Fresh Fall Dinner Recipes

September 19, 2013
Greg Dupree
Take advantage of the seasonal bounty of squash, beets, and apples with these fall farm-to-table recipes.
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Pumpkin-and-Turnip Green Lasagna

Greg Dupree

Recipe: Pumpkin-and-Turnip Green Lasagna

Use no-boil lasagna noodles (we like Barilla brand), which will soak up moisture from the sauce and pumpkin.

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Spicy Pumpkin Soup with Avocado Cream

Photo: Greg Dupree

Recipe: Spicy Pumpkin Soup with Avocado Cream

If you don't have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.

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Molasses-Brined Roasted Chicken

Photo: Helen Norman

Recipe: Molasses-Brined Roasted Chicken

The brined, roasted chicken is juicy, rich, and great on its own, but the Roasted Chicken Jus, a concentrated homemade stock, is worth the effort.

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Pear-and-Pumpkin Tart

Photo: Greg Dupree

Recipe: Pear-and-Pumpkin Tart

Need help peeling and cutting your pumpkin? Most supermarket produce sections offer this service for a small fee.

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Pumpkin-Chocolate Brownies

Photo: Greg Dupree

Recipe: Pumpkin-Chocolate Brownies

Let fresh-baked brownies chill, uncovered, overnight. For a perfect slice, cut while they're cold. Serve at room temperature.

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Caramel Apple Cake

Photo: Hector Sanchez

Recipe: Caramel Apple Cake

This cake is topped with sauteed apple slices and drizzled in a delicious Apple Brandy-Caramel Sauce.

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Apple-Onion Soup

Photo: Helen Norman

Recipe: Apple-Onion Soup

Slowly caramelizing onions in butter over low heat coaxes out their sweetness and adds deeper flavor to this ever-so-sweet fall soup. Serve with Cheese Puff Pastries.

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Root Vegetable Mash

Photo: Helen Norman

Recipe: Root Vegetable Mash

Whipped, tender root vegetables and creamy roasted garlic elevate the typical mash. Any root will do.

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Fall Salad with Beets and Apples

Photo: Helen Norman

Recipe: Fall Salad with Beets and Apples

Perfectly balanced with different flavors, textures, and colors, this salad is a colorful addition to any fall spread.

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Sautéed Mushrooms

Photo: Helen Norman

Recipe: Sautéed Mushrooms

Any types of mushrooms work well here. Sear them in batches, without crowding, in a hot skillet so that they will take on color without steaming.

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Candied Roasted Squash

Photo: Helen Norman

Recipe: Candied Roasted Squash

A recipe with only three ingredients calls for smart technique and a little bit of finesse. Score the squash flesh to create more surface area for caramelizing.

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Apple Bread Pudding

Photo: Helen Norman

Recipe: Apple Bread Pudding

Serve this family-style from a baking dish, or divide with a 3-inch round cutter for an elegant presentation. Top it all off with Sautéed Apples and a drizzle of Apple Brandy Crème Anglaise for a spectacular finish.

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Apple-Pecan Carrot Cake

Photo: Hector Sanchez

Recipe: Apple-Pecan Carrot Cake

Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans. Caramel sauce, rather than fosting, sandwiches together the moist cake layers.

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Caramel Apple Fantans

Photo: Hector Sanchez

Recipe: Caramel Apple Fantans

Use any firm cooking apple, such as 'Jonagold' or 'Honeycrisp,' or a combo for extra flavor and texture.

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Caramelized Onion-and-Apple Tassies

Photo: Hector Sanchez

Recipe: Caramelized Onion-and-Apple Tassies

Be sure to press the cream cheese pastry dough all the way up the sides of the mini muffin cups so the tart shells will be deep enough to hold a generous amount of filling.

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Waldorf Cobb Salad

Photo: Hector Sanchez

Recipe: Waldorf Cobb Salad

This makes a company-perfect sidekick for anything roasted or grilled. The concentrated flavor of an apple cider reduction, plus a shot of sorghum syrup, add rich complexity, not just sweetness, to the Cider-Sorghum Vinaigrette.

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Beef Ribs with Sorghum Glaze

Photo: Jennifer Davick

Recipe: Beef Ribs with Sorghum Glaze

All over the South, the sticky elixir is being showcased as more than a condiment. It works wonders as a glaze for smoky meat.

See More: Sweet Sorghum Recipes

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Turkey, Brie, and Apple Panini

Photo: Jennifer Davick

Recipe: Turkey, Brie, and Apple Panini

Bacon Marmalade makes the perfect topping for these rich, buttery sandwiches.

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    Bacon Marmalade

    Photo: Jennifer Davick

    Recipe: Bacon Marmalade

    We encourage you to try this bacon marmalade on toast with a triple-cream cheese, tossed with iceberg lettuce and blue cheese, or spooned over ice cream. This recipe also goes well with Turkey, Brie, and Apple Panini.

