12 Cozy Fall Recipes to Make All Season

Whether it actually feels like fall outside or you are simply ready to cook like it does, these are the cozy recipes to make all season long. This collection has everything from one-pot chili mac and creamy autumn soup to pumpkin pasta, golden salmon, campfire nachos and caramel apple cider floats. Save this list for chilly nights, weekend dinners, game days and every excuse to bring the flavors of fall into the kitchen.

One Pot Cheesy Chili Mac

Ingredients

•  1 tablespoon olive oil

•  1 pound ground beef

•  1 onion, chopped

•  1 green bell pepper, chopped

•  Kosher salt and freshly cracked black pepper

•  4 garlic cloves, minced

•  1 to 2 chipotle peppers in adobo sauce, minced

•  1 1/2 tablespoons chili powder

•  1 tablespoon ground cumin

•  4 cups chicken broth, plus more as needed

•  1 (28-ounce) can fire-roasted diced tomatoes

•  1 (15-ounce) can red kidney beans, drained and rinsed

•  1 (15-ounce) can black beans, drained and rinsed

•  2 cups macaroni or small shell pasta

•  2 to 3 cups freshly grated cheddar cheese, plus more for serving

Instructions

1.  Heat the olive oil in a large soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.

2.  Add the onion and green bell pepper with a generous pinch of salt and black pepper. Cook until the vegetables soften, about 4 minutes.

3.  Add the garlic, chipotle peppers, chili powder and cumin. Stir and cook for 1 minute.

4.  Add the chicken broth, tomatoes, kidney beans, black beans and pasta. Bring to a boil, then reduce to a simmer. Cook until the pasta is al dente, stirring often so it does not stick or overcook. Add additional broth as needed while the pasta cooks.

5.  Remove the pot from the heat. Add the cheddar a little at a time, stirring after each addition until melted and creamy. Serve with more cheese on top, if desired.

Spiced Maple Salmon over Brown Butter Sage Cauliflower Mash

Ingredients

Brown Butter Sage Cauliflower Mash

•  4 tablespoons salted butter

•  1 tablespoon chopped fresh sage, plus 10 whole sage leaves

•  1 head cauliflower, cut into florets

•  1 garlic clove, chopped

•  4 ounces fat-free cream cheese

•  1 teaspoon kosher salt, plus more to taste

•  1/2 teaspoon freshly cracked black pepper

Spiced Maple Salmon

•  4 salmon fillets, 5 to 6 ounces each

•  Kosher salt and freshly cracked black pepper

•  2 tablespoons butter

•  1 tablespoon maple syrup

•  1/2 teaspoon ground cinnamon

•  Pinch of ground allspice

•  Squeeze of fresh lemon juice

Instructions

1.  Make the brown butter. Melt the butter in a saute pan over medium heat without stirring. When it begins to brown around the edges, add the chopped sage and whole sage leaves. Cook until the whole leaves are crisp, about 30 seconds, then transfer them to a paper towel-lined plate with a slotted spoon. As soon as the butter smells nutty and turns golden brown, remove it from the heat.

2.  Steam the cauliflower in a steamer basket until very soft. Transfer it to a high-speed blender with the garlic, cream cheese, salt, black pepper and three-quarters of the sage brown butter. Blend until completely smooth. Taste and add more salt if needed. Set aside and keep warm.

3.  Preheat the broiler. Season the salmon on both sides with salt and black pepper.

4.  Heat a cast-iron skillet over medium-high heat and add the butter. Swirl until melted and golden, then whisk in the maple syrup, cinnamon, allspice and lemon juice.

5.  Place the salmon presentation-side down in the skillet and do not move it. Cook for 3 to 4 minutes, then flip. Transfer the skillet to the oven and broil until the salmon is cooked to your liking and crisp on top, about 4 to 5 minutes.

6.  Spoon the warm cauliflower mash onto plates and top with the salmon. Drizzle with the reserved sage brown butter and finish with the crispy sage leaves.

