Food Recipes Our 21 Most New Popular Recipes From the Past Month You loved a star chef's sausage gravy, plus cozy recipes featuring apples, anchovies, pumpkin, pasta, and cheese. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on November 2, 2023 Photo: Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely Even though the weather has been all over the place, it's definitely fall at Food & Wine, where we're putting apples in sandwiches and in a glowing tarte tatin, stirring corn into cheesy pasta, and snacking on cheese straws and tapas. Take a minute to bookmark — and cook — our most popular new recipes. 01 of 21 Timpano Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Layer pasta, tender roasted vegetables, and plenty of cheese in crispy dough to create this show-stopping vegetarian main course perfect for holidays or any special dinner that you want to be a Big Night. Get the Recipe 02 of 21 Pintxos Matrimonio Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle Frozen puff pastry and tinned anchovies mean you can make these popular Spanish tapas in a flash. Parsley and garlic add extra flavor pop. Get the Recipe 03 of 21 Apple and Cheddar Sandwich Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely This fall-perfect sandwich from culinary director at large Justin Chapple is proof positive that apples and cheddar are a match made in heaven. Get the Recipe 04 of 21 Tarte Tatin Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle This classic French dessert from the late Benoît Guichard is easy but impressive, and is one of our favorite ways to celebrate apples. Get the Recipe 05 of 21 Picanha Steak with Pink Peppercorn Brown Butter and Chive Sauce Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely Cookbook author Amy Thielen's roast beef with pink peppercorn sauce is infused with flavors that tap into pure supper-club nostalgia, given a frisson of heat from dried chiles. Get the Recipe 06 of 21 Glazed Apple Fritters Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Apple fritters are one of fall’s greatest pleasures — and Justin Chapple's version is surprisingly easy to make at home after you go apple picking. Get the Recipe 07 of 21 Mac and Corn Cheese Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Cookbook author Eric Kim's mac 'n' cheese is enlivened with snappy kernels of sweet corn, pungent onion, and fruity jalapeños. Get the Recipe 08 of 21 Fried Herb Yeast Rolls Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Food editor Paige Grandjean's herb-flecked, yeast-risen dinner rolls are packed with garlicky, herbaceous pleasure. Get the Recipe 09 of 21 Mother’s Ruin Punch Chelsea Kyle / Food Styling by Drew Aichele This Champagne-topped, gin and vermouth-based punch is the perfect example of a drink that tastes as good as it look. Get the Recipe 10 of 21 Pumpkin Cupcakes with Cream Cheese Frosting Jordan Provost / Food Styling by Thu Buser Slathered with cream cheese frosting and covered in a riot of crunchy toasted pumpkin and sunflower seeds, cookbook author Peggy Cullen's pumpkin spice cupcakes are the ultimate fall treat. Get the Recipe 11 of 21 Braised Swiss Chard and Spinach Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis The tender, silky greens are balanced by a pop of crunchy, bright pickled chard stems and luxurious coconut milk. Get the Recipe 12 of 21 Oyster Bisque Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis This creamy bisque gets its briny complexity from an ingredient you might not expect, and eliminates the need to shuck, which is often a source of stress. Get the Recipe 13 of 21 Garlicky Roasted Green Beans Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Food & Wine editor in chief Hunter Lewis says this recipe is the way he gets his kids to eat green beans. Get the Recipe 14 of 21 Cheese Straws Greg DuPree / Food Styling by Margaret Monroe Dickey / Shell Royster Crisp, savory, and with a satisfying snap, cheese straws are a Southern staple, and these were perfected by the legendary culinary duo of the late Edna Lewis and her frequent collaborator Scott Peacock. Get the Recipe 15 of 21 Bushels and Barrels Frederick Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Risha Carnes Apples and bourbon are a match made in heaven and bartender Kaitlyn Stewart's fruity cocktail takes things a step further by doubling down on apple flavor. Get the Recipe 16 of 21 Pastrami-and-Rye Stuffing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely This pastrami and rye stuffing from cookbook author Susan Spungen is deeply savory with so many layers of flavor. Get the Recipe 17 of 21 Sausage Gravy Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley A light roux becomes a velvety gravy for serving over biscuits for breakfast or brunch in this recipe from chef Erick Williams of Virtue Restaurant in Chicago. Get the Recipe 18 of 21 Mushroom, Lentil, and Chestnut Mince Pie Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely This fully vegetarian mince pie recipe from cookbook author Amy Thielen, with its filling of mushroom duxelles and roasted mushrooms, black lentils, and chestnuts, is perfect for a holiday feast. Get the Recipe 19 of 21 Harissa Mashed Potatoes Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Smoky harissa and tangy labneh give these spicy mashed potatoes gorgeous color and flavor. Get the Recipe 20 of 21 Madeira-Glazed Ham with Collard Greens Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely Glistening in a spiced Madeira and honey glaze, served on a bed of greens and citrus, cookbook author Amy Thielen's holiday ham is tailor-made for a special occasion meal. Get the Recipe 21 of 21 Lardo-Crisped Roasted Turkey Greg Dupree / Food Styling by Torie Cox / Prop Styling by Christine Keely To fully flavor the turkey skin and make it especially crispy, Thielen pushes very thin layers of cured lardo beneath the bird’s skin. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit