21 Delicious Fall New England Recipes You’ll Love

Fall in New England is a season like no other. Crisp air, colorful foliage, and the comforting aromas of seasonal spices fill homes across the region.

From succulent apple desserts to savory chowders, roasted vegetables, and hearty grain bowls, New England cuisine shines brightest in autumn.

If you’re looking to embrace the flavors of the season, we’ve compiled 21 fall New England recipes that capture the essence of cozy evenings, festive gatherings, and harvest-inspired meals.

Whether you’re hosting a dinner, preparing a casual family meal, or seeking a sweet treat, these recipes offer something for everyone.

From soups and stews to baked goods and side dishes, each recipe is designed to highlight local ingredients like apples, pumpkins, cranberries, and fresh seafood.

You’ll find dishes that are comforting yet elegant, simple yet full of flavor—a true taste of New England’s fall bounty.

21 Delicious Fall New England Recipes You’ll Love

New England fall cuisine is all about embracing the season’s harvest and the warmth of home-cooked meals.

With these 21 fall New England recipes, you can bring the crisp charm of autumn to your kitchen—whether it’s a creamy pumpkin soup, a spiced apple dessert, or a hearty baked dish featuring seasonal vegetables.

Enjoy the colors, flavors, and comforting aromas that make fall in New England truly unforgettable.

These recipes are perfect for creating memories around the table while savoring the best of the season.

Maple-Glazed Butternut Squash Soup

This creamy and comforting soup captures the essence of fall in New England.

With roasted butternut squash, a hint of maple syrup, and warm spices, it’s perfect for chilly evenings and pairs beautifully with crusty bread.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons pure maple syrup
• 1/2 cup heavy cream or coconut cream (optional for extra creaminess)
• Fresh thyme or sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook for another minute.
3. Add the roasted squash to the pot and pour in the broth. Stir in cinnamon and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a blender, then return to the pot.
5. Stir in maple syrup and cream (if using). Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh thyme or sage.

This soup is a perfect balance of sweet and savory, evoking the warm, cozy flavors of a New England fall.

It’s both elegant and comforting, ideal as a starter or a light meal.

New England Apple Cider Pork Chops

This dish highlights the region’s famous apple cider, adding a sweet-tangy glaze to tender pork chops.

Served with roasted root vegetables, it’s a classic fall dinner.

Ingredients:

• 4 bone-in pork chops, about 1 inch thick
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon fresh thyme leaves
• 1 apple, thinly sliced
• 1 small onion, thinly sliced

Instructions:

1. Season pork chops with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
2. In the same skillet, add onions and sauté for 3 minutes until softened. Add apple slices and cook for another 2 minutes.
3. In a small bowl, whisk together apple cider, Dijon mustard, apple cider vinegar, brown sugar, and thyme. Pour over the onions and apples in the skillet. Bring to a simmer.
4. Return the pork chops to the skillet, spooning some of the sauce over them. Reduce heat to medium-low and cover. Simmer for 10–12 minutes until pork chops are cooked through.
5. Serve warm, drizzling extra cider sauce over the pork and vegetables.

These pork chops are juicy, flavorful, and perfectly paired with a sweet-tart apple cider glaze, making them an ideal centerpiece for a New England-inspired fall meal.

Cranberry Walnut Harvest Salad

A fresh and vibrant salad that celebrates New England fall flavors.

Tart cranberries, crunchy walnuts, and crisp apples come together with a maple-dijon dressing for a refreshing yet hearty dish.

Ingredients:

• 6 cups mixed greens (spinach, arugula, and kale)
• 1 cup fresh cranberries or dried cranberries (if dried, soak in warm water for 10 minutes)
• 1 apple, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing. Adjust seasoning to taste.
2. In a large salad bowl, combine mixed greens, cranberries, apple slices, and toasted walnuts.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients.
4. Sprinkle crumbled goat cheese or feta on top before serving.

This salad bursts with seasonal colors and flavors, providing a refreshing contrast to richer fall dishes.

It’s perfect as a side or a light lunch, embodying the crisp, vibrant essence of New England autumn.

Classic New England Clam Chowder

This rich and creamy chowder is a staple of New England cuisine, combining tender clams, potatoes, and smoky bacon for a hearty fall meal.

Perfect for warming up on a crisp autumn day.

