Recipes Featured in this Article
What recipes remind you of fall? If we were to take a guess, we'd say they're probably warm, hearty and full of seasonal flavors. Of course, there's something comforting about coming back to the same dishes year after year. But, if you're in the mood to make something new — while still hitting all these marks — look no further. This week, Samantha Seneviratne stopped by TODAY to share her take on an autumnal menu.
Elevate your chicken dinner with the addition of sweet dates, savory cauliflower and toasty bread. This is one of those recipes where the whole is greater than the sum of its parts, yet it's still simple enough to make on a sheet pan. The same goes for Seneviratne's sausage, pear and sage pasta. Something about this combination of ingredients will have you reaching for seconds — and thirds. There's also her skillet ravioli bake that will give any traditional lasagna cheese pull a run for its money. No pre-cooking noodles or tedious layering required, making it even easier to satisfy those comfort food cravings. And for dessert, a pear and hazelnut upside down cake served right out of the oven. It sounds, looks and tastes super impressive, but we promise it's weeknight-friendly.
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Samantha Seneviratne's fall recipes
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Sheet-Pan Chicken with Cauliflower, Toasty Bread and Dates
This is a riff on a recipe I developed back when I was a food editor at Martha Stewart’s Everyday Food. I realized that cooking pieces of bread under the chicken made it irresistible. That version had apples and celery and I love to make it when the weather gets cooler. This time I swapped the apples for hearty cauliflower and sweet dates.
This is what I call a “weeknight cake.” It’s the kind of thing you can put together in a few minutes, without a lot of equipment or ingredients. Serve it warm, topped with ice cream, whipped cream or even some crème anglaise and everyone will swoon.
Sweet and floral pears sing when sautéed along with sausage, sage and garlic. Be sure to use slightly underripe fruit so that it retains some shape and texture when sautéed. The panko topping isn’t essential, but it adds lovely crunch to the finished dish.
This pasta bake is comforting and cheesy, just like lasagna, but without the hassle of precooking noodles and tedious layering. It’s not even necessary to thaw the frozen ravioli. It will cook in the pasta sauce. Serve with a simple salad and dinner is ready in minutes.
More fall recipes
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Chicken Chili Bake with Cheddar-Jalapeño Biscuits
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