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20 Surprising Fall Flavor Combos You Have to Try

Spice up your seasonal menu (and try some new fall flavors!) with these exciting recipe mashups.

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Lemon Filled Gingerbread Muffins Exps Tohca20 164301 B02 26 1b 10

Lemon + Ginger

Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience —these gingerbread muffins will charm you, too. —Suzette Jury, Keene, California
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Cranberry + Pistachio

Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.—Athena Russell, Florence, South Carolina
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Cardamom Pumpkin Pudding Cake Exps Sdfm19 229407 B10 10 7b 18

Cardamom + Pumpkin

This no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream. —J. Fleming, Almonte, Ontario
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Sweet Potato + Pesto

I like to bake fresh bread, both as a way to offer my family a delicious accompaniment to dinner and just because I enjoy the process. Baking bread in the slow cooker allows you to achieve a tender, perfectly baked loaf without turning on the oven, which is especially helpful in the summer. —Shauna Havey, Roy, Utah
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Persimmon Squash Pie Exps Ppp18 36694 D05 08 2b 2

Persimmon + Butternut Squash

I created this recipe for our local persimmon festival, using homegrown squash. Make sure the persimmons are ripe! I like to use a few extra toffee bits and pecans in the garnish. —Betty Milligan, Bedford, Indiana
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Brussel Sprouts With Pecans And Honey Exps Thn18 222091 B06 05 1b 1

Brussels Sprouts + Honey

I know what you're thinking—but even the kids will eat these slightly sweet and nutty Brussels sprouts like candy. My family always turned their noses up at Brussels sprouts until they tried these, and now they request the dish often. —Deborah Latimer, Loveland, Colorado
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Caramel Havarti Exps Hca19 39434 B04 02 1b 2

Caramel + Havarti

Havarti cheese is a wonderful dessert cheese and is made even better by pecans, caramel topping and apples. This recipe is elegant yet simple. —Tia Thomas, Mountain City, Tennessee
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Pear And Pomegranate Lamb Tagine Exps Thso18 220490 B04 20 1b 4

Pear + Pomegranate

Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. —Arlene Erlbach, Morton Grove, Illinois
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Maple Pork Ribs Exps Cf2bz19 38781 C12 18 2b 13

Maple + Pork

A luscious maple-mustard sauce will take your next plate of ribs to a new level. —Phyllis Schmalz, Kansas City, Kansas
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Cinnamon Peanut Brittle Exps Hccbz18 10981 C04 30 3b 6

Cinnamon + Peanut

I made this sweet, peanut-packed candy for Christmas and sent some with my husband to work. His co-workers liked it so much they asked for more. It has a lovely glossy look and the cinnamon is a delightful surprise. You've got to try this peanut butter brittle recipe. —Grace Miller, Mansfield, Ohio
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Sage + Apple Cider

Who knew sage and apple cider would create such a fantastic bread? This versatile loaf that has just a hint of sweetness makes wonderful sandwiches or stuffing. —Christine Wendland, Browns Mills, New Jersey
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Pumpkin Clam Chowder  Exps Tohso20 249237 B06 04 6b 2

Pumpkin + Clams

When autumn arrives, I’m eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. —Renee Murby, Johnston, Rhode Island
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Apple + Ricotta

I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result was these fluffy, tender waffles with just a hint of sweetness. —Teri Rasey, Cadillac, Michigan
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Cranberry And Bacon Swiss Cheese Dip  Exps Tohfm20 241265 B09 19 5b 2

Cranberry + Bacon

This warm, rich and creamy Swiss cheese dip is guaranteed to please family and friends alike. Served with thin, crunchy slices of French bread, it makes the perfect appetizer—especially since it can be prepared ahead, put in the fridge, and then baked just before you want to serve it. —Jeanne Holt, Mendota Heights, Minnesota
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Parsnip + Pear

I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
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Butternut Squash Soup With Cinnamon Exps Scbz18 49701 E07 25 3b 3

Butternut Squash + Cinnamon

The golden color, smooth and creamy texture and wonderful taste of this soup make it a welcome addition to a chilly fall day. It has a slightly tangy flavor from the gingerroot, and the sweet cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey
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Pumpkin + Tahini

I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Taste of Home Deputy Editor
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Exps176568 Mc163887d03 10 6b 5

Ginger + Pear

At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.—Jeni Pittard, Commerce, Georgia
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Thyme Green Beans With Almonds Exps Thca19 20174 B01 31 2b 8

Thyme + Green Beans

Thyme is a lovely addition to this classic vegetable side dish. The recipe is a snap to make for family, yet special enough to serve guests. —Kenna Baber, Rochester, Minnesota
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Pecan + Brie

As family arrives for a get-together, I make sure this fruity and savory Brie is in the oven so the aromas of cinnamon and apples fill the house. —Alicia Gower, Auburn, New York

Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.

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