With temperatures *finally* cooling down, we’re relishing in all the warm-and-fuzzy fall feels. Naturally, we’re craving comfort food that’s simple, soothing and best eaten by a crackling fire. Below, you’ll find seven stick-to-your-ribs recipes that will hit the spot without asking too much of the cook. Think Crockpot meatballs, sausage-corn chowder and more.
Here’s What to Cook Every Night This Week (October 2 – 8)
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Published Sep 26, 2023
Photo: Christine Han/Styling: Erin McDowell
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Shopping List
Produce
1 Japanese cucumber
2 heads garlic
2 lemons
20 ounces mushrooms (such as cremini, shiitake or oyster)
1 shallot
2 sweet onions
4 celery stalks
5 poblano peppers
4 large russet potatoes
12 ounces cabbage
1 yellow onion
3 red serrano chiles
2 red onions
One 1-inch piece ginger
1 bunch dill
3 bunches chives
1 bunch scallions
1 bunch thyme
3 bunches cilantro
Meat
11 large eggs
4 boneless, center-cut pork chops (about 2 pounds)
8 ounces thick-cut bacon
4 fresh sausage links (such as spicy Italian or garlic)
1 pound ground chicken
Canned and Packaged Goods
4 ounces panko breadcrumbs
48 ounces chicken broth
18 ounces frozen or canned corn kernels
5 ounces buckwheat flour
7 ounces dried red lentils
12 ounces vegetable broth
One 13½-ounce can full-fat coconut milk
1 ounce unsweetened, dried coconut flakes
One 28-ounce can crushed tomatoes
Pantry Ingredients: freshly ground black pepper, kosher salt, crushed red pepper flakes, extra-virgin olive oil, all-purpose flour, canola oil, ground cumin, ground coriander, ground cayenne, nutmeg, semolina or cornmeal, vegetable oil, ground turmeric, ground ginger, mustard powder, curry powder, ground cinnamon, fenugreek seeds, garam masala
Monday: Leftover Pasta Frittata
Aka the most drool-worthy way to repurpose last night’s noodles. This 15-minute frittata only calls for seven ingredients, one bowl and one skillet, so you’ll have dinner on the table in no time and minimal cleanup to worry about.
Tuesday: Pork Milanese with Cucumber Yogurt
Impossibly crispy pork chops and dilly, oniony yogurt dip is a match made in dinnertime heaven. Serve the cutlets with a side of whole herbs, dressed arugula or pea shoots for a pop of peppery freshness.
Wednesday: Polenta with Roasted Mushrooms and Bacon
Does it get cozier than thick-cut bacon, meaty mushrooms and indulgent polenta? We think not. Butter, grated Parmesan and a trio of fresh herbs (thyme! rosemary! chives!) up the edible-hug factor big time.
Thursday: Sausage, Corn and Poblano Chowder
Spicy, starchy and satisfying, this one-pot chowder is next-level autumnal. Don’t sweat getting fresh corn at this time of year: The recipe calls for frozen or canned kernels, so you can whip it up no matter the season.
Friday: Buckwheat Gnocchi with Cabbage, Potatoes and Fontina
Don’t be discouraged: Homemade gnocchi is one of the easiest pastas you can prepare yourself. (Seriously—the dish will only take you 40 minutes from start to finish.) Crown your plate with all the Parmesan and fresh chives.
Saturday: Immune-Boosting Turmeric Golden Milk Daal
This Indian-inspired meal is packed to the brim with anti-inflammatory, immune-boosting ingredients, like ginger, turmeric, garlic and cinnamon. Add the garlic to the warm daal once it’s finished cooking to preserve its therapeutic properties while curbing its sharp edge.
Sunday: Slow Cooker Chicken Tikka Masala Meatballs
There’s nothing like cozying up on the couch (under your favorite blanket, obvi) with a rice bowl. Even better, this recipe cooks in the Crockpot, so you’ll barely have to lift a finger to prepare it once the meatballs are shaped.
