12 Must-Try Recipes to Make This October, According to Our Editors

We've got pumpkin spice, sheet-pan chicken, and other cozy meals.

By Jess Eng
Published October 01, 2025
20201014-pumpkin-bread-vicky-wasik-beauty

Serious Eats / Vicky Wasik

October is one of the best months of the year. There's a slight chill in the air—brisk but not blustery—and the trees quickly go from verdant green to scarlet red and golden yellow. It's one of my favorite times to get outside and catch the remaining days of warm weather. On the produce front, I'm also anticipating a spectacular change of scenery: chunky squash, warming spices, and plenty of cozy cocktails. Our editors are embracing the spirit of soup and stew season just like I am, and also looking forward to saucy, hearty, and herby baked eggs, comforting sheet-pan chicken dinners, and lots of seasonal baked goods. Plus, we're unabashedly sharing our love for pumpkin-spiced everything, whether it's brown butter bread or streusel-topped muffins. Below, you'll find 12 recipes our editors can't wait to make this month.

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  • Macarona Forn

    A baked pasta casserole in a glass dish with a portion served on a plate beside it

    Serious Eats / Niedle Creative

    "I don't cook with a lot of dairy at home, but when I do, it's for something I simply cannot resist. This recipe is just that for me; the bechamel with a hint of nutmeg, the warmly spiced meat, and the blistered cheese topping have been stuck in my head since this recipe was first published. I'll be pairing with a nice glass of Pinot Noir (and some Lactaid)." —Ashlee Redger, writer

  • Pumpkin Bread With Salted Brown Butter Glaze

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    Serious Eats / Vicky Wasik

    "I love everything about summer, but the one thing that makes me excited for fall is baking warm pumpkin bread. The knife stays on the plate all day, and pieces get carved off little by little until there's hardly a crumb left. It feels like the first real comfort of the season." —Sadie Schulte, newsletter and notifications editor

  • Chinese Barbecue Eggplant

    A fork lifting a piece of Chinesestyle BBQ eggplant garnished with chopped green onions on a plate

    Serious Eats / Amanda Suarez

    "I wasn't at the photoshoot when Jess made her Chinese barbecue eggplant, but the way the rest of the staff raved about it, I sure wish I had been. Eggplant season is tapering off in the Northeast, but there's still time to take advantage of the summer crop, so this is absolutely on my to-cook list before we're fully into pumpkins, sprouts, and kale." —Daniel Gritzer, editorial director

  • Musakhan (Palestinian Sheet-Pan Chicken and Potatoes)

    Sheet pan with roasted chicken and potatoes plate served with yogurt and lemon slices

    Serious Eats / Amanda Suarez

    "I can't wait to make Laila's sheet-pan version of musakhan, a traditional Palestinian dish of roasted chicken, taboon bread, and onions softened in olive oil—all generously dusted with sumac. Here, the potatoes replace the bread and roast alongside the chicken. It sounds hearty and comforting, which is exactly what I want." —Genevieve Yam, senior editor

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  • Broccoli Chickpea Salad

    A bowl of broccoli and chickpea salad with a spoon serving a portion

    Serious Eats / Qi Ai

    "Fall is a busy time for me, both at work and socially, and I also want to spend as much time as I can outside after the heat of summer and before the chill of winter. That means I don't want to spend a ton of time cooking, but I also still want delicious meals. So I plan to lean into healthy, hearty meals with few ingredients, like this quick broccoli and chickpea salad from Leah." —Megan O. Steintrager, associate editorial director

  • Chinese Lettuce With Oyster Sauce

    Sauteed lettuce with oyster sauce served in a bowl garnished with sauce from a spoon

    Serious Eats / Qi Ai

    "I grew up enjoying this classic Chinese preparation of lettuce, where it's blanched, then served with a glossy mixture of oyster sauce, soy sauce, garlic, and a pinch of sugar. It's so simple and takes just about 10 minutes to whip up—and is absolutely delicious with a bowl of rice." —Genevieve

  • Air-Fryer Pita

    A wooden board with pita bread and a bowl of hummus

    Serious Eats / Qi Ai

    "A faster, easier way to make restaurant-quality pita? Yes, please. I’ll admit—I’ve already made this recipe once, and I loved that I didn’t need to crank up the oven or wrestle with a baking stone to get fluffy, warm pita. Yet another reason (on a very long list) why I love my air fryer." —Kelli Solomon, senior social media editor

  • Spanish Beef Stew

    A bowl of Spanish beef stew topped with sour cream served on a green tablecloth with a spoon nearby

    Serious Eats / Anh Nguyen

    "It's still short weather where I live, but that's not stopping me from picking up pumpkins to decorate my front stoop and breaking out the Halloween decoration bins. In the words of every basic autumnal Instagram post: It's fall, y'all. And fall means soup (or in this case, stew) season. I might sweat through making and eating this hearty Spanish stew for dinner, but when I pair it with a glass of tempranillo, it'll totally be worth it." —Grace Kelly, senior editor

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  • Egga (Egyptian Egg Casserole with Onions and Herbs)

    Dish of baked savory slices flatbread pickles and glasses of tea served on a table

    Serious Eats / Melati Citrawireja

    "I’m always looking for fresh ways to make eggs exciting, and Nermine’s Egyptian egga is at the top of my list. Her hearty, herb-packed baked egg dish works just as well as a centerpiece for brunch as it does sliced up for easy meals throughout the week." —Leah Colins, senior culinary editor

  • Hashweh and Cooked Cucumbers

    A dish with stuffed zucchini rice and yogurt sauce being poured on top garnished with pine nuts

    Serious Eats / Amanda Suarez

    "Cucumbers are still at the farmers market, and I plan to use my haul to make hashweh with seared cucumbers. Hashweh is a spiced rice-and-lamb pilaf often used to stuff vegetables in the Levant, but here the rice is warmly spiced and topped with cucumbers seared in plenty of nutty, toasty ghee until they're succulent and deeply flavorful." —Laila Ibrahim, associate culinary editor

  • Pumpkin Spice Streusel Muffins

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    Serious Eats / Vicky Wasik

    "I quite literally wait all year to make these super tender muffins. The streusel topping is the best part, and I highly recommend doubling it and adding more to your muffins!" —Rochelle Bilow, editor

  • Sangkaya Faktong (Thai Kabocha Pumpkin Custard)

    Side view of pumpkin custard

    Serious Eats / Shri Repp

    "The only thing better than scooping into silky, tender squash? Finding a luscious custard tucked inside a rich, savory kabocha. My friend Ali makes an incredible version, but this year, I'm determined to try it myself at home." —Jess Eng, associate editor

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