Cozy Fall Favorites

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Four comforting recipes to warm up the table as the weather turns

With Sukkot behind us and cooler evenings settling in, this is the season for food that feels warm, satisfying, and worth gathering around. These four recipes bring together the flavors of fall without becoming heavy or predictable: a glossy roasted chicken for Shabbat, a silky seasonal soup, slow-braised beef with a rich mushroom gravy, and a crumb-topped pear dessert that tastes as good with coffee as it does after a meal.

Each recipe is straightforward enough for a busy home cook, but special enough to earn a place at the family table.

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 Apricot & Caramelized
Onion Roasted Chicken

Sweet apricot, deeply caramelized onions, garlic, and warm spices turn ordinary chicken thighs into a beautiful Shabbat main. Lemon keeps the sauce bright and prevents it from becoming overly sweet.

Serves 6–8

 

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• ¾ teaspoon black pepper
• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 8 garlic cloves, peeled
• ¾ cup apricot preserves
• 3 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ¼ teaspoon ground cinnamon
• 2 tablespoons chopped fresh parsley, for garnish

 

Directions

Preheat oven to 400°F. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and cook for 12–15 minutes, stirring occasionally, until soft and deeply golden. Add the garlic cloves during the final 3 minutes and cook until lightly browned.

Spread the caramelized onions and garlic across the bottom of a large roasting pan or baking dish. Arrange the chicken thighs skin-side up over the onions.

In a small bowl, whisk together the apricot preserves, lemon juice, water, Dijon mustard, cumin, coriander, paprika, cinnamon, and remaining tablespoon of olive oil.

Spoon the apricot mixture generously over the chicken, allowing some of the sauce to run down into the onions while leaving portions of the skin exposed so they can brown.

Roast uncovered for 45–55 minutes, or until the chicken is deeply golden and reaches an internal temperature of 165°F. If the skin needs additional color, broil for 2–3 minutes at the end, watching carefully.

Spoon the caramelized onions and pan juices around the chicken. Garnish with chopped parsley and serve hot.

Make Ahead: The onions and sauce can be prepared a day ahead. Assemble before roasting for the best texture.

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Creamy Roasted Butternut Squash Soup
with Crispy Onions

Roasting the vegetables first gives this pareve soup a deeper flavor than simply simmering everything in a pot. Crispy onions and toasted pumpkin seeds add just enough crunch to turn a simple soup into a memorable first course.

Serves 6–8

 

Ingredients

• 1 large butternut squash, peeled, seeded, and cut into cubes
• 2 large carrots, peeled and sliced
• 1 large yellow onion, cut into wedges
• 5 garlic cloves
• 3 tablespoons olive oil, divided
• 1½ teaspoons kosher salt, divided
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 5 cups vegetable broth
• ½ cup unsweetened coconut milk or pareve cooking cream
• 1 tablespoon maple syrup
• 1 teaspoon fresh lemon juice
• ½ cup crispy fried onions, for garnish
• ¼ cup toasted pumpkin seeds, for garnish

 

Directions

Preheat oven to 425°F. Line a large baking sheet with parchment paper.

Place the butternut squash, carrots, onion, and garlic on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon salt, black pepper, cumin, cinnamon, and ginger.

Toss well and spread the vegetables in a single layer. Roast for 30–35 minutes, stirring once halfway through, until tender and lightly caramelized.

Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat. Cook for 10 minutes.

Using an immersion blender, puree until completely smooth. Alternatively, carefully blend the soup in batches in a countertop blender.

Stir in the coconut milk or pareve cooking cream, maple syrup, lemon juice, remaining ½ teaspoon salt, and remaining tablespoon olive oil. Simmer gently for another 5 minutes.

Taste and adjust seasoning as needed. Ladle into bowls and top with crispy fried onions and toasted pumpkin seeds immediately before serving.

Make Ahead: Prepare the soup up to three days in advance. Add the crispy onions and pumpkin seeds only when serving.

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Slow-Braised Beef with Mushrooms & Garlic

This is the kind of dish that makes the kitchen smell incredible long before dinner. Beef, mushrooms, onions, and garlic slowly cook together until the meat becomes fork-tender and the braising liquid turns into a rich, savory gravy.

Serves 6–8

Ingredients

• 4 pounds beef chuck roast, cut into 2-inch pieces
• 2 teaspoons kosher salt
• ¾ teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 large onions, sliced
• 16 ounces cremini or baby bella mushrooms, thickly sliced
• 8 garlic cloves, peeled and lightly smashed
• 2 tablespoons tomato paste
• 2½ cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• 2 bay leaves
• 1 tablespoon potato starch
• 2 tablespoons cold water
• 2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat oven to 325°F. Pat the beef thoroughly dry with paper towels and season with salt and black pepper.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, approximately 3–4 minutes per side. Transfer the browned beef to a plate.

Reduce heat to medium and add the remaining tablespoon olive oil. Add onions and mushrooms and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Add the garlic and tomato paste. Cook for 1–2 minutes, stirring continuously, until the tomato paste darkens slightly.

Pour in the beef broth, scraping the bottom of the pot to release the browned bits. Stir in Worcestershire sauce, balsamic vinegar, thyme, paprika, and bay leaves.

Return the beef and any accumulated juices to the pot. Bring to a gentle simmer, cover tightly, and transfer to the oven.

Braise for 2½–3 hours, stirring once midway through, until the beef is extremely tender and can easily be pulled apart with a fork.

Remove from the oven and discard the bay leaves. Transfer the beef temporarily to a platter.

Combine the potato starch and cold water until smooth. Bring the braising liquid to a gentle simmer on the stovetop and whisk in the potato starch mixture. Cook for 2–3 minutes, until the gravy thickens slightly.

Return the beef to the pot and gently coat with the mushroom gravy. Garnish with parsley before serving.

Make Ahead: This dish is even better the next day. Refrigerate overnight, remove any hardened fat from the surface, and reheat gently.

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 Cinnamon Crumb Pear Bars

Tender pears and a generous cinnamon crumb topping make these bars an ideal fall dessert. They're easy to slice, easy to freeze, and just as welcome alongside afternoon coffee as they are at the end of a Shabbat meal.

Makes 16 bars

 

Ingredients

 

For the Crust and Crumb

• 2½ cups all-purpose flour
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 cup cold pareve margarine, cut into cubes

 

For the Pear Filling

• 4 medium firm-ripe pears
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

 

Directions

Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a large bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.

Add the cold margarine. Using a pastry cutter or your fingertips, work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Measure approximately two-thirds of the crumb mixture into the prepared pan. Press it firmly and evenly across the bottom to create the crust.

Bake for 12–15 minutes, until lightly golden around the edges. Remove from the oven but leave the oven on.

Meanwhile, peel and core the pears and cut them into thin slices or small pieces.

Toss the pears with the sugar, cornstarch, cinnamon, lemon juice, and vanilla until evenly coated.

Spread the pear mixture evenly over the warm crust, including any juices that have collected in the bowl.

Sprinkle the remaining crumb mixture generously over the pears without pressing it down.

Bake for 35–40 minutes, until the topping is golden and the pear filling is bubbling around the edges.

Cool completely in the pan before lifting out with the parchment. Cut into 16 bars once fully cooled so the layers hold together cleanly.

 

Make Ahead: Store covered at room temperature for one day or refrigerate for up to four days. The bars can also be frozen tightly wrapped.