The 10 Most Popular Recipes from Kitchn This October

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(Image credit: Ghazalle Badiozamani)

October brings the best fall has to offer. In addition to pulling out your scarves and coziest sweaters last month, you were also busy saving some of the recipes of the season to come back to again and again — things like pumpkin soup, comforting slow cooker dinners, apple-filled treats, and the roasted veggie sides to help you gear up for Thanksgiving. These were our 10 most-saved recipes in October.

What Is “Most Saved”?

Did you know that you can now save recipes, cooking lessons, and stories on Kitchn? Just click the light blue save icon (on the left or bottom of your screen) of any post to save it for later. When later comes, click on your profile to see your saved list. Don’t have a profile yet? Sign up here.

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(Image credit: Ghazalle Badiozamani)

The one thing that will make classic smashed potatoes even better is when they taste like crunchy, buttery garlic bread.

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(Image credit: Joe Lingeman)

You’ll want to cook the pasta separately before adding it to the slow cooker. That way it doesn’t soak up all delicious broth.

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(Image credit: Joe Lingeman)

Keep your vegetable peeler and chef’s knife right where they are. Roasted from frozen, cubes of butternut squash pick up those irresistible caramelized edges just like the fresh stuff — minus all the prep.

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(Image credit: Ghazalle Badiozamani)

Once you’re ready to move beyond classic roasted sprouts, this three-ingredient recipe is the only one you’ll need. They’re wonderfully crispy, with a sweet and tangy surprise that keeps you coming back for more.

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(Image credit: Joe Lingeman)

Starting with a can of pumpkin not only lets you skip all the pumpkin prep work, but it also means you don’t have to purée the soup to smooth out chunks of pumpkin.

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(Image credit: Joe Lingeman)

Apple crisp is the lazy baker’s best friend. It delivers all the flavor and satisfaction of apple pie, but in half the amount of time and a fraction of the effort.

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(Image credit: Joe Lingeman)

I’ve lost count of how many times I’ve made these since the recipe was published. You get all the creamy, buttery goodness of a baked tater, packaged in a super-crispy, crackly shell.

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(Image credit: Joe Lingeman)

This subtly sweet cake falls firmly into the low-effort, high-reward category. Yogurt keeps it super moist with a texture that just might remind you of bread pudding.

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(Image credit: Ellen Silverstein)

This is a roast chicken that dreams are made of. Dorie expertly elevates this classic with an herb-packed compound butter and a slice of bread.

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(Image credit: Joe Lingeman)

If you have time to plan ahead, let the sliced steak soak in the garlicky, umami-rich sauce overnight. It plays double duty as a marinade.

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