The 18 Recipes We Can't-Wait Can't to Make This September
September brings a crispness in the air and new possibilities around every corner—plus, of course, all things pumpkin and apple. It’s also the perfect time to dust off the stockpot. Labor Day has come and gone, so we’re ready to get stewing and baking. From hearty soups and delicious casseroles to autumn-spiced treats that warm you from the inside out, let’s embrace all that September has to offer. Here are the recipes we can’t wait to make this month.
We’re still seeing plums at the market, so editor Courtney Kassel’s grandpa’s torte is on the menu. This recipe is superb with the Italian plums she waits all year for but works with whatever you can get your hands on. Our accessible version is made with a buttery sponge cake topped with sliced plums, cinnamon, and sugar, then baked to perfection. Courtney adds, “It’s a recipe that tastes like love.”
As the recipe page for these goodies states, “The right muffin can save your day. It can pull you out of a hungry slump or provide a good jolt of sugar and nutrients in the morning.” And in September, that’s just what we need. This twist on classic banana bread includes yogurt for extra soft, moist results that we can take on the go if needed.
Whether new to meal prepping or an old pro, making and freezing breakfast burritos ahead is a no-brainer—and the best way to get everyone excited to get out of bed on those brisk fall mornings. Follow the recipe as-is, with egg, sausage, tomato, cilantro, jalapeños, and taco seasoning, or customize it to your liking.
As the recipe intro explains, “Goat cheese is baked with marinara sauce and topped with fresh basil to make this super easy appetizer in a flash! Serve fresh from the oven with crostini or garlic bread for dipping.” A simple snack or app that uses store-bought shortcuts and is perfect for fall? Say less.
This simple salad with arugula, parmesan, pine nuts, honey, and balsamic vinegar is at the top of my mind. Reviewer Cindy says this recipe is “absolutely delicious. I’ve made it several times because figs are in season. This is one of my favorite salads.” Sherrie English agrees, saying it’s “Fantastic and pretty!”
If you’re a lucky shopper seeing Hatch chiles around, snag a bagful to upgrade anything from eggs (as writer Emily Lichty suggests) to stews to this dip that goes hand in hand with football season. “I will make this again as it was so flavorful, and I love Hatch peppers. This was a BIG hit with everyone!” exclaimed reviewer Tom Grabowski.
Is it still finding zucchini at the back of the refrigerator? Use it differently with this fun presentation that takes the summer veg and stuffs it with sausage, tomato sauce, Italian seasoning, and more, then tops it with cheese before baking it all together for an easy and fresh-tasting dinner.
Allstar France Cevallos is bringing us our next must-make this month with a recipe she says is “a flavorful twist on a classic dish.” Her favorite way to serve these harissa chicken meatballs is “as an appetizer with a lemon yogurt dipping sauce, or in a quinoa or couscous bowl with roasted veggies.” The best part is they take no time at all to throw together.
Another lovely way to use up summer produce is with a dish as beautiful as it is delicious. Editor Bridget Olson loves making this ratatouille with her kids. Not only is it a showstopper to put on the dining table, but it’s also packed with fresh flavor in the layers of eggplant, squash, bell peppers, and tangy tomato. The hundreds of five-star reviews agree it’s worth the time and effort.
Take a restaurant favorite and make it at home any night of the week for a fun meal the whole crew will devour. community member Sammy marked this a keeper and added, “This is easy to make. It is one of our go-to summer recipes. I’ve made it with ground beef, but we prefer ground chicken…I usually double the sauce for leftovers with rice.”
If you’re looking for a meat-free primary or hearty side, this dish is just the thing. New from creator Amanda Stanfield, this recipe is “a perfectly creamy rice casserole, scented with lemon and dill. Sun-dried tomatoes add a pop of sweetness.” It’s the ideal choice for in-between seasons.
Save some rice for this dish, described as “aromatic and complex, homey and comforting.” The recipe page explains, “A mixture of spices, bloomed in ghee, flavor both the rice and tomato sauce and the entire dish is baked layered with spiced yogurt-marinated shrimp.” We’re all jumping on the chance to test this one out.
Another wonderful in-between meal, this casserole combines two classic favorites, Sloppy Joes and cornbread, for a match made in foodie heaven. It’s also great for feeding a crowd.
We can’t only let September pass if we pack in more tomatoes whenever and wherever possible. And who can resist a steaming scoop of gooey, cheesy pasta loaded with that bright, acidic tomato goodness? Reviewers suggest bulking this baked masterpiece with chicken, ground meat, or spinach for something extra.
Keaton Larson highly recommends testing this traditional Greek pastry starring phyllo dough ASAP. “Crispy and flaky, smooth and filled with a semolina custard—these textures make bougatsa great. There are hints of lemon and vanilla and a sweetness that evens everything out,” he says. Please share it with friends and family for breakfast or dessert.
If homemade ice cream seems intimidating, this recipe is for you. With no cooking and no machines required, you’ll have an irresistibly creamy, sweet frozen treat to serve on those sunny outside when you want to hold on to summer vibes a little longer.
Bu Writer Robin Shreeves says making this apple butter in the slow cooker at the first sign of apples will get your whole house smelling like fall, “no fancy candle required” a son. This is a seriously versatile recipe, too. She suggests serving it with cheese, adding it to overnight oats, using it as a glaze for ham or pork loin, or smearing it on toast.
This cocktail mixes bourbon, apple cider, and orange juice to transform a classic whiskey sour into a fall-inspired drink. We’ll be sipping on these as we watch the leaves change. I hope you’ll join us!
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