Ingredients:

• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups clam juice or seafood stock
• 2 cups peeled and diced potatoes
• 2 cups chopped fresh clams (or canned clams, drained)
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Oyster crackers, for serving

Instructions:

1. In a large pot, cook bacon over medium heat until crisp. Remove and set aside, leaving bacon fat in the pot.
2. Sauté onion, celery, and garlic in the bacon fat until soft, about 5 minutes.
3. Sprinkle flour over the vegetables and stir for 1–2 minutes to cook the raw flour taste.
4. Slowly whisk in clam juice or seafood stock until smooth. Add potatoes and thyme, then bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Add clams, cream, and cooked bacon. Simmer gently for another 5 minutes, stirring occasionally. Season with salt and pepper.
6. Serve hot, garnished with chopped parsley and oyster crackers on the side.

This chowder is the perfect embodiment of New England’s coastal flavors, creamy yet brimming with fresh clams and smoky bacon, making it a quintessential fall comfort food.

Pumpkin Sage Risotto

A creamy and savory risotto infused with pumpkin and fresh sage.

This dish highlights New England fall flavors while offering a comforting, elegant main or side dish.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1 cup pumpkin puree
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tablespoons butter (optional, for extra creaminess)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 4 minutes.
2. Add Arborio rice and stir to coat with oil, cooking 2–3 minutes until lightly toasted.
3. Pour in white wine and cook until almost fully absorbed.
4. Add warm broth, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
5. Stir in pumpkin puree and sage. Cook 2–3 minutes until heated through.
6. Remove from heat and mix in Parmesan cheese, butter, salt, and pepper. Adjust seasoning to taste.
7. Serve warm, garnished with extra sage or Parmesan if desired.

This risotto balances the earthy sweetness of pumpkin with the aromatic sage, delivering a creamy, comforting dish that perfectly captures the essence of New England fall.

Harvest Baked Apple Crisp

A cozy, warm dessert featuring tender baked apples under a crunchy oat and nut topping.

It’s the ultimate fall dessert, perfect with a scoop of vanilla ice cream.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 3/4 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Toss apple slices with lemon juice, granulated sugar, cinnamon, nutmeg, and vanilla. Spread evenly in the prepared dish.
3. In a separate bowl, combine oats, flour, brown sugar, salt, and cold butter. Use a pastry cutter or fingers to mix until crumbly. Stir in nuts if using.
4. Sprinkle oat mixture evenly over the apples.
5. Bake for 40–45 minutes, until topping is golden brown and apples are tender. Let cool slightly before serving.
6. Serve warm with vanilla ice cream or whipped cream.

This apple crisp is a classic New England dessert, celebrating the season’s harvest.

Its tender, cinnamon-spiced apples and crunchy topping make it a heartwarming end to any fall meal.

Roasted Root Vegetable Medley

This hearty side dish celebrates the vibrant fall harvest of New England.

Carrots, parsnips, and sweet potatoes are roasted to caramelized perfection with a hint of fresh herbs.

Ingredients:

• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss all vegetables with olive oil, salt, pepper, rosemary, and thyme in a large bowl until evenly coated.
3. Spread vegetables on a baking sheet in a single layer. Roast for 35–40 minutes, stirring halfway through, until tender and caramelized.
4. Serve warm as a side dish with roasted meats or a fall harvest main course.

This roasted root vegetable medley brings out the natural sweetness and earthiness of fall produce, making it a comforting, colorful, and nutritious addition to any New England meal.

Butternut Squash and Apple Casserole

A sweet-savory baked dish combining tender butternut squash, crisp apples, and a crunchy pecan topping.

It’s perfect as a side or a light vegetarian main.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large apples, peeled, cored, and sliced
• 2 tablespoons butter, melted
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped pecans
• 1/4 cup old-fashioned oats

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. Toss squash and apple slices with melted butter, brown sugar, cinnamon, and nutmeg. Spread in the prepared dish.
3. In a small bowl, mix pecans and oats. Sprinkle over the squash and apple mixture.
4. Bake for 35–40 minutes, until squash is tender and topping is golden.
5. Serve warm as a side or a light dessert.

This casserole combines the comforting flavors of fall in a single dish, offering a perfect balance of sweetness, spice, and crunch.

