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Favorite Fall Recipes

I LOVE fall!! And all the things (pumpkins, cool weather, warm meals, etc.) that go along with it! What are some of your favorite fall recipes? As many of you might remember, I don't turn on the oven from May-October so it's always exciting to have that again. Also we're planning to continue using the grill into the winter this year!

So any recipes? Soups, hearty meals? Just looking for ideas I guess...I always seem to be at a loss for them!

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  1. Difficult to get in the mood when the liquid in the thermometer is still bubbling near the top.

    Chow had a good article a few years ago ... Cooking with Fall ingredients

    For me, early fall is sausage and pepper time. I just bought some cinnamon apple wild boar sausage that I plan to eat with brilliant red Corno di Toro sweet peppers. It is my season to seek out new sausages and peppers.

    1. my favorite season! And I always get excited to cook again, after making light summer meals. I roasted a chicken yesterday with root veggies, which got me thinking of turkey. My family loves it, so I do turkey & stuffing & mashed potato usually a few times over fall & winter (maybe once a month or so). Time for chili, and my favorite white bean soup. Potato soup. Shepherd's pie. Beef stew with homemade biscuits. Now I am getting hungry!
      Almost forgot - chicken & dumplings!

      1. My favorite season as well. While I roast chickens all year long, I agree that fall is the perfect time for a good roast chicken.

        I also have really become obsessed with Lamb Shanks. They are cheap, gorgeous to serve (you feel a little like The Flintstones with the big bone sticking up on the plate) and they are extremely easy to cook and serve.

        9 Replies
        1. re: Tom P

          The thermometer is going down here :-) so I am feeling the fall bug...

          I have to look at that article...

          Yes, I get excited to cook again too! Can I come over elfcook? ;-) I wish my bf would eat turkey and stuffing! I'd definitely make it once a month too!

          Chili is great - I am still trying ot make the perfect recipe -

          Actually elf - could you pass on the white bean soup?

          Never tried lamb shanks...sounds interesting....I am looking forward to the roast chicken with potatoes thing!

          1. re: lovessushi

            Another request for the white bean soup. Pretty please?

            1. re: lovessushi

              it is very easy, and I freely admit I use canned beans & boxed stock (3 kids, 1 husband, 1 dog, 1 horse - I will take shortcuts when I can!) but you could of course start with homemade stock & dried beans if you wish. And the "recipe" is kind of general, I do not measure very much.

              1/4 cup olive oil heated in soup pan, add 4-5 onions, thinly sliced in rings, over med-low heat til very soft, stirring often (at least 10 min). Add 3 cans white beans, 1 box chicken stock (32 oz is what I use). Simmer on low with a sprig of fresh rosemary for at least 30 min, more if you want it reduce further (I like mine very thick). Add salt & pepper to taste. Remove rosemary, use stick blender or food processor to puree to smooth consistency. (In a pinch I once used a potato masher, but do not suggest that!)

              My SIL gave me the recipe, I had it at her house & even though I am not a bean fan, I loved it. I adapted it a little, once used veggie stock to make it ok for a vegetarian. I make a pot, freeze some, & make this my lunch with a salad frequently.

              1. re: elfcook

                i make a similar pantry bean soup, but i do not puree, usually add a little tomato or tomato paste, and perhaps the rind of a parmesean if the mood hits me.

                1. re: elfcook

                  elfcook this sounds so delicious - can't wait to make it! Thanks for the recipe :-)

                  1. re: elfcook

                    I make a similar soup but instead of rosemary I add a couple of minced garlic cloves, and some ground cumin and coriander as the seasoning. Simmer for 15 minutes and puree. Then garnish it with a carrot slaw made of grated carrots, lemon juice and chopped parsley. Add a drizzle of extra virgin olive oil right before serving.

                    1. re: elfcook

                      I also make one similar, but I add spicy sliced sausage, which I saute with the onions, and sliced mushrooms. You can puree it or serve it more like a stew. And agreed lots of rosemary, the perfect herb for white beans.

                      White beans are the best!

                      1. re: Tom P

                        Puree white beans yes, but I've pureed sausage and imho not a pretty looking soup. (one of those *doh!* should have trusted my instinct when I put the blender in the pot)

                        1. re: maplesugar

                          Agreed, when I use the sausage, I either don't puree or only puree a few beans.

                2. --Anything with apples/pears/squash does it for me. Acorn squash baked with brown sugar. Pork chops on the grill served with homemade applesauce and potato pancakes. Venison with pears and cranberries. It's enough to put me in a food coma just thinking about it.

                  --I love me some good casseroles once the weather starts cooling off. I'm having a hankering for some chop suey casserole at the moment.

