary, optional
- 1/2 lemon and 2 tbsp chopped fresh parsley
Cooking Instructions
- Heat the oven to 425F with a rack in the center. Mix the salt, pepper and dried spices into one seasoning blend.
- Toss the vegetables and garlic on a large sheet pan with 2 tbsp oil and half the seasoning. Spread in an even layer.
- Pat the chicken dry and rub with the remaining oil and seasoning, working some under the skin.
- Nestle skin side up among the vegetables, leaving space between pieces, with the rosemary. Roast 20 minutes, then stir the vegetables.
- Roast 15 to 25 minutes more until the skin is crisp and at least 165F. Rest 5 minutes, add lemon and parsley.
Bone in chicken thighs roast on top of carrots, potatoes and red onion, so the vegetables soak up the drippings. High heat gives you crisp skin. Cook the thighs to at least 165°F. They stay juicy even a bit past that.
One thing to watch: the vegetables are browned but still hard inside. The pieces were cut too large, or the parsnips had woody cores. Stick to 1 inch pieces. If the chicken is done first, rest it on a plate and give the pan 5 to 10 more minutes.
15) Chicken Tikka Masala
15) Chicken Tikka Masala
Thighs soak in a yogurt marinade with garam masala, ginger and lemon, then broil on an oiled rack until the edges pick up charred, smoky spots. Meanwhile the onion turns slowly golden in butter, giving the tomato sauce a sweet, mellow base before it is blended smooth. Cream and a last squeeze of lemon keep it rich but bright, and the thighs stay juicy in the final simmer.
Ingredients
- 2 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 cup plain whole milk yogurt and 2 tbsp lemon juice, divided
- 7 cloves garlic, grated or minced, and 2 tbsp grated fresh ginger, divided
- 2 tsp garam masala, 1 tsp each cumin and paprika and 1/2 tsp turmeric, for the marinade
- 2 tsp each garam masala and cumin, 1 1/2 tsp paprika, 1 tsp coriander and 1/2 tsp turmeric, for the sauce
- 2 1/2 tsp kosher salt, divided, and 1 tsp sugar, optional
- 2 tbsp unsalted butter and 1 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste and 1/2 cup water
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Cooked basmati rice and naan, for serving
Cooking Instructions
- Mix the yogurt, 1 tbsp lemon juice, 3 garlic cloves, 1 tbsp ginger, the marinade spices and 1 1/2 tsp salt.
- Coat the chicken and chill 1 to 24 hours. Broil on an oiled rack 8 to 12 minutes, flipping, until 165F.
- Meanwhile, cook the onion in the butter and oil over medium heat 8 to 10 minutes until golden.
- Add the remaining garlic, ginger and tomato paste for 1 minute, then the sauce spices for 1 minute.
- Add tomatoes, water, remaining salt and sugar. Simmer over medium low 15 minutes, blend smooth and stir in the cream.
- Simmer the chicken in the sauce 5 to 10 minutes. Add remaining lemon juice and cilantro and serve with rice.
Yogurt marinated chicken in a spiced, creamy tomato sauce. Blooming the spices in the oil before adding the tomatoes is what makes the sauce taste layered instead of flat. Serve with basmati rice and warm naan.
One thing to watch: the spices taste bitter. They scorched in the pan. Ground spices need only 30 to 60 seconds over medium heat, and they should smell toasty, not smoky. If they burn, the only fix is to start the sauce over.
Pasta is the fastest route to comfort food, and these three cover quick, creamy and weekend worthy.
16) Classic Meat Lasagna
16) Classic Meat Lasagna
Pairing ground beef with Italian sausage gives the meat sauce extra seasoning, and a teaspoon of sugar softens the tang of the crushed tomatoes and tomato paste. Mixing an egg, Parmesan and fresh parsley into the ricotta helps that layer set into neat, creamy bands. Boiling the noodles two minutes short of the package time lets them finish softening in the oven without turning mushy.
Ingredients
- 1 lb ground beef (85 percent lean) and 1 lb Italian sausage, casings removed
- 1 medium yellow onion, finely chopped, and 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce and 1/2 cup water
- 2 tsp dried basil, 1 tsp dried oregano and 1 tsp sugar
- 2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 1/4 cup plus 2 tbsp chopped fresh parsley, divided
- 15 oz whole milk ricotta and 1 large egg
- 1 cup grated Parmesan, divided
- 12 regular lasagna noodles
- 1 lb low moisture mozzarella, shredded (about 4 cups)
Cooking Instructions
- Heat the oven to 375F. Brown the beef and sausage over medium high to 160F. Drain all but 1 tbsp fat.
