20 Easy Ina Garten-Inspired Fall Appetizers Everyone Will Love

Fall entertaining calls for food that feels generous and cozy without keeping you stuck in the kitchen all afternoon. These easy fall appetizer recipes are inspired by Ina Garten’s relaxed approach to cooking for friends, leaning on good cheese, toasted nuts, roasted squash, crisp apples and pears, and simple pastry that looks beautiful on a platter.

Most of them can be prepped a day ahead or finished in under an hour, so you can set out a full spread for a dinner party, game day or Thanksgiving gathering and still enjoy your own guests. You’ll find warm dips, roasted bites, no-cook nibbles and a few heartier options that hold up well for a crowd.

1. Baked Brie with Cranberries and Pecans

A whole wheel of brie turns soft and molten in the oven, then gets a glossy topping of tart cranberries, orange zest and toasted pecans. It takes about ten minutes of hands-on work and instantly becomes the centerpiece of a fall cheese table.

Servings: 8

Total time: 30 minutes

Ingredients

• 1 (13- to 16-ounce) wheel brie, cold
• 1 cup fresh or frozen cranberries
• 1/3 cup light brown sugar, lightly packed
• 2 tablespoons fresh orange juice
• 1 teaspoon grated orange zest
• Pinch of kosher salt
• 1/2 cup pecan halves, toasted and coarsely chopped
• 1 teaspoon fresh thyme leaves
• Crackers, sliced baguette or apple slices, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and line a small rimmed baking sheet with parchment paper.
2. Combine the cranberries, brown sugar, orange juice, orange zest and salt in a small saucepan over medium heat. Cook, stirring often, for 6 to 8 minutes, until most of the berries pop and the sauce thickens. Set aside to cool slightly. The compote can be made up to 3 days ahead and refrigerated.
3. With a small knife, cut a shallow crosshatch pattern into the top rind of the brie so it melts evenly. Place the brie on the prepared baking sheet.
4. Bake for 12 to 15 minutes, until the sides feel soft and the center is warm and slightly puffed when gently pressed.
5. Carefully transfer the brie to a serving board. Spoon the warm cranberry compote over the top, scatter with the toasted pecans and thyme, and serve right away with crackers, baguette slices or apple slices.

2. Rosemary Roasted Cashews

Warm cashews tossed with butter, fresh rosemary, brown sugar and a pinch of cayenne might be the easiest appetizer you can set out for guests. Make a double batch, because these sweet, salty and herby nuts disappear fast.

Servings: 8

Total time: 15 minutes

Ingredients

• 1 pound roasted unsalted cashews
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons unsalted butter, melted
• 2 teaspoons light brown sugar
• 1/2 teaspoon cayenne pepper
• 1 teaspoon flaky sea salt, plus more to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Spread the cashews on a rimmed baking sheet and toast for 5 to 7 minutes, until warm and fragrant.
3. While the nuts toast, stir together the rosemary, melted butter, brown sugar, cayenne and sea salt in a large bowl.
4. Add the warm cashews to the bowl and toss until every nut is evenly coated. Taste and add more salt if needed.
5. Serve warm. The cashews can be cooled completely and stored in an airtight container at room temperature for up to 3 days; rewarm them in a 350°F (175°C) oven for 3 to 4 minutes before serving.

3. Apple, Cheddar and Thyme Puff Pastry Tart

Flaky puff pastry, sharp white cheddar and thinly sliced apples come together in a rustic tart that cuts neatly into squares for passing. A drizzle of honey and fresh thyme at the end ties the sweet and savory flavors together.