                  --Clam chowder (or any kind of hearty soup) is perfect because you can use what's still available at the farmer's market. I just whipped up a big pot on Saturday using onions, carrots and red potatoes that I picked up. I also tend to make big pots of chicken chili and then freeze it in portions that I can pull out after work. Both are perfect with a big hearty slice of bakery bread while watching football :)

                  --Venison and wild poultry of any kind. By late fall here in WI, everyone seems to have an abundance of venison and pheasant and the like.

                  4 Replies
                  1. re: mse924

                    Married to a hunter, we have always have a lot of pheasant and venison too. I don't have many creative ways to do the pheasant though, so would love some new ideas. I usually end up doing a pheasant and leek stew. Good, but a bit boring.


                    1. re: lamlex

                      I was working in an Italian deli--- for a woman who is certifiable, insane, and not in a good way. She brought in these pheasants ( thank God they were cleaned!) and demanded that I find a good recipe, preferably Italian to cook them. Well! I don't, or didn't have ANY experience cooking game birds! I'm sure she hoped I'd fail. I found a simple recipe for pheasant roasted on a bed of red onion. OMG! It was SO good! Got to keep my job until the next trial by fire. She finally fired me, but now her new Chichi business has gone tits-up. See? What goes around, comes around!!

                      1. re: lamlex

                        Chow ingredients lists these flavor affinities for pheasant ... to give you some ideas ... Bacon, basil, cinnamon, foie gras, garlic, mushrooms, nutmeg, onions, port wine, sage, tarragon, thyme.

                        This site has lots of recipes that sound tasty

                        A few from that link
                        - Pheasant Braised in Gin & Juniper (wrapped in pork fat to brown)
                        - Pheasants With Bacon & Sour Cream
                        - Sauteed Mushrooms and Pheasant
                        - Pheasant Hash
                        - Pheasant Enchiladas
                        - Grilled Pheasant Breast with Tomato Basil Pesto
                        - Basque Pheasant
                        - Apricot Pheasant with Brandy
                        - Pheasant White Chili

                        Tomato Soup with Pheasant Croquettes

                        Pheasant Cacciatore (looks really, really good)

                        Pheasant Rice Supreme

                        pheasant and chestnut crumble

                        Oven Roast Pheasant and Pumpkin-Molasses Purée, served on a Sauce of Apples, Tequila
                        and Ancho Chiles with Crispy Tortilla Relish (whew, just the name exhausts me)

                        Prejean's pheasant, quail and andouille gumbo

                        Roast pheasant with ricotta & Parma ham

                        Grilled Garlic Ginger Pheasant

                        Salt-baked pheasant with orange-pomengranate sauce

                        Beer braised pheasant

                        Pheasant Pilaff with Pistachios

                        Pheasant with Prunes & Bacon

                        Huffed pheasant with gooseberries

                        Another site with some interesting recipes

                        - Pheasant Gyros Recipe
                        - Smoked Pheasant on Cranberry Cinnamon Bread with Smoked Gouda

                        This sounds really different, but is the kind of recipe that could be excellent or a big bomb

                        Pheasant & redcurrant scone

                        This souded like it was lovely but has one of the worst ingredient lists I've ever seen with Velveeta,, Jimmy's Dill dip and much much more.

                        Pheasant Crepes

                        And, of course, Pheasant Under Glass

                        Lots of ideas on the Chowhound Home Cooking board ... braised pheasant with caramelized onions and apples in calvados sauce sounds great

                        1. re: rworange

                          Wow. Thanks! Your searching skills are clearly much better than mine.

                    2. Sweet potatoes any way I can think of, Tortellini soup, , bean soups of all kinds, chicken noodle soup, heck any soup, cranberries I by a lot of bags and freeze them for those times I just have to have them with some roasted pork or chicken. Roasted beets, carrots, mushrooms, etc..

                      1. Kale is best after a freeze. It gets sweeter.
                        Take the kale and separate the ribs from the leaves. Set the uncut leafy parts aside
                        Don't cut up the ribs but start steaming them with two cloves diced garlic and a quartered onion. After five minutes put the uncut leaves in the pot to also steam

                        *** Secret is to not cut up the kale. Otherwise the flavor leaks into the water
                        *** I don't bother but you can cut up the cooked final kale with your kitchen scissors
                        *** Dress the final product with soy sauce and olive oil..... Or you might prefer butter and salt. Fresh ground black pepper is also good

                        1. October would be April without Sauerbraten with gingersnap gravy and a giant roesti.

                          Also, butternut and bresaola lasagna with Vermont cheddar and sauce aurore.

