When October arrives, the world transforms into a tapestry of vibrant colors, and the flavors of autumn are ripe for the picking. It's a season that beckons us to embrace all things cozy and delicious. In this article, we're diving headfirst into the fall festivities, presenting you with a delectable lineup of recipes that epitomize the essence of the season. From savory dinners to sweet indulgences, here's what you should be cooking in October 2023.
Savory Apple and Bacon Pork Chops
Picture this: tender pork chops seared to perfection, crowned with a rich, savory apple and bacon sauce. It's the kind of dish that fills your home with the intoxicating aroma of fall. These Savory Apple and Bacon Pork Chops are a culinary celebration of the season, harmonizing sweet and salty flavors in every bite.
Garlic Parmesan Roasted Brussels Sprouts
Brussels sprouts, often overlooked, take center stage in the fall. Our Garlic Parmesan Roasted Brussels Sprouts transform these little green gems into crispy, flavorful delights. Roasted to perfection and adorned with garlicky Parmesan goodness, they add both color and flavor to your autumnal feasts.
Cinnamon Sugar and Glazed Apple Cider Donuts
What's autumn without the scent of freshly baked donuts wafting through the air? Our Cinnamon Sugar and Glazed Apple Cider Donuts are a quintessential fall treat. Whether coated in a sugary cinnamon topping or bathed in a luscious glaze, each bite is a warm embrace of cinnamon, nutmeg, and apple cider.
Apple Fritters: Crispy, Sweet, and Simply Irresistible
For those crisp mornings and cozy afternoons, there's nothing quite like Apple Fritters to satisfy your sweet tooth. These golden, crispy delights are generously studded with chunks of apple and dusted with cinnamon sugar. They're a warm hug in pastry form, perfect for pairing with a steaming cup of coffee or cider.
Pumpkin Sage Risotto: A Creamy Autumn Dream
Embrace the heartiness of fall with our Pumpkin Sage Risotto. Creamy Arborio rice, infused with the earthy aroma of sage, takes on a vibrant orange hue thanks to the addition of pumpkin puree. It's a comforting dish that captures the essence of the season and makes for an elegant dinner centerpiece.
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
Elevate your culinary prowess with Homemade Butternut Squash Ravioli, handmade with love. These delicate pasta pockets are filled with a velvety butternut squash filling and served in a luscious brown butter sage sauce. It's a labor of love that pays off in every bite.
Quick and Easy Sage Cacio e Pepe Pasta
Sometimes, the simplest dishes are the most extraordinary. Our Quick and Easy Sage Cacio e Pepe Pasta is a testament to that. This Italian classic is all about the marriage of pasta, butter, black pepper, and the fragrant embrace of sage leaves. It's a dish that's both elegant and incredibly easy to make, perfect for a cozy night in.
Ingredients you'll need:
8 ounces (about 2 cups) of your favorite pasta (spaghetti, fettuccine, or bucatini work well)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
8-10 fresh sage leaves
1 cup grated Pecorino Romano cheese (or Parmesan if you prefer)
1 teaspoon freshly ground black pepper
Salt, to taste
Additional cheese and black pepper for garnish
Equipment you'll need:
Large pot for boiling pasta
Colander or strainer for draining pasta
Large skillet or frying pan
Wooden spoon or spatula for tossing pasta
Grater for cheese
Measuring spoons and cups
Knife and cutting board (for mincing garlic and preparing sage)
Pasta serving fork or tongs
Ladle or measuring cup (for reserving pasta cooking water)
Begin by cooking your pasta. Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta cooking water. Drain the pasta and set it aside.
While the pasta is cooking, heat a large skillet over medium heat. Add the butter and olive oil. Once the butter has melted, add the minced garlic and sage leaves. Sauté them gently for about 2-3 minutes, or until the sage leaves become crispy and fragrant. Be cautious not to burn the garlic.
Remove the skillet from heat, and remove the crispy sage leaves and set them aside for garnish. Discard the garlic or save it for other use; we've already infused the oil with its flavor.
Return the skillet with the flavored oil to low heat. Add the cooked pasta to the skillet, and toss it to coat it evenly with the oil mixture.
Sprinkle in half of the grated Pecorino Romano cheese and half of the freshly ground black pepper. Toss everything together to create a creamy coating on the pasta.
If the pasta seems a bit dry, gradually add some of the reserved pasta cooking water, a couple of tablespoons at a time, while continuing to toss the pasta until you achieve your desired creamy consistency.
Taste the pasta and adjust the seasoning with salt and more black pepper if needed.
Serve your Sage Cacio e Pepe Pasta hot, garnished with the remaining Pecorino Romano cheese, the reserved crispy sage leaves, and an extra sprinkle of black pepper.
Or, learn how to make a classic cacio e Pepe in our most loved cooking class:
These recipes are more than just food; they're an invitation to savor the season. October is a time for gathering around the table, enjoying the company of loved ones, and relishing the flavors of fall. So, put on your coziest sweater, light a pumpkin-scented candle, and let these recipes be your culinary companions as you embrace the autumnal magic of October 2023. Happy cooking!
Fēst, pronounced 'feast', is a collective of Chefs, Pastry Chefs and Sommeliers who teach guided, interactive and completely customizable classes to cooking-curious people of all skill levels around the world.