26 New Recipes for September Full of Chiles, Warm Spices, Apples, and More From fiery curries and cozy soups to weeknight chicken dinners and apple desserts, these new recipes ease the transition into fall. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on September 1, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Will Dickey / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel September cooking bridges the seasons, pairing late-summer produce with the warming dishes that call as temperatures dip. Chefs share recipes grounded in both personal experience and culinary tradition: 2023 F&W Game Changer Meherwan Irani blooms mustard seeds and spices for his family’s masala potatoes and turns Maggi noodles into roadside-style Hakka noodles, while Pim Techamuanvivit pounds Thai red curry paste from chiles, lemongrass, galangal, makrut lime zest, and shrimp paste before putting it to work in curries and a rich panang short rib braise. 2022 F&W Best New Chef Calvin Eng builds a curry-spiced chicken potpie around sweet potatoes and coconut milk, and 2024 F&W Best New Chef Silver Iocovozzi draws on Filipino tinola for a ginger-rich chicken soup. Apples signal what’s ahead in a miso-salted caramel crisp and bourbon-spiked loaf cake, while quick flounder piccata and rigatoni with sausage and kale make the most of busy weeknights. Whether you’re ready for fall or holding onto summer a little longer, these new recipes offer plenty to cook right now. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 26 Chicken Tikka Rolls Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Across India, street vendors, markets, and small restaurants serve handheld rolls filled with grilled meats, chutneys, and crisp vegetables. This version from chef Meherwan Irani tucks juicy chicken tikka into warm naan for a satisfying combination of smoky, tangy, and fresh flavors. Get the Recipe Save 02 of 26 Mom’s Quick ’n’ Easy Masala Potatoes Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen For chef Meherwan Irani, these potatoes represent the simple, everyday dishes that form the backbone of family meals. Tender potatoes are tossed in oil fragrant with popping mustard seeds, cumin, garlic, chile, and turmeric for a dish that’s ready in about 30 minutes. Get the Recipe Save 03 of 26 Shallot Tarte Tatin Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless The appeal of tarte Tatin comes from the dramatic transformation that happens in the oven: Simple ingredients caramelize beneath a layer of pastry before the tart is flipped onto a serving plate. This savory take on the classic French apple dessert uses shallots, which become silky, jammy, and deeply sweet as they cook. Get the Recipe Save 04 of 26 Chicken and Sweet Potato Curry Potpie Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless 2022 F&W Best New Chef Calvin Eng flavors this chicken potpie with curry and tops the savory filling with a dramatic round of puff pastry. Adapted from his cookbook, Salt Sugar MSG, the recipe simmers sweet potatoes with ginger, garlic, Madras curry powder, and chicken broth before blending them with coconut milk and light soy sauce into a velvety sauce. Get the Recipe Save 05 of 26 Zuppa Toscana Food & Wine / Photo by Will Dickey / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel Zuppa Toscana is an Olive Garden favorite built around Italian sausage, potatoes, kale, and creamy broth. This version adds depth while keeping the preparation straightforward. Get the Recipe Save 06 of 26 Kua Kling (Hunter’s Dry Curry) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Kua kling is a fiery, dry curry from southern Thailand that was traditionally prepared with smoked game during extended hunting trips and is now commonly made with ground pork. Without coconut milk to temper the heat, chef Pim Techamuanvivit’s red curry paste delivers concentrated chile, savory, and warmly spiced flavors, balanced with a small amount of palm sugar. Get the Recipe Save 07 of 26 Easy Classic Lasagna Food & Wine / Photo by Frederick Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel Lasagna earns its enduring appeal from layers of savory meat sauce, creamy ricotta, tender noodles, and bubbling mozzarella. This version simplifies the assembly, making it equally suited to a holiday gathering or family dinner. For added convenience, the recipe uses full packages of ingredients whenever possible, minimizing leftover noodles, cheese, and other odds and ends. Get the Recipe Save 08 of 26 Red Curry with Squash and Thai Eggplant Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Vegetables take center stage in this curry from chef Pim Techamuanvivit. Sweet roasted delicata squash and meaty Thai eggplants soak up the spicy curry, while fragrant makrut lime leaves and Thai basil add a fresh, aromatic finish. Get the Recipe Save 09 of 26 Panang Beef Short Ribs Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Rich and savory, these panang beef short ribs from chef Pim Techamuanvivit turn her homemade red curry paste into a deeply flavorful braise. Freshly pounded roasted peanuts add body and nuttiness, while coconut milk creates a glossy sauce layered with chile and warm spices. Get the Recipe Save 10 of 26 Okra Fries Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Chaat masala is used to give snacks an instant boost of tangy, savory flavor and gentle heat across India. Chef Meherwan Irani puts the seasoning to work on fried okra, turning the vegetable into a crisp, highly snackable dish. Get the Recipe Save 11 of 26 Apple Crisp with Miso-Salted Caramel Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Prissy Lee This apple crisp keeps the fruit at the forefront. White miso adds subtle salinity and umami to both the caramel and topping, deepening the brown sugar and butter without making the dessert taste savory. Get the Recipe Save 12 of 26 Chicken Tinga Tostadas Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Chicken tinga, a dish associated with Puebla, Mexico, layers shredded chicken with a smoky, tangy tomato-chipotle sauce. In this version from Hedley & Bennett founder Ellen Bennett, a whole chicken provides the foundation: The breasts and carcass are used to make a quick stock, while the leg quarters are deeply browned before being added to the sauce. Get the Recipe Save 13 of 26 Chicken Tinola Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Chicken tinola is a fragrant Filipino soup built on ginger, garlic, onion, and fish sauce, traditionally accompanied by green papaya or chayote and chile leaves. 