Servings: 12

Total time: 45 minutes

Ingredients

• 1 sheet frozen puff pastry (about 9 ounces), thawed in the refrigerator
• All-purpose flour, for rolling
• 1 large egg, beaten with 1 tablespoon water
• 1 1/2 cups grated sharp white cheddar (about 6 ounces)
• 2 crisp apples, such as Honeycrisp or Granny Smith, cored and very thinly sliced
• 1 tablespoon unsalted butter, melted
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon honey

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the puff pastry into a 10-by-12-inch rectangle and transfer it to the prepared baking sheet. With a sharp knife, score a 1/2-inch border around the edges without cutting all the way through, then prick the center all over with a fork.
3. Brush the border with the egg wash. Sprinkle the cheddar evenly inside the border.
4. Arrange the apple slices over the cheese in overlapping rows. Brush the apples with the melted butter and sprinkle with the thyme, salt and pepper. The tart can be assembled, covered and refrigerated for up to 4 hours before baking.
5. Bake for 25 to 30 minutes, until the pastry is puffed and deep golden brown and the apples are tender.
6. Let the tart cool for 5 minutes, then drizzle with the honey and scatter with more thyme. Cut into 12 squares and serve warm or at room temperature.

4. Caramelized Onion Dip

Slowly cooked onions give this creamy dip a deep, sweet and savory flavor that no shortcut can match. It tastes even better after a night in the fridge, which makes it a smart choice for a busy weekend of hosting.

Servings: 8

Total time: 1 hour, plus chilling

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, halved and thinly sliced (about 4 cups)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives, minced
• Potato chips, crackers or crudités, for serving

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat. Add the onions, cayenne, salt and pepper and stir to coat.
2. Reduce the heat to medium-low and cook, stirring every few minutes, for 35 to 40 minutes, until the onions are very soft and deep golden brown. If they start to stick, add a tablespoon of water and scrape up the browned bits. Set aside to cool completely.
3. In a medium bowl, beat the cream cheese with a wooden spoon or hand mixer until smooth. Add the sour cream, mayonnaise and lemon juice and mix until creamy.
4. Finely chop the cooled onions and fold them into the dip. Taste and adjust the seasoning.
5. Cover and refrigerate for at least 1 hour so the flavors meld. The dip keeps in the refrigerator for up to 3 days. Sprinkle with the chives just before serving with chips, crackers or crudités.

5. Roasted Shrimp with Smoky Red Pepper Sauce

Roasting shrimp at high heat takes less than ten minutes and gives them a sweeter, more concentrated flavor than boiling. The smoky red pepper and almond sauce brings an autumnal warmth that pairs beautifully with the briny shrimp.

Servings: 8

Total time: 30 minutes

Ingredients

For the sauce:

• 1 (12-ounce) jar roasted red peppers, drained
• 1/2 cup toasted slivered almonds
• 1 small garlic clove, chopped
• 1 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• Pinch of crushed red pepper flakes

For the shrimp:

• 2 pounds large shrimp (16 to 20 per pound), peeled and deveined, tails on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, cut into wedges
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. For the sauce, combine the roasted peppers, almonds, garlic, smoked paprika, vinegar, olive oil, salt and red pepper flakes in a food processor. Pulse until mostly smooth with a little texture, then transfer to a serving bowl. The sauce can be made up to 3 days ahead and refrigerated.
3. Pat the shrimp dry and spread them in a single layer on a large rimmed baking sheet. Toss with the olive oil, salt and pepper.
4. Roast for 6 to 8 minutes, until the shrimp are pink, firm and opaque and register 145°F (63°C) on a food thermometer. Squeeze a lemon wedge over the top and sprinkle with the parsley.
5. Serve the shrimp warm, or refrigerate them for up to 1 day and serve chilled, with the red pepper sauce and remaining lemon wedges alongside.

6. Blue Cheese and Walnut Crackers

These buttery slice-and-bake crackers are packed with tangy blue cheese and toasted walnuts. Keep a log of dough in the freezer and you can bake a fresh batch whenever friends drop by.

Servings: 10

Total time: 45 minutes, plus chilling

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 ounces crumbled blue cheese, at room temperature
• 1 1/4 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg yolk
• 1 tablespoon cold water, plus more if needed
• 1/2 cup walnuts, toasted and finely chopped

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and blue cheese on medium speed for about 1 minute, until creamy.
2. Add the flour, salt and pepper and mix on low speed until the mixture looks crumbly. Add the egg yolk and water and mix just until the dough comes together, adding another teaspoon of water if it seems dry.
3. Mix in the walnuts on low speed. Turn the dough out onto a lightly floured surface and roll it into a log about 1 1/2 inches in diameter. Wrap tightly and refrigerate for at least 30 minutes or up to 4 days, or freeze for up to 3 months.
4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Slice the chilled log into 1/4-inch-thick rounds, making about 40 crackers, and arrange them 1 inch apart on the baking sheets.
6. Bake for 18 to 20 minutes, until the edges are lightly golden. Cool on the pans and serve at room temperature. Store in an airtight container for up to 4 days.

