8 Cozy Fall Recipes SELF Staffers Swear When The Temperature Drops


Find the recipe at Red House Spice.

4. Slow Cooker White Chicken Chili

“Soup is a regular topic of conversation at SELF: which ones we like, which ones we don’t like and whether we would eat it 24/7. Well, for me, the answer to that last question is yes: yes, I would eat soup with every meal, and I’m practically counting down until the dew points are low enough that I start to TO DO. One of my closest friends introduced me to this NYT cooking recipe that changed my life. It’s a hearty chicken chili that’s more like a meal than an appetizer. It’s good to make it in bulk and store it in the fridge all week, or even freeze it for later use. You can also get funky with your toppings and ingredients – there’s plenty of room for creativity. Bonus Tip: You don’t have to do this in a slow cooker. You can bake or roast a chicken breast, shred it with a fork and use it as a protein as well. —Hannah Pasternak, Associate Director of Special Projects

Find the recipe on NYT Cooking.

5. Carrot Cake Pancakes

“When I want to feel fancy, I scroll through Smitten Kitten’s Instagram and choose a recipe that speaks to my instincts. Last fall, it was pancakes with carrot cake. I to like carrot cake (and recommend this carrot cake smoothie while we’re on the subject) and was intrigued. I already had carrots from the farmer’s market in the fridge and appreciated that there weren’t a ton of ingredients that I would otherwise need to buy. The pancakes are decadent, hot and spicy, and the carrots make me proud of eating vegetables. The cream cheese frosting is (of course) what really makes this recipe so don’t skip it! Highly recommend them for a Sunday morning treat.” —Malia Griggs, Business Writer

Find the recipe at Smitten Kitchen.

6. Orange Poppyseed Cake Sheet

“Like many, I started baking a lot during quarantine, and this sheet cake has quickly become one of my favorite recipes. It’s not too heavy or overwhelming and tastes great after every meal, which makes it a great addition to potlucks (like Friendsgiving) where you’re not sure what everyone is bringing in. Best of all, it’s easy to make and you probably already have most of the ingredients on hand. —Maggie O’Neill, News Editor

Find the recipe at Martha Stewart.

7. Cozy Autumn Wild Rice Soup

“If there’s one meal my husband and I make over and over again when we have no idea what’s for dinner, especially in the colder months, it’s this hearty soup of Gimme Some Oven, which never disappoints. It’s packed with nutritious ingredients like salted mushrooms, seasonal sweet potatoes, and vibrant kale, but it tastes pretty indulgent. (We go for the cream sauce option, so can’t speak for the coconut milk route!) We like to serve this with crusty bread for dipping, and a dollop of Greek yogurt on top adds a nice flavor if you’re into that. This soup is also ideal for meal preparation: you will make a giant pot of it and the flavors will be almost better the next day. Cozy, indeed!” —Alisa Hrustic, Editor-in-Chief

Find the recipe on Gimme Some Oven.

8. Cinnamon Apple Pie Bread

“I’m a big fan of apple picking in the fall, and I often come home with more than I can use to snack on. I love apple crisps, but sometimes I crave something a little more hearty, and that’s where this bread comes in. Although it’s called a loaf, it’s definitely more of a flat dessert – it’s sweet, apple, and the crumble on top gives that crisp apple feel. The sweet vanilla cake below? It’s just another layer of dessert heaven. —Christa Sgobba, Director of Fitness and Nutrition

Find the recipe on Wishes and Dishes.

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