13 Tried And True Recipes You'll Want To Make In September

I've had JUST broccoli for dinner three different times in the last two weeks because of this recipe. It's perfect. It's cheesy and lemony and filling and fairly easy to make, though there is a bit of prep work. I keep forgetting to even take pictures of it because as soon as it's ready I just eat the entire batch. I also experimented with using purple basil for one of the batches, and while it was fine, the original version was much better. I shouldn't have questioned Ina. —Jessica Probus

Get the recipe here.

August was great, but I'm seriously ready for cool weather, hearty squashes, and crisp apples ― and although pumpkin isn't quite in season yet, good old Libby's (that canned pumpkin your mom used to bake with) is. To feed my fall-is-never-too-early appetite, I decided to make a pumpkin pie–babka hybrid that is equal parts delicious, and fun to make.

I used this recipe to make a standard babka dough (which is a bit of a project), but instead of filling it with the standard chocolate or cinnamon, I filled it with pumpkin puree mixed with brown sugar, chopped walnuts, and pumpkin pie spice. After baking, the babka was light, custardy, and it tasted just like pumpkin pie. If I were to do it again, I might even drizzle the top with cream cheese frosting. —Jesse Szewczyk

Get the babka dough recipe here.

The best part of this chicken isn't even mentioned in the title — it's the cinnamon. I've never used cinnamon sticks in a ~savory dish~ before! But they elevate this otherwise simple-ish meal with a spiced richness. Really, the cinnamon-y tomatoes and onions, brightened with some fresh lemon juice, outshine the chicken here.

I will admit that it does take a little over two hours to cook, which was doable for me for ONE weeknight, especially since I was going to eat off the batch all week long, but it's understandable if this is one of those meals for you that's best saved for a weekend where you have some spare time. I substituted chicken thighs (which I already had in my freezer) and chicken drumsticks for the four chicken legs this calls for; they seemed to do fine, although the drumsticks may have come out a liiiiittle on the dry side.

But, the recipe's very simple (there aren't really any shortcuts you'd want to take), and it turns out an savory, umami-packed delight of a meal. I ate it most nights with farro or quinoa, to soak up the juices, and some pan-wilted spinach, for some greens. —Natalie Brown

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We have a LOT of sugary snacks here at BuzzFeed, and as someone who is hungry practically every hour, I find myself constantly snacking. So on Sundays, I’ve started to whip up some parmesan garlic roasted chickpeas to get me through my cravings in a healthy way.

All you need for this is a can of chickpeas, grated parmesan, olive oil, garlic salt, and pepper. The most time-consuming part of this is peeling the skin off of the chickpeas, but I just do it as I watch TV, and the time flies by. In the end, you get perfectly crispy chickpeas with a nice toasted, nutty flavor. They come out a lot like croutons, so I often sprinkle them on top of my salads for a little extra kick. They also go great on top of pasta, but I usually just eat the roasted chickpeas by themselves. These pack so much protein, so they keep me satisfied until my next meal. They're so tasty, I usually end up eating one batch by Wednesday, so if you want to make it through the week, I’d recommend doubling the recipe! —Ciera Velarde

Get the recipe here.

I know people play pretty fast and loose with the phrase "easy weeknight dinner," but: This sausage and white bean salad is the easiest and most delicious weeknight dinner I have ever made.

I grocery shop like the guy from Memento, and I think mise en place is French for "just give up now and order takeout," so this five-ish ingredient meal, which requires almost no prep work, is my absolute favorite thing. It has the perfect ratio of salt to fat to acid, it's hearty without being hugely carby, and it's ready in under 20 minutes (seriously). It's great over kale, it's great over arugula, it's great with an egg, it's great when you forget to buy a lemon and you have to use an old lime... synonyms fail me; it's great. —Jessie Gaynor

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If you're a pesto lover like me, have you tried different variations of the stuff? You must!

I've made it with kale, garlic scapes, sun-dried tomatoes, spinach, walnuts, parsley, pine nuts, and so on, but my favorite pesto sauce has always been made with cashews for a smooth and creamy sauce. That is, until this latest recipe because as it turns out, pumpkin seeds make a perfect compliment to garlic and basil. For the recipe above I paired the pesto with kelp noodles, arugula, and some fermented carrots. And FYI, I leave the cilantro out of the recipe listed and it still tastes delicious! —Whitney Jefferson

Get the recipe here.

Every week I walk past a farmer's market with the most beautiful produce. Lately, the stands have shifted from carrying baskets of zucchini blossoms to fragrant peaches — and on a whim, I picked up about five pounds of them.

