It’s official…temperatures are dropping, people are switching over their wardrobes, and I SWEAR I saw the first leaf of the season hit the ground in front of my very eyes. Which means one thing, and one thing only: it’s time to pop on your thickest sweater, make your way to the grocery store with a tote bag in hand, and then hunker down at home alongside a cozy, festively fall recipe (and of course, a seasonal book).

At this time of year, since it’s just beginning to get darker earlier again, all I seem to want to do is eat good food and dive into a good novel that’s been gathering dust on my nightstand. I’m not sure about all of you, but for some reason, autumn really screams “reading season” to me. Maybe it’s the chillier temperatures, the idea of reading by candlelight, or the exciting vibes of spooky season on the horizon – but I tend to find myself wandering into bookshops looking for something to satisfy the craving more so now than any other season.

Once I’ve found it though, what’s next? Well, we have to make a moment – right? Imagine pairing that perfect title with the perfect recipe. In this post, we’ll list out some of our favorite *toss on an apron, listen to the Great Pumpkin soundtrack, and enjoy the fruits of your labor whilst wearing fuzzy socks* recipes. Not only will they create the ultimate cozy fall experience for you, but the recipe itself might distract you from your book post-creation, since they’re just that good.

AUTUMN BOOK RECOMMENDATIONS

For Something Spooky & Magical:

Harry Potter – J.K. Rowling

A Discovery of Witches – Deborah Harkness

For Something Cozy & Romantic:

The Little Bookshop on the Seine – Rebecca Raisin

The Love Hypothesis – Ali Hazelwood

For Something Thrilling & Exciting:

Something Wicked This Way Comes – Ray Bradbury

The House on the Cerulean Sea – TJ Klune

COZY FALL RECIPE RECOMMENDATIONS

Pictured: Sunday Night Gnocchi Bolognese Bake, Aunt Cindy’s Beef Stroganoff, Nonna Luna’s Rice, Parker’s Beef Stew, and Skillet-Roasted Chicken & Potatoes

Sunday Night Gnocchi Bolognese Bake

Course Mains, Pasta
Servings 6

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 small sweet onion, diced
  • 2 carrots, diced
  • 1 pound spicy Italian sausage
  • 2 cloves garlic, minced or grated
  • 28 ounces San Marzano tomatoes *we used our own jarred…yum!
  • 1 cup whole milk
  • 1 cup red wine
  • 1 bay leaf
  • 2 sprigs fresh oregano
  • 16 ounces ricotta gnocchi (homemade recipe below!)
  • 8 ounces buffalo mozzarella, torn
  • 1 cup shredded provolone cheese *more is better.
  • salt and pepper, to taste
  • fresh basil, for topping

Instructions
 

  •  Preheat the oven to 425 degrees F.
  • Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the onions and carrots and season with salt and pepper. Cook until softened, about 5 minutes. Add the sausage and garlic and cook until the sausage has browned all over, about 8-10 minutes. 
  • Meanwhile, boil your gnocchi (recipe below!).
  • Drain the tomatoes reserving the juice.
  • Stir in all of the tomatoes, wine, and milk. Add the bay leaf and oregano and simmer the sauce for 15 minutes or until it has thickened slightly.
  • Stir in the gnocchi and reserved tomato juice. Bring the sauce to a boil and cook another 5-10 minutes. Remove from the heat and remove the bay leaf and oregano. Top the dish with cheese. Transfer to the oven and bake for 15 minutes or until the sauce is bubbling and the cheese has melted. Top with fresh basil.

Beef Stroganoff

Course Mains, Pasta
Servings 4 people

Ingredients
  

  • 4 tbsp unsalted butter (add more if the pan gets dry)
  • 2 lbs cubed stroganoff meat
  • 1 medium onion
  • 1 qt mushrooms
  • 3 cups beef broth
  • 1/3 cup sweet Marsala wine
  • 1/2 cup sour cream
  • fresh parsley, chopped
  • kosher salt
  • freshly ground black pepper
  • homemade pasta or boxed fettuccini

Instructions
 

  • Preheat the oven to 325º F. Roll meat lightly in flour. Slice onion thinly. Melt butter in Dutch oven. Add onion and cook until softened.
  • Add beef, and lightly brown. Remove beef from pot Turn the heat to high and add the wine. Scraping up the brown bits, cook until wine reduces slightly. Add the beef back into the pot.
  • Then add beef stock and mushrooms. Season with salt and pepper. Place in the oven for 2-2 ½ hours, stirring once. Add additional broth if needed.
  • During the final 30 minutes, bring a salted pot of water to a boil. Cook pasta until al dente. Remove pot from the oven, stir in sour cream, and sprinkle with fresh parsley. 

Nonna Luna’s Rice

Course Mains
Servings 4

Ingredients
  

  • 1/2 cup unsalted butter, at room temperature
  • 2 cups parboiled long-grain rice, such as Uncle Ben's
  • 3 1/2 cups low-sodium chicken broth
  • 2 tbsp hot sauce (we prefer Frank's Red Hot)
  • salt
  • 1 garlic clove, minced
  • 2 lbs small frozen shrimp, peeled and deveined
  • 1/2 cup fresh lemon juice (from 1-2 lemons)
  • 1 cup heavy cream
  • freshly ground black pepper

Instructions
 

  • In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
  • In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
  • Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Parkers Beef Stew

Course Mains, Soups
Servings 6

Ingredients
  

  • 2 1/2 pounds good quality beef chuck, cut into 1 1/2 cubes
  • 1 750 ml good quality red wine
  • 3 whole garlic cloves, smashed
  • 3 bay leaves
  • 2 cups all-purpose flour
  • Kosher salt
  • freshly ground pepper
  • good olive oil
  • 2 yellow onions cut into 1-inch cubes
  • 1 pound carrots, cut diagonally in 1 1/2-inch chunks
  • 1/2 pounds sliced shiitake mushrooms
  • 1 pound small potatoes halved or quartered
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups chicken stock or broth
  • 1 large (or 2 small) branch fresh rosemary
  • 1/2 cup chopped, sun-dried tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 10 ounce package frozen peas

Instructions
 

  • Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
  • The next day, preheat the oven to 250 degrees F.
  • Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
  • Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about an hour and 30 minutes, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 200 degrees F.
  • Before serving, stir in the frozen peas, season to taste, and serve hot.

Skillet-Roasted Chicken and Potatoes

Course Mains
Servings 4

Ingredients
  

  • 4 large bone-in, skin-on chicken thighs (2 1/2-3 pounds total)
  • Kosher salt and freshly ground black pepper
  • 2 1/2 cups buttermilk, shaken
  • Good olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dry white wine, such as Chablis
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/8 teaspoon sweet Hungarian paprika
  • 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions
 

  • At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
  • Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
  • Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

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