Table of contents

The mains: Roasts, stews & showstoppers

When the temperature drops, we want roasts that fill the house with aroma and plates that feel substantial. These are the showstoppers for your autumn table.

Harvest sides: Gratins, sprouts & squash

In my house, the sides often steal the show. From root vegetables to bubbling gratins, these are the dishes that complete the meal.

Soul-warming soups & stews

Nothing says “autumn” like a pot simmering on the stove. These recipes are designed to take the edge off a chilly evening.

The baker’s harvest: Apples, pears & pumpkin

The harvest provides the best ingredients for baking. Whether you’re a pie purist or a cake enthusiast, these desserts are the perfect grand finale.

Autumn SOS: Techniques & roundups

Step away from the ledge! I’ve made every mistake in the book so you don’t have to. Whether you’re wrestling with a butternut squash or trying to get your gravy just right, I’ve got you covered.

Your Autumn questions, answered

Autumn cooking usually involves longer roasting times and heartier ingredients. Here are the answers to what I hear most often from LC readers about mastering the fall kitchen.

What are the best apples for baking?

You want something that holds its shape and doesn’t turn into sauce. Granny Smith, Honeycrisp, and Braeburn are my go-to choices for tarts and pies like this Classic Apple Pie.

How do I make my roasted vegetables crispy, not soggy?

Space, heat, and time are your BFFs. If you crowd the pan, the vegetables will steam instead of roasting. Use a high heat (around 400°F) and give them plenty of room to stretch out on the baking sheet. If you have a convection oven, flip it on for the last 10 minutes or so. Amazing.

Can I make these gratins ahead of time?

Sure can. Most gratins, like this Potato Gratin, can be assembled a day ahead and kept in the fridge. Just bring them to room temperature before they hit the oven to ensure even cooking.

How do I prep a butternut squash without losing a finger?

Yup, I feel you. Peel it first with a sharp Y-peeler, then slice off the top and bottom to create flat surfaces. This keeps the squash stable on the cutting board so you can safely halve and dice it for a lovely Butternut Squash Soup.

Is fresh pumpkin actually better than canned for pies?

Honestly? Usually not. Fresh pumpkin can be watery and inconsistent, which makes nailing that perfect pumpkin custard texture iffy. Canned pumpkin (often a specific variety like Dickinson squash) is denser, more concentrated, and consistent. Save the fresh roasting for soups and eating; stick to the can for your baking.

How do I stop my peeled apples from turning brown?

If you’re prepping a mountain of apples for a tart, toss the slices in a bowl with a squeeze of lemon juice or a splash of apple cider. The acidity slows down the oxidation. If you want to go pro, a quick soak in a mild saltwater bath (about 1/2 teaspoon per quart) works even better and won’t make the fruit taste salty after rinsing.

An apple pie with a Cheddar crust in a red pie pan cut into to show the Golden Delicious apples inside.

Ladies and gentlemen, may I introduce to you the rest of our autumn bounty!

All Autumn