7. Sweet Potato Rounds with Whipped Feta and Hot Honey

Thick slices of roasted sweet potato make sturdy little bases for a generous swoosh of whipped feta. Hot honey and chopped pistachios add sweet heat and crunch to every bite.

Servings: 8

Total time: 40 minutes

Ingredients

For the sweet potatoes:

• 2 medium sweet potatoes (about 1 1/2 pounds), scrubbed
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the whipped feta and topping:

• 6 ounces feta, crumbled
• 4 ounces cream cheese, at room temperature
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• 3 tablespoons honey
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup shelled pistachios, chopped

Instructions

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2. Slice the sweet potatoes into 1/2-inch-thick rounds, making about 24. Toss with the olive oil, salt and pepper and arrange in a single layer on the baking sheet.
3. Roast for 20 to 25 minutes, flipping halfway through, until tender when pierced with a knife and browned on both sides. Let cool for 5 minutes.
4. While the potatoes roast, combine the feta, cream cheese, olive oil and lemon juice in a food processor and blend for about 1 minute, until very smooth and fluffy. The whipped feta can be made up to 2 days ahead and refrigerated; let it soften at room temperature for 15 minutes before using.
5. Warm the honey and red pepper flakes in a small saucepan over low heat for 2 minutes, then remove from the heat.
6. Spread or pipe a spoonful of whipped feta onto each sweet potato round. Drizzle with the hot honey, sprinkle with the pistachios and serve warm or at room temperature.

8. Baked Fontina with Garlic and Herbs

Cubes of fontina melt into a bubbling pool of cheese with garlic, rosemary and thyme in just a few minutes under the broiler. Serve it straight from the skillet with crusty bread for dragging through the cheese.

Servings: 8

Total time: 15 minutes

Ingredients

• 1 1/2 pounds fontina, rind removed, cut into 1-inch cubes
• 1/4 cup good olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes (optional)
• 1 crusty baguette, sliced, for serving

Instructions

1. Position an oven rack about 5 inches below the heat source and preheat the broiler.
2. Spread the fontina cubes in an even layer in a 10- or 12-inch cast-iron skillet or shallow ovenproof baking dish.
3. Stir together the olive oil, garlic, rosemary, thyme, salt, pepper and red pepper flakes, if using. Drizzle the mixture evenly over the cheese.
4. Broil for 6 to 8 minutes, until the cheese is completely melted, bubbling and browned in spots. Watch closely during the last couple of minutes so it doesn’t scorch.
5. Set the hot skillet on a trivet or wooden board and serve immediately with the baguette slices for dipping, letting guests know the pan is very hot.

9. Chicken Sausage-Stuffed Mushrooms

Earthy cremini caps are filled with a savory mix of chicken sausage, parmesan, garlic and herbs, then baked until golden. You can stuff them hours ahead and slide them into the oven right before guests arrive.