- Soften the onion 5 minutes, then cook the garlic and paste 1 minute. Add the tomatoes, sauce, water, herbs and sugar.
- Add 1 1/2 tsp salt and 1/2 tsp pepper. Simmer uncovered 30 minutes and stir in 1/4 cup parsley.
- Boil the noodles 2 minutes short of package time. Mix ricotta, egg, 1/2 cup Parmesan, 2 tbsp parsley, salt and pepper.
- Layer a 9×13 inch dish with 1 cup sauce, 4 noodles, half the ricotta, 1 cup mozzarella, 1 1/2 cups sauce. Repeat.
- Top with last noodles, sauce, 2 cups mozzarella, 1/2 cup Parmesan. Bake covered 25 minutes, uncovered 20 to 25, then rest 15.
Layers of meaty tomato sauce, ricotta, mozzarella and Parmesan baked until bubbling. Let it rest 20 to 30 minutes before cutting so the slices hold together. It assembles well a day ahead or goes straight into the freezer.
One thing to watch: watery lasagna. The most common problem, and it has three causes: a thin sauce, wet ricotta and fresh mozzarella. Simmer the sauce until a spoon dragged through it leaves a trail that fills in slowly. Drain ricotta in a strainer for 15 to 30 minutes. Use low moisture mozzarella. If the baked lasagna is still loose, let it rest 20 minutes instead of 15. It will firm up as it cools.
17) French Onion Pasta
17) French Onion Pasta
Three pounds of onions cook down slowly in butter until they turn deep golden and jammy, building the sweet, rich base of this dish. The pasta simmers right in the beef broth with thyme and Worcestershire, soaking up all that savory flavor. A final blanket of Gruyère goes under the broiler until bubbly and browned, just like the top of the classic soup.
Ingredients
- 4 tbsp unsalted butter and 1 tbsp olive oil
- 3 lb yellow onions (about 4 large), halved and thinly sliced
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 3 cloves garlic, minced, and 1 tbsp all purpose flour
- 1/2 cup dry white wine or dry sherry
- 4 cups low sodium beef broth
- 1 cup water, plus more as needed
- 1 tbsp Worcestershire sauce and 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 12 oz short pasta, such as cavatappi or rigatoni
- 6 oz Gruyère, shredded (about 2 cups), divided
- 1/2 cup grated Parmesan
- Chopped fresh parsley or chives, for serving
Cooking Instructions
- Cook the onions in the butter and oil with 1 tsp salt in a broiler safe Dutch oven over medium heat 10 minutes until softened.
- Lower to medium low and cook 35 to 50 minutes, stirring every few minutes, until deep golden and jammy.
- Stir in garlic and flour 1 minute. Add the wine, scrape and simmer 1 to 2 minutes until mostly evaporated.
- Add the broth, water, Worcestershire and thyme and boil. Simmer the pasta and pepper 12 to 15 minutes, stirring, until al dente and glossy.
- Off the heat, stir in 1 cup Gruyère and the Parmesan. Top with remaining Gruyère and broil 2 to 4 minutes until bubbling.
All the flavor of French onion soup in pasta form: deeply caramelized onions, beef broth and melted Gruyère. The onions need real time over medium low heat, so do not rush them. The rest comes together quickly.
One thing to watch: the cheese turned greasy or stringy. Gruyère breaks when it is boiled. Take the pot fully off the heat before stirring in the first cup of cheese, and keep the broiler time under 4 minutes.
18) Marry Me Chicken Pasta
18) Marry Me Chicken Pasta
Slicing the chicken breasts into thinner cutlets and dusting them with flour helps them cook evenly and brown to a golden crust in minutes. The sauce starts with garlic and chopped sun dried tomatoes in butter, then chicken broth and heavy cream simmer until slightly thick before the Parmesan melts in. A few splashes of reserved pasta water make it glossy enough to cling to every piece of penne.
Ingredients
- 12 oz penne
- 2 large boneless skinless chicken breasts (about 1 1/2 lb), halved horizontally into 4 cutlets
- 1 tsp kosher salt, divided, and 1/2 tsp black pepper
- 2 tsp Italian seasoning, divided
- 3 tbsp all purpose flour
- 2 tbsp each olive oil and unsalted butter
- 1/2 cup sun dried tomatoes in oil, chopped, plus 1 tbsp of their oil
- 4 cloves garlic, minced, and 1/4 tsp red pepper flakes, optional
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan, plus more for serving
- 1/4 cup fresh basil, torn
Cooking Instructions
- Pat the cutlets dry and season with 3/4 tsp salt, the pepper and 1 tsp Italian seasoning, then dredge lightly in flour.