I didn't feel like going to trouble of making a pie, but I knew I had to use them up before they went bad, so I went with a classic (and fuss-free) galette. The filling is nothing more than peaches with sugar, flour, and cinnamon, and the dough comes together in a matter of minutes in a food processor (just remember to chill it for at least an hour before rolling it out). I topped mine with a scoop of vanilla ice cream and served it while it was still hot. Would definitely make again. —Jesse Szewczyk

Get the recipe here.

It is high season for chopping up veggies; mixing them with egg, bread crumbs/flour, and spices; frying them in oil; and calling that dinner. Or breakfast! Either way, I do this all the time with leeks and corn to the point that at least some small percentage of my monthly summer budget goes to buying sour cream for my beloved fritters.

My recent favorite are these zucchini "crab cakes" that actually do kind of taste like crab thanks to the texture of the zucchini + all of the Old Bay seasoning in there. I'd definitely say that the original recipe would benefit from more zucchini (maybe one small guy) and double the Old Bay. Some of the reviews of the recipe describe tips for turning this into a make-ahead meal and also into *baked-and-not-fried* crab cakes, which I'd like to try in the future because that's probably healthier and makes less of a mess. Anything that lets me eat more sour cream, really. —Rachel Christensen

Get the recipe here.

I just haven't had the patience to cook this month because I really haven't wanted to clean so I was thrilled when these no-cook spicy sesame zoodles were actually delicious. Probably not the healthiest thing ever because there's a lot of sugar in here (though I switched the sugar out for honey), but I liked that I was getting my vegetables without having to cook them or buying a bunch of stuff.

Also, the recipe says the sauce only lasts for six servings but it definitely makes a lot more than that. So I just whipped up a batch of this sauce and whenever I was on my way home to have dinner, I would pick up a zucchini or even some pre-zoodled butternut squash and dump some of that sauce on there, and that was dinner! —Emily Shwake

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If you've never made enchiladas before, you are missing out on a really easy go-to, crowd-pleasing type of dinner. I avoided them for a long time because I thought they sounded intimidating but they're basically as easy as assembling fajitas and pouring sauce on top.

Seriously, the most intimidating thing about this recipe is whisking the white sauce but you can totally do it! The only note I'd make is to add more peppers if you like spice—you might find it bland if you don't.

I shredded some rotisserie chicken to make things easy, and also I used regular sour cream instead of light sour cream because that's what I had on hand. They came out super rich. Not that I'm complaining! But I did have a very light breakfast and lunch the next day :) —Rachel Christensen

Get the recipe here.

This was one of my favorite meals growing up and I would constantly ask my grandmother to make it. It's a tomato-based soup with some chickpeas and pasta, served with a good dose of freshly chopped cilantro. It's the best.

My grandmother doesn't cook anymore and I live abroad so I hadn't had that soup in years but I found myself craving it a couple of weeks ago. I called my grandma to ask for the recipes and her instructions were hilariously vague — it didn't really come as a surprise since she has never followed a recipe in her life, always cooking on instinct and somehow always getting it right.

Here's an actual moment from our conversation:

Me: How many tomatoes do you put in this?

Her: Just enough.

Me: How much is enough?

Her: You'll know.

After many more questions, I managed to get the broad outline of a recipe and I filled in the blanks myself. The result was as delicious as I remembered it and is bound to become a staple in my home again. —Marie Telling

Here's the recipe:

INGREDIENTS

2 tablespoons olive oil

2 medium onions (or 1 large), chopped

1 teaspoon red pepper flakes

3 medium zucchini (or 2 big ones), chopped

1 large potato, peeled and chopped

4–5 tomatoes

4 cups chicken or vegetable broth

Kosher salt, pepper

1 cup small pasta

1 can chickpeas

Fresh cilantro

PREPARATION

In a large pot, heat the oil over medium heat. Add the onions and the red pepper flakes and cook until the onion is translucent.

Add the potato, zucchini, and the chicken broth. Season with salt and pepper and bring to a boil. Once, it's boiling, lower the heat and let it simmer.

In the meantime, carve a small X into your tomatoes, and microwave them in a bowl for about 7 minutes. Let them cool a little bit, then peel the skin and chop them. Place the tomatoes in the pot with the rest of the soup and let it simmer until all the vegetables are tender (about 40–45 minutes).

Ten minutes before your veggies are done cooking, cook your pasta until al dente.

Once the vegetables are tender, blend the soup, either with an immersion blender or in a blender. Season with salt and pepper and keep it warm over low heat.

Drain your chickpeas and add it to the soup. When you're ready to serve, add the pasta to the soup and some chopped cilantro.

Serve topped with a handful chopped cilantro. Enjoy!