All October recipes

Here you’ll find all the perfect recipes for October, lovingly crafted by the site’s foodies!

October is a transitional month when fall takes center stage with its warm colors and rich flavors. The kitchen is filled with orange hues, woody aromas, and comforting dishes. It’s peak season for squash—potimarron, butternut, and pumpkin—which are perfect for soups, gratins, or savory tarts. We also find mushrooms, chestnuts, leeks, carrots, and new potatoes, perfect for creating recipes rich in flavor.

When it comes to fruit, apples, pears, grapes, and figs make their way into seasonal desserts. Spices begin to warm up our dishes, and recipes become more comforting, in harmony with the first frosts.

October is also the month of grape harvests, mushroom fairs, and sometimes the first soups shared with friends. Not to mention Halloween, which inspires playful and imaginative creations made with squash, chocolate, or candy for food lovers of all ages.

A bountiful month that makes you want to cook with local ingredients and fully savor the fall.

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Swiss chard stems au gratin

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If you're not sure what to do with Swiss chard stems—the fleshy part at the base of the leaves—you'll love this recipe for Swiss chard stem gratin. Tasty and light, it makes an excellent ...

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Chicken Stew with Green Olives

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Some friends recently treated me to this delicious chicken stew with green olives, which is filled with the aromas of Provence (olives, tomatoes, thyme, and olive oil). After some lengthy ...

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Spiced Roasted Butternut Squash

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During the colder months, I love cooking in all sorts of ways: soups, purées, but also simply roasted in the oven... And this oven-roasted butternut squash with a spice blend is a simple recipe to ...

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Baked Brussels Sprouts with Parmesan Cheese

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I love Brussels sprouts, but I didn’t have a recipe for baking them in the oven—until now. This recipe for Brussels sprouts au gratin with Parmesan and herbes de Provence is the perfect solution. As ...

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Leek, Mushroom, and Ricotta Risotto

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Here is my recipe for leek and mushroom risotto with ricotta. Risotto is a dish originating in Northern Italy, which involves slowly cooking rice in a broth made with various spices and vegetables ...

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My Simple Vegetable Soup

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Here’s my recipe for a simple vegetable soup, a must-have classic in our household this time of year. It’s a soup that’s both light and hearty, and it keeps you nice and warm on cold winter ...

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Roasted endives with dates and walnuts

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One day when I didn't have much time or much in the fridge, I whipped up these roasted endives with dates and almonds, and I was delighted with the result! The dates balance out the bitterness ...

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Lentils, Toulouse sausages

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Here is a classic winter recipe, perfect for a hearty, flavorful meal that will keep you warm. These lentils and Toulouse sausages have been slowly simmered in a vegetable and herb broth. Note that ...

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Potato and Chorizo Stew

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Here is my recipe for a Spanish-inspired potato and chorizo stew. For all chorizo lovers, I highly recommend this simple and very flavorful dish. The combination of black olives, pine nuts, and ...

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Easy Provençal Aioli

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Here is my recipe for easy-to-make Provençal aioli. Aioli is a condiment whose origins date back to Roman antiquity. Its consumption subsequently spread throughout the northern Mediterranean basin, ...

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