Top Rated Fall Recipes

quinoa
"Break out of your oatmeal rut and consider something new in that hot-cereal bowl: quinoa. Breakfast is actually my favorite meal for this teensy, protein-packed grain (which, technically, is not a grain at all but the seed of a plant in the amaranth family). Quinoa has a well-balanced amino acid profile and is especially rich in magnesium and iron. Make a fresh pot in the morning, or do it up as a side dish for dinner, relying on the leftovers to get you through breakfast. I like quinoa best doused with cold almond milk, roasted hazelnuts, and fall fruits. The reds and greens of apples, pears, and grapes make for a very pretty bowl."-Katie Sullivan Morford Recipe courtesy of Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs  © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
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4.5

Fall into Italy
“Amari is becoming a staple in today’s cocktail bars, the inspiration behind this cocktails came from the sweet and bitter elements that pair perfectly with fall tastes, like pears and apples,” says bartender Sofia Present.Toast to Italy with this bitter-based, rum-spiked cocktail, perfect for sipping on the cooler autumn days.This recipe is courtesy of Sofia Present.
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4.5

Fall Harvest Beer Cocktail
“Try this beer cocktail alongside your traditional turkey dinner this holiday season. It's a fun mix of flavors but also packs a punch,” says Trisha, chief cocktail officer at Drizly.This recipe is courtesy of Drizly.
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4.5

Pumpkin Pie Smoothie Recipe
Finally, an easy way to turn a holiday treat into an everyday snack (and it's healthy, too!) The recipe comes from Jessica Drummond. Click here for more ways to drink your dessert. 
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4

This moist and nutty cake spiced with cinnamon, ginger, and nutmeg, is a perfect way to use up ripe pears. It is not too sweet, and can be enjoyed sliced as a breakfast-loaf, or topped with ice cream for a delicious dessert. It can also baked into muffin tins, making for a quick and easy breakfast to take on-the-go.
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4

Enjoy the flavors of fall with this unique savory flatbread, great for a quick appetizer or light meal. Grapes added at the end of baking provide a sweet, juicy bite. Click here to see In Season: Grapes Recipes
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4

Cranberry Wrap
If you’re looking for a quick and simple dinner recipe than look no further. This dish packs plenty of fall flavor into a burrito. The best part is that it only takes about 10 minutes to make — you can use fully cooked meatballs for this dish and warm it through in the microwave. 
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4

Fall Spice Flip Recipe
Mint and lime make this a refreshing fall cocktail.
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4

Summer is almost wrapping up, but we can't wait for fall: toast the change of seasons with some tequila, rosemary, figs, and ginger.  This recipe was originally published at Fall and Summer. For more recipes like this, subscribe to Liquor.com for the best of all things cocktails and spirits.
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3.333335

Fall "Pasta Primavera"
Now, before you start in with the know-it-all, "primavera" actually means "spring" in Italian commentary — don't worry, I'm well aware. You see, it's just that I'm a big fan of cooking in season, and the ingredients traditionally found in pasta primavera don't exactly jive with what's fresh at the farmers' market this time of year. So instead, I created a pasta dish that celebrates the bounty fall has to offer — Brussels sprouts, parsnips, and butternut squash — and paired it with a nutmeg- and cinnamon-spiced Parmesan cream sauce.
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3.333335

Assorted Vegetables
I take all the best fall has to offer — carrots, butternut squash, purple onions, garnet yams, and Brussels sprouts — and give them a sweet and spicy kick with a dash of ground ancho chile pepper and a generous heap of brown sugar. Drizzled with a little olive oil, these vegetables roast in the oven until the brown sugar coating caramelizes to add a complex sweetness. You can peel and chop all the vegetables up to two days ahead and store them refrigerated in an airtight container.
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3.3125

Take your baby back, st louis style ribs and remove the memebrane on the back. trim excess fat. use your favorite dry rub or leave them alone till later for the wet sauce. Wrap in foil meat side up, cook indirect heat 225-230 degrees for abour 3 hours, take off the grill, open the foil (Be carefull hot juices and steam)!!!!!! slap on the sauce throw it on the grill to crust up and enjoy! you will not be dissapointed
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3