Servings: 8

Total time: 50 minutes

Ingredients

• 24 large cremini mushrooms (about 1 1/2 pounds)
• 3 tablespoons olive oil, divided, plus more for the pan
• 8 ounces raw Italian-style chicken sausage, casings removed
• 1/3 cup finely chopped shallot
• 2 garlic cloves, minced
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated parmesan, plus more for sprinkling
• 2 tablespoons cream cheese
• 2 tablespoons fresh parsley, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and lightly oil a rimmed baking sheet.
2. Wipe the mushrooms clean, then remove and finely chop the stems. Toss the caps with 1 tablespoon of the olive oil and arrange them, rounded side down, on the baking sheet.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken sausage and cook for 5 to 6 minutes, breaking it into small crumbles. Add the chopped stems, shallot and garlic and cook for 4 to 5 minutes more, until the mushroom liquid evaporates and the sausage registers 165°F (74°C) on a food thermometer.
4. Remove the skillet from the heat and stir in the panko, parmesan, cream cheese, parsley, salt and pepper until well combined.
5. Spoon the filling generously into the mushroom caps, mounding it slightly, and sprinkle with a little more parmesan. The mushrooms can be stuffed, covered and refrigerated for up to 8 hours before baking.
6. Bake for 20 to 25 minutes, until the caps are tender, the tops are golden and the filling registers 165°F (74°C) in the center. Serve warm.

10. Pumpkin Hummus with Toasted Pepitas

Pumpkin purée blends with chickpeas, tahini and warm spices for a silky dip that tastes like autumn in a bowl. It’s ready in about fifteen minutes and holds beautifully in the fridge for several days.

Servings: 8

Total time: 15 minutes

Ingredients

• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup canned pumpkin purée
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 garlic clove, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika, plus more for garnish
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, plus more for drizzling
• 2 to 3 tablespoons cold water
• Pita chips and sliced vegetables, for serving

Instructions

1. Toast the pepitas in a small dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they puff slightly and smell nutty. Transfer to a plate to cool.
2. Combine the chickpeas, pumpkin, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon and salt in a food processor and process for 1 minute.
3. With the machine running, drizzle in the olive oil and enough cold water to make a smooth, creamy dip. Taste and adjust the salt and lemon juice.
4. Spread the hummus in a shallow bowl, making a swirl with the back of a spoon. Drizzle with olive oil and sprinkle with the toasted pepitas and a pinch of smoked paprika.
5. Serve with pita chips and vegetables. The hummus can be refrigerated in an airtight container for up to 4 days; add the pepitas just before serving.

11. Beef Tenderloin Crostini with Horseradish Cream

Seared and roasted beef tenderloin, sliced thin and laid over toasted baguette, turns a simple crostini into something special enough for a holiday party. The tangy horseradish cream can be made days ahead, and the beef is just as good at room temperature.

Servings: 12

Total time: 1 hour

Ingredients

For the horseradish cream:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons prepared horseradish, drained
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt

For the beef:

• 1 1/2 pounds center-cut beef tenderloin, trimmed and tied
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the crostini:

• 1 baguette, sliced 1/4 inch thick on the diagonal (about 36 slices)
• 3 tablespoons olive oil
• 1 cup baby arugula, for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. Make the horseradish cream: whisk together the sour cream, mayonnaise, horseradish, lemon juice and salt in a small bowl. Cover and refrigerate until ready to use, up to 4 days.
3. Pat the tenderloin dry, rub it with the olive oil and season all over with the salt and pepper.
4. Heat a large ovenproof skillet over medium-high heat. Sear the tenderloin for 2 to 3 minutes per side, until browned all over. Transfer the skillet to the oven and roast for 15 to 20 minutes, until a food thermometer inserted into the thickest part registers 145°F (63°C). Move the beef to a cutting board and let it rest for at least 10 minutes. The beef can be roasted a day ahead, cooled, wrapped and refrigerated.
5. While the beef rests, arrange the baguette slices on a baking sheet, brush the tops with the olive oil and bake for 6 to 8 minutes, until golden and crisp. Let cool. The crostini can be stored in an airtight container for up to 2 days.
6. Remove the string and slice the beef as thinly as possible. Spread each crostini with a little horseradish cream, top with a folded slice of beef, add a small dollop of sauce and finish with an arugula leaf. Serve at room temperature.

12. Herbed Goat Cheese Log with Fig Jam

Creamy goat cheese rolled in fresh herbs and cracked pepper makes an elegant no-cook appetizer that comes together in minutes. Spoon warm fig jam over the top just before serving and set it out with your favorite crackers.