- Cook in olive oil 4 to 5 minutes per side until golden and 165F. Meanwhile, boil penne al dente, reserving 1 cup water.
- Over medium, melt the butter with the tomato oil. Cook the garlic, tomatoes, seasoning and pepper flakes 1 minute.
- Simmer the broth 2 minutes, then the cream and 1/4 tsp salt 3 to 5 minutes. Off heat, stir in Parmesan.
- Toss in the pasta with splashes of pasta water until creamy and glossy. Top with sliced chicken, basil and Parmesan.
Seared chicken and pasta in a creamy Parmesan sauce with sun dried tomatoes and a little heat from red pepper flakes. Using a spoonful of the sun dried tomato oil to sear the chicken adds flavor for free. A reliable 35 minute dinner.
One thing to watch: the dish is too salty. Parmesan, sun dried tomatoes and salted broth add up. Use low sodium broth, salt the chicken lightly and taste before adding the final 1/4 teaspoon of salt. A squeeze of lemon and a splash of cream both soften an oversalted sauce.
Low and slow turns tough, affordable cuts into the most tender meat of the season.
19) Red Wine Braised Short Ribs
19) Red Wine Braised Short Ribs
Salting the short ribs and letting them rest uncovered in the fridge overnight seasons the meat all the way through and helps the outsides brown deeply. Three cups of red wine are reduced before the broth goes in, which concentrates the flavor and softens the alcohol bite. Fresh thyme, rosemary and plenty of smashed garlic give the finished sauce an aromatic richness worth saving for a special dinner.
Ingredients
- 5 lb bone in English cut beef short ribs (about 8 pieces)
- 2 1/2 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 1 large yellow onion, 2 medium carrots and 2 celery stalks, chopped
- 8 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 3 cups dry red wine
- 2 cups low sodium beef broth
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- Chopped fresh parsley, for serving
Cooking Instructions
- Season the dried ribs and chill uncovered 8 to 24 hours, or rest 30 minutes at room temperature.
- Heat the oven to 325F. Brown the ribs in oil in a Dutch oven in batches, 8 to 10 minutes each.
- Keep 2 tbsp fat. Cook the vegetables over medium 6 to 8 minutes, then the garlic and tomato paste 2 minutes.
- Stir in the flour 1 minute. Add the wine, scrape and reduce by a third, 8 to 10 minutes.
- Add the broth, herbs and ribs, bone side up. Cover and bake 2 1/2 to 3 hours until very tender.
- Strain and skim the liquid, then reduce to about 2 cups, 10 to 15 minutes. Season and spoon over the ribs.
Bone in short ribs seared, then braised in red wine and beef broth until they slide off the bone. Making them a day ahead lets you lift the solid fat off the top before reheating. Serve over mashed potatoes or polenta.
One thing to watch: sauce that is too thin. Reduction was cut short. The fix is simple: simmer the strained liquid until it lightly coats the back of a spoon, about 2 cups from roughly 4. Keep in mind it thickens more as it cools slightly on the plate.
20) Slow Cooker Pot Roast with Root Vegetables
20) Slow Cooker Pot Roast with Root Vegetables
Parsnips join the carrots, Yukon Gold potatoes and onion, adding a gentle, earthy sweetness to the vegetables under the roast. Tomato paste and red wine cooked in the skillet with Worcestershire build a rich braising liquid that later becomes a silky gravy. Fresh thyme, rosemary and bay leaves tucked around the meat perfume everything during the long, slow cook.
Ingredients
- 1 lb carrots and 2 medium parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb baby Yukon Gold potatoes, larger ones halved
- 1 large yellow onion, cut into 8 wedges, and 5 cloves garlic, smashed
- 1 (3 to 4 lb) boneless beef chuck roast
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 cup low sodium beef broth and 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Cooking Instructions
- Put the carrots, potatoes, parsnips, onion and garlic in the bottom of a 6 quart slow cooker.
- Season the dried roast and sear in hot oil over medium high, about 4 minutes per side. Set on the vegetables.
- Over medium heat, cook the paste 1 minute and the wine 1 minute, scraping up the browned bits. Add broth and Worcestershire and pour over.
