:max_bytes(150000):strip_icc()/Pork-Chops-with-Apples-and-Bacon-FT-MAG-RECIPE-0924-83dcd0b759534fbbbc8fdf86b706f1f8.jpg "20 Popular New Recipes We’re Making in September")
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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