The 10 Recipes Readers Couldn't Stop Making in September (2024)

Fall Recipes
News

Megan Scott

Megan is a recipe developer and editor with 12 years of industry experience, most recently as culinary director at a marketing agency. In 2019, she also co-authored the 9th edition of the classic cookbook, Joy of Cooking.

Learn about The Spruce Eats'Editorial Process

Published on 09/25/23

Trending Videos

The 10 Recipes Readers Couldn't Stop Making in September (2)

This time of year is a push and pull between summer and fall. Some of us want to hang onto summer forever (couldn't be me, turning up my thermostat so I don't have to change out my wardrobe just yet), and some of us add the annual release of the pumpkin spice latte to our calendars. Some are mad about the "seasonal" display of fake gourds and skeletons at the store, and others put the "sweat" in sweater as they start dressing for cooler weather when it's still balmy outside.

Change is hard no matter what team you're on, but cooking can help ease the transition. Slowly incorporating heartier meals into the weekly rotation is an easy way to nudge yourself from resistance to acceptance or even (gasp) appreciation. And it looks like a bunch of you have been doing just that. You're trading tomato sandwiches for tomato soup and fresh basil for sage. Look at you! I'm so proud.

From a pear cobbler that couldn't be much easier if it tried to cabbage rolls stuffed with an ultra-comforting ground beef and rice filling, these are the recipes you've been loving this month.

01 of 10
Easy Fresh Pear Cobbler
There's no peeling required for this easy pear cobbler. Made with pantry ingredients plus a few fresh pears, this dessert is perfect for weeknight family dinners and potlucks. The cake-like topping gets golden and crackly around the edges during baking, and the pears almost melt into a gorgeous, sticky fruit puddle. Serve it straight up or with ice cream or whipped cream for a dessert with impeccable fall vibes.
Get the Recipe
02 of 10
Cuban White Bean Soup
When you think of Cuban soups,black bean soup probably comes to mind. But this Cuban white bean soup packs a surprising amount of flavor for such an inexpensive, unassuming dish. It's seasoned perfectly with smoky ham hocks, salt pork, garlic, oregano, and cumin for a satisfying soup your family will ask for again and again.
Get the Recipe
03 of 10
Beef Braciole
You can think of this Italian specialty of thin beef rolled around a prosciutto, herb, and garlic filling as a lazy person's meatball since there's no grinding, mixing, or portioning to be done. The beef roulade is seared and then braised to tenderness in a minimalist tomato sauce. Serve it with pasta or bread and a side salad for a super cozy fall meal.
Get the Recipe
04 of 10
Fried Ripe Plantains
Known as maduros, fried ripe plantains are a sweeter, softer cousin to crisp-fried tostones. While tostones are made from unripe, firm plantains, you want your plantains black (or nearly so) for this Caribbean specialty. Although these are slightly sweet, they're usually served with savory foods like arroz con pollo or jerk chicken.
Get the Recipe
Continue to 5 of 10 below.
See Also
The Best Tomato Recipes EVER
05 of 10
Sage Brown Butter Sauce
Nutty and rich-tasting brown butter is an incredible addition to all kinds of foods in its own right, but when you add fresh sage and garlic it transforms into a sauce with a WOW factor to rival way more complicated sauces. Containing only five ingredients and coming together in a mere 10 minutes, this sauce will be your new go-to for dressing up pasta, veggie sides (especially winter squash and sweet potatoes), and simply-cooked proteins like slow-roasted cod or baked chicken.
Get the Recipe
06 of 10
Empanadas de Pollo
There is nothing cozier on a rainy fall weekend than whipping up a big batch of empanadas. There are nearly as many different kinds of empanadas as there are stars in the sky, but this version is stuffed with an ultra-savory chicken, onion, and olive filling that's enhanced with chopped hard-boiled eggs. The dough is super easy to mix up, and the empanadas are baked, not fried, so while the recipe is a bit of a process, it's nothing you can't handle (I believe in you).
Get the Recipe
07 of 10
Southwestern Ground Beef Casserole
Some of us get cozy with candles and a weighted blanket, but for my midwestern and southern peeps, there's nothing cozier than a ground beef casserole. They take myriad forms, from the famed hot dish with its golden tater tots to the dense potato-topped version. This one has a biscuit crust on the bottom (to soak up all those savory juices), a well-seasoned ground beef filling with sauteed peppers and onions, and a cheddar and jalapeño topping.
Get the Recipe
08 of 10
Devils on Horseback
Whoever named this dish gets an A plus for creativity, but I'm less interested in the name than I am in getting one of these in my mouth as soon as possible. Turns out, "as soon as possible" is a paltry 12 minutes (though you should probably let them cool just a tad), and you only need dates, cheese, and bacon to make these cute little devils. I still don't know whether the devil is supposed to be the date or the bacon, but with a mouthful of these I don't really care.
Get the Recipe
Continue to 9 of 10 below.
09 of 10
British Sausage Rolls
Sausage rolls are a staple of British and Irish food. To make them, you'll roll prepared puff pastry around a hearty meat filling made of eggs, sausage, onions, and spices. Then you'll cut the rolls down to size and bake them to flaky, golden perfection. You can serve them with ketchup, but I favor spicy English mustard for dipping.
Get the Recipe
10 of 10
Baked Stuffed Cabbage Rolls
Tender cabbage leaves rolled around a ground beef and rice filling and cooked in tomato sauce is the definition of comfort food. But I find that the very process of making this dish—gently softening the cabbage leaves, wrapping the filling and leaves into neat little parcels, and tucking the rolls into their baking dish—is comforting as well. Take your time with this one if you can and embrace the journey.
Get the Recipe