- Tuck in the herbs. Cover and cook on LOW 8 to 9 hours or HIGH 5 to 6 hours until fork tender.
- Remove the roast and vegetables and discard the herbs. Strain and skim the liquid, then simmer with the slurry 1 to 2 minutes. Season.
Chuck roast, carrots, potatoes and onions go into the slow cooker in the morning and come out fork tender at dinner. Searing the roast first is optional but adds a lot of flavor. Thicken the cooking liquid into gravy at the end.
One thing to watch: tough roast at the 6 hour mark. Chuck tightens before it relaxes, and a larger roast needs the full time. The fix is simple: keep cooking on low and check every 45 minutes. It is done when a fork twists easily into the center.
Hearty enough that nobody asks where the meat is.
21) Butternut Squash Risotto with Sage
21) Butternut Squash Risotto with Sage
Frying the sage leaves in foaming butter for under a minute turns them crisp and fragrant, and the butter they leave behind gets drizzled over each bowl. The roasted half of the squash brings browned, caramelized edges, while the other half is mashed right into the rice for natural sweetness and color. Made with vegetable broth, it becomes a cozy meatless main for fall.
Ingredients
- 1 small butternut squash (about 2 lb), cut into 1/2 inch cubes (about 4 cups), divided
- 2 tbsp olive oil, divided
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper, plus more to taste
- 6 cups low sodium chicken or vegetable broth, kept warm
- 4 tbsp unsalted butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan, plus more for serving
- Pinch of ground nutmeg
- 12 fresh sage leaves
Cooking Instructions
- Toss half the squash with 1 tbsp oil, salt and pepper. Roast at 425F 25 to 30 minutes until browned.
- Soften the shallot in 1 tbsp each butter and oil 2 to 3 minutes. Simmer the other squash in 1 cup broth until very soft, 8 to 10 minutes, mash, add garlic.
- Toast the rice 2 minutes, then stir in the wine until absorbed.
- Add broth 1/2 cup at a time, stirring, 18 to 22 minutes until creamy and tender with a slight bite. Stir in Parmesan, butter and nutmeg.
- Fry the sage in 2 tbsp foaming butter 30 to 60 seconds. Top bowls with roasted squash, sage and sage butter.
Creamy Arborio rice with roasted butternut squash, Parmesan and crisp fried sage. Adding warm broth a ladle at a time and stirring often releases the starch that makes risotto creamy. Use vegetable broth to keep it vegetarian.
One thing to watch: cheese that clumps into strings. The Parmesan went in while the pot was still on a high burner. The fix is simple: take the pot off the heat, wait 30 seconds, then stir the cheese in with the butter.
22) Creamy Mushroom Stroganoff
22) Creamy Mushroom Stroganoff
Soy sauce and a splash of dry white wine add a savory depth that makes this meatless stroganoff taste every bit as hearty as the beef version. Sweet paprika, thyme and Dijon round out the sauce with gentle warmth and tang. Whisking half a cup of the hot sauce into the room temperature sour cream first keeps it from curdling and gives a silky finish.
Ingredients
- 2 tbsp olive oil and 4 tbsp unsalted butter, divided
- 1 1/2 lb cremini mushrooms, sliced 1/4 inch thick
- 3/4 tsp kosher salt, divided, and 1/4 tsp black pepper
- 1 medium yellow onion (or 2 large shallots), finely diced
- 3 cloves garlic, minced
- 1 1/2 tsp sweet paprika and 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 2 tbsp all purpose flour
- 1/3 cup dry white wine (or more broth)
- 1 1/2 cups vegetable or mushroom broth
- 1 tbsp soy sauce and 1 tsp Dijon mustard
- 3/4 cup full fat sour cream, at room temperature
- 12 oz wide egg noodles, plus parsley or dill, for serving
Cooking Instructions
- Brown the mushrooms in two batches with 1 tbsp oil, 1 tbsp butter and 1/4 tsp salt each. Set aside.
- Over medium, cook the onion in 1 tbsp butter 4 minutes, then garlic, paprika and thyme 30 seconds.
- Stir in the flour 1 minute. Add the wine, scraping up the browned bits, and simmer until mostly evaporated, about 1 minute.
- Whisk in the broth, soy sauce, Dijon, last salt and pepper. Simmer 3 to 5 minutes until thickened. Meanwhile, cook and butter the noodles.
- Off heat, return the mushrooms. Whisk 1/2 cup sauce into the sour cream, stir it in and serve over noodles with herbs.