Caramel Apple Cider Floats

Ingredients

•  Store-bought caramel sauce

•  Apple cider

•  Apple pie ice cream, vanilla ice cream or caramel ice cream

•  Sparkling apple cider

•  Whipped cream

•  Apple pie spice, for finishing

•  Apple slices, for garnish

Instructions

1.  Drizzle caramel sauce around the inside of each glass.

2.  Fill each glass about one-quarter full with apple cider. Add several scoops of ice cream until the glass is about three-quarters full.

3.  Pour in sparkling apple cider until the glass is full. Top with whipped cream, another drizzle of caramel sauce, a sprinkle of apple pie spice and an apple slice. Serve immediately.

Spinach Smoked Mozzarella and Crispy Prosciutto Squash Boats

Ingredients

•  2 medium spaghetti squash, halved and seeded

•  2 tablespoons olive oil

•  Kosher salt and freshly cracked black pepper

•  2 (8-ounce) packages frozen spinach, thawed and squeezed dry

•  1 cup ricotta cheese

•  1 cup grated smoked mozzarella, plus 1 cup diced smoked mozzarella

•  1/2 cup grated smoked or regular Gouda

•  1/4 cup apple cider vinegar

•  5 garlic cloves, minced

•  2 tablespoons minced fresh rosemary

•  1/4 teaspoon freshly grated nutmeg

•  4 ounces prosciutto, cut into small pieces

•  Optional substitute: Use regular mozzarella with a few dashes of liquid smoke

Instructions

1.  Preheat the oven to 425 F. Place the squash cut-side up on a baking sheet. Drizzle the flesh and edges with olive oil and season generously with salt and black pepper. Roast for 30 to 40 minutes, or until tender.

2.  Meanwhile, combine the spinach, ricotta, grated smoked mozzarella, Gouda, apple cider vinegar, garlic, rosemary, nutmeg and a generous pinch of salt and black pepper in a large bowl.

3.  When the squash is cooked, pour any liquid pooled inside the squash into the spinach mixture and stir until thoroughly combined.

4.  Divide the spinach filling evenly among the squash halves. Top with the diced mozzarella and scatter the prosciutto over the top.

5.  Return to the oven and bake for about 10 minutes, or until hot and bubbling. Serve warm.

Pumpkin Caramel Salmon over Sweet Potato Mash

Ingredients

Sweet Potato Mash

•  2 pounds sweet potatoes, peeled and cut into chunks

•  4 tablespoons salted butter

•  1/4 cup heavy cream, warmed

•  1/2 teaspoon kosher salt, plus more for the cooking water

•  Pinch of cayenne pepper, optional

Pumpkin Caramel

•  1/2 cup store-bought caramel sauce, plus more as desired

•  3/4 teaspoon pumpkin pie spice

•  1 tablespoon apple cider vinegar

•  1 teaspoon Dijon mustard

•  1/4 teaspoon kosher salt

Salmon and Garnishes

•  4 salmon fillets, about 6 ounces each

•  Kosher salt and freshly ground black pepper

•  1 tablespoon avocado oil or another high-heat cooking oil

•  1 tablespoon butter

•  1/2 cup roasted pecans, roughly chopped

•  4 to 6 fresh figs, quartered

•  Flaky sea salt, for finishing

Instructions

1.  Make the sweet potato mash. Place the sweet potatoes in a large saucepan and cover with cold, generously salted water. Bring to a boil, then reduce the heat and simmer for 15 to 18 minutes, or until completely tender.

2.  Drain well and return the sweet potatoes to the warm saucepan. Add the butter, warm cream, salt and cayenne. Mash until smooth and creamy. Taste and adjust the seasoning, then cover to keep warm.

3.  While the potatoes cook, toast the pecans in a dry, oven-safe skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate and set aside.