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    Sorghum Caramel Corn

    Photo: Jennifer Davick

    Recipe: Sorghum Caramel Corn

    A sticky-sweet coating can make popcorn even more delicious than it always is, and this Sorghum Caramel Corn is the perfect recipe to sink your teeth into. For Halloween happiness, this recipe begins with simple microwave popcorn, then mixes in roasted peanuts, brown sugar, and that classic Southern staple: bacon. After you’ve coated this creative concoction with sorghum syrup flavored with just a little hint of vanilla, bake it in the oven until it is mixed to sugar-glazed perfection. You’ve just taken this already-delicious bacon-caramel corn to the next level. Bag it up for guests to enjoy and you’re ready to go. Happy Halloween.

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    Lois' Dutch Sorghum Cake

    Photo: Jennifer Davick

    Recipe: Lois' Dutch Sorghum Cake

    Olin Hughes' wife, Lois, loved to cook with sorghum. This is one of her favorite recipes, to which we added a coffee glaze.

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    22 of 31

    Creole Shrimp and Sweet Potato Grits

    Photo: Iain Bagwell

    Recipe: Creole Shrimp and Sweet Potato Grits

    Add a little sweetness and a big superfood boost to your traditional shrimp and grits.

    See More: Sweet Potato Recipes

    23 of 31

    Roasted Sweet Potato Salad

    Photo: Iain Bagwell

    Recipe: Roasted Sweet Potato Salad

    Mango, avocado, red bell pepper, and sweet potatoes make a colorful presentation in this good-for-you meal.

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    Roasted Sweet Potato-and-Onion Tart

    Photo: Iain Bagwell

    Recipe: Roasted Sweet Potato-and-Onion Tart

    This mouthwatering tart lets you get a lot of your side dishes in one bite or, if you would prefer, makes a great first course for a Thanksgiving lunch or dinner. Think outside the casserole and make this savory beauty center stage at your next family dinner. Mix sweet potato with the crunch and bite of red onion, and blend it in with the salty flavor of Gruyère cheese. The freshness of flat-leaf parsley, and rosemary, add a wonderful aroma of herbs to this crusty delight. Keep a few slices to enjoy with a light salad the next day and you will be set for a fantastic meal.

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    25 of 31

    Plum-Glazed Sausage

    Photo: Iain Bagwell

    Recipe: Plum-Glazed Sausage

    Offer Bratwurst, Bockwurst, and weisswurst with fresh chicken or spicy pork sausage.

    See More:Southern-Style Oktoberfest Recipes

    26 of 31

    Dry-Brined Beer-Can Chicken

    Photo: Iain Bagwell

    Recipe: Dry-Brined Beer-Can Chicken

    Grilling is a delicious way to "roast" a whole bird, especially when beer is involved. Use a milder brew if you wish, but skip hoppy IPAs.

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    Tart Apple-and-Cabbage Toss

    Photo: Iain Bagwell

    Recipe: Tart Apple-and-Cabbage Toss

    Sauerkraut meets coleslaw in this vinegar-based salad, while the paper-thin apple slices and finely shredded cabbage add rich autumn color.

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    28 of 31

    Warm Lentil-and-Potato Salad

    Photo: Iain Bagwell

    ​Recipe: Warm Lentil-and-Potato Salad

    French green lentils add flavorful texture. They remain firm after cooking, while traditional brown lentils turn soft. The dressing of bacon vinaigrette, fresh parsley leaves, celery, and shallots pairs well with a robust pale ale.

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    Black Forest Pound Cake

    Photo: Iain Bagwell

    Recipe: Black Forest Pound Cake

    This decadent dessert is an easy, one-pan twist on the traditional layered cake. You'll love the tart Cherry Sauce with the sweet cake.

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    Grilled Pork Chops with Apple-Bourbon Glaze

    Photo: Hector Sanchez

    Recipe: Grilled Pork Chops with Apple-Bourbon Glaze

    These grilled pork chops with a rich apple-bourbon glaze requires only a few ingredients, but packs a big flavorful punch. Make sure you prepare the marinate at least 12 hours in advance – let the chops soak for 24 hours for maximum flavor. The key to success here is to brush the Apple-Bourbon Glaze on the chops during the last few minutes on the grill, turning and brushing often to create a layered, lacquered look. Garnish the chops with grilled halves of small apples brushed with the glaze. Serve with rice and homemade beans for a complete Southern spread, and finish the meal with an apple dessert.

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    31 of 31

    Carrot-Apple Soup

    Photo: Hector Sanchez

    Recipe: Carrot-Apple Soup

    The smart technique for this simple soup eliminates the need for sautéing the vegetables, which preserves the bright color and flavor of the carrots and results in a brighter, more refreshing soup. To keep it vegetarian, substitute vegetable broth for the chicken broth.

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