When the cold weather blows in, I’m suddenly desperate to curl up on the sofa with a bowl of something steamy and comforting. But with the arrival of fall comes excess — the High Holidays with elaborate, multi-course meals; a groaning buffet table at Thanksgiving; too many pumpkin spice lattes! While I absolutely fall into the Live to Eat camp, I try to make a conscious effort to balance all that fabulous excess (red meat! Schmaltz! Honey cake!) with nourishing meals. There are veggies involved, of course, but I’m not talking about salads or anything that feels like restraint: I’m talking unctuous, hearty, warming Jewish dishes that just so happen to be good for me and embrace all those fall flavors, from pumpkin to apples, squash to cabbage.
I’ve gathered up my go-to nourishing Jewish dinners for fall from The Nosher’s archives to share with all of you, and I think this may be my favorite round-up to date. From soups rich and hearty enough to be an entire meal (think: Yemenite soup with all the fixings and pumpkin soup with challah croutons) to quick, seasonal stews; weeknight wonders to weekend projects (and, of course, stuffed cabbage for Sukkot), you’ll find something to satisfy and revive you on this list.
Cabbage Schnitzel
A hearty meat-free schnitzel to enjoy all year.
Roasted Butternut Squash With Orange Tahini, Walnuts and Za’atar
Wildly pretty and so easy, these vegetables can be roasted ahead.
Vegetarian Moroccan Tagine
This tagine is perfect for Shabbat, being both special and comforting. Serve it the traditional way with steamed couscous and pretend for a little while that you’re far away, enjoying the delights of Morocco.
One Pot Chicken with Potatoes and Dried Fruit
This chicken and potato braise, infused with prunes for a subtle sweetness, showcases the rich fusion of Central Asian, Persian and Soviet culinary traditions in a hearty, one-pot dish.
Spiced Lamb and Butternut Squash Bourekas
Take bourekas to a whole new level with this savory, spiced recipe with fall squash.
Vegetarian Stuffed Cabbage
One of our favorite Jewish comfort foods without the red meat.
Quick and Easy Sephardi Pumpkin Patties
Let these pumpkins patties bring an easy and tasty bite of Sephardi history to your fall table.
Apple Cider-Braised Chicken Recipe
Try this sweet and tender chicken recipe for Rosh Hashanah, or to use up your apple bounty.
Caramelized Apple and Cranberry Noodle Kugel
Perfect for Thanksgiving, or any time you’re craving kugel.
Russian Piroshki
Just like Grandma’s.
Sheet Pan Chicken Paprikash
This simple sheet pan chicken paprika is inspired by the flavors of the Jewish version of paprikash.
One-Pan Roast Chicken
Jake Cohen’s easy one-skillet chicken dish is cozy and delicious.
Kasha Varnishkes
Packed full of mushrooms, this rich and savory recipe has a fascinating backstory.
Yemenite Chicken Soup
This rich, spiced Yemenite chicken soup that brings bold flavor and deep tradition to the Jewish table.
Moroccan Fish Balls
Spice up your fall with this take on traditional chraime.
Kubbeh Selek
This beet soup with meat-filled dumplings is beloved in the Kurdish and Iraqi Jewish communities, and it’s easy to see why.
Pumpkin Soup with Sage and Challah Croutons
The best way to use up your leftover challah, while celebrating pumpkin season.
Mujaderra
A hearty, budget-friendly lentil and rice pilaf crowned with richly browned onions.
Challah French Toast with Chai Spices
The perfect autumnal breakfast-for-dinner recipe.
Koofteh in Tomato Turmeric Broth
These Persian meatballs take a bit of planning but are so worth the effort. Make the mixture in the morning and allow the flavors to blend before forming them into meatballs.
Vegetarian Mushroom Barley Soup
A hearty, meat-free soup to feed your belly and soul.
Quick Sephardic Hamin
Made with lamb or beef and whole chestnuts, this simple stew tastes like fall.
Guvech
This comforting, rustic, vegetable-heavy Balkan stew can be made with or without meat and keeps in the fridge for four days.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
27