The 31 Best Recipes to Cook This October

This is one of Senior Contributing Food Editor Kelli's absolute favorite fall meals. "It uses apples and apple cider, and I save it for a couple of weeks after apple picking when my lingering apples start feeling a little too soft for my liking to eat out of hand. Plus, I haven't used my slow cooker in ages and I'm excited to pull it out again."

These tender pancakes are the best reason to prep an extra sweet potato. They're totally gluten-free, thanks to the power of mashed sweet potato and eggs.

Senior Food Editor, Megan, has her sights set on roasting vegetables this month. "Once it's cool enough to crank my oven up, I'm all about roasting delicata squash. I just love how crispy the skin gets."

If you've got a craving for cabbage right now, this weeknight salmon skillet is the ideal dinner to add to your meal plan.

These one-bowl blondies are calling Executive Food Director, Nina's, name. "We have a ton of apple orchards nearby and a lot of school parties coming up, and these will be the perfect fall treat."

If you make just one salad this month, this is the one it should be. It's a hearty, crisp-weather riff on traditional panzanella that leans into the very best of fall produce.

When Recipe Production Coordinator, Justine, wants creamy soup without having to dirty her blender, she relies on a can of pumpkin purée to make this easy soup. Pro tip: She also likes to add diced SPAM for extra body.

And just like that: Cold season is upon us. Do your future self a favor by making a pot of this comforting soup now, then stash it in the freezer for when you're feeling under the weather.

When Shopping Director, Jada, wants an easy vegetable dish that *isn’t* roasted veg, tzimmes is her favorite go-to. "There are a lot of variations, almost a choose-your-own-adventure dish, so you can use whatever root vegetables and dried fruit you have on hand."

This recipe fell out of Production Editor, Tracey's, dinner rotation for a while and she's excited to bring it back this month. "It's such an easy, filling meal and totally satisfies our takeout cravings."

Not only is this plant-based dinner totally satisfying and packed with flavor, but it's also super budget-friendly.

Because Food Editor-at-Large, Christine, calls the West Coast home and won't be doing any apple picking in New England this fall, she has plans to make cider doughnuts at home instead.

Whether you’re looking for one more snack for your Halloween party or just want something fun to nibble on while you greet trick-or-treaters, this snack mix will answer your wildest dreams of Halloween.

Inspired by French onion soup, these stuffed shells have a caramelized onion ricotta filling, a Gruyère cheese sauce, and a cheesy breadcrumb topping. Talk about crave-worthy!

Lifestyle Editor, Mara, saw this and thought YESSSS! "Two of my favorite soups in one. Just waiting for the temp to drop before my unofficial soup season starts."

Bookmark this snacking cake for when you inevtitably need to use up those pears on your counter. It's the perfect treat to take you through crisp fall mornings and beyond.

This Filipino rice porridge is perhaps the most comforting meal you'll make all month.

It only takes five ingredients and 20 minutes to whip up the absolute creamiest mac and cheese.

Contributor, Patty, says, "Picky eaters are taking over my home. Thankfully this skillet meatloaf is a main dish everyone can agree on."