21 Recipes You Should Be Cooking This September
From easy WFH lunches to filling and comforting dinners, this month's recipe roundup is getting us excited for fall weather.
Fall is right around the corner, and it’s safe to say we could all use some fresh ideas for easy, kid-friendly lunches, snacks to curb the midday slump, and comforting dinners. Here’s what we’re whipping up this month.
Kid-Friendly WFH Lunches
Midday Slump Snacks
1 of 5Erin Kunkel
Crispy Roasted Chickpeas
Roasted chickpeas are the perfect high-protein snack. Dress them up with salt, pepper, chili power, or cumin for an extra flavor kick.
2 of 5Iain Bagwell
Late-Summer Vegetables with Aioli
This salad is the little sister of the Provençal dish called a grand aioli. It’s healthy, easy, and a little fancy. To make a half-batch of aioli, whisk it by hand and use 1 egg yolk rather than half of a whole egg.
3 of 5Annabelle Breakey
Roasted Watermelon Radishes
Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips.
4 of 5Luisa Brimble
Ricotta Toast with Figs and Seedy Honey
Oil-slicked toast, sweet ricotta, ripe figs, and seedy honey are ideal fuel for a day of swimming, surfing, or hiking. If you can’t find ripe fresh figs, grapes make a great sweet substitute.
5 of 5Courtesy of Aran Goyoaga
Roasted Carrots with Red Lentil Hummus
Ubiquitous hummus has almost become its own food group. Using red lentils instead of chickpeas is brilliant because lentils require no soaking and take 15 minutes to cook.
Comforting Dinners
1 of 9Annabelle Breakey
Broiled Salmon and Asparagus with Crème Fraîche
This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy–just right for a weeknight.
2 of 9Iain Bagwell
Roasted Vegetable and Mini Meatball Pappardelle
Although it’s pricier than ordinary ground beef, grass-fed (which is what you usually find at farmers’ markets) goes a long way when rolled into mini meatballs.
3 of 9Iain Bagwell
Provençal Tartlets
Classic ratatouille, typically a side dish, comes front and center as the filling of these inventive tarts.
4 of 9Aubrie Pick
Yucatan-Style Chicken and Lime Soup
This soup is especially good on busy weeknights: Set the pot on the counter with rice, toppings, and bowls on the side, for each person to heat and eat whenever. (After 2 hours, though, chill everything and direct the family to the fridge.)
5 of 9Iain Bagwell
Roasted Romanesco with Polenta
Roasted vegetables are just what we crave in cooler weather. For a next-level dinner, San Francisco recipe developer Julia Lee spoons them over creamy polenta with a lemony salsa verde.
6 of 9Iain Bagwell
Dip and Flip Oktoberfest Dinner
Ryan Farr, founder, and CEO of 4505 Meats in the San Francisco area simmers sausages and vegetables in a “dip” of beer and herbs to infuse them with flavor. Then he turns them on the grill with a “flip” for a little drama and char. Don’t forget a six-pack-plus of lager.
7 of 9Iain Bagwell
Lamb and Pomegranate Shawarma
For the easiest prep and biggest hit of flavor, slather the meat with tangy pomegranate-molasses marinade ahead of time; ditto for the tahini dressing. Then it’s quick to grill! Slice the lamb, mix it with mint, pomegranate seeds, and the dressing, and set it out with lettuce and warm pita breads.
8 of 9Stan Lee
Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest
Served warm, the charred cabbage leaves play off the coolness of the yogurt dipping sauce, which is fragrant with citrusy sumac and lemon. It’s simple enough to add another head or two of cabbage for a gathering, and any leftovers you can slice into ribbons to top tacos.
9 of 9Thomas J. Story
Rancho de Chimayó Carne Adovada
The landmark Rancho de Chimayó restaurant, in the town of Chimayó, serves this dish with long-simmered posole corn, stewed pinto beans, and a bit of shredded lettuce and tomato for color. Chimayó chiles can be hard to get and expensive, but more readily available New Mexico chiles, both whole and ground, can be easily swapped in.