2024 F&W Best New Chef Silver Iocovozzi of Neng Jr.’s in Asheville, North Carolina, makes a more streamlined version with cabbage, celery, and spinach. Get the Recipe Save 14 of 26 Seared Steak with Peppercorn Sauce Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless This recipe from chef Mateo Breña draws on steak au poivre, the French bistro classic of peppercorn-crusted steak served with a creamy Cognac pan sauce. Here, mixed peppercorns are gently confited in ghee rather than pressed directly onto the beef. Slow cooking softens their texture and tempers their bite while infusing the ghee with floral, fruity, and earthy notes. Get the Recipe Save 15 of 26 Apple-Bourbon Loaf Cake Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless This fall-ready loaf from 2025 F&W Best New Chef Kelly Jacques layers tender sour cream cake with bourbon-spiked apple filling and buttery pecan streusel. The Granny Smith apples cook down with brown sugar and bourbon until jammy and caramelized. Keeping the streusel cold before baking helps it stay crisp and crumbly. Get the Recipe Save 16 of 26 Green Beans with Tahini Cream and Crispy Buckwheat Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Green beans take center stage in this composed dish from chef Mateo Breña, paired with a silky tahini cream that adds richness and nuttiness without overwhelming their fresh flavor. Garlic confit brings mellow sweetness and savory depth throughout, while crispy buckwheat provides the finishing contrast. Get the Recipe Save 17 of 26 Zupa Ogórkowa (Polish Dill Pickle Soup) Greg Dupree / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley This comforting soup from 2016 F&W Best New Chef Lane Regan gets its bright, briny character from grated pickles, which soften into the broth and cut through the richness of chicken and sour cream. Get the Recipe Save 18 of 26 Mudslide Cheesecake Morgan Hunt Ward / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Inspired by the classic Mudslide cocktail, this cheesecake swirls vanilla batter with a chocolate-espresso mixture for a dramatic marbled effect. Get the Recipe Save 19 of 26 Ginger-Scallion Chicken and Dumplings Food & Wine / Photo by Will Dickey / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel Frozen potstickers stand in for traditional dumplings in this one-pan chicken and dumplings, which combines carrots, celery, and shredded rotisserie chicken in a buttery gravy seasoned with fresh ginger, soy sauce, and chicken bouillon. Get the Recipe Save 20 of 26 Flounder Piccata Morgan Hunt Ward / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Inspired by the fishing excursions of Matthew Conway, owner, operator, and sommelier at The Tippling House in Charleston, this quick flounder recipe is a riff on piccata, with capers and white wine adding briny acidity to the traditional lemony brown butter sauce. Finished with the bright, buttery sauce, the fillets are ready in just 25 minutes. Get the Recipe Save 21 of 26 Stewed Eggplant with Peppers and Tomatoes Morgan Hunt Ward / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle In the medieval city of Sighnaghi, in Georgia’s Kakheti wine region, Pheasant’s Tears pairs traditional Georgian wines with chef Gia Rokashvili’s market-driven cooking. The winery helped introduce U.S. drinkers to Georgian wines fermented in clay qvevri, while the restaurant offers dishes like this deeply savory stewed eggplant. The dish was so memorable that F&W’s Karen Shimizu ordered it three times during a week in Sighnaghi before bringing this recipe home as a souvenir. Get the Recipe Save 22 of 26 Roadside Hakka Noodles Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Roadside Hakka noodles are a staple of Indo-Chinese cooking, a culinary tradition shaped by Chinese immigrant communities in Kolkata that became an enduring part of street-food culture there. Sold at roadside stalls and casual restaurants, the dish brings Chinese-inspired stir-frying together with noodles and the bold seasonings of Indian cooking. Chef Meherwan Irani streamlines his version with Maggi masala instant noodles, using the seasoning packets in both the cooking liquid and the stir-fry to build savory flavor with minimal effort. Get the Recipe Save 23 of 26 Skillet Red Rice with Charred Scallions Morgan Hunt Ward / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle This red rice draws inspiration from several traditions, including Carolina Lowcountry and Gullah Geechee cooking, Mexican arroz rojo, and the tomato-rich flavors of Senegalese jollof, without attempting to reproduce any one dish. Grated onion and tomato cook down until jammy before tomato paste and spices are bloomed to deepen the flavor and color. Get the Recipe Save 24 of 26 Chile Relleno Dip Greg Dupree / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley This crowd-friendly dip combines smoky Mexican chorizo and roasted Hatch chiles with a blend of cream cheese, sour cream, Cotija, and sharp cheddar. A panko and brown sugar topping bakes up golden and crisp, providing a sweet-savory contrast to the rich, spicy filling. Get the Recipe Save 25 of 26 Korean Barbecue Meatball Bowls Food & Wine / Caley Ellenburg / Food Stylist Julian Hensarling / Prop Stylist Abby Armstrong These Korean barbecue meatball bowls deliver spicy-sweet flavor in an easy weeknight dinner. A combination of beef and pork keeps the meatballs juicy and tender, while gochugaru, ginger, and garlic add aromatic depth. After browning, the meatballs finish in a thick, glossy sauce. Get the Recipe Save 26 of 26 Rigatoni with Kale and Sausage Food & Wine / Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Rigatoni’s sturdy tubes and ridges are ideal for catching crumbled fennel sausage, kale, and the glossy sauce in this hearty pasta from LA chefs Vinny Dotolo and Jon Shook. Get the Recipe Save Explore more: Food Recipes Was this page helpful? Thanks for your feedback! Tell us why! Other Submit