Dutch Oven Classic Beef Stew

There’s nothing better than sitting down to the bowl of this warm stew on the cool day. Hearty chunks of beef turn tendering after a low and slowest trip in the favorite Dutch oven; potatoes getting added during the tail ends of cooking so they does not dissolve into the stew.

Chicken Pot Pie with Leeks and Thyme

This meal together in just about an hour and utilizes only one skillet. Coming golden-brown puff pastry or for the patchwork of crispy; staying for the comfort, classic flavors of the stuffing. thyme and Leeks lended a traditional flavor to this dish, while Dijon mustard add on a unexpected, subtle punch.

Pasta with Roasted Cauliflower and Crispy Capers

In this recipe, cauliflower comes together with capers, garlic, anchovy, crushed red pepper, lemon zest, parsley and Pecorino Romano to forming a comfortable pasta dish that’s ready in under the hour.

Braised Duck Legs with Spaetzle and Mushroom Ragout

This meal-motivated comfort food showcasing steamed duck served on the bed of buttery-crisp spaetzle and saucy mushrooms. A fast mash of softened flour and butter is the key to thicken out the tasty sauce.

Roasted Chicken and Acorn Squash with Sumac Brown Butter

Crisp-skinned chicken and soft slices of acorn squash get next-layer flavor from the drizzle of honey-tinged brown butter pan sauce; a shower of freshened thyme leaves, sumac, Aleppo pepper adding a brightening finish.

Gnocchi with Pomodoro Sauce

In this recipe, easiest gnocchi made from rusty potatoes, egg yolks and Parmigiano-Reggiano are paired with the buttery tomato sauce laced with freshened basil. Apply canned San Marzano plum tomatoes for the good flavor.

Roasted Merguez Sausage with Apples and Onions

The mouth watering sweetness of apples balanced the intense spiced merguez sausage in the fast sheet-pan dinner. Be certain to utilize apples that hold their shaping during roasting — we love Pink Lady or Honeycrisp here.

Pasta with Pumpkin Brown Butter Sauce

Homemade pumpkin butter elevating classic brown butter and sage sauce with the full-on fall flavor. Plus, you would have plenty of the silky preserving left over to utilize as you pleased — trying it covered on toast with a streak of creamy cheese.

PUMPKIN-TOMATO SOUP

• 500g Hokkaido pumpkin

• 800g chop tomatoes (2 tins)

• 1 onion

• 2 cloves of garlic

• 1 tsp veg. stock

• 3 tbsp creamy cheese

• 1 tbsp olive oil

• Salt and pepper

First wash the pumpkin well and remove the seeds. Cut out the pumpkin into huger chunks and dice the garlic and onions.

OVEN PUMPKIN WITH FETA

Ingredients:

• 1 small hokkaido, approx. 1 kg

• 1 clove of garlic

• 2 tbsp olive oil

• 100 g feta

• 1 tiny handful of thyme, plucked

• Pepper and Salt

Preheating the oven to 180° C bottom/top heat. Now it’s timeline to begin chopping – core and halve the pumpkin and cutting it into biten-sized pieces. Finely chop and Peel the garlic.

PUMPKIN AND POTATO CASSEROLE

Ingredients for 6 servings:

• 700g potatoes, thin slices

• 700g pumpkin, thin slices

For the sauce:

• 200g cream

• 100ml stock

• 50g parmesan, grated

• 2 tbsp sour cream

• Pepper

• Nutmeg

• 100g cheese, grated

• 50g feta

• Fresh thyme

Cut the pumpkin and the potatoes into small slices, but the potato slices must be thinner here. Then spread the slices on a 40x30cm baking layer in the baking dish.

APPLE CAKE

Ingredients:

• 160g butter

• 3 eggs

• 1 tsp vanilla paste

• 160g sugar

• 220g flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 4 small sour apples

• 3 tbsp sliced almonds

• a little cinnamon-sugar

First, beat the vanilla, butter, and egg paste until fluffy. Mixing the flour, cinnamon and baking powder and then stirring everything in. Next, peel the apples, core them and cut them into quarters.

Pan-Roasted Chicken with Rosemary, Grapes, and Garlic

Elegant, Simple, and ready in just 50 minutes, this pan-roasted chicken is certain to please on the chilly autumn evening. To make it, a whole chicken is cutted down into eight pieces, then roasting with grapes, sprigs and garlic cloves of rosemary to yield crispy-skinned chicken in the schmaltzy pan sauce that is begging for the crusty chunk of bread.

Brussels Sprouts and Sweet Potato Hand Pies

Light way mashing sweet potatoes, brussels sprouts, aged cheddar, tangy sour cream making up the creamy-cheesy fill for the crispy, golden pastry encase the savory hand pies.

Mayan Pepita-Chicken Stew

This warmened fall dish owes its incredible depth of flavor to the carefully toast blend of spices and seeds, which are grounded into the coarse paste along with roasted tomatillos and tomatoes. The finishing stew is garnished with chopped mint and cilantro, then served with the chile-cacao rice, spicing mix, and tortillas.

Buttermilk Macaroni and Cheese with Baby Kale

Tendering sautéed baby kale almost melt into the buttermilk-enriched bechamel in chef and cookbook author Alexander Smalls’ riff on cheese and mac, which is baked until the sharpened cheddar on toppest turns crisp and golden.