Fall

What to Cook This Weekend: October 19–21

It's officially oven season. Celebrate with roasted squash, mushrooms, pork roasts, apple pies, and more this fall weekend.
Oval baking dish with one portion of the toast dished onto a white plate with a copper spoon on white marble surface.
Photo by Chelsie Craig
  • Oval baking dish with one portion of the toast dished onto a white plate with a copper spoon on white marble surface.
    Photo by Chelsie Craig
    1/11

    Baked Cinnamon Toast With Fruit

    Imagine a mash-up of cinnamon toast, bread pudding, and pie. Now grab whatever fruit you have lying around (from berries and stone fruit to apples and pears) and make it.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    2/11

    Curried Pumpkin Soup

    The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

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  • Photo by Marcus Nilsson
    3/11

    Pork Shoulder Braciola with Ragù

    It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    4/11

    Our Favorite Apple Pie

    This classic apple pie recipe makes the perfect holiday dessert with a flaky, buttery crust and a tender, perfectly cooked fruit filling.

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  • Photo by Alex Lau, Food Styling by Sue Li
    11/11

    Butternut Squash, Coconut, and Ginger Muffins

    Like the best possible Morning Glory muffins, this classic gets an update with grated butternut squash in place of carrot—plus coconut, ginger, and a crystalline brown sugar crust.

    Get This Recipe
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