91PORNY

After a summer of enjoying light, delicious meals like ceviche, grilled fish, and salads, it always feels so good to dip into the more warming, soul-satisfying foods that come with the fall and winter months.

Our editorial staff is pretty good at cooking. We've gathered up everyone's fall faves, shared the recipes, and ranked them. These recipes are all good, but we've saved the best for last. Don't worry — they're not all pumpkin spice. 

This pork chop recipe is a family favorite recipe that my husband starts asking for as soon as there's a tiny bit of chill in the weather. So once a year, this finds its way into my fall menu. 

Ingredients

• 4 slices thick-cut bacon, cut into pieces
• 3 tablespoons flour
• 2½ cups plus 2 tablespoons chicken broth, divided
• 1 tablespoon oil
• 4 pork chops, about ¾ inch thick each
• 2 onions, halved and sliced thinly
• 8 ounces mushrooms, sliced thinly
• 3 cloves of garlic, minced
• 1 teaspoon dried thyme
• Salt and fresh cracked black pepper, to taste

Instructions

1. Cook bacon in a small saucepan over medium heat, rendering the fat.
2. When the bacon is crisp, remove it from the fat with a slotted spoon and set aside to either garnish pork later or for another use.
3. Add flour to the bacon fat and whisk, stirring constantly until the flour is golden, about five minutes.
4. Whisk in 2½ cups of chicken broth. Increase the heat to medium-high and boil until the mixture thickens.
5. Remove from the heat and set aside.
6. In a large skillet, heat the oil over medium-high until it shimmers.
7. Dry the surface of pork chops and season them liberally with kosher salt and freshly cracked black pepper.
8. Cook the chops in the oil until well browned on both sides (about three minutes per side), being careful not to crowd the pan. Work in batches if necessary.
9. Remove the chops from the pan and set them aside on a plate.
10. Add onions to the oil in the skillet, along with two tablespoons of broth and the mushrooms. Reduce the heat to medium-low and scrape any cooked-on bits off the bottom of the pan with a wooden spoon.
11. Cook until the onions soften, about four minutes.
12. Add garlic and cook an additional 30 seconds, stirring constantly.
13. Stir in the thyme.
14. Return the pork chops to the skillet, along with any juices that have collected on the plate.
15. Spoon the mushrooms and onions over the top of the pork.
16. Add the gravy that has been set aside.
17. Reduce the heat to low and cover the pan. Simmer on the stovetop until the pork is very tender, about 30 minutes.
18. Remove the pork from the sauce and allow the sauce to simmer for another four or five minutes to thicken. Serve pork topped with gravy.

Swedish meatballs are the ultimate comfort food, at least according to Kelly. Here's her fall fave recipe.

Ingredients

Meatball Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• ¾ pound ground beef
• ¾ pound ground pork
• ⅓ cup milk
• 2 eggs
• 4 slices white bread
• ⅓ teaspoon ground allspice
• ⅓ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger

Sauce Ingredients

• 3 tablespoons butter
• ⅓ cup all-purpose flour
• 2½ cups beef stock
• ¾ cup heavy cream
• Salt and black pepper
• Chopped, fresh parsley for garnish

Instructions

For the meatballs:

1. Adjust your oven shelf height to the highest level beneath your broiler, and set the oven temperature to broil.
2. Spray the top of a broiling pan with non-stick cooking spray and set aside.
3. In a large skillet, melt two tablespoons of butter over medium-high heat. Add the chopped onion and cook until it's translucent. Stir frequently to prevent burning. Save the pan to make the sauce in later.
4. While the onions are cooking, combine the milk, eggs, allspice, nutmeg, and ginger in a large bowl, and whisk to combine.
5. Tear the bread into small pieces, and stir them and the onions into the egg and milk mix.
6. Break up the pork and beef with your hands, add it to the egg and milk mix, and mix everything together thoroughly using your hands.
7. Pinch off portions of the meatball mixture, roll them into approximately 1½-inch balls, and place them on the broiler pan.
8. Place the pan under the broiler, and broil the meatballs, watching them carefully. As each side browns, turn them with tongs to ensure even browning on all sides.

