Fall

What to Cook This Weekend: October 12–14

Getting into autumn with squash, soup, and cinnamon buns.
A white bowl of turmericginger chicken soup.
Photo by Gentl & Hyers
  • Image may contain Food Dessert Cream Cake Icing Creme Pastry Confectionery Sweets Dish and Meal
    Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    1/11

    Our Favorite Cinnamon Rolls

    Our ultimate version of this breakfast classic combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans.

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  • Photo by Gentl & Hyers
    2/11

    Turmeric-Ginger Chicken Soup

    Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    5/11

    Instant Pot Choucroute Garnie

    This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    6/11

    Cheesy Potato and Kale Gratin With Rye Croutons

    There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

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  • Photo by Michael Graydon & Nikole Herriott
    7/11

    Aperol-Kombucha Cocktail

    Think of this cocktail recipe as a more boozy, more delicious, and just as pretty Aperol spritz.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    8/11

    Pozole Rojo (Pork and Hominy Stew)

    This hearty Mexican stew is made with pork in a red chile broth that’s studded with hominy. Build the base by toasting two kinds of dried chiles, then purée into a paste that gets sautéed in oil.

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  • Photo by Ted Cavanaugh
    11/11

    Vegetable Kimchi

    Turn any vegetable into an addictive spicy pickle with this simple technique.

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Becky Hughes is the social media editor for NYT Cooking where she's written about the New York City restaurant scene and the return of the espresso martini. She has a bachelor’s degree in journalism and food theory from the Gallatin School of Individualized Study at New York University. During college, ... Read More
Associate Social Media Manager Emeritus
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