                          3 Replies
                          1. re: carbonaraboy

                            I'm dying to make Sauerbraten, carbonaraboy. All the versions i've seen say to marinate the beef anywhere from 48 hours to 5 days. What do you do? Does more time = better taste/more tender beef? Would a 24 hour time be enough? TIA

                            1. re: Honeychan

                              It becomes more "sour" from the marinade the longer you marinate it A lot will depend on the cut of the roast and how vinegar you use. 5 days sounds very excessive.

                              My marinade uses a red wine: red wine vinegar ratio of 2:1 (also bay leaves, thyme, onions, S&P, and juniper berries). For a chuck roast 2 days is about right. A large rump roast would be better for 3 days. Strain the marinade and use it for the braising liquid, adding beef stock as needed. The crushed gingersnaps as the thickener at the end make it obscene.

                              I usually make a roesti for the side because my daughter demands it, but potato dumplings are good too.


                              1. re: Honeychan

                                Hope you don't mind my butting in! I make sauerbraten every year too. My method is a little different from a normal person's: Marinade a bottom round for 3 days in dark beer rather than wine, plus the usual other few things, and serve with potato pancakes, applesauce and red cabbage that I make myself with wine and red currant jelly.

                                My other big favorite to start off the fall is brisket, the recipe I have calls it "BBQ" but it's really just braised in wine and vinegar and ketchup and a few other things. I have to make it in honor of my cat who showed up on our doorstep 15 years ago on October 1, smelled what I was cooking, let me know he needed some asap, and never left our sides since then! Making it this week.

                            2. I know that it is so simple - but just cut up pieces of roasted butternut squash or pumpkin, done on the roast feature of the oven and just done with a tiny bit of olive oil and a smidge of salt.

                              I also love pumpkin and mushroom ravioli in sage butter.

                              Apple and pumpkin pie.

                              i love anything pumpkin though.

                              1 Reply
                              1. re: Allice98

                                Gasp! Pumpkin and mushroom ravioli! That sounds so good!!

                                Yes, anything pumpkin has got to be good ;-)

                                I like cut-up roasted butternut squash mixed with cous cous too...

                              2. Try the Pear Pumpkin Strudel on the Libby's site. To step it up a notch cube some pumpkin bread and mix it in.

                                1. Rimming a beer glass with sugar-cinnamon and enjoying my first pumpkin ale of the Fall while waiting for the chili to come to a final simmer.

                                  Coffee encrusted beef filet on the grill with roasted root veggies.

                                  Anything with pumpkin in it.

                                  Acorn squash soup, oh my that's a fav!

                                  6 Replies
                                  1. re: HillJ

                                    Yum, I love the sugar-cinnamon rim idea! I'll have to try that this year.

                                    1. re: newfoodie

                                      newfoodie, last night we tried dark chocolate shavings & cinnamon on the rim and it was delicious!

                                      1. re: HillJ

                                        Cinnamon-sugar rimming was fabulous. Many thanks!

                                        1. re: newfoodie

                                          Glad you enjoyed it, newfoodie! We have since tried:
                                          cinnamon-dark chocolate dust
                                          ginger crystals
                                          cane sugar-lemongrass powder
                                          wetting the glass with amaretto

                                          1. re: HillJ

                                            Wow, very creative. I'm coming over for a drink!

                                            1. re: newfoodie

                                              Just bring a glass! We'll provide the rest, newfoodie!

                                  2. I'm awaiting the first night of light-the-hearth-and-candles weather, and a few friends who will appreciate my apple cider onion soup with Stilton croutons, smoked duck with Vidalia marmalade and roasted autumn veggies. Maybe a pumpkin bread pudding with a caramel bourbon sauce for dessert.

                                    Those will be the only trick-or-treaters I allow in.

                                    18 Replies
                                    1. re: Chefpaulo

                                      Oh man, Chefpaulo you had me at Vidalia marmalade!

                                      1. re: HillJ

                                        Happy to share, but this is a stay-at-home-and-attend-to recipe for about 4 hours. Have lots of other kitchen activities or nearby projects to do while you make it.

                                        Take your largest roasting pan and line with heavy duty foil. Preheat pan in oven to 300 degrees.

                                        Peel and slice 7 to 8 lbs of Vidalias. A mandoline is best or a slicing blade in the Cuisinart cuts down on tears.

                                        In a large bowl, combine 1 cup of brown sugar, 4 Tbs, of orange rind, 1 cup of orange juice, 1 cup of cider vinegar, 1 cup of water and a Tbs.of kosher salt (or 1/2 Tbs of table salt). Mix well.