Servings: 8

Total time: 10 minutes

Ingredients

• 1 (10- to 11-ounce) log fresh goat cheese, chilled
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon grated lemon zest
• 1/2 teaspoon freshly cracked black pepper
• 1/3 cup fig jam
• 1 tablespoon olive oil
• Flaky sea salt, for finishing
• Crackers or toasted baguette slices, for serving

Instructions

1. Combine the parsley, chives, thyme, lemon zest and black pepper on a sheet of parchment paper or a plate.
2. Unwrap the cold goat cheese and roll it in the herb mixture, pressing gently so the herbs stick to all sides, including the ends.
3. Place the coated log on a serving board. If making ahead, wrap it tightly and refrigerate for up to 2 days.
4. Just before serving, warm the fig jam in a small saucepan over low heat for 1 to 2 minutes, until loose and spoonable. Spoon it over the goat cheese, drizzle with the olive oil and finish with a pinch of flaky salt.
5. Serve with crackers or toasted baguette slices.

13. Roasted Butternut Squash Soup Shooters

Small cups of velvety butternut squash soup are a charming way to welcome guests, and they’re easy to sip while mingling. Roasting the squash with onion, garlic and a touch of curry powder builds deep, warming flavor with very little effort.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 1 large yellow onion, chopped
• 3 garlic cloves, peeled
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon mild curry powder
• 3 to 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup crème fraîche or sour cream, for garnish
• 4 fresh sage leaves, thinly sliced, for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the squash, onion and garlic with the olive oil, salt, pepper and curry powder on a large rimmed baking sheet and spread into a single layer.
3. Roast for 35 to 40 minutes, tossing once halfway through, until the squash is very tender and browned in spots.
4. Transfer the roasted vegetables to a large pot, add 3 cups of the broth and bring to a simmer over medium heat. Simmer for 5 minutes.
5. Purée the soup with an immersion blender, or in batches in a blender with the lid vented, until completely smooth. Stir in the cream and enough of the remaining broth to make a pourable consistency, then taste and adjust the seasoning. The soup can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months; reheat gently until steaming.
6. Ladle the hot soup into small cups, top each with a small spoonful of crème fraîche and a few slivers of sage, and serve warm.

14. Endive Spears with Pear, Manchego and Hazelnuts

Crisp endive leaves act as edible spoons for a bright salad of ripe pear, nutty manchego and toasted hazelnuts. They’re fresh and light, a welcome contrast to the richer bites on a fall appetizer table.

Servings: 8

Total time: 20 minutes

Ingredients

• 3 heads Belgian endive
• 1 1/2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 ripe but firm pear, cored and finely diced
• 2 ounces manchego, finely diced
• 1/3 cup hazelnuts, toasted, skinned and chopped
• 1 tablespoon fresh parsley, minced

Instructions

1. Trim the root ends of the endive and separate the leaves. Choose about 24 of the largest, best-looking leaves and arrange them on a platter. The leaves can be separated, wrapped in damp paper towels and refrigerated up to 1 day ahead.
2. Whisk together the olive oil, lemon juice, honey, salt and pepper in a medium bowl.
3. Add the diced pear and toss right away so it doesn’t brown. Gently fold in the manchego, hazelnuts and parsley.
4. Spoon a heaping tablespoon of the mixture into the wide end of each endive leaf and serve within 1 hour.

15. Pomegranate-Glazed Turkey Meatballs

Tender turkey meatballs are baked on a sheet pan, then tossed in a sweet-tart glaze of pomegranate juice, honey and a little cinnamon. A scattering of pomegranate seeds on top makes them look as festive as they taste.

Servings: 10

Total time: 50 minutes

Ingredients

For the meatballs:

• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 1/2 pounds ground turkey (93% lean)
• 1 large egg, beaten
• 1/3 cup freshly grated parmesan
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the glaze:

