Recipe

Recipe: Honey-Roasted Sprouts with Lentil-Quinoa Pilaf — Quick and Easy Vegetarian Dinners

(Image credit: Luisa Brimble)

Brussels sprouts and honey might not be the most obvious pairing, but once you've tasted this spunky little food combo, you will not look back! The sweetness of the honey perfectly tempers the mustardy undertones of the sprouts. Combined with this nourishing, spiced quinoa and lentil pilaf, this is a hearty salad bowl you will crave time and time again.

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How To Make Slow Cooker General Tso’s Chicken — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

The craving: General Tso's chicken from your favorite Chinese takeout spot. The problem: You've got different diners eating at different times. The best solution: General Tso's chicken from your slow cooker. Yes, you'll be investing a little more time than dialing for takeout, but you'll make the best General Tso's you can at home without stir-frying and you can feed your family in shifts as they stagger in the door tired and hungry.

This slow cooker General Tso's chicken hits all the high points of your Chinese takeout favorite — crisp golden chicken with a tender interior, coated in a glossy, spicy sweet sauce. Ready your rice and your slow cooker for this better-than-takeout slow cooker General Tso's chicken.

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Recipe: Pumpkin Cheesecake Bars — Easy Dessert Recipes

(Image credit: Joe Lingeman/The Kitchn)

A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. If you love both pumpkin pie and cheesecake, these creamy bars are the perfect hybrid. There's a sturdy graham cracker crust on the bottom, then a layer of classic white cheesecake, and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices. One pan makes a lot of bars that you can take to your next party or potluck; I promise the pan will come home empty.

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Recipe: Orzo with Caramelized Fall Vegetables & Ginger — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman/The Kitchn)

I love orzo — its plump, chewy grains so much like rice, but on a grander scale and with the tenderness of pasta — but I don't cook with it often enough, which seems silly, given how fast it can be. So I mused over what I would really like to eat right now and came up with all the fall vegetable flavors. Onions, garlic, mushrooms, sweet potato — preferably dark and caramelized, built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you're left with a big pile of chewy orzo and dark, delicious fall vegetables.

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Recipe: Tomato Rasam — Quick and Easy Weeknight Soups

(Image credit: Deepa's Secrets)

Tomato rasam, also known as the "sniffle-kicking" soup, is a tomato-based soup from the south of India. There's enough garlic in a bowl of it to kill a cold (and several vampires); the pepper, asafetida, cumin, turmeric, and tomato will help clear up any inflammation in the sinuses. Leftover soup will keep in the freezer for up to a month, so don't hesitate to make extras for those days you feel a cold coming on.

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How To Make Perfect Pumpkin Muffins — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

I recently read an article that mentioned most people are satisfied with one Pumpkin Spice Latte every fall. Just one. The same cannot be said for soft, lightly spiced pumpkin muffins. These breakfast treats are especially wonderful right now, as we settle into autumn, but are also perfectly acceptable to eat year-round.

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