For the sauce:

1. Add the three tablespoons of butter to the skillet and melt it over a low heat.
2. Stir the flour into the butter until the butter is absorbed.
3. Pour the stock and cream into the pan and whisk constantly over medium-high heat to thicken the mixture into a creamy sauce.
4. Season the sauce with salt and pepper to taste.
5. When the meatballs are browned on all sides, add them to the sauce mix.
6. Simmer the meatballs over low heat for 15 to 20 minutes to finish cooking. Stir occasionally to keep them from sticking to the bottom of the pan. Garnish with chopped, fresh parsley.

Lasagna is definitely some kind of alchemy. It takes humble ingredients and turns them into something spectacular. One of the things that makes lasagna a fall fave is how well it freezes and travels, so it's perfect for make-ahead meals or even sending leftovers for lunch. Bonus: the house smells amazing when you cook it!

Ingredients

• 1 pound of lean ground beef
• 1 finely chopped shallot
• 2 cloves garlic, minced
• 1 tablespoon dried basil (or 2 tablespoons chopped, fresh basil)
• 1 teaspoon dried oregano (or 2 teaspoons fresh oregano)
• 1½ teaspoons salt
• 1 (16-ounce) can tomato sauce + 1 (8-ounce) can tomato sauce (approximately 4½-5 cups of tomato sauce)
• 12 dry lasagna noodles
• 1 pint part-skim ricotta cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound grated mozzarella cheese 

Instructions

1. In a large saucepan, brown ground beef and onion over medium heat. Drain fat before mixing in shallot, garlic, basil, oregano, and salt.
2. Stir in tomato sauce and let it simmer for 30 to 45 minutes, stirring occasionally.
3. Preheat oven to 375°F. Bring a large pot of lightly salted water to a boil and add lasagna noodles. Cook according to package instructions and drain well.
4. In a medium bowl, mix together ricotta, Parmesan cheese, parsley, and 1 teaspoon salt.
5. Cover the bottom of a 9x13 inch baking dish with a layer of lasagna noodles. Cover noodles with ½ of the ricotta mixture, ¼ of the mozzarella cheese, and ¼ of the meat and tomato sauce. Repeat the same steps with each layer. 
6. For the remaining noodles, top with sauce and sprinkle remaining mozzarella and additional Parmesan cheese. 
7. Bake in the preheated oven for 30 minutes. 
8. Remove from oven and let it cool before serving. 

Apples are one of the best things to come out of the fall. And Kate loves to make the most of nature's bounty with her apple dumplings recipe. 

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 12⅔ tablespoons (⅔ cup + 2 tablespoons) cold butter-flavored shortening or unsalted butter
• 4 to 5 tablespoons ice cold water (for pastry crust)
• 6 (three-inch diameter) stemmed, peeled, and cored baking apples like Granny Smith, Rome Beauty, Braeburn, or Gala
• 1 teaspoon lemon juice
• 3 tablespoons dark or light raisins
• 3 tablespoons chopped walnuts or pecans
• 2½ cups packed light brown sugar
• 1⅓ cups water (for filling)

Instructions

1. Preheat oven to 425°F. 
2. In a food processor or large bowl, whiz together flour and salt to start making the dough for the crust. Cut in the shortening or butter by pulsing or using a pastry blender or fork until the mixture resembles small peas.
3. Sprinkle the dough with 1 tablespoon cold water at a time, mixing and adding more water as necessary until you can form the dough into a clump. Wrap the dough in plastic and refrigerate while you prepare the apples.
4. Rub lemon juice on the outside of each peeled and cored apple and set aside. In a small bowl, mix raisins and nuts and set aside.
5. Remove the pastry crust from the refrigerator. Sprinkle a work surface lightly with flour. Roll dough to ¼-inch thickness and cut it into six squares (each measuring 3½ inches on a side).
6. Place one apple on each of the squares. Fill the center of each apple with reserved raisin-nut mixture.
7. Dab the corners of the pastry squares with a small amount of water or egg white. Bring two opposite corners of dough up over the apple without tearing the dough and press together. Repeat with the remaining corners until the apple is fully encased. If desired, use pastry dough scraps to make small leaves and adhere to the top of the apple with a dab of water or egg white.
8. Place apple dumplings in a 13x9-inch baking dish (preferably glass so you can see when the bottom is fully baked) and refrigerate while you make the sugar syrup.
9. In a small saucepan, heat the light brown sugar and 1⅓ cups water until it comes to a boil, stirring frequently. Remove the dumplings from the refrigerator and pour the sugar water in the pan around the dumplings carefully so they don't topple over.
10. Place the pan in the oven and bake for about 40 minutes, spooning syrup over apples at least twice during the baking. When the crust is browned and the apples are tender when pierced with a thin-bladed knife (not a butter knife), remove them from the oven.
11. Serve warm with pan syrup or custard sauce or garnish with vanilla ice cream, cinnamon ice cream, or whipped heavy cream.