Cranberry-Maple Glazed Carrots

A simple yet elegant side dish, these carrots are roasted and glazed with a sweet-tart combination of cranberries and maple syrup.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup fresh or dried cranberries
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 20–25 minutes until tender, stirring halfway through.
3. In a small saucepan, combine cranberries, maple syrup, and thyme. Cook over medium heat until cranberries soften and glaze forms, about 5 minutes.
4. Toss roasted carrots with cranberry-maple glaze before serving.

These glazed carrots are visually stunning and full of seasonal flavors, making them a perfect accompaniment to any fall meal.

New England Baked Haddock with Herb Crust

A light yet flavorful dish featuring fresh haddock topped with a crunchy herb crust. It’s simple, elegant, and perfect for a fall dinner.

Ingredients:

• 4 haddock fillets
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon thyme leaves
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Season haddock fillets with salt and pepper and place in the dish.
3. In a small bowl, combine breadcrumbs, Parmesan, parsley, thyme, and lemon zest. Sprinkle over fish.
4. Drizzle olive oil over the crust. Bake for 20–25 minutes until fish is opaque and crust is golden.
5. Serve with roasted vegetables or a fresh fall salad.

This baked haddock is light, flavorful, and crispy on top, perfectly showcasing New England’s fresh seafood in an autumn-inspired meal.

Pumpkin and Sage Stuffed Acorn Squash

A visually stunning and hearty vegetarian dish featuring acorn squash filled with a savory pumpkin, rice, and sage mixture.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked brown rice
• 1/2 cup pumpkin puree
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon fresh sage, chopped
• 1/4 cup grated Parmesan or vegan alternative

Instructions:

1. Preheat oven to 375°F (190°C). Brush acorn squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
2. In a skillet, sauté onion and garlic until softened. Stir in pumpkin puree, cooked rice, and sage. Season with salt and pepper.
3. Turn squash halves cut-side up and fill with pumpkin-rice mixture. Top with Parmesan.
4. Return to oven for 10–12 minutes until cheese melts and tops are lightly golden.
5. Serve warm as a main or side dish.

This stuffed acorn squash highlights fall flavors and makes a hearty, visually impressive dish that is perfect for a New England-inspired autumn table.

Apple Cider Donuts

Soft, spiced donuts coated in cinnamon sugar, capturing the sweet and tangy flavors of New England apple cider. Ideal for breakfast or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup apple cider
• 1 teaspoon vanilla extract
• 1/4 cup sugar mixed with 1 teaspoon cinnamon, for coating

Instructions:

1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, cream butter and sugar until fluffy. Add eggs, apple cider, and vanilla, mixing well.
4. Gradually fold dry ingredients into wet ingredients until smooth.
5. Spoon batter into prepared donut pan and bake for 12–14 minutes until lightly golden. Cool slightly.
6. Toss warm donuts in cinnamon-sugar mixture before serving.

These apple cider donuts are a quintessential taste of New England fall, with soft, spiced interiors and a sweet cinnamon coating that perfectly captures autumn’s cozy charm.

Maple Pecan Baked Brie

A warm, gooey appetizer perfect for fall gatherings, featuring creamy Brie topped with maple syrup and crunchy pecans.

Ingredients:

• 1 wheel Brie cheese (8 oz)
• 1/4 cup pecans, chopped
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh thyme leaves
• Crackers or sliced baguette, for serving

Instructions:

1. Preheat oven to 350°F (175°C). Place Brie on a small baking dish or parchment-lined pan.
2. Sprinkle chopped pecans over the top and drizzle with maple syrup. Add fresh thyme leaves.
3. Bake for 12–15 minutes until cheese is soft and melty.
4. Serve warm with crackers or sliced baguette.

This elegant appetizer combines sweet, nutty, and creamy flavors, embodying New England fall in a single bite.

New England Pumpkin Chowder

A comforting twist on classic chowder, featuring pumpkin and potatoes for a creamy, fall-inspired soup.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree
• 2 cups diced potatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon fresh thyme
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin puree, potatoes, broth, and thyme. Bring to a boil, then simmer until potatoes are tender, about 15 minutes.
3. Use an immersion blender to puree the soup slightly, leaving some texture. Stir in cream and season with salt and pepper.
4. Serve warm, garnished with fresh thyme or roasted pumpkin seeds.

This chowder is creamy, hearty, and full of autumn flavors, making it a quintessential New England fall dish.