                                        Spray preheated pan with cooking oil. Arrange sliced Vidalias in the pan and press flat. Pour brown sugar dressing evenly over the onions, toss to cover well and press flat again.

                                        Now, the reason you need to be hanging around is to stir and press about every 20 minutes. Set the timer and return to stir. For the first hour of stirrings, you can add more orange juice to loosen. Flattening out the oinions helps with coating and even evaporation of the liquids.

                                        From the second through fourth hour, reduce heat to 275 and only add water before stirring and flattening the mass. You will end up with a perfectly browned, thick onion/citrus jam (about 1 quart plus) for your smoked poultry, meats or as a garnish for Bishop's Hats (triangular puff pastry appetizers filled with gorgonzola.)

                                        Let me know how it works out.


                                        1. re: Chefpaulo

                                          Thank you, Chefpaulo! I'm copying this out as I type. Since several months a year, I work out of the house this is the kind of recipe I love to sink my teeth into. I have a commercial slicer my the kitchen (gift from a customer who upgraded) so 8 lbs of onions is a snap. I appreciate the recipe!

                                          1. re: Chefpaulo

                                            Chefpaulo... this looks delicious- and they type of recipe I would love to make a rainy Sunday! Can it be halved? I truly don't know what I would do with a quart of onion jam....

                                            Also, would you sub a different fruit? I'm not too fond of oranges!

                                            1. re: cheesecake17

                                              The orange juice and rind are not discernable in the final product. Any other citrus would be too bitter, IMHO. Surely you can halve it but you'd be surprized by the options you have and how quickly it goes once discovered at a gathering. Try serving with smoked turkey (I buy from Greenberg's in Texas) with some aioli on toasted baguette slices. Also, you can give away little jars at the holidays. And it lasts for many months in the fridge.


                                              1. re: Chefpaulo

                                                Thanks! I'll try the whole recipe with the oranges. Hopefully vidalias will go on sale soon- right now they're about $1.79/lb.

                                                1. re: cheesecake17

                                                  cheesecake, unfortunately, i think the sales coincide with harvest time. we get sale prices around here of 99 cents a pound during harvest time.

                                                  """Vidalia Onions are harvested from late April through mid-June. Due to the introduction of controlled atmosphere (CA) storage, stored Vidalia Onions are available through December.

                                                  In 1990, a resolution was passed by the Georgia legislature declaring the Vidalia Onion as Georgia's Official State Vegetable."" http://www.sweetonion.com/voc-fact.htm

                                                  1. re: alkapal

                                                    lol I wonder what my uppity Aunt would think about her state vegetable being an onion. (personally they're the unsung heroes of many dishes but she'd just think they weren't pretty enough or something)

                                                    1. re: alkapal

                                                      Last year Vidalias went on sale for 79 cents/lb around Thanksgiving time. No idea why, but if I see 'em for that price again I'm definitely making some onion jam!

                                                      1. re: cheesecake17

                                                        oh yes! i've only seen them that cheap one time, and then for a week only.

                                                        1. re: alkapal

                                                          Bought Vidalias 5 pounds $2.99. Less than the price for regular onions.

                                                          1. re: classylady

                                                            Just got them sort of cheap too, but aren't they out of season? The ones I got were almost moldy, had to really pick through the bin. I see that they keep them in a "controlled atmosphere" but that's probably not 100%, they're just trying to dump them because they weren't stored right.

                                                            1. re: coll

                                                              they are out of season.

                                                              and $2.99 for 5 pounds -- wow, that is cheap.
                                                              >>>>"""Vidalia's mature and are harvested from late April through mid - June. The delicate nature of Vidalia Onions requires that they be harvested by hand, thoroughly dried and treated gently during grading and packaging.

                                                              Recent technology has extended the marketing season of Vidalia Onions past the summer months with controlled atmosphere (CA) storage. The principal characteristic of CA storage is a modification of the atmosphere, or the air we breathe, contains about 79% nitrogen, 21% oxygen and .03% carbon dioxide. However, Vidalia Onions can be stored for several months in an atmosphere of 92% nitrogen, 5% carbon dioxide and 3% oxygen, with the air temperature in the storage room being maintained at around 34°F.

                                                              No chemicals are utilized in the CA process, only the natural elements found in pure air. While in CA storage, the Vidalia's remain dormant (virtually asleep) until they are removed and returned to normal atmospheric conditions.