Another way to use the abundance of apples is Kelly's easy but delicious applesauce recipe.

Ingredients

• 3 pounds of your favorite apples (A blend of Macintosh and golden delicious works well.)
• ½ cup apple cider
• 1 tablespoon lemon juice
• 5 tablespoons honey; more if you prefer a sweeter sauce

Directions

1. Core and peel the apples, and then slice them into approximately ½-inch slices.
2. In a large saucepan, combine the apples, cider, and lemon juice.
3. Bring the pan to a simmer on medium heat, stirring occasionally. Reduce the heat to low, and continue simmering and stirring until the apples become tender. This should take about 20 to 25 minutes.
4. Stir in the honey until it's mixed in well and the apples begin to break up.
5. Remove the pan from the heat, and let the mixture cool for about 15 minutes.
6. Set the sieve over the bowl, and begin spooning the applesauce into the sieve in several batches. Use the spoon to push each batch of sauce through the sieve to finish breaking up the apples. Give the sauce a stir once it has all gone through the sieve.
7. Serve the applesauce warm, or chill it for about two hours before serving.

Root vegetables are so hearty and warming in the fall! I love cooking them all, but I particularly love this roasted beets recipe. Not sure if you like beets? I get it. I hated them — until these.

Ingredients

• 12 beets, peeled and cut into 1-inch chunks
• ¼ cup olive oil
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon fresh cracked black pepper
• ½ cup balsamic vinegar
• 2 teaspoons sugar
• Zest from ½ orange

Instructions

1. Preheat your oven to 400°F. Line two baking sheets with parchment.
2. Toss the beets with olive oil, thyme, salt, and pepper.
3. Place in a single layer on the baking sheets.
4. Roast for 30 to 40 minutes, turning twice during cooking, until the beets are tender.
5. While the beets roast, heat the balsamic vinegar, sugar, and orange zest in a small pan.
6. Simmer over medium-high heat until it reduces to a syrup consistency.
7. Pour over the warm beets and serve.

Do I have a few more recipes on this list than other staff members? Yeah — probably, but there's a reason for it. I've written several cookbooks and have been one of 91PORNY's primary recipe developers for a while now. Anyhoo... this beef stew is the perfect warming stew for fall, particularly if you take advantage of all the fresh fall harvest herbs and veggies.

Ingredients

• 1½ pound beef chuck shoulder roast cut into 1-inch pieces
• Salt and pepper to taste
• 4 bacon slices, chopped
• 8 ounces cremini mushrooms, halved or quartered (depending on the size)
• 1 small onion, diced
• 1 carrot, peeled and roughly chopped
• 1 stalk celery, roughly chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 4 cups beef, vegetable, or chicken broth
• 1 cup of pearl onions or cipollini onions, peeled (you can use frozen pearl onions if you like)
• 1 pound new potatoes, small, quartered
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup frozen peas
• Chopped, fresh parsley

Instructions

1. Preheat oven to 325°F.
2. Season the beef cubes liberally with salt and pepper. 
3. In a large, oven-safe pot, cook the bacon over medium-high heat until it browns, about four minutes. Use a slotted spoon to remove the bacon from the fat in the pot and set it aside on a platter.
4. Add the beef chunks (you'll probably need to work in batches so you don't crowd the pot) and brown the beef on all sides, about 2 minutes per side.
5. Remove the beef from the oil in the pot with tongs and set it aside with the bacon.
6. To the oil in the pot, add the mushrooms. Cook, stirring occasionally, until the mushrooms are browned, about 7 minutes. Remove the mushrooms from the oil and set them aside with the bacon and beef.
7. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the veggies begin to brown, 5-7 minutes.
8. Add the garlic and cook, stirring, for 30 seconds. 
9. Add the flour and cook, stirring, for one minute.
10. Add the tomato paste and cook, stirring, for two minutes more.
11. Add the red wine. Use a wooden spoon to scrape the browned bits from the bottom of the pot.
12. Simmer, stirring, until the liquid thickens, 1-2 minutes.
13. Whisk the mustard and horseradish into 1 cup of the broth.
14. Add it to the pot along with the remaining broth and stir to mix.
15. Return the bacon, beef, and mushrooms to the pot, adding any liquids that have accumulated on the platter, as well.
16. Add the pearl onions, potatoes, bay leaf, and thyme.
17. Bring to a simmer. 
18. Cover the pot and transfer it to the preheated oven. Cook for 1½ to 2 hours, until the beef is tender. 
19. Remove from the oven and back to the stovetop. Turn the heat on medium. 
20. Add the frozen peas. Cook, stirring, until the peas are tender and the gravy is thick, about 3 minutes more.
21. Taste and season with more salt and pepper as needed. Garnish with the parsley.