Browned mushrooms in a tangy sour cream sauce over egg noodles. Cook the mushrooms in a hot, uncrowded pan so they brown instead of going watery. Stir in the sour cream off the heat to keep it smooth.
One thing to watch: a sauce that tastes floury. Stir the flour into the onions for a full minute before adding any liquid. That minute cooks out the raw, pasty taste.
23) Lentil Bolognese
23) Lentil Bolognese
Finely chopped cremini mushrooms, browned until their liquid cooks off, give this sauce a deep, meaty savor without any meat. A teaspoon of soy sauce and a splash of red wine add even more depth, while a little milk stirred in at the end softens the acidity of the tomatoes. With plant milk and vegan Parmesan, it easily becomes a fully vegan dinner.
Ingredients
- 3 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 medium yellow onion, 1 medium carrot and 1 rib celery, finely chopped
- 4 cloves garlic, 3 tbsp tomato paste, 1 tsp dried oregano and 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry red wine
- 1 cup dried brown or green lentils, rinsed and picked over
- 1 (28 oz) can crushed tomatoes and 2 1/2 cups low sodium vegetable broth, plus more as needed
- 1 tsp soy sauce or tamari and 1 bay leaf
- 1/2 cup whole milk or unsweetened plant milk
- 1 tsp kosher salt, divided, and 1/2 tsp black pepper, plus more to taste
- 1/4 cup chopped fresh basil
- 1 lb pappardelle, rigatoni or tagliatelle, plus grated Parmesan or vegan Parmesan (optional)
Cooking Instructions
- Brown the mushrooms in the oil in a Dutch oven over medium high heat 8 to 10 minutes.
- Over medium, cook the vegetables with 1/2 tsp salt 8 to 10 minutes. Add garlic, paste and spices 2 minutes.
- Reduce the wine by half, 2 to 3 minutes. Add the lentils, tomatoes, broth, soy and bay leaf and boil.
- Partially cover and simmer on low 35 to 45 minutes until tender, adding broth if it gets too thick.
- Discard the bay leaf. Simmer with the milk 5 minutes, then season and stir in the basil.
- Toss al dente pasta with half the sauce and some pasta water. Top with the remaining sauce and Parmesan.
A thick, savory tomato sauce built on lentils, soffritto and a little tomato paste, served over pasta. It has the texture and richness of a meat sauce at a fraction of the cost. It freezes beautifully in quart containers.
One thing to watch: the sauce is thick and dry with hard lentils. Not enough liquid for the lentils to absorb. Add broth 1/4 cup at a time and keep going. Lentils absorb about twice their volume in liquid.
Building a Fall Dinner Rotation
Twenty three recipes is a lot to hold in your head, so here is a simple way to use them.
- Mix the effort levels. Pair one weekend project, like short ribs or lasagna, with three or four quick skillets or soups during the week.
- Cook once, eat twice. Stews, soups and braises make excellent leftovers. Plan a lighter night after a big batch.
- Keep sides simple. A green vegetable and a starch cover most of these. Our list of fall side dishes has easy options that pair with everything above.
- Let the freezer help. Double a casserole or soup and freeze half. The fall freezer meal prep plan shows how to do a batch in one weekend.
- Want it planned for you? The 2 week fall weeknight meal plan uses these recipes with consolidated grocery lists.
Build a week from this list
The two sample weeks below show how the recipes fit together. Each uses one long cook to feed two nights and keeps the fastest dinners for the end of the week, when everyone is tired.
Sample week 1: a stew and a pasta night
- Sunday: Classic Beef Stew. Make the full six servings and refrigerate half.
- Monday: Sheet Pan Chicken Thighs with Root Vegetables. Roast two extra thighs for lunches.
- Tuesday: Sunday’s stew, reheated to a full simmer, with fresh bread. Stew thickens in the fridge, so loosen it with a splash of broth.
- Wednesday: Hearty Lentil Soup. Freeze any extra in quart containers.
- Thursday: Creamy Mushroom Stroganoff, 40 minutes start to finish.
- Friday: Marry Me Chicken Pasta with a bagged salad.
The shopping overlap is real. Onions, carrots, garlic, thyme and broth show up in four of the six dinners, the Parmesan wedge for Friday’s pasta goes on Wednesday’s soup, and the leftover thighs from Monday can top Thursday’s noodles for anyone who wants meat.
Sample week 2: a slow cooker and a casserole
- Sunday: Classic Meat Lasagna. Bake one 9×13 pan and eat it over two nights, or assemble two and freeze one unbaked.
