Our Favorite Fall Recipes of 2025

As the leaves turn golden and the air grows crisp, there’s nothing quite like gathering around the table with heartwarming dishes that celebrate the season. This fall, we’re diving into some of our most-loved comfort food creations from Real Food with Sarah: recipes that bring together bold flavors, nourishing ingredients, and that cozy feeling we all crave when the temperature drops. From crowd-pleasing dips perfect for game day gatherings to one-pot wonders that fill your home with irresistible aromas, these four dishes showcase the very best of autumn cooking. Whether you’re meal prepping for busy weeknights or hosting friends for a casual dinner, these recipes deliver on both flavor and comfort.

This baked chicken enchilada dip is the ultimate crowd-pleaser that disappears faster than you can refill the chip bowl. Loaded with tender shredded chicken, gooey melted cheese, savory enchilada sauce, and just the right kick of spice, it’s the kind of appetizer that has everyone hovering around the table. I love serving this at game day gatherings or casual get-togethers with a big bowl of tortilla chips, but it’s equally delicious scooped up with fresh veggies or warm flour tortillas. Fair warning: you might want to make a double batch because this dip never lasts long!

• 1 tablespoon olive oil
• 1 red onion, diced
• 2-2 ¼ cups shredded chicken, cooked, rotisserie chicken
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 15 ounce can of diced tomatoes with green chilies , (about half of the liquid)
• 8 ounces red enchilada sauce
• 1 ⅓ cups shredded Cheddar and Monterey Jack cheese
• salt, to taste

1. Preheat the oven to 400 degrees F.
2. Heat 1 tablespoon of oil in a cast iron or another oven-safe skillet over medium heat. Add the diced onion and cook for 2-3 minutes until slightly softened.
3. Stir in the shredded chicken and mix well.
4. Add in the smoked paprika, chili powder, and garlic powder.
5. Pour in the diced tomatoes and enchilada sauce. Taste and season with salt, if needed. (Both the diced tomatoes and enchilada sauce have salt so you may not need any extra.) Mix and let it simmer and reduce for about 5 minutes. Turn off the heat.
6. Mix in ½ of the shredded cheese and use the remaining for the top of the skillet. Bake for about 10-15 minutes until the cheese is melted and bubbling.
7. Let cool for a few minutes, serve with tortilla chips, and enjoy!

This Thai Green Curry Meatball Soup comes together in just 35 minutes, making it the perfect weeknight dinner when you’re craving something bold and comforting. Juicy chicken meatballs simmer in a fragrant coconut milk broth infused with green curry paste, while tender noodles and vibrant leafy greens add heartiness and freshness to every spoonful. The balance of creamy, spicy, and savory flavors makes this soup feel like a restaurant-quality meal, but it’s surprisingly simple to pull off at home. It’s become one of my go-to recipes when I want something nourishing and packed with flavor without spending hours in the kitchen.

• 10 ounces rice noodles, cooked according to package directions

• 1 pound ground chicken
• 2 tablespoons soy sauce
• 1 tablespoon scallions, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger or ginger paste
• 1 tablespoon fresh cilantro, chopped

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger or ginger paste
• 1 tablespoon green curry paste
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 4 cups chicken broth
• 1 15 ounce can full-fat coconut milk
• 5 ounces baby spinach
• Salt, to taste
• ½ lime, juiced
• For garnish: chopped scallions, chopped cilantro and lime wedges

1. Cook rice noodles according to the directions on the package, strain, rinse with cold water, and set aside.
2. In a large bowl, add all of the meatball ingredients and mix together with your hands. Form into approximately 16 equal-sized meatballs.
3. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides for a few minutes. Remove and set aside.
4. Add 1 more tablespoon of oil to the pan. Saute the onions for 3-4 minutes. Add 2 garlic cloves and 1 teaspoon ginger.
5. Add in the curry paste, stir and cook for 2 minutes.
6. Pour in soy sauce, honey, chicken broth and coconut milk.
7. Add meatballs back in and simmer for 10 minutes. Stir in spinach and noodles.
8. Cook for 2 minutes until spinach is wilted. Turn off heat, season with salt to taste and squeeze in lime juice.
9. Serve with lime wedges, scallions and cilantro.