Related: 10 Must-Make Spicy Stews to Warm Your Winter

Hi. Me again. As a busy mom, I've spent a lot of time developing tasty recipes for the slow cooker. And this stroganoff recipe puts the perfect fall appliance to good use.

Ingredients

• 2 tablespoons olive oil, divided
• 12 ounces small button mushrooms, stems removed and halved
• 1 pound beef stew meat or chuck roast, cut into ½-inch strips
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 teaspoon tomato paste
• 2 tablespoons flour
• ½ cup dry white wine
• 1 cup chicken broth
• ½ teaspoon dried thyme
• ½ cup sour cream
• Sea salt and fresh cracked black pepper, to taste
• ¼ cup chopped parsley

Instructions

1. In a large skillet over medium-high heat, heat one tablespoon of the olive oil until it shimmers.
2. Add the mushrooms and allow them to sit in contact with the pan without stirring them until they begin to brown, 4 to 5 minutes.
3. Stir the mushrooms occasionally, cooking for another 3 to 4 minutes. Put the cooked mushrooms in the slow cooker.
4. Using the same pan, heat the remaining tablespoon of olive oil over medium-high heat until it shimmers.
5. Add the beef to the pan and allow it to sit without stirring it until the beef begins to brown, about 4 minutes.
6. Turn the beef over and cook on the other side without stirring, four minutes more. Put the beef into the slow cooker with the mushrooms.
7. Using the same pan, heat the butter over medium-high heat until it bubbles.
8. Add the onion to the pan. Cook the onion in the butter, using the side of the spoon to scrape any browned bits from the bottom of the pan, until the onions are soft and slightly browned, 5 to 6 minutes.
9. Add the tomato paste to the onion and cook, stirring constantly, until the tomato paste begins to brown, about 4 minutes.
10. Add the flour to the mixture and cook, stirring constantly, until the flour loses its raw color and begins to turn golden, about 3 minutes more.
11. Add the white wine. Use the side of the spoon to scrape browned bits off the bottom of the pan and stir the wine into the mixture. Cook for 2 minutes.
12. Add the chicken broth and the thyme. Bring to a simmer and then remove the pan from the heat.
13. Scrape the contents of the pan into the slow cooker with the meat and mushrooms. Stir to combine the ingredients and cover the slow cooker. Set it on low and cook for 8 to 10 hours, until the beef is tender.
14. Turn the slow cooker to warm and uncover it.
15. Put the sour cream in a small bowl and add 2 tablespoons of the liquid from the slow cooker into the sour cream to temper it. Whisk to combine. Add this mixture back into the slow cooker and stir to combine.
16. Season to taste with salt and pepper, and stir in the parsley just before serving.

Speaking of workhorse kitchen appliances for fall... the Instant Pot. Linda shows you how to make a creamy ham & pea risotto, but if you're feeling creative, you can play around with risotto ingredients to get your perfect flavor combos. 

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped ham
• 1¾ cups Arborio or other short grain rice
• ½ teaspoon salt
• 1 teaspoon chopped fresh rosemary
• ½ cup white wine OR chicken stock
• 4 cups chicken stock
• 1½ cups frozen baby peas, thawed and drained
• ½ cup grated Parmesan cheese

Instructions

1. Press the "Saute" button on the instant pot.
2. When it's hot, add the butter, olive oil, onion, and garlic. Cook and stir for 3 to 4 minutes or until the onion is tender.
3. Add the ham, rice, salt, rosemary, and wine (or ½ cup chicken stock) to the pot. Cook and stir for 3 minutes or until the wine is absorbed.
4. Add 4 cups of the chicken stock to the pot.
5. Lock the lid.
6. Press the "Manual" button and cook for 10 minutes.
7. Since the rice releases a lot of starch, you must release the pressure in two steps. First, let the pressure release naturally according to the manufacturer's instructions.
8. Then use the "Quick Release" function on your Instant Pot until the float drops.
9. Unlock the lid.
10. Add the peas and Parmesan cheese to the risotto and stir gently but thoroughly.
11. Cover the instant pot, but don't lock the lid. Let stand for 5 minutes, then serve.