4.  Make the pumpkin caramel. Combine the caramel sauce, pumpkin pie spice, apple cider vinegar, Dijon mustard and salt in a small saucepan. Warm over low heat, stirring until smooth. If the sauce is too thick to drizzle, stir in 1 to 2 teaspoons warm water. Keep warm over very low heat.

5.  Preheat the oven to 425 F. Pat the salmon completely dry and season generously with salt and black pepper.

6.  Heat the oil and butter in the oven-safe skillet over medium-high heat. When the skillet is very hot, add the salmon presentation-side down. Cook without moving for 2 to 3 minutes, or until deeply golden.

7.  Turn the salmon over and lightly brush each fillet with a little pumpkin caramel, reserving most of the sauce for serving. Transfer the skillet to the oven and cook for another 4 to 6 minutes, depending on the thickness of the fillets and your desired doneness.

8.  Spoon the sweet potato mash onto each plate and top with a salmon fillet. Drizzle the pumpkin caramel over the salmon and around the plate. Finish with toasted pecans, fresh figs and a small pinch of flaky sea salt. Serve immediately.

Truffle Cacio e Pepe with Creamy Burrata

Ingredients

•  1 pound spaghetti or bucatini

•  1 tablespoon freshly cracked black pepper

•  3 tablespoons truffle butter or regular butter

•  1 tablespoon truffle oil

•  1 cup freshly grated Pecorino Romano or Parmigiano Reggiano, plus more as needed

•  2 balls burrata

•  Fleur de sel or another finishing salt

•  Truffle honey or regular honey, optional

Instructions

1.  Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, usually about 2 minutes less than the package directions. Before draining, reserve at least 2 cups of pasta water.

2.  Heat a large saute pan over medium-low heat. Add the black pepper and toast for 30 seconds to 1 minute, or until fragrant. Add the butter and truffle oil and stir until the butter melts.

3.  Add 1/2 cup pasta water to the pan and stir to combine. Turn off the heat, then add the cooked pasta, 1/2 cup cheese and another 1/2 cup pasta water. Toss vigorously with tongs until creamy.

4.  Add the remaining cheese and continue tossing, adding more pasta water a little at a time, until the sauce is light, glossy and extra creamy.

5.  Divide among pasta bowls. Top with torn burrata, more black pepper, a sprinkle of fleur de sel and a light drizzle of honey, if desired.

Creamy Autumn Vegetable and Wild Rice Soup

Ingredients

•  1 tablespoon olive oil

•  1 onion, chopped

•  4 celery stalks, sliced

•  3 carrots, chopped

•  Kosher salt and freshly cracked black pepper

•  4 garlic cloves, minced

•  1/2 teaspoon red pepper flakes

•  1 tablespoon fresh thyme leaves

•  1 tablespoon minced fresh rosemary

•  1 tablespoon minced fresh sage

•  1 pound mixed mushrooms

•  1 small sweet potato, peeled and cubed

•  1 cup peeled and cubed butternut squash

•  3/4 cup wild rice

•  4 cups chicken or vegetable stock, plus more for a thinner soup

•  1 Parmesan rind

•  1 cup half-and-half or whole milk

•  3 cups baby spinach or chopped kale

•  1 cup grated Parmesan, plus more for serving

•  Zest and juice of 1 lemon

Instructions

1.  Heat a large soup pot over medium heat. Add the olive oil, onion, celery and carrots with a generous pinch of salt and black pepper. Cook until the vegetables soften and become lightly golden, about 8 to 10 minutes.

2.  Add the garlic, red pepper flakes, thyme, rosemary and sage. Stir and cook for 1 minute.

3.  Add the mushrooms in three batches, seasoning each batch with a small pinch of salt. Let each batch cook down before adding the next.

4.  Add the sweet potato, butternut squash, wild rice, stock and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook until the wild rice and vegetables are tender, following the timing on the wild rice package as a guide.

