Find the recipe at Red House Spice.
4. Slow Cooker White Chicken Chili
“Soup is a talking point at SELF—what we like, what we don’t like, and whether we’ll be eating it 24/7. Well, For me, the answer to the latter is yes: yes, I eat soup with every meal, and I pretty much count down until the dew point is acceptably low and I can start making soup. One of my closest friends I was always introduced to this life-changing NYT cooking recipe. It’s a hearty chicken chili that’s more like a meal than an appetizer. Great to make in large batches and keep in the fridge for an entire week, and can even be frozen For later use. You can also get funky with your toppings and toppings – lots of room for creativity. Bonus tip: you don’t have to use a slow cooker to make this. You can roast or grill the chicken breasts and use a fork It’s finely chopped and you can use it as your protein too.” —Hannah Pasternak, Deputy Director of Special Projects
Find the recipe in The New York Times Cooking.
5. Carrot Cake Pancakes
“When I want to be fancy, I scroll through Smitten Kitten’s Instagram and choose a recipe that fits my gut. Last fall, it was Carrot Cake Pancakes I love carrot cake (and recommend this carrot cake smoothie as we discuss the subject) and am intrigued. I already have it in my freezer The carrots at the farmers market are gone, and I’m grateful that there aren’t a ton of ingredients to buy. The pancakes are decadent, warm, and spicy, and the carrots make me applaud for eating my own veggies. The cream cheese frosting (of course) is the real reason to make this recipe, so don’t skip it It! Highly recommend them for a Sunday morning.” —Malia Griggs, Business Editor
at Smitten Kitchen Find recipes.
6. Orange and Poppy Seed Cake
“Like many, I started to bake a lot during quarantine and this cake quickly became one of my favorite recipes. It’s not too Heavy or too heavy, and it tastes great after each meal, making it a great addition to a potluck (like Friendsgiving) when you’re not sure what other people are bringing in. Best of all, it’s easy to make, and you probably already have Got most of the ingredients.” —Maggie O’Neill, Senior News Editor
in Martha Stewart finds the recipe.
7. Cozy Autumn Wild Rice Soup
“If we don’t know what’s for dinner, my husband and I go over Make a meal over and over again, especially during the colder months, and this is some oven-heavy soup that never disappoints. It’s packed with nutrients like savory mushrooms, seasonal sweet potatoes, and vibrant kale, But it tastes very indulgent. (We opted for the creamy sauce option, so I can’t speak for the coconut milk route!) We like to dip it with some crusty bread, and a dollop of Greek yogurt on top adds some deliciousness into that if you like This soup is also ideal for meal prep: you’ll make a big pot of it and it tastes almost better the next day. So comforting!” — Executive Editor Alisa Hrustic
Find the recipe at Gimme Some Oven.
8. Cinnamon Apple Pie Bread
“I really enjoy picking apples in the fall, and I often bring more than I to snack on More stuff to go home. I love apple crisps, but sometimes I want something a little more hearty and that’s where this bread comes in. Although it’s called a bread, it’s definitely more of a bland Fantastic dessert – it’s sweet, apple flavored, and the crumbs on top give an apple crunchy feel. Sweet vanilla cake underneath? It just adds a layer of dessert heaven.” —Christa Sgobba, Director of Fitness and Food
Find recipes in Wishes and Dishes.
related:
- 18 Mouthwatering Beet Recipes That Will Change the Way You Eat This Fall
- 22 Freezable Soup Recipes to Keep You Warm All Winter
- 32 Slow Cooker Chicken Recipes This Fall and Winter
