Our October issue is on newsstands today, and it’s filled with new fall recipes that combine weeknight ease and comforting flavors. Think gooey cheese and bacon tarts that use a puff pastry shortcut, one-pot Filipino rice porridge, and restaurant-worthy seared steak that’s ready in under 30 minutes. It’s also our annual restaurant issue, where we celebrate Food & Wine’s Best New Chefs, so we tapped alumni and more beloved chefs to give us their favorite fast, easy recipes.
Here are 10 cozy new recipes you’ll want to put on rotation all season long.
01 of 10
One-Pot Chicken Arroz Caldo (Filipino Chicken and Rice Porridge)
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
Creamy arborio rice soaks up the flavors of fresh ginger and schmaltzy rendered chicken fat in this comforting Filipino rice porridge from 2019 F&W Best New Chef Carlo Lamagna.
02 of 10
Chicken Thighs with Tomato-Pepper Sauce
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
This one-pan chicken dish from 1994 F&W Best New Chef Gerald Hirogoyen features crisp-skinned chicken thighs and a creamy red bell pepper sauce brightened with sherry vinegar.
03 of 10
Bucatini with Shiitake Cream Sauce
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
For this creamy pasta from 2005 F&W Best New Chef Colby Garrelts, bucatini is tossed in an umami-rich mushroom sauce with crumbled Italian sausage and sautéed mushrooms.
04 of 10
Double-Chocolate Brownie Cakes
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
These decadent desserts from pastry chef Emily Luchetti are a cross between fudgy brownies and moist chocolate cake. A muffin tin makes it easy to batch them for parties or weeknight desserts.
05 of 10
Cheese Tarts with Bacon and Fingerling Potatoes
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by JULIA BAYLESS
A golden layer of puff pastry is topped with creamy French cheese, crisp bacon, caramelized onions, and fingerling potatoes for this craveable appetizer or dinner from 1994 F&W Best New Chef Terrance Brennan.
06 of 10
Roasted Squash with Spicy Nori Butter
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
Crisp-tender acorn squash is tossed with briny, smoky melted butter and garnished with thinly sliced seaweed snacks for this umami-packed side dish from 2018 F&W Best New Chef Julia Sullivan.
07 of 10
Steak with Miso-Pistachio Romesco
Food & Wine / Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Juicy, medium-rare strip steak is paired with a smoky, miso-infused riff on romesco for this satisfying dinner from chef Masako Morishita. Pistachios replace the usual almonds for extra creaminess and a rich, nutty finish.
08 of 10
Flounder with Lemony Butter Beans
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
Delicate flounder fillets are gently poached in a lemony white wine sauce, and served with tender butter beans for this elegant dinner from 2018 F&W Best New Chef Daisy Ryan.
09 of 10
Choripán (Argentinian Chorizo Sandwich)
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by JULIA BAYLESS
This recipe for the beloved Argentinian sausage sandwich comes from 2014 F&W Best New Chefs Greg Denton and Gabrielle Quiñonez Denton. Juicy, paprika-spiked chorizo links are nestled in French-style rolls and topped with a vibrant chimichurri.
10 of 10
Coconut Banana Pudding
Greg Dupree / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CHRISTINA DALEY
This layered dessert from chef Anna Nguyen is a playful mashup of American banana pudding and chè chuối, a coconut-flavored Vietnamese tapioca treat. Pandan extract imparts a vanillalike flavor and vibrant green hue.
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