We love soup for fall. Kate has a ton of great soup recipes, but her tortilla soup is a fabulous autumn supper. 

Ingredients

• 2 tablespoons of olive oil
• 1 small white onion, diced
• 1 jalapeño, seeded and finely chopped
• 4 small tomatillos, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon dried cilantro
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 (14-ounce) can of corn, drained
• 3 cups shredded cooked chicken
• 6 cups of chicken broth
• 1 (20-ounce) can of fire-roasted crushed tomatoes
• 1 (14-ounce) can of black beans, drained
• 2 tablespoons of lime juice
• Sour cream, shredded cheddar cheese, chopped avocado, and crispy tortilla strips for garnish

Instructions

1. In a stockpot set on medium, heat the oil until it shimmers. Add the onions, jalapeño, and tomatillos and cook, stirring occasionally, for about two minutes.
2. Add all the cumin, salt, cilantro, chili powder, garlic powder, and corn. Continue to cook, stirring occasionally, until the corn starts to blacken slightly, and the onion becomes translucent, about five minutes.
3. Add the chicken and stir to coat.
4. Pour in the crushed tomatoes, chicken broth, black beans, and lime juice and stir well. Cook until it's warm and bubbling.
5. Serve with sour cream, shredded cheddar cheese, chopped avocado, and crispy tortilla strips.

Sure, you could just open a blue box. But this is better!

Ingredients 

• 8 ounces elbow macaroni, cooked according to package instructions and drained
• 3 tablespoons unsalted butter 
• 3 tablespoons flour
• 3 cups of whole or 2% milk
• Pepper, to taste
• ¼ teaspoon paprika
• ½ teaspoon garlic salt
• ½ teaspoon sugar
• ½ teaspoon dry mustard
• 1 egg, beaten
• 12 ounces grated sharp cheddar cheese

Instructions

1. Preheat the oven to 350°F. 
2. In a saucepan over medium-low heat, melt the butter and then add the flour, whisking as you go. Stir in the milk. When bubbling, add pepper, paprika, garlic salt, sugar, and dry mustard. Simmer for ten minutes. Remove from the heat.
3. Beat the egg in a heat-safe bowl. Add 1 teaspoon of the hot milk mixture to the egg, whisking with a fork constantly. Do this two or three more times, adding one teaspoon at a time until you've added 3-4 teaspoons of the hot mixture to the eggs. 
4. Add the egg mixture in a thin stream to the milk mixture, whisking constantly as you do.
5. Gradually add the cheese, stirring constantly until the cheese is melted.
6. Pour the mixture into a greased 9 x 13-inch baking pan or a shallow 1½-quart baking dish
7. Add the macaroni to the baking pan. Gently toss with the mixture.

Related: Mac Hacks: 10 Fast & Easy Mac n Cheese Upgrades

Is it even fall if you don't have butternut squash on the menu?

Ingredients

• 1 onion, chopped
• 1 teaspoon garlic powder
• 2 teaspoons ground ginger
• 4 cups cubed butternut squash
• Juice and zest of one orange
• 6 cups unsalted vegetable broth
• ½ teaspoon of sea salt
• ⅛ teaspoon of freshly cracked black pepper
• 1 (14-ounce) can coconut milk

Instructions

1. In a slow cooker, combine the onion, garlic, ginger, squash, orange juice and zest, vegetable broth, salt, and pepper. Cover and cook on low for 8 hours.
2. In a blender or food processor, puree the soup. Return to the slow cooker.
3. Add the coconut milk. Turn the slow cooker on high and cook for 20 minutes more, stirring once or twice.

This is a weekend fall supper, but dang does it make good leftovers.

