All the Fall Feels

Holiday-worthy recipes to kick off the cozy season

Recipes and photos by Fanny Slater

As fun as it’s been to profusely sweat every time I step outside the past few months, I’m on the edge of my seat anticipating the arrival of sweet fall weather. Along with the shift in the seasons comes a craving for warm, rich flavors and smells that summon Joey from F.R.I.E.N.D.S. with a turkey on his head.

Speaking of Thanksgiving, did you know those juicy crimson jewels currently lining the produce section are the actual first ingredient in cranberry sauce—not a can opener? 

In this issue, I’m finally sharing my family’s secret for that ever-undesirable, perpetually tossed-aside side. Laced with bright orange zest and woody vanilla, this from-scratch cranberry sauce will erase all memories of the wiggly stuff. It also doubles as the braising liquid for an oh-so-tender ten-hour chuck roast. While you’re waiting on that, whip up my classic chicken soup swimming with dill and ginger then crunch on my autumn napa cabbage salad with roasted sweet potatoes, pecans, and creamy citrus-honey dressing.

From pressure-cooked applesauce perfumed with maple and cinnamon to sweet and spicy dark chocolate bark with dried cherries and cayenne—the following recipes promise to produce an easy feast that delivers all the fall feels.

Pressure Cooker Maple-Cinnamon Applesauce

Yield: 3 1/2 cups

• 2 1/2 pounds apples (about 4 large), peeled, cored, and roughly chopped

• 1/4 cup apple cider

• 2 tablespoons pure maple syrup

• 1 tablespoon lemon juice (from about 1/2 lemon)

• 1/8 teaspoon kosher salt

• 1 teaspoon ground cinnamon 

1. Add the apples, apple cider, maple syrup, lemon juice, and cinnamon to a 6-quart electric pressure cooker or Instant Pot. Stir to combine.

2. Secure the lid and cook on high pressure for 5 minutes.  Allow the pressure to release naturally for 5 minutes, then open the valve and carefully quick-release the remaining steam before removing the lid.

3. Mash or blend the applesauce to your desired consistency.

4. Serve warm or transfer the applesauce to a bowl and allow it to cool completely at room temperature, then transfer to an airtight container and chill for about 2 hours to serve cold. Layer with Greek yogurt and granola for a hearty breakfast parfait.

Chicken Soup with Ginger & Dill

Yield: 4-6 servings

• 1 tablespoon unsalted butter

• 2 tablespoons olive oil

• 1 small yellow onion, chopped (about 1/2 cup)

• 2 medium carrots, peeled and chopped (about 1 cup)

• 2 stalks celery, diced (about 1 cup)

• 1 teaspoon coarse salt, plus more to taste

• 1 teaspoon freshly ground black pepper 

• 4 large cloves garlic, minced

• 2 teaspoons grated fresh ginger

• 6 cups low-sodium chicken broth

• 1 pound boneless skinless chicken breasts 

• 3 tablespoons chopped fresh dill

• 3 tablespoons fresh lemon juice

1. In a large pot over medium heat, add the butter and olive oil. Once the butter begins to foam and lightly sizzle, add the onions, carrots, and celery. Sauté, stirring occasionally, until the veggies begin to soften, about 5 minutes. 

2. Season with salt and pepper and then stir in the garlic and ginger. Cook for 1 more minute and then pour in the chicken broth. Add the chicken breasts to the pot and bring the broth to a boil. Reduce the heat to low, cover with a lid, and simmer until the chicken breasts are cooked through, about 15 minutes.

3. Remove the chicken from the pot and set it aside on a rimmed plate to catch any juices. Once the chicken is cool enough to handle, shred the meat with two forks. 

4. Return the shredded chicken (and juices from the plate) to the pot and cook until heated back through, for about 2 minutes. Stir in the dill and lemon juice and season to taste with additional salt if necessary.

Autumn Salad with Napa Cabbage & Roasted Sweet Potatoes

Serves 4-6

• 1 pound sweet potatoes, unpeeled and sliced into matchsticks (about 3 medium)

• 1/2 pound carrots, sliced into matchsticks (about 3 large carrots)

• 1/4 cup olive oil plus 2 tablespoons, divided

• 1 1/2 teaspoons coarse salt, divided

• 3/4 teaspoon freshly ground black pepper, divided

• 1 tablespoon plain Greek yogurt

• Juice of 1 lime (about 2 tablespoons)

• Juice of 1/2 lemon (about 2 tablespoons)

• 1 tablespoon honey

• Dash hot sauce (or to taste)

• 1/4 cup chopped pecans, toasted

• 4 cups Napa cabbage, thinly sliced into ribbons (1 small cabbage)

• 1 small red onion, thinly sliced (about 1 cup)

• 1 small sweet bell pepper, thinly sliced (about 1/2 cup)

• 1/4 cup roughly chopped fresh parsley

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.

2. In a large bowl, toss the sweet potato and carrot matchsticks with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

3. Spread onto the parchment paper-lined baking sheets in a single layer, leaving some space between the veggies to prevent steaming. Roast in the oven, tossing every 15 minutes until golden brown and tender, about 30-45 minutes.

