Recipes

The 10 Most Popular Recipes in October

Apparently, we all really craved soup and bread.
This image may contain Food Bread French Toast and Toast
Photo by Chelsie Craig, Food Styling by Kate Buckens

Who doesn’t love the first cold snap? Turtlenecks come out. Leaf piles gather. Comfort food season commences. In October, readers seriously embraced the return of cozy by making a trio of our newest soups—a hearty, meaty Bigos and two takes on black bean—and carbo-loading with lemon pound cake, pumpkin bread with salted maple butter, and chocolate pecan scone from our guest editor Ina Garten. But that’s not all we did to acclimate. Check out all 10 of last month’s fan favorites below.

  • Image may contain Food Dish Meal Platter Plant and Stew
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    1/10

    10. Bigos (Hunter's Stew)

    Bigos has big-time flavor. This version of the Eastern European dish is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth. Dip bread into the broth for the best experience.

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  • Image may contain Plant Furniture Dining Table Table Food Vegetable and Meal
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    9. Broccoli Caesar

    A sturdier version of Caesar using broccoli stems and florets and cabbage? This one won’t wilt 15 minutes after it hits the table. Maybe you should serve it at Thanksgiving. (Hint, hint.)

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  • This image may contain Plant Food Vegetable Vase Pottery Jar Kale Cabbage and Produce
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    6. Every Night Salad with Yogurt Ranch Dressing

    This tangy, garlicky, herbaceous salad belongs on every salad, every night. It may you make you swear off the bottled stuff for good. This salad recipe from the Basically 10x10 uses roasted almonds instead of croutons, adding a nice nutty crunch.

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  • Image may contain Cutlery Fork Plant Food and Pizza
    Photo by Alex Lau, food styling by Molly Baz
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    5. Cheesy Kale and Mushroom Strata

    Wondering how to convince kids to eat mushrooms and kale for dinner? Deb Perelman of Smitten Kitchen has the answer: add cheese and make a savory bread pudding. It’s an effortless one-pan meal if you have a cast-iron skillet (and you should definitely have one).

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  • Pumpkin Bread recipe
    Photo by Chelsie Craig, Food Styling by Kate Buckens
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    4. Pumpkin Bread with Salted Maple Butter

    It’s the great pumpkin bread, Charlie Brown! We updated the run-of-the-mill pumpkin bread recipe with crunchy pepitas on top and salted maple butter on the side.

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  • Basically Black Bean Soup recipe
    Photo by Caleb Adams
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    3. Basically Black Bean Soup

    Here’s some more black bean soup, but you could also substitute in a different bean if you want. Kidney beans, chickpeas, white beans, whatever you’d like. It’s soup season, so plenty of time to experiment.

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  • Image may contain Plant Food Dish Meal Vegetable Platter and Produce
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    2. Crispy Sheet-Pan Meatballs with Salsa Verde

    Make a big batch of meatballs for meal prep, drizzle on herby salsa verde, and have better lunches all week long.

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  • A slice of lemon pound cake on a plate.
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    1. Lemon Pound Cake

    Lemony flavor is infused throughout this yogurt-based cake, with juice inside the batter and zest allll over the top with the glaze. And they say that when life gives you lemons, make lemon pound cake. It’s a universal truth.

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Alyse Whitney is the managing editor of Cravings by Chrissy Teigen, based in Los Angeles. She is a Korean-American adoptee who is currently tackling making homemade kimchi for the first time. She was formerly the senior food editor at Rachael Ray Every Day, an associate editor at Bon Appétit, and ... Read More
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