20 New Recipes We Can’t Wait to Make in September Whether you want to savor the last of summer or lean into cozy fall vibes, we've got ideas for what you should cook now. By Audrey Morgan Audrey Morgan Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has also been featured in Saveur, Men's Health, and The Bump. Food & Wine's Editorial Guidelines Updated on September 2, 2024 SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver September is a bridge between the seasons, when the farmers market is still awash in late-summer produce but we're starting to crave crisp apple recipes and comforting fall stews. Let this collection of new recipes from the F&W Test Kitchen and contributors guide your transitional menus. Turn late-summer tomatoes into an effortless no-cook pasta sauce, or go full-on fall with a one-pan wonder of pork chops, apples, and bacon on the cover of the September issue. Use up those blueberries for muffin-inspired cookies, or make your first cider doughnuts of the season. Whichever direction you take, you can't go wrong. 01 of 20 Baked Apple Cider Doughnuts Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Made with fresh apple cider and rolled in cinnamon sugar, these cakey doughnuts taste just like the ones you'd pick up from a cider mill or farmers market. Get the Recipe Save 02 of 20 Pasta with No-Cook Tomato Sauce Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Grating juicy beefsteak tomatoes, then combining them with cherry tomatoes, garlic, and Parmesan makes for an easy no-cook sauce that highlights the best of late-summer produce. Get the Recipe Save 03 of 20 Potato and Bacon Quiche Food & Wine / Photio by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Crispy smashed potatoes serve as the crust for this irresistible take on the brunch classic, filled with eggs, bacon, arugula, and Fontina cheese. Get the Recipe Save 04 of 20 Pork Chops with Apples and Bacon Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver This flavorful one-pan meal comes together in just 30 minutes. A cast-iron skillet gives thick-cut pork chops a beautiful sear, and the pan drippings form the base of a luscious sauce bolstered with shallots, apples, and bacon. Get the Recipe Save 05 of 20 Blueberry Muffin Cookies Food & Wine / Photio by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Yes, you can have cookies for breakfast! These chewy, muffin top-like cookies are filled with juicy blueberries and topped with a simple cinnamon-sugar streusel and lemon glaze. Get the Recipe Save 06 of 20 Zucchini Sheet Pan Pizza Food & Wine / Photio by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Inspired by grandma pizza, this easy dinner can be made with store-bought pizza dough and jarred tomato sauce. Melty mozzarella, thin slices of zucchini, and lots of Parmesan top it off. Get the Recipe Save 07 of 20 Apple Fritters Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley For these easy fritters, a doughnut-like batter is studded with sweet-tart Honeycrisp apples, then quick-fried and topped with a tangy apple vinegar glaze. Get the Recipe Save 08 of 20 Caesar Salad Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Anchovy-butter croutons give this iconic salad an extra boost of umami. They team up with crisp romaine, a lemony mustard-bolstered dressing, and Parmesan cheese to make each bite exciting. Get the Recipe Save 09 of 20 Roast Chicken with Potatoes, Onions, and Shallots Christopher Testani / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CLAIRE SPOLLEN A spatchcocked chicken is roasted on a bed of aromatics and herbs for this one-pan Provençal-style dinner from cookbook author Rebekah Peppler. Get the Recipe Save 10 of 20 Lowcountry Pickled Shrimp Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley These punchy shrimp from North Carolina native Ben Barker are pickled in a brine of Champagne vinegar and plenty of aromatics until they're nice and snappy. Get the Recipe Save 11 of 20 Carne Asada Quesadillas with Charred Tomato Salsa Cedric Angeles These hearty, gooey quesadillas from 2021 F&W Best New Chef Fermín Nuñez are filled with tender sliced ribeye, Oaxaca cheese, and a smoky salsa made with charred chiles and tomatillos. Get the Recipe Save 12 of 20 Stuffed Eggplant with Spiced Beef and Pine Nuts Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless A coriander-spiced ground beef filling turns hearty globe eggplants into dinner. They're roasted until just charred on the outside so the insides stay meltingly soft. Get the Recipe Save 13 of 20 Okra Purloo with Bacon Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Sweet onion, thick-cut bacon, country ham, and sautéed okra add flavor and texture to parboiled rice in this classic Lowcountry rice dish from legendary chef and cookbook author Charlotte Jenkins. Get the Recipe Save 14 of 20 Shrimp and Steak Cobb Salad Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This satisfying salad is made for surf-and-turf lovers. Smoky grilled shrimp, charred corn, and strip steak are arranged platter-style with chopped romaine, jammy eggs, avocado, and sharp cheddar cheese. Get the Recipe Save 15 of 20 Grilled Grape Tabbouleh with Tahini Sauce Greg Dupree / Food Styling by Torie Cox / Prop Styling by Mat Gibilisco For this herbaceous sweet-savory take on tabbouleh from chef Dylan Patel at Chicago's Avec, grilled grapes make fast friends with farro, honey-roasted peanuts, lots of herbs, and a nutty and creamy tahini sauce. Get the Recipe Save 16 of 20 Thiéboudienne (Senegalese Jollof Rice and Fish) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Flavorful jollof rice is piled high with tender vegetables and flaky white fish for this take on the national dish of Senegal from chef Bintou N'Daw Young. Get the Recipe Save 17 of 20 Yellow Curry Rigatoni Eva Kolenko This unexpected and umami-packed pasta dish coats rigatoni noodles in a creamy curry sauce made with chile crisp oil, coconut milk, fish sauce, and sugar. Get the Recipe Save 18 of 20 Wedge Salad with Candied Bacon and Gorgonzola Dressing Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Crunchy iceberg lettuce, crispy candied bacon, and a creamy Gorgonzola dolce dressing combine to make this recipe the ultimate version of the steakhouse classic. Get the Recipe Save 19 of 20 Charred Cabbage with Ssamjang Butter Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Whether roasted or grilled, crisp-on-the-outside, tender-on-the-inside cabbage is the perfect vehicle for a spicy Korean-inspired butter in this restaurant-worthy dish from chef Andrew Zimmerman. Get the Recipe Save 20 of 20 Grape Mostarda and Prosciutto Panini Greg Dupree / Food Styling by Torie Cox / Prop Styling by Mat Gibilisco A sweet-sour grape mostarda cuts the richness of two cheeses — sharp aged cheddar and pungent blue cheese — in these pressed prosciutto sandwiches from chef Dylan Patel at Avec in Chicago. Get the Recipe Save Explore more: Food Holidays & Occasions Was this page helpful? Thanks for your feedback! Tell us why! Other