Fall Vibes

Temperatures are falling. It’s time for apples and squash.

Send any friend a story

As a subscriber, you have 10 gift articles to give each month. Anyone can read what you share.

By Emily Weinstein

The weather in New York flipped like a switch last week, and all of sudden we were in fall. I’m programmed to eat apples and winter squash as soon as the temperature drops, and this time was no exception: I made a crumble after I went apple picking and brought home a ridiculous (some might say crazy) number of apples, and I simmered kabocha squash with scallions, too. I see squash soup in my future. (This recipe is amazing.)

Everyone in my home will be eating apples for weeks, whether they like it or not. If you, too, went apple picking or are going soon, there’s a good dinner recipe for you below and 34 other ways to use apples over here. (I’m a fan of this one.) As for winter squash, I’ll do things right and devote a whole newsletter to it later in the fall. I’ve got a new squash pasta recipe below to tide you over in the meantime.

And, for the pumpkin people — I know you’re out there — we have pumpkin pancakes, bars, bread, cheesecake, pasta, soup, muffins, doughnuts, scones, cookies, cake, cookie cake and more (so much more).

What are you cooking and baking? Tell me everything. I’m [email protected], and I love to hear from you.

1. Pasta With Butternut Squash, Kale and Brown Butter

In true Ali Slagle style, her new recipe for butternut squash pasta is as straightforward to make, as it is delicious. Budget a little extra time for peeling and slicing the squash.

View this recipe.

2. One-Pan Chicken Thighs With Coconut Creamed Corn

Maybe you’re thinking that summer corn is not a fall vibe? Rich recipes like this one are ideal for late September evenings, not dinner at the end of a stiflingly hot August day. Ali Slagle adds ginger, garlic and chile to the coconut corn for a jolt of flavor.

View this recipe.

3. Gochujang-Glazed Eggplant With Fried Scallions

I made this dish by Eric Kim last week, and I was enamored with the spicy-sweet gochujang glaze, which could make a piece of foam taste good. On a weeknight, you could skip frying the scallions, which would make this recipe very fast. We ate this dish for dinner with white rice and kimchi — nothing else needed.

View this recipe.

4. Sheet-Pan Sausages With Caramelized Shallots and Apples

This easy autumnal recipe from Lidey Heuck is a nice way to work apples into dinner. (They are unbelievably good with salty, fatty sausage.) This is one of those dishes that takes a little longer to make, but most of that time is hands-off.

View this recipe.

5. Salmon Soba Noodles With Ponzu-Scallion Sauce

A warm bowl of soup is a fall vibe for sure. Here, Kay Chun combines salmon with chopped Napa cabbage, tofu and chewy soba noodles for a simple and very tasty dinner.

View this recipe.

Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m [email protected], and previous newsletters are archived here. Reach out to my colleagues at [email protected] if you have any questions about your account.

View all recipes in your weekly plan.

Site Information Navigation

Source: Read Full Article