Ingredients 

• 6 pounds chicken thighs
• Salt and fresh cracked black pepper
• 6 slices thick-cut bacon, cut into pieces
• 1 onion, minced
• 2 carrots, peeled and diced
• 2 stalks celery, peeled and diced
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup dry red wine
• 1 cup chicken stock
• 2-3 tablespoons chopped fresh thyme
• 1 cup pearl onions, peeled
• 2 tablespoons butter
• 2 cups button mushrooms, quartered
• ¼ cup chopped fresh parsley

Instructions

1. Season the chicken thighs with salt and pepper.
2. In a large Dutch oven or pot, cook the bacon over medium-high heat until crisp.
3. Using a slotted spoon, remove the bacon bits to a platter.
4. Add the chicken pieces to the bacon fat in the pan and brown on all sides, 2-3 minutes per side.
5. Using tongs, remove the browned chicken from the pan and set on the platter with the bacon.
6. Remove all about 3 tablespoons of the rendered fat from the pot. To the remaining fat in the pan, add minced onion, carrots, and celery and cook, stirring occasionally, until they begin to brown. This takes about 5 minutes.
7. Add garlic and stir until it releases its scent, about 30 seconds. Add flour and cook for about 2-3 minutes.
8. Add the wine to the pan, scraping all the browned bits off the bottom.
9. Add the chicken stock, thyme, and pearl onions.
10. Return the chicken and bacon to the pan, pouring in any juices that have collected on the platter. 
11. Bring to a boil, and reduce heat to medium. Cover the pan. Simmer for 1 hour.
12. While the stew is simmering, heat a sauté pan on medium-high heat. Add the butter and melt it until it bubbles.
13. When butter is hot, add mushrooms. Allow them to sit in contact with the pan without stirring until they release their juices and the liquid evaporates, about 5 to 7 minutes.
14. Continue cooking mushrooms, stirring, until they are browned.
15. Serve the stew garnished with the mushrooms and chopped fresh parsley.

Yep. It's more soup. But it's soooooo good in the fall. 

Ingredients

• 3 thick-cut bacon slices, chopped
• 4 chicken breasts or thighs, boneless and skinless, cut into 1-inch pieces
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 1 fennel bulb, chopped
• 3 garlic cloves, minced
• 3 tablespoons flour
• 2 cups sweet corn, fresh or canned (if canned, drained)
• 6 cups unsalted chicken broth
• 1 teaspoon dried thyme
• ⅛ teaspoon red pepper flakes
• 1 teaspoon salt
• ⅛ teaspoon freshly cracked black pepper
• ¼ cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat a large pot on medium-high.
2. Add the bacon and cook until it is browned. 
3. Remove the bacon from the fat with a slotted spoon and set it aside on a paper towel-lined plate.
4. In the hot bacon fat in the pot, cook the chicken pieces until they are browned on all sides, about 5 minutes per side. Remove the chicken from the fat with tongs and set it aside on the platter with the bacon.
5. In the oil that remains, cook the onions, carrots, and fennel, stirring until the vegetables soften. 
6. Add the garlic and cook, stirring constantly, until it is fragrant. 
7. Add the flour and cook, stirring, for 1 minute.
8. Add the corn, chicken broth, thyme, red pepper flakes, salt, and pepper. Use the side of the spoon to scrape any browned bits from the bottom of the pan.
9. Bring to a boil and reduce the temperature to low. Simmer for 10 minutes.
10. Return the chicken to the pot. Stir in the heavy cream and simmer for 1 minute. 
11. Serve garnished with the bacon bits.

Apples? Fennel? Pork? Yep. This is the essence of fall cooked up in a slow cooker. 

Ingredients

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ cup brown sugar
• ½ teaspoon sea salt
• ¼ teaspoon fresh cracked black pepper
• Dash cayenne
• 3 pounds country-style pork ribs
• 2 fennel bulbs, sliced
• 2 red onions, sliced
• 3 sweet-tart apples, cored and sliced
• ¼ cup apple cider vinegar
• ½ cup broth
• 1 tablespoon Dijon mustard

Instructions

1. Combine all ingredients in a slow cooker and stir to mix.
2. Cover the cooker and set it on low. Cook, covered, for eight to nine hours, until pork is tender. You can also cook this on high for four to five hours.

Sydney loves a casserole, so it's no surprise she's created this great veggie pot pie recipe for fall. 

