Editors' Late Summer and Early Fall Recipes
Serious Eats editors share ten seasonal recipes, from summer dishes with corn and tomatoes to meals for cooler weather.
Serious Eats editors are sharing the recipes they are turning to as summer ends and fall begins. The collection has ten dishes. It includes salads, soups, sheet-pan dinners, and hand pies.
Editorial director Daniel Gritzer calls September "the other January." It's a time for a fresh start in routines like cooking. After a summer of travel, the staff is returning to regular kitchen habits. They are not ready to let go of summer ingredients like corn, tomatoes, and basil. But they are also beginning to welcome the first flavors of fall.
Clinging to Summer Produce
Several editors are focusing on recipes that make the most of remaining summer vegetables. Associate visuals director Amanda Suarez recommends a Grilled Zucchini and Corn Salad with halloumi. She says it will let her hold on to summer cravings properly until at least September 21.
Associate editorial director Megan O. Steintrager plans to make a Corn Salad with Furikake and Shiso. It was inspired by a dish from New York City restaurant Bessou. For a chilled soup, Daniel Gritzer is making Salmorejo. This is a Spanish chilled tomato soup. He said we have one month left of real, actual summer, and the tomatoes are still good.
Writer Ashlee Redger highlights a One-Pot Ratatouille Spaghetti. It combines vibrant summer vegetables with pasta. She notes it cooks entirely in one pot. This makes it suitable for busy weeknights.
Easy Weeknight Dinners
Sheet-pan meals and one-pot dishes are popular. They simplify the return to a regular cooking schedule. Senior editor Brenna Donovan endorses a Sheet-Pan Gnocchi with Sausage and Broccoli Rabe. She calls it the epitome of a weeknight meal. It is perfect for back-to-school chaos. She notes it requires no pots of boiling water.
Senior culinary editor Leah Colins is looking forward to a Chicken Shawarma Sheet-Pan Dinner. She says the first hint of fall makes her want to turn the oven back on. It makes her want to settle into a weeknight routine.
For a hearty bean dish, senior editor Grace Kelly recommends Frijoles Charros. These are Mexican pinto beans with bacon and chiles. She reports using Rancho Gordo buckeye beans. She added a can of green chiles. The result is a smoky, rich pot perfect for cooler weather.
Welcoming Fall Flavors
Some editors are already incorporating autumnal ingredients. Editor Rochelle Bilow is craving Roasted Delicata Squash. She notes its thin skin means no peeling is required. Associate culinary editor Laila Ibrahim plans to make Egyptian Mesaka'a. This is an eggplant dish with a garlicky tomato sauce. The sauce is sharpened with vinegar and cumin. It is served with warm pita.
Senior editor Genevieve Yam is anticipating apple picking season. She intends to use her haul to make and freeze Spiced Apple Hand Pies. They are for easy snacking. The recipes showcase a mix of techniques. These include grilling, roasting, one-pot cooking, and sheet-pan preparation. These techniques define successful home cooking during a seasonal transition.
