As the air turns crisp and the afternoon light softens, October invites us into kitchens filled with warm spices, roasted nuts, and deep, comforting flavors. This month, I’m cooking through a mix of sweets and savories that feel right for autumn, but that also carry unexpected notes — orange blossom, preserved lemon, tangy kefir, coconut curry; flavors that linger and surprise.
If you’re wondering what to cook in October, here are ten recipes from my archive to inspire your menu:
Masala Chai Pumpkin Cake
We’re a few days away from Halloween. And I’ve baked this masala chai pumpkin cake for West Elm that has a good dose of pumpkin seeds and crystallized ginger bits embedded in it. I’ve also plastered this cake with a spiced maple syrup buttercream frosting and adorned it with fondant black cats all over to make it spooky. You could even serve this at Thanksgiving and leave out the cats and get creative and make a border of pumpkins if you have a pumpkin shaped cookie cutter.
Happy baking and Happy Halloween!!!
Halloween Marble Cut-Out Cookies
The child in the adult me still loves cut-out cookies for any holiday, and at Halloween, cut-out cookies are a must in this home. What I love about these cookies is that the marbling pattern removes the need for any frosting, but if you feel you must, a drizzle of chocolate is all that’s needed.
Goan-Style Meat Patties in Coconut Curry
These boldly flavored ground beef patties are a culinary legacy of the Portuguese, who ruled the tiny state of Goa on the Indian subcontinent’s southwestern coast for hundreds of years. The patties are sometimes eaten on their own, but we simmered ours in a rich tomatoey coconut curry. To ensure a lush, tender texture, the
Preserved Lemon, Za’atar Pasta
My pantry is like a treasure chest, a collection of ingredients waiting to be used. This Preserved Lemon Za’atar Pasta is one of the best ways to use up pantry ingredients, and it is inspired by the flavors of the Mediterranean and the Middle East. The pasta is fragrant with the aroma of tangy fresh and preserved lemons, za’atar, and plenty of garlic. Soft creamy ricotta and crunchy toasted breadcrumbs compliment the pasta. This is an easy dinner to make on a busy day, and one everyone loves. This is also an excuse to use the lemons growing in my garden.
The Best Butter Chicken/Murgh Makhani
Butter chicken is one of the most famous dishes associated with Indian restaurants, and if you have a craving, this is the recipe for you. Butter chicken uses tandoori chicken cooked in a tandoor (a type of Indian oven) that gives the chicken and, subsequently, a wonderful smoky flavor. To replicate the smokiness, I roast the chicken in the oven and then broil it quickly. Serve this fragrant chicken dish with its decadent fiery red velvety sauce with kachumber salad, rice, or flatbread like naan.
Andalusian-Style Chickpea and Spinach Stew
This moreish chickpea stew from Andalusia is originally based on Frank Camorra’s recipe that I came across in Gourmet Traveller and fell in love with several years ago. It’s easy to make and one of my favorite cold-weather stews, though I could eat a big bowl anytime. Serve it with thick buttered slices of toasted sourdough or flatbread. Don’t be intimidated by the amount of paprika; it’s necessary to create that gorgeous smoky profile of the stew.
Peri Peri Chicken Roast
When we lived in Washington, D.C., I loved walking over to Nando’s Peri Peri for the famous chicken. This recipe makes enough dressing for four servings. Peri peri or piri piri chillies originated in Mozambique, and eventually, the dish made its way to Portugal via colonization; my version uses a mixture of smoked sweet paprika and cayenne to replicate that flavor and bright, vibrant red color.
Date And Tamarind Loaf
It’s here, it’s finally here! It took me two years to get to this day and I’m so happy and excited that today, SEASON comes out worldwide in bookstores! Coincidentally, today also happens to be the wedding anniversary of my late maternal grandparents and I think they’d be proud to see become an author. I learned all I knew about Goan cooking and cooking in general from my grandmother, so it would have been amazing to have her see this day.
caramelized nut and orange blossom kefir cake
If caramel were an ocean, I’d gladly dip my fingers and toes into it—maybe even take a swim. There’s just something irresistible about caramel: the deep amber color, the warm aroma, the crackle of sugar turning glossy in a pan. When KitchenAid asked me to test their new KitchenAid® Artisan® Mini Stand Mixer, I knew right
Lemon Poppy Seed Buttermilk Ice Cream
I LOVE tangy and tart ice creams; if it’s made with lemons or some citrus, sign me up! This ice cream is based on the classic combination of that bright, citrusy flavor of lemons sprinkled with dots of black poppy seeds and hints of yellow lemon zest. You could call this a lemon poundcake ice cream!
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