5.  Stir in the half-and-half, greens, Parmesan, lemon zest and lemon juice. Remove and discard the Parmesan rind. Taste and adjust the seasoning. Add more stock if you prefer a thinner soup.

6.  Ladle into bowls and top with more Parmesan, if desired.

Spaghetti with Gouda Mornay Sauce and Toasted Crunchies

Ingredients

•  4 tablespoons butter, divided

•  2 tablespoons all-purpose flour

•  2 cups milk, warmed

•  Kosher salt

•  White pepper

•  Pinch of freshly grated nutmeg

•  1 cup good-quality Gouda, freshly grated

•  1 pound spaghetti or another pasta

•  1 cup panko breadcrumbs

•  Grated Parmesan, optional

•  Chopped fresh parsley, optional

Instructions

1.  Melt 2 tablespoons butter in a large saute pan over medium heat. Add the flour and whisk for several minutes without letting the roux brown. The roux should remain pale while the raw flour taste cooks out.

2.  Slowly pour in the warm milk, whisking constantly until smooth. Bring the sauce to a gentle boil, then reduce to a simmer and cook until thickened.

3.  Season with a light pinch each of salt and white pepper and add the nutmeg. Add the Gouda and whisk until melted and smooth. Keep warm over low heat.

4.  Cook the pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water, then drain.

5.  Add the pasta to the Mornay sauce and toss to coat, adding a little pasta water at a time until the sauce is silky and clings to the noodles.

6.  Melt the remaining 2 tablespoons butter in a small saute pan. Add the panko and cook, stirring often, until golden and crisp.

7.  Divide the pasta among bowls and top with the toasted panko. Finish with Parmesan and parsley, if desired.

Loaded Campfire Nachos

Ingredients

•  1 (16-ounce) can refried beans

•  1 (15-ounce) can ranch-style beans, lightly drained

•  1 (14.5-ounce) can fire-roasted tomatoes or 1 jar of your favorite salsa

•  1 packet taco seasoning

•  1/2 cup sour cream

•  1 large bag tortilla chips, plus more for serving

•  1 pound shredded Mexican-blend cheese

•  1/4 red onion, chopped

•  1 Roma tomato, chopped

•  1 avocado, cubed

•  Prepared queso or cheese dip, optional

Instructions

Prep at Home

1.  Mix the refried beans, ranch-style beans, fire-roasted tomatoes, taco seasoning and sour cream in a bowl. Transfer the bean dip to a disposable container.

2.  Prep the red onion, tomato and avocado and place the toppings in separate containers. Pack everything in a cooler bag until ready to cook.

Cook at the Campsite

3.  In a cast-iron skillet, layer the tortilla chips, bean dip and shredded cheese. Top with the red onion, tomato and avocado.

4.  Place the skillet over the campfire and cook until the cheese melts and the beans are hot. Drizzle with queso, if desired, and serve with extra chips.

Cook at Home

5.  Preheat the oven to 375 F. Layer the tortilla chips, bean dip and shredded cheese in an oven-safe skillet. Bake for 8 to 10 minutes, or until the cheese is melted.

6.  Top with the red onion, tomato and avocado. Drizzle with queso, if desired, and serve with extra chips.

Brown Butter Halibut over Pumpkin Grits and Crispy Brussels Sprouts

Ingredients

•  1 pound Brussels sprouts, sliced

•  1 tablespoon olive oil

•  Kosher salt and freshly cracked black pepper

•  2 cups milk

•  1/2 teaspoon ground cinnamon

•  1 cup stone-ground grits

•  4 ounces cream cheese

•  8 tablespoons salted butter, divided

•  3/4 cup canned pure pumpkin puree

•  1 tablespoon maple syrup

•  4 halibut fillets

•  1 tablespoon garlic powder

•  1 handful fresh sage leaves

Instructions

1.  Preheat the oven to 425 F. On a baking sheet, toss the Brussels sprouts with the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Roast for 15 to 20 minutes, or until browned and crisp at the edges.

