Here Comes the Fall

Say farewell to September with the month's best recipes

A lot of great things happened this past month. We convinced our Drinks Editor, Jim Meehan, to make us homemade Fireball. We ate our weight in gooey, cinnamon-scented cinnamon rolls. And legendary chef Jacques Pépin charmed the pants off us during a recent video shoot. Now you can relive it all with this best-September-recipes roundup:

Braised Chicken with Potatoes, Carrots, Mushrooms and Peas

Jacques Pépin claims he can't make this rustic French chicken jardiniere as good as his mother, but we think his version of the stewed chicken dimpled with fresh peas, baby red potatoes and pearl onions is perfect.

Cinnamon Rolls

They may not be on trend like morning buns or speckled with nuts like sticky buns, but frosted, doughy cinnamon rolls are our morning treat of choice—and some of the country's best pastry chefs agree.

Steak Tartare

The French bistro staple is having a bit of a moment among chefs, but these days it's sprinkled with smoked cheese and crushed up with potato chips, which served as inspiration for our own recipe.

Autumn Spice Sidecar

As an update on the classic cognac cocktail, we got inspired by good ole apple pie. Spiced with brown sugar, allspice and a hefty pour of Calvados, this will get you excited about sweater weather.

Clam and Corn Chowder

Step away from the tomatoes. Matt Jennings, the chef behind Townsman in Boston, is a New England purist when it comes to a warm bowl of corn-studded chowder.

Roasted Fig Agrodolce

The sensual, jewel-shaped fruits have only a short window in mid-September, but you can extend the season a little longer by popping them into the oven with red wine vinegar, honey and shallots for this sweet-sour jam.

Mortadella Focaccia Sandwich

You can't go wrong with nutty mortadella and fluffy focaccia. Together—and swiped with a pepper-spiced mayo—they make the ultimate upgrade on the classic bologna sandwich.

Spelt Trofie with Carrot-Top Pesto

Bruce Kalman from L.A.'s Union commands you to get handsy with these chewy Ligurian noodles. They're hand-rolled until spindly thin and, once cooked, tossed with sliced carrots and a bracing pesto made from the carrot-top greens.

The Big Red

Drinks Editor Jim Meehan mimics the cinnamony burn of Fireball by infusing whiskey with Red Hots candies. Sloshed with bourbon and a bit of orange juice or downed as a shot, it's the best way to use up future Halloween candy.

Mushroom Burger with Pickled Maitake Aioli

You won't miss the meat in Bill Telepan's burger. The famed NYC chef combines savory cremini mushrooms with quick-cooking oats to make this meaty burger, but the real champ here is his addictive tangy aioli.

Cilantro-Lime Sofrito

Decca's Annie Pettry brightens up the classic onion jam with a squeeze of lime and a smattering of cilantro, perfect for grilled meat or scrambled eggs.