Cookthink

Pork, Squash And White Bean Stew With Cilantro

This late-summer stew is perfect for when summer squash are still available but the leaves have started to turn and the temperature's dipping. We used yellow squash here, but you could add any vegetables you have on hand.

Autumn Pork Stew

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Jambalaya With Andouille And Shrimp

Don't let the fact that this is a simple, quick and straightforward version of the classic jambalya fool you -- it has tons of flavor. Andouille sausage is a typical Cajun addition, and plays well with the shrimp, but you could use any sausage you can find. Substitute fresh tomatoes for canned, too, if you like.

Beef Osso Buco

Osso buco is a classic. No matter what kind of shank you're using, the marrow-filled bones give osso buco a meaty unctuousness that's hard to get from other cuts. Wine, tomato puree and tomato paste balance that richness beautifully, and fresh thyme gives the dish a delicious woodsy aroma.

Italian Sausage, Portobello And Barley Pilaf

This one-pot meal is built with quintessentially woodsy fall ingredients. It can be cooked ahead of time, refrigerated and reheated before serving (you may need to add a little liquid when reheating). If you’re into it, a drizzle of white truffle oil at the end would up the decadence factor.

Artichokes With Sundried Tomatoes And Marjoram Stuffing

When you stuff artichokes, it’s best to remove the choke before ahead of time. That way, when you get to the heart you can dig right in without getting a mouthful of fuzz. Read more about this recipe at VeganYumYum.

Rabbit With Prunes And Olives

Rabbit is a clean, lean, sustainable meat with a delicate flavor similar to chicken (which can be substituted here). If you make this dish ahead, the flavor will only improve. Read more about this recipe in Jeanne Kelley's Blue Eggs and Yellow Tomatoes cookbook.

Coffee-Braised Brisket With Cream And Brown Sugar

To make brisket a day ahead, let beef cool to room temperature in its braising liquid and refrigerate overnight. Before serving, skim fat off the sauce before reheating. Slice beef cold and warm it in the finished sauce. Read more about this recipe at hogwash.

Lamb Stew With Cider And Root Vegetables

This hearty stew provides an intoxicating dose of autumn in a bowl. Just about any cut of stewing lamb works here, slowly simmered in hard apple cider and vegetable stock with an assortment of root vegetables added later for color.

Veal Roast With Braised Radishes

In this dish, veal is roasted until tender but not falling apart, and is brightened by red wine and tomatoes. A few dried herbs rubbed onto the veal roast before cooking lightly perfume the entire dish.

Vegetable Biryani

From the Persian word for "roasted," a biryani is a version of rice pilaf. The sauce base can be made several days ahead and refrigerated (or frozen); the vegetables can be prepped the day before. Read more about this recipe at the Washington Post.

Chicken Pot Pie With Vegetables

There is nothing more comforting or delicious than a steaming pot pie on a cold night. The best part? The leftovers taste even more delicious. Read more about this recipe in the Old Farmer's Almanac Everyday Cookbook.