There’s something magical about a pot roast that’s been slowly braising in the oven all afternoon, filling your home with the most incredible aroma. This Dutch Oven Red Wine Braised Pot Roast delivers everything you want in a fall comfort meal: melt-in-your-mouth tender beef, hearty potatoes and carrots, and a deeply flavorful sauce enriched with red wine. It’s the kind of dish that makes your kitchen feel like the coziest place on earth while it cooks. Despite how impressive it looks and tastes, it’s surprisingly hands-off once it goes in the oven, making it perfect for a lazy Sunday dinner or even a special occasion when you want to wow your guests without stress.

• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 pounds boneless chuck roast
• 1 large yellow or white onion diced
• 3 garlic cloves minced
• 4 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 cup red wine, (Pinot Noir or Cabernet Sauvignon)
• 3 cups beef broth
• 2 bay leaves
• 4 sprigs thyme
• 1 pound baby or creamer potatoes
• 6 large carrots, peeled and cut into thirds

1. Preheat the oven to 300 degrees F. Heat olive oil over medium-high heat in a Dutch oven. Rub the chuck roast on all sides with salt and black pepper.
2. Sear the roast to brown on all sides, about 3 minutes per side. Remove it from the pot and add the diced onion.
3. Cook for about 2 minutes, then add in the garlic, paprika and tomato paste. Deglaze the pan with the Worcestershire sauce and wine. Cook for 5 minutes.
4. Pour in the beef broth and add the chuck roast back to the Dutch oven. Turn off the heat.
5. Add in the bay leaves and thyme, cover the Dutch oven and put it on the middle rack of the oven. Cook for 1 ½ hours.
6. Remove the pan from the oven, add the potatoes and carrots. Cover, place back in the oven and cook for another 1 ½ hours until the potatoes are tender and the chuck roast falls apart.
7. Let cool for a few minutes and serve.

When you need dinner on the table fast, these Teriyaki Ground Beef Bowls with Veggies and Rice are an absolute lifesaver. Ready in just 20 minutes, this recipe combines savory ground beef, colorful fresh vegetables, and fluffy rice, all brought together with a simple homemade teriyaki-style sauce that’s naturally gluten-free. It’s become one of my most-made weeknight dinners because it’s quick, satisfying, and endlessly adaptable. Feel free to swap in your favorite protein, use whatever veggies are in your fridge, or serve it over noodles or cauliflower rice instead. It’s the kind of flexible, flavor-packed meal that works for busy weeknights and meal prep alike.

• 1 tablespoon olive oil
• 1 ½ pounds lean ground beef, ground turkey or chicken work as substitutes
• ½ yellow onion, diced
• 1 red bell pepper, diced
• 1 small head of broccoli, chopped small
• 2 scallions, diced (whites and greens separated)
• ½ cup coconut aminos, soy-free and gluten-free; sub with low-sodium soy sauce or tamari
• 1 tablespoon honey, maple syrup or brown sugar also work
• 1 teaspoon apple cider vinegar
• 1 inch fresh ginger, grated
• 2 garlic cloves, minced
• Cooked rice, for serving
• Sesame seeds, for serving (optional)

1. Heat olive oil in a skillet over medium heat. Brown the beef, breaking it up with a wooden spoon, for about 5-7 minutes. Use a slotted spoon to transfer the beef to a bowl and set aside. Drain excess fat if needed.  
2. In the same pan, sauté onion, bell pepper, broccoli, and scallion whites for 6-8 minutes, until softened.
3. Whisk together coconut aminos, apple cider vinegar, honey, ginger, and garlic in a small bowl or measuring cup.  
4. Return the beef to the pan, pour the sauce over top, and simmer for 5-6 minutes until the sauce has slightly thickened and the veggies are tender.
5. Serve over rice and top with scallion greens and sesame seeds.

These four recipes from Real Food with Sarah prove that fall cooking doesn’t have to be complicated to be absolutely delicious. Each dish brings something special to your autumn table, whether it’s the melty, cheesy comfort of that enchilada dip, the quick weeknight satisfaction of teriyaki beef bowls, the slow-cooked richness of wine-braised pot roast, or the warming spice of Thai curry soup. We hope these recipes become staples in your kitchen this season, bringing warmth, flavor, and a little extra coziness to your fall days. Happy cooking!