Even though the weather has been all over the place, it's definitely fall at Food & Wine, where we're putting apples in sandwiches and in a glowing tarte tatin, stirring corn into cheesy pasta, and snacking on cheese straws and tapas. Take a minute to bookmark — and cook — our most popular new recipes.
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Timpano
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Layer pasta, tender roasted vegetables, and plenty of cheese in crispy dough to create this show-stopping vegetarian main course perfect for holidays or any special dinner that you want to be a Big Night.
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Pintxos Matrimonio
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Frozen puff pastry and tinned anchovies mean you can make these popular Spanish tapas in a flash. Parsley and garlic add extra flavor pop.
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Apple and Cheddar Sandwich
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This fall-perfect sandwich from culinary director at large Justin Chapple is proof positive that apples and cheddar are a match made in heaven.
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Tarte Tatin
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This classic French dessert from the late Benoît Guichard is easy but impressive, and is one of our favorite ways to celebrate apples.
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Picanha Steak with Pink Peppercorn Brown Butter and Chive Sauce
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Cookbook author Amy Thielen's roast beef with pink peppercorn sauce is infused with flavors that tap into pure supper-club nostalgia, given a frisson of heat from dried chiles.
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Glazed Apple Fritters
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Apple fritters are one of fall’s greatest pleasures — and Justin Chapple's version is surprisingly easy to make at home after you go apple picking.
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Mac and Corn Cheese
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Cookbook author Eric Kim's mac 'n' cheese is enlivened with snappy kernels of sweet corn, pungent onion, and fruity jalapeños.
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Fried Herb Yeast Rolls
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Food editor Paige Grandjean's herb-flecked, yeast-risen dinner rolls are packed with garlicky, herbaceous pleasure.
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Mother’s Ruin Punch
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This Champagne-topped, gin and vermouth-based punch is the perfect example of a drink that tastes as good as it look.
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Pumpkin Cupcakes with Cream Cheese Frosting
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Slathered with cream cheese frosting and covered in a riot of crunchy toasted pumpkin and sunflower seeds, cookbook author Peggy Cullen's pumpkin spice cupcakes are the ultimate fall treat.
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Braised Swiss Chard and Spinach
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The tender, silky greens are balanced by a pop of crunchy, bright pickled chard stems and luxurious coconut milk.
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Oyster Bisque
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This creamy bisque gets its briny complexity from an ingredient you might not expect, and eliminates the need to shuck, which is often a source of stress.
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Garlicky Roasted Green Beans
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Food & Wine editor in chief Hunter Lewis says this recipe is the way he gets his kids to eat green beans.
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Cheese Straws
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Crisp, savory, and with a satisfying snap, cheese straws are a Southern staple, and these were perfected by the legendary culinary duo of the late Edna Lewis and her frequent collaborator Scott Peaco*ck.
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Bushels and Barrels
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Apples and bourbon are a match made in heaven and bartender Kaitlyn Stewart's fruity co*cktail takes things a step further by doubling down on apple flavor.
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Pastrami-and-Rye Stuffing
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This pastrami and rye stuffing from cookbook author Susan Spungen is deeply savory with so many layers of flavor.
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Sausage Gravy
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A light roux becomes a velvety gravy for serving over biscuits for breakfast or brunch in this recipe from chef Erick Williams of Virtue Restaurant in Chicago.
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Mushroom, Lentil, and Chestnut Mince Pie
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This fully vegetarian mince pie recipe from cookbook author Amy Thielen, with its filling of mushroom duxelles and roasted mushrooms, black lentils, and chestnuts, is perfect for a holiday feast.
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Harissa Mashed Potatoes
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Smoky harissa and tangy labneh give these spicy mashed potatoes gorgeous color and flavor.
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Madeira-Glazed Ham with Collard Greens
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Glistening in a spiced Madeira and honey glaze, served on a bed of greens and citrus, cookbook author Amy Thielen's holiday ham is tailor-made for a special occasion meal.
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Lardo-Crisped Roasted Turkey
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To fully flavor the turkey skin and make it especially crispy, Thielen pushes very thin layers of cured lardo beneath the bird’s skin.
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