The weather in New York flipped like a switch last week, and all of sudden we were in fall. I’m programmed to eat apples and winter squash as soon as the temperature drops, and this time was no exception: I made a crumble after I went apple picking and brought home a ridiculous (some might say crazy) number of apples, and I simmered kabocha squash with scallions, too. I see squash soup in my future. (This recipe is amazing.)
Everyone in my home will be eating apples for weeks, whether they like it or not. If you, too, went apple picking or are going soon, there’s a good dinner recipe for you below and 34 other ways to use apples over here. (I’m a fan of this one.) As for winter squash, I’ll do things right and devote a whole newsletter to it later in the fall. I’ve got a new squash pasta recipe below to tide you over in the meantime.
And, for the pumpkin people — I know you’re out there — we have pumpkin pancakes, bars, bread, cheesecake, pasta, soup, muffins, doughnuts, scones, cookies, cake, cookie cake and more (so much more).
What are you cooking and baking? Tell me everything. I’m dearemily@nytimes.com, and I love to hear from you.
2. One-Pan Chicken Thighs With Coconut Creamed Corn
Maybe you’re thinking that summer corn is not a fall vibe? Rich recipes like this one are ideal for late September evenings, not dinner at the end of a stiflingly hot August day. Ali Slagle adds ginger, garlic and chile to the coconut corn for a jolt of flavor.
3. Gochujang-Glazed Eggplant With Fried Scallions
I made this dish by Eric Kim last week, and I was enamored with the spicy-sweet gochujang glaze, which could make a piece of foam taste good. On a weeknight, you could skip frying the scallions, which would make this recipe very fast. We ate this dish for dinner with white rice and kimchi — nothing else needed.