• 1 1/2 cups pure pomegranate juice
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• Pinch of kosher salt
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1/4 cup pomegranate seeds and 1 tablespoon chopped parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. In a large bowl, stir together the panko and milk and let stand for 5 minutes. Add the turkey, egg, parmesan, garlic, parsley, salt and pepper and mix gently with your hands until just combined.
3. Roll the mixture into 1 1/4-inch balls, making about 30, and arrange them on the baking sheet.
4. Bake for 18 to 20 minutes, until browned and cooked through, registering 165°F (74°C) on a food thermometer.
5. Meanwhile, combine the pomegranate juice, honey, vinegar, cinnamon, red pepper flakes and salt in a large skillet. Bring to a boil over medium-high heat and simmer for 8 to 10 minutes, until reduced by about half. Whisk in the cornstarch mixture and simmer for 1 minute more, until glossy and thick enough to coat a spoon.
6. Add the baked meatballs to the skillet and toss gently to coat. Transfer to a platter, scatter with pomegranate seeds and parsley and serve warm with toothpicks. The meatballs can be baked, cooled and refrigerated for up to 2 days; reheat them in the glaze until they reach 165°F (74°C).

16. Crispy Smashed Potatoes with Chive Sour Cream

Baby potatoes are boiled until tender, smashed flat and roasted until the edges turn shatteringly crisp. A cool chive sour cream for dipping gives you all the comfort of a loaded baked potato in two-bite form.

Servings: 8

Total time: 1 hour

Ingredients

For the potatoes:

• 2 pounds small yellow or red potatoes (about 1 1/2 inches wide)
• 1 tablespoon kosher salt, for the cooking water
• 1/4 cup olive oil, divided
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated parmesan

For the chive sour cream:

• 1 cup sour cream
• 3 tablespoons fresh chives, minced
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt

Instructions

1. Place the potatoes in a large pot, cover with cold water by 1 inch and add the kosher salt. Bring to a boil and simmer for 15 to 20 minutes, until a knife slides in easily. Drain and let stand for 5 minutes to steam dry.
2. Preheat the oven to 450°F (230°C). Brush a large rimmed baking sheet with 2 tablespoons of the olive oil.
3. Arrange the potatoes on the sheet and press each one with the bottom of a measuring cup or sturdy mug until about 1/2 inch thick. Brush the tops with the remaining olive oil and sprinkle with the flaky salt and pepper. The potatoes can be boiled, smashed, covered and refrigerated up to 1 day ahead.
4. Roast for 20 to 25 minutes, until the bottoms are golden and crisp. Sprinkle with the parmesan and roast for 5 minutes more.
5. While the potatoes roast, stir together the sour cream, chives, lemon juice, garlic powder and salt.
6. Transfer the potatoes to a platter and serve hot with the chive sour cream for dipping.

17. Leek and Gruyère Mini Quiches

Buttery pastry cups filled with soft leeks, nutty Gruyère and a silky custard bake in a mini muffin pan in about twenty minutes. They reheat beautifully from the fridge or freezer, which makes them ideal for make-ahead fall entertaining.

Servings: 12

Total time: 1 hour

Ingredients

• 2 rounds store-bought all-butter pie dough, at room temperature for 10 minutes
• All-purpose flour, for rolling
• 1 tablespoon unsalted butter, plus more for the pan
• 2 medium leeks, white and light green parts only, cleaned and finely chopped (about 1 1/2 cups)
• 3/4 teaspoon kosher salt, divided
• 3 large eggs
• 3/4 cup half-and-half
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1 cup grated Gruyère (about 4 ounces)
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 24-cup mini muffin pan.
2. On a lightly floured surface, roll each pie dough round slightly thinner. Using a 2 1/2-inch round cutter, cut out 24 circles, rerolling the scraps as needed. Press each circle into a muffin cup so it comes up the sides, then refrigerate the pan while you make the filling.
3. Melt the butter in a medium skillet over medium-low heat. Add the leeks and 1/4 teaspoon of the salt and cook, stirring occasionally, for 8 to 10 minutes, until very soft but not browned. Cool for 5 minutes.
4. In a large measuring cup, whisk the eggs, half-and-half, nutmeg, pepper and remaining 1/2 teaspoon salt until smooth.
5. Divide the leeks and Gruyère among the pastry cups, then pour in the custard until each cup is nearly full. Sprinkle with the thyme.
6. Bake for 20 to 22 minutes, until the pastry is golden and the filling is puffed and set, registering 160°F (71°C) in the center on a food thermometer. Cool in the pan for 5 minutes, then lift out and serve warm. Baked quiches can be cooled and refrigerated for up to 2 days or frozen for up to 1 month; reheat in a 350°F (175°C) oven for 8 to 10 minutes, or 15 minutes from frozen.

