Cooking

Our Most Popular Recipes of October

Like weeknight pumpkin chili and chocolate chip olive oil cookies.
A single serving of spiced beef and pumpkin chili alongside the full yield and a cutting board with additional jalapeños.
Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness

There’s a chill in the air; it’s time to cocoon yourself in a blanket, sip on hot apple cider, and turn on the oven. The most popular recipes of the month followed these orders, centering around baked goods. Take, for example, these Chocolate Chip Cookies With Olive Oil and Sea Salt, our newest drop from the Bon Appétit Bake Club. The cookies are accidentally vegan, but—I never thought I’d say this—the dairy isn’t missed thanks to fruity, rich olive oil. Or make this Pumpkin Flan de Queso, a warming spin on a Puerto Rican delicacy.

Pumpkin also showed up in recipes that skewed savory, like this Weeknight Pumpkin Chili. Cumin, smoked paprika, and Worcestershire, create a depth of flavor that tastes like the chili’s been simmering for hours. But if you’ve got a couple of hours to spare, consider making this Mushroom Bourguignon. Made with a medley of creamy and frilly shrooms, tender pearl onions, and red wine, it’s a luxe showstopper.

Keep reading to explore the most popular recipes of October.

  • A single serving of spiced beef and pumpkin chili alongside the full yield and a cutting board with additional jalapeños.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    3/10

    Weeknight Pumpkin Chili

    A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

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  • Gochujang Sweet Potatoes on a white plate
    Photograph by Elliott Jerome Brown Jr. Prop Styling by Gerri Williams, Food Styling by Mieko Takahashi
    4/10

    Gochujang Turkey Sweet Potatoes

    Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

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  • Flan de Queso on light blue plate on grey surface
    Photography by Elliott Jerome Brown Jr., Prop Styling by Tim Ferro, Food Styling by Mieko Takahashi
    5/10

    Pumpkin Flan de Queso

    This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

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  • A pecan cream pie with layers of gooey chopped pecans brown sugar custard and whipped cream topped with candied pecans.
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran
    6/10

    Pecan Cream Pie

    Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

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  • Flaky puff pastry baked with apricot jam slices of brie sprigs of thyme and topped with cracked black pepper.
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran
    7/10

    Jammy Brie Galette

    This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.

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  • A pumpkin bundt cake with spirals of chocolate throughout and drizzled with a chocolate ganache. Various cake plates...
    Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica Lutz
    8/10

    Chocolate-Pumpkin Marble Cake

    A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

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  • Pumpkin Tiramisu on a brown fabric background
    Photography by Elliott Jerome Brown Jr., Prop Styling by Tim Ferro, Food Styling by Mieko Takahashi
    9/10

    Pumpkin Tiramisu

    Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

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  • A castiron skillet filled with mushroom bourguignon resting on a white and black stovetop.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    10/10

    Mushroom Bourguignon

    In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

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Nina works across Bon Appétit and Epicurious, solving mysteries like “Why do beans make us fart?” and “What is that white stuff oozing out of my chicken?” She also edits and produces recurring columns like It’s That Simple and has even developed a recipe or two. Before joining the editorial ... Read More
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