Foods to Eat In October

As the crisp air settles in and leaves transform into vibrant hues, October brings a bounty of seasonal ingredients perfect for warming, comforting dishes. This month not only invites cozy evenings but also features holidays like Halloween and Thanksgiving, providing ample opportunities for culinary creativity.

20 New Recipes We Can’t Wait to Make in October

From cozy soups to an easier-than-pie apple crumble, these are the new recipes helping us get into sweater weather mode.

11 Wines That Pair Perfectly With Saag Paneer, Tandoori Chicken, Gulab Jamun, and Other Dishes on Your Diwali Spread
Apple Butter Crumble
Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Fall is officially here, and we’re embracing the slight chill in the air with warming soups, fragrant chicken dinners, and easy baking projects like an Apple Butter Crumble and Chocolate Banana Bread Pudding. We’re also making regional and international favorites like decadent Lowcountry Crab Ricequick-cooking Japanese noodles, and shatteringly crisp Filipino egg rolls. Here are 20 new recipes from our test kitchen, Best New Chef alumni, and other contributors that you’ll want to add to your fall rotation.

01of 20

 

Yakisoba (Japanese Stir-Fried Noodles)

Yakisoba
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

A store-bought tonkatsu sauce adds instant flavor to this quick-cooking stir-fry from chef Takashi Yagihashi, which consists of ramen noodles, crunchy vegetables, and buttery rib-eye steak.

02of 20

 

Italian Wedding Lasagna Soup

Italian Wedding Lasagna Soup
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox

This cozy soup combines two comfort-food favorites. Italian sausage meatballs and broken lasagna noodles simmer in a rich broth bolstered with Parmesan and cream.

03of 20

 

Apple Butter Crumble

Apple Butter Crumble
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

This simple and warming dessert from 2023 Best New Chef Hannah Ziskin doubles down on apples with fresh apples and store-bought apple butter, all topped with a buttery streusel.

04of 20

 

Stuffed Heirloom Tomatoes

Stuffed Heirloom Tomatoes
Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Make the most of end-of-season tomatoes with this simple recipe that calls for stuffing firm-yet-ripe tomatoes with garlicky croutons and Parmesan. They’re topped off with a balsamic drizzle and basil for an easy yet impressive appetizer.

05of 20

 

Spicy Chicken Noodle Soup

Spicy Chicken Noodle Soup
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

A hybrid of Japanese ramen and Italian tortellini en brodo, this warming soup from 2008 F&W Best New Chef Gerard Craft is packed with shredded chicken thighs that cook in a Parmesan-enhanced broth. Calabrian chiles add a sinus-clearing kick.

06of 20

 

Creamed Corn Dip

Creamed Corn Dip
Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Store-bought chive and onion cream cheese is a shortcut to quick flavor for this creamy dip made with sweet fresh corn and chopped chives.

07of 20

 

Crab Rice

Crab Rice
Courtesy of Peyton Beckwith

Whip up this rich and satisfying Lowcountry classic from chef Rotsoe Betskill, who combines Carolina Gold rice with jumbo lump crab meat and plenty of brown butter.

08of 20

 

Chocolate Banana Bread Pudding

 Chocolate banana bread pudding recipe

This luscious dessert makes use of both stale bread and leftover bananas, which are soaked in and layered with a decadent chocolate custard sauce.

09of 20

 

Chicken Thighs with Lemony Sauce Vierge

Lemony Chicken Thighs with Burst Tomatoes and Swiss chard Pesto
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

2014 F&W Best New Chef Justin Yu roasts bone-in chicken thighs until they are golden brown, then serves them with tomatoes, red grapes, lemons, and a zesty herb sauce.

10of 20

 

Creamy Farfalle with Broccoli Crumble

Creamy Farfalle with Broccoli Crumble
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

This weeknight pasta from 2019 F&W Best New Chef Misti Norris is tossed with an Alfredo-like sauce and topped with a broccoli crumble made with oven-roasted broccoli florets, stale bread, and fresh garlic.

11of 20

 

Creamy Mushroom Tartlets

Creamy Mushroom Tartlets
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

2001 F&W Best New Chef Wylie Dufresne lean on store-bought puff pastry that’s upgraded with a cream sherry-infused cashew spread and buttery shiitake mushrooms for these party-friendly tartlets.

12of 20

 

Sweet Potato and Kale Soup

Sweet Potato and Kale Soup
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

A whole Parmesan rind adds umami notes to this warming nutmeg-scented soup from 1995 F&W Best New Chefs Anne Quatrano and Clifford Harrison that’s brimming with sweet potatoes, Tuscan kale, and carrots.

13of 20

 

Spanish Garlic Chicken

Spanish Garlic Chicken
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

For this effortless skillet dinner, juicy bone-in chicken thighs and drumsticks cook in a lemony, wine-forward pan sauce with garlic and pimento-stuffed manzanilla olives.

14of 20

 

Cream of Mushroom Soup

Cream of Mushroom Soup
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Meaty cremini mushrooms and earthy shiitake mushrooms are sautéed until deeply caramelized, then pureed with stock and heavy cream for this umami-packed soup.

15of 20

 

Chickpea Salad with Chorizo and Red Peppers

Chickpea Salad with Chorizo and Red Peppers
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes

This hearty salad from Rancho Gordo founder Steve Sando comes together in just 10 minutes with pre-soaked chickpeas, jarred roasted red bell peppers, and smoky Spanish chorizo dressed in a quick vinaigrette.

16of 20

 

Pollo al Lambrusco (Red Wine Glazed Chicken with Onions and Grapes)

Pollo al Lambrusco on a platter
Greg Dupree / Food Styling by Torie Cox / Prop Styling by Mat Gibilisco

Add color to your table with the show-stopping roast chicken from chef Nick Dugan. It is glazed with a savory Lambrusco reduction and served with jammy stewed onions and grapes.

17of 20

 

Lumpia

Lumpia
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

These crispy Filipino spring rolls — stuffed with juicy ground pork and a medley of vegetables — are perfect for dipping in a flavorful sauce of rice vinegar, soy sauce, garlic, and scallions.

18of 20

 

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Chicken and Egg Rice Bowl)
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes

Dig into a simple, satisfying rice bowl from chef Aiko Cascio filled with crispy chicken thigh pieces flavored with dashi and soy sauce, custardy eggs, and tender onions.

19of 20

 

Corn, Squash, and White Bean Salad with Maple Vinaigrette

Three Sisters Salad
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel

We love an autumnal salad, especially this one from chef Crystal Wahpepah, which includes the “three sisters” of Native American cuisine: roasted butternut squash, fresh corn, and hearty tepary beans. A savory-sweet maple vinaigrette ties everything together.

20of 20

 

​​Coffee Cake with Nigella Seed Streusel

Coffee Cake with Nigella Seed Streusel
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Corn flour and Turkish coffee flavor this moist and complex cake from 2020 F&W Best New Chef Tavel Bristol-Joseph. A crunchy nigella seed streusel adds warm savory notes.

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Kanwal Nijjar Sodhi

Kanwal Sodhi am The Creator Editor of ReviewFitHealth.com.

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