18. Maple-Sage Chicken Skewers

Bite-size pieces of chicken thigh are marinated with maple syrup, garlic and fresh sage, then roasted until caramelized at the edges. They’re easy to eat with one hand and taste great warm or at room temperature.

Servings: 8

Total time: 40 minutes, plus marinating

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup pure maple syrup
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 garlic cloves, minced
• 1 tablespoon fresh sage, finely chopped, plus whole leaves for garnish
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 16 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions

1. Whisk together the maple syrup, olive oil, vinegar, garlic, chopped sage, salt and pepper in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl for glazing.
2. Add the chicken to the large bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
3. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
4. Thread 3 or 4 pieces of chicken onto each soaked skewer and arrange them on the baking sheet. Discard the used marinade.
5. Roast for 15 to 18 minutes, turning once, until the chicken is browned at the edges and registers 165°F (74°C) on a food thermometer.
6. Brush the hot skewers with the reserved maple mixture, garnish with whole sage leaves and serve warm or at room temperature.

19. Parmesan and Black Pepper Gougères

These light, airy French cheese puffs look impressive but use only a handful of pantry staples and one saucepan. Freeze the unbaked mounds of dough, and you can bake fresh gougères straight from the freezer whenever guests are on the way.

Servings: 10

Total time: 45 minutes

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 4 large eggs, at room temperature, plus 1 egg beaten with 1 tablespoon water for brushing
• 1 cup freshly grated parmesan, plus 2 tablespoons for sprinkling

Instructions

1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. Combine the milk, water, butter, salt and pepper in a medium saucepan and bring to a boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon for 1 to 2 minutes, until the dough pulls away from the sides of the pan and forms a ball.
3. Transfer the dough to a stand mixer fitted with the paddle attachment and beat on low speed for 1 minute to cool slightly. Add the 4 eggs one at a time, beating until each is fully incorporated before adding the next. The dough should be smooth, glossy and thick.
4. Beat in the 1 cup parmesan. Drop rounded tablespoons of dough about 2 inches apart onto the baking sheets, making about 30, or pipe them with a pastry bag.
5. Brush the tops with the egg wash and sprinkle with the remaining parmesan. To make ahead, freeze the unbaked mounds on the sheets, transfer them to a freezer bag and keep for up to 1 month; bake from frozen, adding about 5 minutes to the total time.
6. Bake for 15 minutes, then reduce the oven to 375°F (190°C) and bake for 10 to 12 minutes more, until puffed, deep golden and crisp. Serve warm.

20. Warm Marinated Olives with Orange and Fennel

Gently warming olives in olive oil with orange peel, garlic and fennel seed makes a jar of good olives taste completely new. Set out a bowl with a small dish for pits, and they’ll keep everyone happy until dinner is ready.

Servings: 8

Total time: 15 minutes

Ingredients

• 3 cups mixed olives with pits, such as Castelvetrano, Kalamata and Niçoise, drained
• 1/3 cup good olive oil
• 3 wide strips orange peel, removed with a vegetable peeler
• 2 garlic cloves, thinly sliced
• 1 teaspoon fennel seeds, lightly crushed
• 2 bay leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh orange juice

Instructions

1. Pat the olives dry with paper towels.
2. Combine the olive oil, orange peel, garlic, fennel seeds, bay leaves and red pepper flakes in a medium skillet. Warm over low heat for 4 to 5 minutes, until the garlic is fragrant and just starting to turn golden.
3. Add the olives and cook, stirring occasionally, for about 5 minutes, until warmed through.
4. Remove from the heat and stir in the orange juice. Transfer to a serving bowl and serve warm, with a small dish alongside for pits. Leftover olives can be refrigerated in their oil for up to 4 days; rewarm gently before serving.