My Favorite (Easy) Recipes for Fall

I guess it’s no secret I love fall, for so many reasons, but especially for the food. From nourishing soups to homemade bread and Sunday roasts, the ritual of fall cooking always feels a bit nostalgic. Particularly on the weekends I love trying new recipes or spending the day cooking a meal (though with the Instant Pot you can also do that in less than an hour). When I say Craig and I cook at home a lot, I really mean that. We almost never eat out anymore (unless we’re traveling), partially because we love our kitchen, cooking and being home, but also because we just save so much money making our own food. With two of my favorite food bloggers coming out with cookbooks this month, I thought it would be a great time to share some of my favorite easy recipes for fall. I’m also always on the lookout for yummy new dishes to try and food blogs to follow so share any of your recommendations in the comments!

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My Favorite Easy Recipes for Fall

Comfort Food Recipes

Spicy Chicken Ramen

I had to include my ramen recipe in this round-up because it’s just so delicious and SO easy. We make this AT LEAST once a week (definitely more but I’m embarrassed to admit how often I’ve been eating it lately). The best part about this recipe is once you get the hang of it you can switch it up a little and cater the flavor to your liking.

Instant Pot Chicken Tortilla Soup

Even Craig who’s really not much of a soup guy liked this recipe. I skipped the corn and beans in this recipe and it was still delish. Perfect for game day because it’s quick, hearty and delicious.

Slow Cooker Beef Chili

Ok so I feel like this is a bit controversial here because this is a chili, with no beans. I am team no beans, but I feel like I am probably in the minority on that front. That said, it is a recipe on a food blog for chili with no beans, so I guess there’s more of us out there. If you really want beans, you can always add them. Either way, this recipe is delish. I should note I RARELY eat red meat, like maybe 1-2 times a year, but if I’m going to, this is one of my favorites.

The Perfect Roast Chicken

We make this a ton in the fall and winter. It’s so yummy with roasted sweet potato fries or a big chopped kale salad. I use the leftovers throughout the week for soups (ahem, ramen) and sandwiches for lunch.

Instant Pot Chicken Noodle Soup

Is there anything better than chicken noodle soup on a chilly fall day? This type of recipe is really what the Instant Pot is made for (in my humble opinion). I like to use rice noodles instead of egg noodles and I skip the frozen peas (Craig’s not a fan). Fresh herbs really compliment this soup.

Artichoke Dip

Kind of always a crowd pleaser isn’t it? This one is very quick and easy. This vegan version is also DELISH, my Dad loved it and couldn’t believe it had no cheese or dairy.

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Plant-based Recipes

Butternut Squash Soup

From the authors of one of my favorite cookbooks, Love & Lemons, this delicious seasonal soup is so quick and easy to make, and it’s vegan. If you’re short on time you can buy pre-chopped butternut squash to make this recipe even faster. Serve it with a piece of toasty warm bread.

Spicy Peanut Noodles

Pregnancy has me craving all things spicy (and nutty which is so weird because I’m not normally a big nut fan). These spicy peanut noodles from Tieghan are SO good and one of those things where you might even have most (if not all) of the ingredients on hand. A perfect weeknight dish and make extra so you can have leftovers for lunch.

One Pot Massaman Curry

Big fans of Indian food in this house, and since the closest Indian restaurant is at least 45 minutes away, we make it at home, a lot. I love this recipe because you can easily find the ingredients at your local grocery store (you might even already have them on hand) and you can add a variety of proteins depending on who you’re cooking for. We serve with basmati rice and store bought naan.

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baking & desserts

Buttery Cherry Berry Crisp

I made this recipe a few weekends ago with a few substitutes and OMG it was insane. Seriously, I could not stop eating it and even had it for breakfast on several occasions. I used vegan butter instead of regular, almond flour instead of all-purpose flour, and I used frozen fruit. I also pulsed the oats for the topping a few times in a food processor. DELISH.

Blueberry Muffins

I’m a big fan of Michelle, Hummingbird High, and just got a copy of her new cookbook, Weeknight Baking. This recipe is for how to make New York City’s Levain Bakery blueberry muffins at home. They are delicious.

Crusty Dutch Oven French Bread

We’ve tried MANY at home bread recipes, and lots of good ones, but this is a favorite. As soon as we got our Dutch Oven the first thing we made was bread, it was a fail, but then we used this recipe and it was SO good.

Pumpkin Banana Bread

I actually have not tried this recipe yet, it has been on my list, but it looks so good, and I’m not even a huge fan of pumpkin. Especially with that salted maple butter, YUM.