Ingredients

• 2 tablespoons of salted butter
• ½ yellow onion, diced
• 3 large carrots, diced
• 4 celery stalks, diced
• ½ cup vegetable broth
• ¼ cup heavy cream
• 2 teaspoons rosemary
• 1 teaspoon thyme
• ¼ teaspoon curry powder (optional)
• Salt and pepper to taste
• Frozen puff pastry, thawed

Directions

1. Preheat your oven to 350°F.
2. Sautee the vegetables in butter in a large pot over medium heat.
3. Once the vegetables are tender, add the liquids and seasonings and simmer until thickened.
4. When the filling is thickened, pour it into a 9x13-inch baking dish.
5. Top with your puff pastry and bake in the preheated oven for 20-22 minutes or until the pasty is golden and the filling is bubbling.

At last. Pumpkin spice. You didn't think we'd skip it, did you? After all, it is a fall classic.

Ingredients

• 3 cups flour
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ¼ teaspoon nutmeg
• 2 teaspoons baking soda
• 1 teaspoon salt
• ½ cup canned pumpkin
• 1¼ cups granulated white sugar
• ½ cup melted butter
• ½ cup coconut oil
• 1 teaspoon vanilla

Instructions

1. Preheat your oven to 350°F.
2. Mix flour, cinnamon, allspice, nutmeg, baking soda, and salt in a large bowl.
3. In a separate bowl, mix pumpkin, sugar, vanilla, oil, and melted butter.
4. Add wet ingredients to dry ingredients and mix well.
5. Place 2-tablespoon sized dough balls on a cookie sheet.
6. Bake for 12 to 15 minutes or until cookies start to brown.

This one is all nostalgia — and deliciousness.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (15-ounce) can corn, drained
• ¼ cup milk
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1 (32-ounce) bag extra-crispy tater tots 

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, brown the ground beef on medium-high heat, crumbling as you do. It will take about five minutes.
3. When the beef is browned, add the onion and cook, stirring occasionally, until soft, about 3 minutes.
4. Add the soup, corn, milk, garlic powder, salt, and pepper. Cook, stirring, until the mixture simmers.
5. Pour the mixture into a 9x13" baking pan.
6. Sprinkle with the cheese.
7. Place the tater tots in a single layer on top of the casserole.
8. Bake, uncovered, in the preheated oven until the potatoes are browned and crisp and the casserole is bubbly, 40-50 minutes. 

It's always good when an ex leaves something as tasty as this chili behind.

Ingredients

• 1 pound lean ground beef or sirloin
• 1 can red kidney beans, drained and rinsed
• 1 can bean medley/mixed beans, drained and rinsed
• 1 can stewed tomatoes
• 1 can diced tomatoes
• 2-3 tablespoons Tex Mex seasoning (or more to taste)
• 1-2 cups diced bell peppers, zucchini, and/or canned/frozen corn (optional)

Instructions

1. Brown the ground beef in a frying pan on the stove; drain.
2. Combine beef, both cans of drained and rinsed beans, both cans of tomatoes, extra veggies (if using), and 2 tablespoons Tex Mex seasoning in the crock of your slow cooker. Mix well.
3. Cook on low for 6-8 hours, or high for 3 hours.
4. Halfway through cooking time, taste the chili and add up to one more tablespoon of the Tex Mex seasoning if needed, according to your taste.

Surprise! It's apples — not pumpkin. Sure, I'm a pumpkin spice gal, but apples in the fall will always hold my heart.

Ingredients

For the filling:

• 5 pounds Braeburn or Granny Smith apples
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves

For the topping:

• 1½ cups flour
• ¾ cup granulated sugar
• ¾ cup brown sugar, firmly packed
• ½ teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• ½ cup chopped pecans
• ½ pound cold unsalted butter, diced

Instructions

For the filling:

1. Preheat the oven to 350°F. Butter a 9x14x2-inch baking dish.
2. Peel, core, and cut the apples into large wedges.
3. Combine the apples with the zests, juices, sugar, and spices.
4. Pour into the dish.

For the topping:

1. In a bowl, mix together the flour, sugar, brown sugar, salt, oatmeal, pecans, and butter.
2. Mix until the topping has the consistency of a soft dough.
3. Scatter the topping over the apples.
4. Place the baking dish on a cookie sheet to catch any juice that might bubble out, and bake, uncovered, for one hour.

There are thousands of foods we could add to this list. Fall harvest has so many great ingredients, and the chillier weather calls for hearty, warming meals. From veggies to desserts, these are the meals that get us excited for cozy season.