2.  Combine the milk, 2 cups water, 1 1/2 teaspoons salt, a generous pinch of black pepper and the cinnamon in a large saucepan over high heat. When the mixture begins to bubble, slowly whisk in the grits.

3.  Reduce the heat to a simmer, cover and cook for 15 to 20 minutes, or until the liquid is absorbed and the grits are still very creamy. Uncover and stir every few minutes as they cook.

4.  Remove the grits from the heat and stir in the cream cheese, 2 tablespoons butter, pumpkin puree and maple syrup. Taste and add more salt if needed. Cover and keep warm.

5.  Heat 1 tablespoon butter in a large saute pan over medium-high heat. Pat the halibut dry, then season on all sides with salt, black pepper and garlic powder. Cook for about 3 minutes per side, or until the fish is golden and cooked through. Transfer to a plate.

6.  Add the remaining 5 tablespoons butter to the pan and cook until golden and nutty. Add the sage leaves and cook until crisp.

7.  Spoon the pumpkin grits onto plates and add the crispy Brussels sprouts. Top with the halibut and drizzle with the sage brown butter.

Smoky Autumn Salad

Ingredients

Maple Dijon Dressing

•  3 tablespoons maple syrup

•  3 tablespoons olive oil

•  1 tablespoon Dijon mustard

•  1/2 teaspoon ground cinnamon

•  Kosher salt and freshly cracked black pepper

Salad

•  1 large sweet potato, peeled and cut into 1/2-inch cubes

•  1 tablespoon olive oil

•  1 tablespoon maple syrup

•  1/2 teaspoon ground cinnamon

•  1/2 teaspoon kosher salt

•  1/4 teaspoon freshly cracked black pepper

•  4 cups baby spinach

•  4 cups arugula

•  1 cup smoked almonds, roughly chopped

•  1 cup smoked Gouda, shredded

Instructions

1.  Make the dressing. Add the maple syrup, olive oil, Dijon, cinnamon and a pinch each of salt and black pepper to a jar with a tight-fitting lid. Shake until combined.

2.  Preheat the oven to 400 F. On a foil-lined baking sheet, toss the sweet potato with the olive oil, maple syrup, cinnamon, salt and black pepper. Roast for 12 to 15 minutes, or until tender and lightly golden. Set aside to cool slightly.

3.  Combine the spinach and arugula in a salad bowl. Top with the roasted sweet potato, smoked almonds and smoked Gouda.

4.  Pour the dressing over the salad and toss just before serving.

Calabrian Chile Pumpkin Carbonara

Ingredients

•  4 slices bacon, cut into strips

•  1 pound spaghetti

•  4 large egg yolks

•  1 large whole egg

•  1 cup freshly grated Parmigiano Reggiano, plus more for serving

•  3/4 cup canned pure pumpkin puree

•  1 tablespoon Calabrian chile paste

•  Kosher salt and freshly cracked black pepper

Instructions

1.  Bring a large pot of water to a boil, then salt it generously.

2.  While the water heats, place a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate. Turn off the heat but leave the pan and rendered bacon fat on the stove.

3.  Add the spaghetti to the boiling water and cook until al dente. Reserve at least 1 cup pasta water before draining.

4.  While the pasta cooks, whisk the egg yolks and whole egg in a medium bowl until smooth. Add the Parmigiano Reggiano, pumpkin, Calabrian chile paste, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth and combined.

5.  Add the hot spaghetti and 1/4 cup pasta water directly to the pan with the bacon fat and toss to coat.

6.  Slowly whisk 1/2 cup hot pasta water into the egg mixture to temper the eggs. Pour the mixture over the spaghetti and add the bacon.

7.  Toss vigorously off the heat for several minutes, until the sauce is creamy and coats the pasta. Add more pasta water a little at a time if the sauce is too thick. Serve with more Parmigiano Reggiano.