Cranberry Apple Crisp Muffins

Soft, spiced muffins filled with tart cranberries and sweet apples, perfect for breakfast or snack in the fall.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup milk
• 1 egg
• 1 apple, peeled and diced
• 1/2 cup fresh or dried cranberries

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
3. In another bowl, mix melted butter, milk, and egg. Stir into dry ingredients until just combined. Fold in apples and cranberries.
4. Divide batter evenly into muffin cups. Bake for 20–25 minutes until golden and a toothpick comes out clean.
5. Cool slightly before serving.

These muffins are tender, flavorful, and packed with the best of fall fruits, making them a delightful New England breakfast or snack.

Autumn Harvest Grain Bowl

A wholesome, nutrient-packed bowl featuring roasted vegetables, grains, cranberries, and a maple-tahini dressing.

Ingredients:

• 1 cup cooked quinoa or farro
• 1 cup roasted sweet potatoes
• 1/2 cup roasted Brussels sprouts
• 1/4 cup dried cranberries
• 2 tablespoons pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Roast sweet potatoes and Brussels sprouts at 400°F (200°C) for 20–25 minutes until tender.
2. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, salt, and pepper to make the dressing.
3. Assemble the grain bowl with cooked grains, roasted vegetables, cranberries, and pumpkin seeds. Drizzle with dressing before serving.

This autumn harvest grain bowl is full of flavor, color, and texture, providing a healthy, seasonal meal inspired by New England produce.

Butternut Squash and Apple Soup

A velvety fall soup combining sweet butternut squash, tart apples, and warm spices for a comforting starter or light meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/2 cup cream or coconut milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft. Add squash and apples, cooking for 5 minutes.
2. Pour in broth, add cinnamon and nutmeg, and bring to a boil. Reduce heat and simmer 20 minutes until squash is tender.
3. Blend the soup until smooth using an immersion blender. Stir in cream if desired and season with salt and pepper.
4. Serve warm, garnished with a sprinkle of cinnamon or roasted seeds.

This soup combines sweet and savory flavors perfectly, making it a quintessential New England fall comfort food.

Maple Roasted Brussels Sprouts with Bacon

A simple side dish of caramelized Brussels sprouts tossed with crispy bacon and a touch of maple syrup.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 slices bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 20 minutes, stirring halfway through.
3. Meanwhile, cook bacon in a skillet until crispy. Drain on paper towels.
4. Toss roasted Brussels sprouts with maple syrup and bacon. Serve warm.

These Brussels sprouts are sweet, savory, and smoky, capturing the essence of New England autumn flavors in a simple yet delicious side.

New England Corn and Crab Chowder

A creamy and hearty chowder featuring fresh corn and sweet crab meat, perfect for a cozy fall meal.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups corn kernels (fresh or frozen)
• 2 cups diced potatoes
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup lump crab meat
• 1 teaspoon thyme
• Salt and pepper, to taste
• Chopped chives, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add corn, potatoes, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Stir in cream, crab meat, and thyme. Simmer gently for 5 minutes. Season with salt and pepper.
4. Serve hot, garnished with chopped chives.

This chowder combines the sweetness of corn and crab with creamy, comforting flavors, making it a quintessential New England fall dish.

Autumn Harvest Chicken Skillet

A one-pan meal highlighting seasonal ingredients like butternut squash, apples, and onions with tender chicken breasts.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed
• 1 apple, sliced
• 1 small onion, sliced
• 1 teaspoon fresh thyme
• 1/2 teaspoon cinnamon
• 1/4 cup chicken broth

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
2. In the same skillet, add squash, apple, and onion. Sauté for 5–7 minutes until slightly softened.
3. Sprinkle thyme and cinnamon over vegetables. Return chicken to the skillet and pour in broth. Cover and simmer for 10 minutes until chicken is cooked through and vegetables are tender.
4. Serve warm, spooning pan juices over the chicken and vegetables.

This hearty skillet dinner combines the flavors of fall in a simple, wholesome dish, perfect for a New England-inspired meal.

Spiced Apple Cider Cake

A moist and fragrant cake infused with apple cider, warm spices, and a touch of maple, perfect for fall dessert or afternoon tea.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup apple cider
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, cream butter and brown sugar until fluffy. Beat in eggs, one at a time, then add apple cider and vanilla.
4. Gradually mix in dry ingredients until just combined. Fold in walnuts if using.
5. Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean. Cool before serving.

This spiced apple cider cake is moist, flavorful, and perfectly captures the essence of New England fall, making it a delightful treat for dessert or tea time.