Autumn drifts in with cool mornings where the light softens and the first real sign of the changing season is at the marketplace. Squash is stacked in neat rows, apples are nestled in baskets, and pomegranates spill open with ruby pearls. Even greens start to feel sturdier, ready to accompany heartier fare.

Cooking in this season feels calmer, more forgiving. The oven does most of the work while you go about your day, a skillet is ready for what needs quick attention, and a pot of grains waits patiently to round out the meal. A squeeze of a fresh lemon has the power to wake up any dish, a drizzle of olive oil softens the edges, and a sprinkle of toasted nuts or seeds adds the last bit of texture in a satisfying crunch.

Vegetables that might have been just a background player in summer take center stage. Broccoli chars at the edges and turns sweet, onions melt slowly into themselves, and mushrooms become a savory golden brown when given enough heat and a little butter. A quick splash of vinaigrette can turn yesterday’s roast into something new and exciting.

The tools of the season are as simple as the food. A good knife, a steady cutting board, and a sheet pan that slides easily from counter to oven are more than enough. A small jar of homemade dressing tucked into the fridge, a container of grains ready to go, and vegetables roasted ahead of time make dinner feel effortless. These small routines leave more room for the things that matter, the smell of something baking while the light fades, the pause you take with a cup of tea while dinner cooks itself.

Fall rewards slowing down. The market offers color, the oven brings warmth, and the table holds the comfort of a season that asks for little more than attention and care. With a few good ingredients and a little intention, cooking becomes less about following steps and more about enjoying the simple pleasure of the season itself.

Below are a few exciting fall dishes I love to cook for friends and family, and I look forward to you using them as a guide or as an inspiration. But remember, even with a perfect recipe you are the secret ingredient. You bring the spark, the heart, and the love to every dish.

By Richard Potts, Director of Culinary Innovation 

Roasted Chicken Thighs with Delicata Squash and Red Onion

Free-range chicken thighs, delicata squash, red onion, thyme, olive oil

Yield: 4 portions

Ingredients
 Chicken:

  • Bone-in, skin-on chicken thighs – 4 each (about 1½–1¾ lb. total / 680–790 g)
  • Fine sea salt – 2 tsp (8 g)
  • Black pepper, medium grind – ⅔ tsp (2 g)
  • Fresh thyme – 4 sprigs
  • Extra-virgin olive oil – 1 tbsp (15 mL)

Vegetables:

  • Delicata squash, seeded, ½-inch crescents – 1 lb. 5 oz (600 g)
  • Red onion, 1-inch wedges – ~10½ oz (300 g)
  • Fresh thyme leaves – ⅔ tsp (0.7 g)
  • Extra-virgin olive oil – 1 tbsp + 1 tsp (20 mL)
  • Fine sea salt and black pepper – to taste

Method

  1. Pat chicken dry. Season with salt and pepper. Tuck a thyme sprig under the skin of each thigh. Brush with olive oil. Refrigerate uncovered 1–4 hours.
  2. Heat oven to 425°F (220°C).
  3. Toss squash and onion with olive oil, thyme leaves, salt, and pepper. Spread in a single layer on a sheet pan.
  4. Place thighs skin-side up on a separate rack-lined pan. Roast vegetables 20–25 minutes until tender and caramelized. Roast chicken 25–32 minutes until skin is crisp and internal temperature is 165°F (74°C) at the bone.
  5. Rest chicken for 5 minutes. Combine vegetables on a warm platter. Set thighs on top and spoon any pan juices over.

Wild King Salmon with Roasted Broccoli and Pomegranate Vinaigrette

Wild King salmon, roasted broccoli, pomegranate vinaigrette, fresh herbs

Yield: 4 portions

Ingredients
 Salmon and Broccoli:

  • Wild salmon fillets, skin-on – 4 each, 6 oz (170 g) portions
  • Broccoli crowns, large florets – 1 lb. (450 g)
  • Extra-virgin olive oil – 2 tbsp (30 mL)
  • Fine sea salt and black pepper – to taste
  • Lemon wedges – for service

Pomegranate Vinaigrette:

  • Pomegranate juice – 2 tbsp + 2 tsp (40 mL)
  • Red wine vinegar – 1 tbsp (15 mL)
  • Shallot, very fine – 1 tsp (3–4 g)
  • Smooth mustard – ⅓ tsp (1–2 g)
  • Extra-virgin olive oil – 4 tbsp (60 mL)
  • Fine sea salt and black pepper – to taste
  • Pomegranate arils – ⅓ cup (45 g)
  • Soft herbs (parsley, chive, mint), minced – 1½ tbsp (3–4 g)

Method

  1. Heat oven to 425°F (220°C). Toss broccoli with half the oil, salt, and pepper. Roast on a sheet pan until edges char and stems are tender, 14–18 minutes.
  2. Whisk juice, vinegar, shallot, and mustard. Stream in olive oil to emulsify. Season. Fold in arils and herbs.
  3. Pat salmon dry. Brush with remaining oil; season with salt and pepper. Roast skin-side down on a hot pan 8–12 minutes to medium (about 125°F/52°C center) or pan-sear 3–4 minutes skin-side down and 1–2 minutes flesh side.
  4. Plate salmon with roasted broccoli. Spoon vinaigrette over fish and vegetables. Serve with lemon.

Mushroom and Farro with Meyer Lemon

Cremini mushrooms, pearled farro, baby kale, shallot, Meyer lemon

Yield: 4 portions

 Ingredients

  • Pearled farro, rinsed – 10½ oz (300 g)
  • Water or light vegetable stock – 1 qt (946 mL), plus more as needed
  • Fine sea salt – ⅞ tsp (4 g), divided
  • Cremini mushrooms, ¼-inch slices – 1 lb. (450 g)
  • Shallots, fine dice – 2½–3 tbsp (26–30 g)
  • Garlic, minced – ⅔ tsp (2–3 g)
  • Extra-virgin olive oil – 2 tbsp (30 mL)
  • Unsalted butter – 1 tbsp + 1 tsp (19 g)
  • Dry white wine (optional) – 2 tbsp + 2 tsp (40 mL)
  • Baby kale – 5⅓ oz (150 g)
  • Meyer lemon zest – 2 tsp (3–4 g)
  • Meyer lemon juice – 2 tbsp (30 mL)
  • Black pepper – to taste

Method

  1. Bring water or stock to a boil. Add ½ tsp (2 g) salt. Add farro; simmer until tender with slight chew, 20–25 minutes. Drain well.
  2. Heat half the olive oil in a wide pan over medium-high. Sauté mushrooms with a pinch of salt until browned and moisture evaporates, 6–8 minutes. Remove; repeat if needed.
  3. Lower heat to medium. Add remaining oil and the butter. Sweat shallots and garlic 2–3 minutes until translucent. Deglaze with wine if using; reduce nearly dry.
  4. Return mushrooms. Fold in cooked farro. Add remaining salt, pepper, zest, and juice. Warm through; add a splash of stock if needed.
  5. Off heat, fold in baby kale to wilt. Taste and adjust salt, pepper, and lemon. Serve hot.