                                                              Tests show there is no change in the taste or texture of Vidalia's that have been stored in a controlled atmosphere. Vidalia Onions have been successfully stored for up to 7 months, thus extending their marketing season into November and December. Current CA capacity for Vidalia Onions is approximately 125 million pounds of Vidalia Onions or 2.5 million 50# units."""<<<<<< from a word document i googled, and it is from the central alabama civitans at civitan.org~alacentral/vidalia_onion_facts.doc

                                                              1. re: alkapal

                                                                I guess the ones I got missed the treatment. I'm used to Vidalias in the spring, when they are firm and unblemished, and probably fresh picked. I was surprised to see them so late, but our market may be behind the times. There're some ugly ones floating around out there.

                                                2. re: cheesecake17

                                                  I would guess that apple cider with lemon rind would be good, too. I think I will try splitting this recipe into 2 smaller pans, one with orange and one with apple.

                                                3. re: Chefpaulo

                                                  I will be making this for Thanksgiving, thank you!!!

                                              2. re: Chefpaulo

                                                I would love the recipe for apple cider onion soup. Those are about my favorite ingredients this time of year.

                                                1. re: Chefpaulo

                                                  oh my. apple cider onion soup with stilton croutes? yum - where can i get my hands on this gem?

                                                2. i'm going trick or treating over at chef paulo's place. yum!

                                                  my favorite cool weather dish is my mom's sauerkraut and porcupine meatballs. http://www.chow.com/recipes/13527

                                                  i also love butternut or acorn squash ravioli with sage brown butter sauce. i like it even more if it has a nice gorgonzola dolce element in the ravioli, or somehow crumbled over the dish -- maybe with some toasted pumpkin seeds, too!

                                                  speaking of gorgonzola, here is a fab recipe for gnocchi gratin with gorgonzola sauce and pine nuts. http://www.foodandwine.com/recipes/gn...

                                                  i've wanted to try pumpkin or winter squash gnocchi, too.

                                                  4 Replies
                                                  1. re: alkapal

                                                    Gnocchi is a great cool weather dish...somehow I always fail miserably at it though! They come out gummy and icky and cook into a mess...

                                                    Any tried and true recipes?

                                                    1. re: lovessushi

                                                      dough too moist or overworked. wrong potato.

                                                      here are some tips that may be better than a recipe (though they offer varied advice. welcome to the world of differing opinions ;-) almost overwhelmingly, baked russets through a ricer are the key):
                                                      http://www.inpraiseofsardines.com/blo... (baked potatoes, with an egg).
                                                      http://cookalmostanything.blogspot.co... (boiled potatoes, no egg). <the only boiled potato recipe i've included, btw>
                                                      anne burrell's "light as a cloud" gnocchi -- two eggs, baked russets) http://www.foodnetwork.com/recipes/an...
                                                      ricer advocated, like usual, and baked taters: http://probonobaker.typepad.com/probo... (the shape on this one is odd, though. where are the rolled ridges?).
                                                      baked russets and ricer: http://www.parshift.com/ovens/Secrets...

                                                      the fall blockbuster: sweet potato gnocchi:

                                                      1. re: alkapal

                                                        Ok I need sweet potato gnocchi right now...

                                                        thank you for all this...definitely going to be a fall project...

                                                        1. re: alkapal

                                                          The sweet potato gnocchi looks and sounds heavenly! I'm so making this in a few weeks, when the weather in Vegas cools down. I'm drooling just reading about it! Thanks for the link!

                                                    2. Cider-braised pork shoulder
                                                      Garlic soup with roast chicken
                                                      Mushroom and blue cheese-stuffed pork chops
                                                      Linguine with porcini mushrooms

                                                      1. This thread is making me hungry, and I did *just* eat lunch.

                                                        Fall recipes for me include roast chicken, applesauce, apple crostata, chili and corn bread, noodle kugel, challah, apple challah, etc.

                                                        And now I'm going to have to make some Vidalia marmalade this weekend. That sounds sooo good!

                                                        3 Replies
                                                        1. re: Chocolatechipkt

                                                          I made butternut squash lasagna last night. Beef stew (w/sweet potatoes instead of white potatoes) tomorrow night ...

                                                          1. re: Chocolatechipkt

                                                            The buternut squash lasagna sounds great.

                                                            Have you ever used sweet potatoes in a stew? If not, just from personal experience, you want to add them later in the cooking process than white potatoes. They get soft really soon and fall apart.

                                                            1. re: rworange

                                                              Hmm, I haven't had that experience--or maybe I didn't notice, lol. Makes sense now that I think about it, though. Usually I just add them when I'd normally add regular potatoes. I love the flavor of sweet potatoes in stew. :)

                                                        2. My favorite season as well! I've been dreaming up recipes all day and night recently. My favorites tend to change year over year- but the standby's are Meatloaf- often with end of summer veggies added in to change it up, roasted chicken, short ribs...and my new favorite this year that Ill be making a lot- I can feel it- Roasted Veggie Stew with Turkey meatballs. So heart and delicious- and healthy too- esp with the addition of beans and spinach!

