Top Rated Fall Recipes

Serve this roasted turkey breast as a main course with D'Artagnan's Braised Wild Turkey Ragu recipe as an appetizer.Adapted from D'Artagnan.
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Quinoa Salad with Sweet Potato, Raisins, and Walnuts
This is an easy quinoa salad that showcases one of my favorite ingredients: the sweet potato. Prepared with earthy spices like cumin and cinnamon, this dish develops deeply satisfying flavors that are sure to fill any fall craving.  Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.
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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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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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Fall Spice Flip Recipe
Mint and lime make this a refreshing fall cocktail.
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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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Wild Mushroom Fall Vegetable Farro Risotto
Warm up this fall with an earthy blend of wild mushrooms and farro. Created by chef Marvin Woods on behalf of the National Dairy Council, this dish is delicious and filling. And, it uses Parmesan cheese, which is naturally low in lactose, so even those with lactose intolerance can enjoy. Click here for more of our best risotto recipes.
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Apple 'Cider' Soup
This soup was developed as a part of a bigger multiple course meal. It is very unique in that it can be compared to a hot cup of apple cider. However, the chicken broth, apples, and five-spice powder add an interesting twist to it. The idea behind this soup is to give the guest something warm and acidic that when consumed will refresh the palate readying their taste buds to the next wonderful course. See all apple recipes. 
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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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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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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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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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