Xueci Cheng

Editor at Kitchen Stories

Summer is over, vacation is gone, and the kids (if you have them) are back at school. It may sound a bit sad, but fall is actually one of the best times of the year to find joy in the kitchen.

It's also a great time to try new things with all the late summer and fall produce, so let’s take a peak at what our community has been busy cooking this season!

Whipped ricotta and berry brioche toast

Whipped ricotta and berry brioche toast

→ Go to recipe

This recipe is colorful and absolutely stunning, plus, it's rich in taste—perfect for a lazy Sunday brunch. Jump on the train of peak berry season with a mixed jam, which has it all. Did I forget to mention the tender and heavenly brioche? My bad.

Beef curry udon

Beef curry udon

→ Go to recipe

I love Indian-style curry and Japanese curry equally, but my tendency when it comes to cooking curry at home leans Japanese. This udon recipe requires a bit of extra effort to make your own curry paste, but it’s more than worth it. The combination of clingy sauce and chewy udon makes a satisfying and hearty dinner on those first cool fall evenings.

5-ingredient creamy tomato and basil pasta

5-ingredient creamy tomato and basil pasta

→ Go to recipe

5-ingredient wild rice pilaf with sausage and mushrooms

5-ingredient wild rice pilaf with sausage and mushrooms

→ Go to recipe

It's no wonder our 5-ingredient dinners made it to the list, twice. Pilaf with a twist, or creamy and luscious pasta, we will leave the choice to you, because I myself obviously cannot decide which one I should try first. They are easy upgrades for your sad work week lunch as well.

Club sandwich

Club sandwich

→ Go to recipe

Sometimes classics still rule. This iconic bistro sandwich tastes even better when homemade. It kind of gives us the lingering feeling of the past summer when we had a lot of outings with friends and family. Follow the tip from the our editor Devan: “Add a layer of chips into the sandwich”—you won’t regret it.

Karniyarik (Turkish ground beef stuffed eggplant)

Karniyarik (Turkish ground beef stuffed eggplant)

→ Go to recipe

Grilled eggplant Parmesan stacks

Grilled eggplant Parmesan stacks

→ Go to recipe

Eggplant is better baked, stuffed, and stacked. If you want to make another statement, wait until you try these two recipes. Minced meat and cheese are eggplant's best friends—according to me and many of our community members.

Chanterelle Gruyère tart

Chanterelle Gruyère tart

→ Go to recipe

Catch the season ofthe lovely chanterelle. Find them either in your nearby farmer’s market or find them in your next forest excursion. If you can't manage to get them, use any mushroom—the outcome will be delicious, we promise.

Honeydew melon and matcha no-bake cheesecake

Honeydew melon and matcha no-bake cheesecake

→ Go to recipe

I didn’t know that the combination ofhoneydew melon and matcha could be so mesmerizing in cheesecake. The sweetness of melon balances out the slight bitterness of matcha powder. It’s moist, creamy, and irresistible.

Greek-style salad with honeydew melon

Greek-style salad with honeydew melon

→ Go to recipe

On a more traditional note, adding melon chunks to the greek-style salad is an upgrade on the complexity of flavors. A tempting quick side with feta cheese, refreshing mint for whatever main you have in mind, even if it's not high summer.

What recipe are you most excited to cook this season? Tell us in the comments!

More delicious ideas for you