                                                          4 Replies
                                                          1. re: fmcoxe6188

                                                            Would you share the recipe for the Veggie stew fm? Sounds really, really good!

                                                            1. re: lovessushi

                                                              Definitely! It was delicious!

                                                              Unfortunately Im not the best at writing recipes-so I cant give you exact measurments but basically I just roasted brussel sprouts, broccoli, cauliflower, onion and carrots with some rosemary, garlic, crushed red pepper flakes, salt and pepper and olive oil in the oven. Then I pureed that in my cuisenart with half a can of cannelloni beans, and added chicken stock to thin it. Then transferred it all to a pot on the stove, added in fresh corn kernels, the rest of the cannelloni beans and black beans and then heated it over med/low heat to meld the flavors together.
                                                              Then I took about a lb of white turkey meat and added in parsley, rosemary, garlic, poultry seasoning and some more crushed red pepper flakes with bread crumbs and some crumbled water crackers-and of course one egg. Formed little meatballs, browned them on the stove top and then dumped them into the stew.
                                                              Again-Im the worst at recipes-but I outlined it all a bit better, and with a couple of photos, here:
                                                              I ate this for a week straight- still love it!

                                                              1. re: fmcoxe6188

                                                                Wow - this sounds really delicious!! Thanks so much fm - I can't wait to try it!!

                                                                1. re: lovessushi

                                                                  absolutely! I think Ill be making myself another big pot of it this weekend! Let me know how yours turns out!!!

                                                          2. Hood's pumpkin eggnog comes out in the fall and stops by New Year. It's like drinking pumpkin pie with whipped cream.....but a little goes a long way so I once found myself with a half carton about to sour, at the same time as a TJ's pumpkin spiece cake was getting stale. Added an egg to the nog and with it made bread pudding out of the cake, served warm with more of the cold eggnog as a sauce. It elicited orgasyums galore and has become a holiday favorite.

                                                            11 Replies
                                                            1. re: greygarious

                                                              the hood's pumpkin eggnog is DA BOMB! wow, it *is* like drinking pumpkin pie (a really, really GOOD pumpkin pie). it's hard to find in our stores, though, and the last two years i've requested it from harris teeter -- where i first tried it -- but they haven't gotten it in. harris teeter has other holiday "flavors" from hood, though, including gingerbread.

                                                              1. re: alkapal

                                                                Fie on Harris Teeter! That's a double blow - if they didn't carry Hood to begin with, c'est la vie, but to have the other specialty nogs and not pumpkin is just plain evil!
                                                                I discovered the stuff a few years ago and on a later grocery run noticed the Hood guy restocking so I told him how terrific I think it is, and about my bread pudding. He said he'd pass the compliment along to the higher-ups, and said he thought the pumpkin is the best of the holiday flavors - noting that the sugar cookie is just TOO sweet. I've never tried the others. It would be easy enough to just stir cinnamon into regular, and I imagine gingerbread is pretty similar to pumpkin, spice-wise. I was thinking that mixing regular eggnog with canned pumpkin pie fillling might come pretty close.

                                                                  1. re: HillJ

                                                                    That site is making me hungry and I just had breakfast lol. I'm jealous of anyone who can get their hands on Hood Egg Nog let alone home delivery - lucky New Englanders :)

                                                                    1. re: maplesugar

                                                                      Yeah, I wish Stop & Shop carried the pumpkin egg nog year round. But, they do carry it nationally. maplesugar, do you have a Stop & Shop grocer in your area?

                                                                      Another Hood recipe using the pumpkin egg nog is this riff on rice pudding. Killer!

                                                                      1. re: HillJ

                                                                        FWIW, I divided up and froze a quart of the eggnog last winter, and found it tasted just-bought when I thawed and baked with it this spring. If memory serves, it did not separate or if it did, shaking it up did the trick.

                                                                        1. re: greygarious

                                                                          Oh definately stocking up this season. I now have so many uses for the pumpkin egg nog, I can warrant the storage. Like sub'ing the egg nog for buttermilk in nearly every recipe. The kids make pumpkin egg nog pancakes in a few mins from scratch Sunday morning. Lucious with real maple syrup and cinnamon!

