Staffers’ Picks: The Fall Recipes, Projects and Products That Have Us Feeling Inspired

Fall in love with these seasonal finds.

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September 23, 2020

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Pumpkin-Shaped Pumpkin Bread

Pumpkin-Shaped Pumpkin Bread

The season of apple cider doughnuts and pumpkin spice lattes has arrived — and we couldn’t be happier! Even though the days are getting chillier, you can easily warm up your home with a few cozy and creative ideas. Whether you want to try a new, fall-inspired recipe, get organized in the kitchen or pick up a few seasonal products, we've got you covered! Here's what we're excited about this fall.

Fall Recipes

For me, 2020 is the year of yeasted dough. And now that fall is here, this pumpkin-flavored bread is at the top of my to-bake list. The shape looks impressive and is easy to achieve with strategically tied butcher’s twine and a well-timed rise. I can’t wait to give this a try the day after pumpkin picking to keep the fall flavor vibes going.

-T.K. Brady, Senior Editor


Photo by: Kana Okada ©Kana Okada 2014

Kana Okada, Kana Okada 2014

Applesauce is not super adventurous but the other day my 3-year-old son asked me to talk him through the entire process of making it (and he listened intently). Now he’s jazzed to help peel and mash apples. We’re going to pick up a mix of apples: Honeycrisp for tartness, Golden Delicious because they hold their shape and McIntosh because they don’t.

-Leah Brickley, Senior Editor, Culinary

Butternut Squash Stuffed Shells

Butternut Squash Stuffed Shells

Photo by: Teri Lyn Fisher

Teri Lyn Fisher

I’m a summer-forever kind of gal, but once I must make the nippy descent into leaf-peeping season, I give it my autumnal all. My inaugural fall meal is Food Network Kitchen’s Butternut Squash-Stuffed Shells. The 5-star recipe ticks every sweater-weather box with oozy cheese, creamy alfredo and the autumn mascot of squash, all in baked-pasta casserole form. Since I’m desperate to sneak vegetables into my toddler’s diet, it also earns extra credit for folding two entire packages of frozen spinach into the ricotta filling.

-Erin Hartigan, Senior Managing Editor

Pumpkin Swirl Cookies

Pumpkin Swirl Cookies

Photo by: Teri Lyn Fisher

Teri Lyn Fisher

I’m a HUGE pumpkin lover, so the minute the weather turns even a bit crisp, I always run to the nearest grocery store and stock up on cans of pumpkin puree. I kept wanting to make these delectable Pumpkin Swirl Cookies last year, but my busy schedule didn’t leave me much time for baking on the weekends. Since I have a bit more time on my hands this year, I’m really excited to finally try them out. Not only do they combine sugar cookies and pumpkin spice cookies in one, they look absolutely beautiful when you crack them open too – some may even say they’re pumpkin to talk about!

-Michelle Baricevic, Online Editorial Coordinator, Food Network Magazine

Fall Projects

I am excited to refresh and reorganize my pantry. At the start of the pandemic, my husband and I did a giant grocery shop like everyone else, and our second bedroom essentially became a makeshift pantry/closet/recycling room/office (read: a huge mess). Eager to get some order and space back, I embarked on round one of cleaning out our cabinets and reshuffling some food storage solutions. Round two will include... you guessed it... tidy clear bins!!

-Lauren Piro, Editorial Director

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

I do not consistently meal prep. Phew. It feels good to get that off my chest! Yes, I have made a few recipes to store in the freezer and pull out when we are short on time. I have never been able to develop a true commitment to make-ahead meals, though — and I am hoping our annual fall beach trip inspires me to change my ways. Knowing we won’t be eating at restaurants or taking as many trips to the grocery store this year, I am determined to go with as many big-batch meals prepped ahead as possible. And thanks to this handy guide, I know exactly what I can freeze now and confidently serve in a few weeks!

-Meghan Hynes Cole, Associate Editor

Fall Shopping

When it comes to bakeware, the Bundt pan is easily my favorite. With just the tiniest bit of effort (no more than it would take to make a round cake) you can bake an undeniably impressive dessert, even if you’re a first-time baker. It should come as no surprise then, that I have a few Bundt pans — and am always on the lookout for another one to add to my collection. This fall I’m treating myself to NordicWare’s Woodland Cakelet Pan. Not only does it turn out the prettiest little autumn-inspired cakes (those pinecones!) but I know it’s worth the investment; every NordicWare Bundt pan that I own has stood the test of time. I’m so excited for my pan to arrive that I’ve already picked out the perfect-for-fall flavor for my first batch of cakes: brown sugar-sweet potato!

-Kristie Collado, Digital Programming Manager

I always look towards the new cookbooks being released for fall. The one I am most interested in is the book Xi’an Famous Foods — I'm hoping it includes recipes for the hand-pulled noodles and other dishes from the restaurant.

-Vincent Camillo, Sous Chef-Food Network Kitchen

Not only am I looking forward to many PSL’s this fall, but now I’m also looking forward to trying out this fun Pumpkin Spice Latte Nail Polish Kit that I just ordered from Olive and June! The kit includes 4 tonal nail polish colors and a glossy topcoat for sealing. Now I’ll have a mani to match the season!

-Amanda Neal, Food Network Recipe Developer

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