4. In a small bowl, whisk the Greek yogurt, lime juice, lemon juice, honey, hot sauce, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisking as you pour, slowly stream in the 1/4 cup olive oil until the dressing comes together.

5. Once the roasted sweet potatoes and carrots have cooled, add them to a large mixing bowl along with the toasted pecans, cabbage, red onion, and bell pepper. Add the dressing and parsley, toss to coat, and season to taste with more salt if necessary. Serve chilled or at room temperature.

Orange-Vanilla Cranberry Sauce

Yield: About 3 1/2 cups

• 3 1/2 cups fresh cranberries

• 1 cup honey

• Zest of 1 large navel orange (about 1 tablespoon)

• Juice of 1 large navel orange (about 1/4 cup)

• 1 teaspoon pure vanilla extract

• Pinch coarse salt

1. In a large saucepot over medium-high heat, add the cranberries, honey, orange zest and juice, vanilla, and salt. Bring to a boil, and then reduce the heat to medium.

2. Simmer the cranberries, stirring occasionally to prevent them from sticking to the bottom, for 5 minutes. Reduce the heat to medium-low and cook, continuing to stir occasionally, until the berries begin to split and break down, about 10 minutes.

3. Remove the pan from the heat and allow the cranberry sauce to come to room temperature. It will thicken as it sits. Pour into a serving dish and refrigerate until chilled and fully set, about 2 hours. 

*You’ll need 2 cups for the chuck roast recipe below.

Crock Pot Cranberry Beef Chuck Roast

Yield: 6 servings

• 4 pounds boneless beef chuck roast

• 2 1/2 teaspoons coarse salt, divided, plus more to taste

• 1 1/4 teaspoons freshly ground black pepper, divided

• 3 tablespoons canola oil, divided

• 1 cup chopped sweet onion (about 1/2 medium) 

• 1 cup chopped celery (about 2 stalks)

• 1 teaspoon dried mustard powder

• 2 teaspoons tomato paste

• 1 tablespoon apple cider vinegar

• 1 16-ounce can of diced tomatoes

• 2 cups Orange-Vanilla Cranberry Sauce

• 4 sprigs fresh thyme

• 1 dried bay leaf

• Fresh parsley, for garnish

1. Pat the chuck roast dry and season all over with 2 teaspoons salt and 1 teaspoon pepper, gently pressing so it adheres.

2. If your slow cooker (or Instant Pot) has a sauté setting, add 2 tablespoons of oil to the insert and set to high/more. If it doesn’t have that function, heat the oil in a heavy-bottomed skillet over medium-high heat on the stove.

3. Once the oil is shimmering, sear the beef on all sides until a golden-brown crust forms, about 1-2 minutes per side. Transfer the beef to a plate.

4. Lower your slow cooker’s sauté setting to medium/normal, or if you’re working with a pan on the stove, reduce the heat to medium. Add the remaining oil and sauté the onion and celery until softened (about 2-3 minutes). Stir in the remaining salt and pepper, the dried mustard powder, and the tomato paste and cook for 1 more minute.

5. Scraping the bottom of the pan as you pour, stir in the apple cider vinegar, canned tomatoes, cranberry sauce, thyme, and bay leaf. If you’re working on the stove, transfer everything to your slow cooker insert.

6. Return the seared beef and any juices that have collected on the plate to the slow cooker. Spoon about 1/2 cup of the tomato-cranberry mixture over the top of the beef so it’s well-moistened. 

7. Cover and cook the roast on low for 8-10 hours. The beef will be extremely tender and falling apart when it’s done. Transfer to a cutting board or serving platter. Discard the thyme sprigs and bay leaf and season the sauce to taste with additional salt.

8. Shred or slice the meat and arrange on a serving platter. Top with 1 cup sauce, garnish with the parsley, and serve the remaining sauce on the side. Serve with colorful roasted root vegetables like sweet potatoes, radishes, and parsnips.

Chili Pepper Chocolate Bark 

Yield: 12-14 pieces

• 12 ounces dark chocolate (at least 45% cacao)

• 1 1/2 tablespoons unsweetened cocoa powder

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon ground cayenne pepper

• 1 teaspoon ground paprika

• 1/2 teaspoon ground cinnamon

• 2 tablespoons chopped dried cherries

• 1/4 teaspoon large-flaked salt (such as Maldon)

1. Line a full-size cookie sheet (26x18) with parchment paper.

2. Create a makeshift double boiler by adding about 2 inches of water in a medium saucepot over medium heat and placing a heatproof bowl over the top. Make sure there’s a gap between the water and the bowl.

3. Add the chocolate, cocoa powder, crushed red pepper flakes, cayenne, paprika, and cinnamon to the bowl and then bring the water in the pot to a simmer. Turn off the heat, and whisk the chocolate mixture constantly until melted and smooth.

4. Pour the chocolate into the prepared pan, spreading evenly with an offset spatula. It’s okay if it doesn’t reach the edges of the parchment paper.

5. Immediately sprinkle the bark with the dried cherries and salt, and then chill in the fridge until set, about 2-3 hours.

6. Once the bark has hardened, break it into big chunk-like pieces. Store in an airtight container in the fridge for 2-3 weeks.