                                                                        2. re: HillJ

                                                                          Unfortunately no... I'm in Canada, government red tape means we get virtually no American dairy product. (which means no Fage either). We have some good local eggnog so I'll have to see what I can do to flavor it myself. Definitely going to have to bookmark this thread :)

                                                                          1. re: maplesugar

                                                                            maplesugar, did you see the "how to make your own fage" thread? http://chowhound.chow.com/topics/567084

                                                                            1. re: alkapal

                                                                              I have, and it's bookmarked so I can try it in about two years when all the chowpups are in school full time. J is rather active, I can't see having time just yet, but soon :)

                                                                            2. re: maplesugar

                                                                              Ah, but I've enjoyed some of the most delicious, reasonably priced icewine in Canada! Icewine in my area is $70-80/bottle.

                                                                1. Risottos, braises and pumpkin pie.

                                                                  Giada di Laurentis' short ribs with tagliatelle is one of my favorites. The recipe's pretty easy to find.

                                                                  What does a zombie cook do for dinner in the fall?

                                                                  1. Fall to me is usually about the squashes, I love them!!

                                                                    How about a nice tagine with root veggies (carrots, squash, parsnips.. ) and fresh herbs.
                                                                    Tajine to me is so fall, maybe because of all the warm spices too and it's just wonderful with a big platter of couscous.

                                                                    1 Reply
                                                                    1. re: BamiaWruz

                                                                      Couscous with root vegetables, oh my! Delicious!

                                                                      1. re: HillJ

                                                                        i was going to say, that looks like pecan pie, and i see that's where it originated. what a neat concept: make little ramekins with oatmeal and the pecan pie-pumpkin fixin's and flavorings. who could resist that???? GOOD FIND, HILL J!

                                                                        1. re: alkapal

                                                                          alkapal, the recipe was outstanding! I made it the second time in a large ramekin for girl friends and they all printed out the recipe minutes later.

                                                                      2. Oh thank you!

                                                                        I love chicken and dumplings! A favorite, and will be so satisfying.

                                                                        Beef stew, veggies, great gravy, bread and a great salad.
                                                                        lasagna with bread and salad
                                                                        chicken enchilada pie
                                                                        onion pie
                                                                        Chicken pot pie
                                                                        John Besh shortribs of beef with papparadelle (or polenta, or mashed potatoes) sooooo good.
                                                                        Navy Bean soup, with bread and salad
                                                                        and ditto, PECAN PIE!

                                                                        6 Replies
                                                                        1. re: chef chicklet

                                                                          I love eating a quick and easy chicken curry! It's just a perfect comfort food to me. My favourite way of enjoying the mix is wrapped up in a tortilla.

                                                                            1. re: BamiaWruz

                                                                              My SO and I make a chicken curry and chana masala at home and enjoy it mixed in a tortilla. Great combo!

                                                                            2. re: Hassley

                                                                              i gotta try that! Can't be any more wierd than my Thai Tacos, yes sometimes I use th crunchy taco shells.

                                                                              1. re: chef chicklet

                                                                                And I've finally decided summer is over...tonight I'm making my mom's chicken soup! I didn't make it last week because it was so hot here...but I'm going to the farm market today to get a chicken and vegetables, and will put the pot on while I clean today...and then matzo balls!! Perfect fall weather comfort food to me!! :-)

                                                                            3. re: chef chicklet

                                                                              I just this week made meatloaf and mashed potatoes, chicken pot pie, along with chicken soup with tiny ravioli (ravioli from Trader Joes, really cool), plus my sausage and broccoli raabe stew, I'm going to be putting on my winter weight early this year.

                                                                            4. Hearty Soups
                                                                              Braised anything
                                                                              Winter Squash lasagna

                                                                              1. I really am looking forward to Fall and for so many reasons. Not just about the food although I admit that's a major part of my happiness. But the games, the fact that the weather is cool,and the leaves. I love the feeling in the air, it just gives me energy. I feel like doing things, projects, cooking and getting together with my friends.
                                                                                No offense summer but you drain the life out of me.
                                                                                And so thinking about that Fall is next week, and I have a party at the end of October to get ready for I am beginning to think of cooking food that involves my oven.

                                                                                I had some time today to rumage through some of my old cookbooks. I have so many cookbooks. I have ones from the 40s, through now and I will look at as many as I can. Today I spotted an oldie, McCall's Cooking school, I found a recipe for manicotti. You make your own manicotti wrappers, and of course fill them and sauce them all up. I could make these in no time. Looks like a crepe, just stack, fill sauce and then wrap. I imagine the pasta to be silky and will absorb the sauce nicely. I've made it with the packaged pasta, I'm sure the homemade pasta will be lovely. Of course bechemel sauce for the top, that'd be even better.

                                                                                Reminds me of cannelloni (which I love!). I can wait to try this one. I haven't used this book at all-ever, but there are some very nice dessert recipes, especially for cake and breads. I have to admit it really didn't appeal to me before. Shame on me.