- Monday: Slow Cooker Pot Roast, loaded before work. Save the leftover beef and gravy.
- Tuesday: lasagna, reheated covered at 350°F until it reads 165°F in the center, about 30 minutes for a few slices.
- Wednesday: Chipotle Black Bean Soup, with Monday’s pot roast shredded on top for anyone who wants it.
- Thursday: Apple Cider Pork Chops with the rest of the roasted vegetables from the slow cooker.
- Friday: Sausage and Cabbage Skillet, the cheapest and fastest dinner on the list.
The leftover logic: whatever you cook on Sunday feeds Tuesday, so Monday’s dinner should be one that does not leave much behind. Pot roast breaks that rule on purpose, because shredded beef in gravy reheats better than almost anything else and turns Wednesday’s soup into a bigger meal.
If your week has a night out, drop Thursday. If two people are eating instead of four, drop the Wednesday soup and let the leftovers cover it.
Stocking a fall pantry for these recipes
With the checklist below on hand, you can make most of these 23 dinners with one stop for meat and produce. Quantities are for a household that cooks four or five nights a week. Halve them for two people. For the full shelf by shelf system, see how to organize your pantry for fall cooking.
Broth, beans and tomatoes
- Chicken broth, six 32 oz cartons. The stew, pot pie, both chicken casseroles, the risotto and the soups all use it.
- Beef broth, three 32 oz cartons, for stew, short ribs, pot roast and French onion pasta.
- Crushed tomatoes, three 28 oz cans, and diced tomatoes, three 14.5 oz cans.
- Tomato paste, two 6 oz cans or one tube.
- Black beans, four 15 oz cans. Dried red kidney beans, 1 lb. Brown or green lentils, 2 lb.
- Chipotles in adobo, one 7 oz can, and sun dried tomatoes in oil, one 8 oz jar.
Grains and pasta
- Long grain white or basmati rice, 5 lb.
- Arborio rice, 1 lb, and a wild rice blend, 1 lb.
- Lasagna noodles, 1 lb. Short pasta such as penne or rigatoni, 3 lb. Wide egg noodles, 1 lb.
- Panko or plain breadcrumbs, one 8 oz box, for meatballs and casserole toppings.
Oils, condiments and dairy that keeps
- Olive oil, 1 quart, and a neutral oil such as canola, 1 quart.
- Dijon mustard, Worcestershire sauce, soy sauce and apple cider vinegar, one bottle each.
- Dry red wine, two bottles, for stew and short ribs, and apple cider, 1 quart, for the pork chops.
- Parmesan, one 8 oz wedge, which keeps for weeks tightly wrapped, and 1 lb of butter in the freezer.
- All purpose flour, 5 lb, for roux, gravy and pie crust.
Spices and dried herbs
- Kosher salt, black peppercorns and red pepper flakes.
- Dried thyme, rosemary, sage, oregano and bay leaves.
- Smoked paprika, cumin, chili powder and garam masala.
- Ground nutmeg and allspice for Swedish meatballs.
- Cajun seasoning for red beans and rice.
Freezer backups
- Frozen peas and corn, one bag each, for pot pie and the rice casseroles.
- Two sheets of frozen pie crust or puff pastry.
- A 1 lb bag of frozen chopped spinach for stretching soups and lasagna.
Restock broth and canned tomatoes whenever you drop below two of each. Those two items appear in more of these recipes than anything else, and running out mid week is what sends a planned dinner to the takeout menu.
Frequently asked questions
What are easy fall dinner ideas for weeknights?
Skillet and sheet pan meals are the fastest: apple cider pork chops, sausage and cabbage skillet, sheet pan chicken thighs with root vegetables and marry me chicken pasta all take under an hour. Lentil and black bean soups are also quick and mostly hands off.
Which fall dinners freeze well?
Soups, stews, lasagna, shepherd’s pie, stuffed peppers and most rice casseroles freeze well for 2 to 3 months at 0°F. Cream based sauces can separate slightly, so stir well while reheating, and reheat all leftovers to 165°F.
What is a good vegetarian fall dinner?
Butternut squash risotto, creamy mushroom stroganoff and lentil bolognese are all hearty meatless mains. Hearty lentil soup and chipotle black bean soup are vegetarian when made with vegetable broth.
Can I make fall casseroles ahead of time?
Yes. Most casseroles can be assembled up to 24 hours ahead, covered and refrigerated. Add 10 to 15 minutes to the baking time when they go into the oven cold, and check that the center reaches 165°F.
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