                                                                                This hot weather is killing me. I can't handle this 100+ plus stuff, and I really want to eat something other than bbq.

                                                                                Other meals for the Fall are Beef Bouguignon, and Coq au vin blanc. Sweet. Two of my regular Fall and Winter dishes. They are perfect for the weekend when we're all together. Serve a great salad, some homemade bread nothing could be better. Well perhaps a clafouti. Cassoulet, another one, yum. And then I always make French Onion Soup, I crave that stuff. Absolutely love it.
                                                                                It's not that fattening either!

                                                                                I'll make spaghetti with meatballs and sausages, Chef Besh's shortribs, and Chicken Paprikash with my homemede spaetzle. Linquine with Clams is good and although I don't think of salmon in the Fall, I do like to do a dish that simmers in a coconut and tomato broth with shredded cabbage, and pineapple that is soooo good and warming.
                                                                                Of course there's chicken pot pie, and sloppy joes, and I make plenty of beans and soups during the week. Mexican food like Pork colorado, and tamales will be made, and my special salsas. I look forward to Fall, and yes I know I seem to be all over the board with my meals.

                                                                                Since I just love potaotes, this year I do want to try a Sweedish Dish, Jannson's Temptation. If that doesn't look like comfort food I don't know what to tell you!
                                                                                They are made with cream and anchovies. Heavenly.
                                                                                Fall can't get here quick enough!

                                                                                4 Replies
                                                                                1. re: chef chicklet

                                                                                  Umm...could I stop by and pick up any leftovers you might have?? lol Sounds SO delicious!!! My goodness, I want it all!

                                                                                  1. re: chef chicklet

                                                                                    ooh what spices do you put with your salmon?

                                                                                    Pozole and chili mmmm....

                                                                                    1. re: chef chicklet

                                                                                      I used to have the manicotti recipe but lost it - could you print it? also am looking for a recipe from the McCall's Cooking School page for a kind of ravioli made wiht won ton wrappers and some kind of walnut sauce - anyone out there help?????

                                                                                      1. re: goochie

                                                                                        Here is the (paraphrased) recipe for the manicotti).

                                                                                        Baked Manicotti With Cheese Filling (McCalls Cooking School)

                                                                                        1/3 cup olive oil
                                                                                        1 1/2 cup onion, finely chopped
                                                                                        1 clove garlic, crushed
                                                                                        1 35-ounce can Italian tomatoes, undrained
                                                                                        1 6-ounce can tomato paste
                                                                                        2 tablespoons chopped parsley
                                                                                        1 tablespoon salt
                                                                                        1 tablespoon sugar
                                                                                        1 teaspoon dried oregano leaves
                                                                                        1 teaspoon dried basil leaves
                                                                                        1/4 teaspoon pepper

                                                                                        Crepe-Like Manicotti:
                                                                                        6 eggs, room temp.
                                                                                        1 1/2 c unsifted AP flour
                                                                                        1/4 teaspoon salt

                                                                                        2 lbs ricotta
                                                                                        1 8-ounce package mozzarella, diced
                                                                                        1/3 cup grated parmesan
                                                                                        2 eggs
                                                                                        1 teaspoon salt
                                                                                        1/4 teaspoon pepper
                                                                                        1 tablespoon chopped parsley
                                                                                        1/4 cup parmesan cheese

                                                                                        For sauce: Heat oil in 5-quart Dutch oven, saute onion and garlic for 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to a boil, and reduce heat. Simmer mixture, covered and stirring occasionally, for 1 hour.

                                                                                        For Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth.
                                                                                        Let stand 1/2 hour or longer. Slowly heat an 8-inch non-stick skillet. (If not using a a non-stick skillet, brush skillet lightly with butter for each manicotti.)
                                                                                        Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly.
                                                                                        Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until batter is used. As the manicotti cool, stack them with waxed paper between them.

                                                                                        Preheat oven to 350 F.

                                                                                        For Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
                                                                                        Spoon 1-1/2 cups sauce into each of two 12x8x2-inch baking dishes.
                                                                                        Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.

                                                                                        Make Ahead: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. When you want to bake it, unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 F oven.

                                                                                    2. I am ready to enjoy heartier meals (in the right proportions) like:

                                                                                      Baked Spaghetti or Lasagna
                                                                                      Pot Roasts with Veggies
                                                                                      STUFFING w/ anything (again in moderation but oh how I love it so!!!!)
                                                                                      Pies (Sweet Potato!!!!!!!!)
                                                                                      Chicken Noodle Soup or Pot Pie