From Decadent Brunch Dishes to Impressive Grilling Ideas, These Are the Best Recipes to Cook This October

Umami­-rich artichokes are the mainstays of so many springy Italian dishes, but admittedly a pain to prep. Reframe it as a seasonal ritual: Paired with briny pecorino and sweet and bracing mint, this dish is spring on a plate.

This easy dip is so easy to make and extra flavorful, thanks to earthy and tangy za’atar.

Crunchy, nutty fried shallots add earthy notes while lemon zest makes the whole dish sing. Note: Instead of grilling, you can also sauté the snap peas in a very hot cast-iron skillet on the stovetop.

If you don’t have blooming herbs for this salad, buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely.

Scoop up these spiced carrots and seasoned yogurt with freshly toasted pita chips.

What better way to use the in-season radishes you secured from the farmers market? This appetizer is so simple yet so delicious.

This salad is easy to vary depending on what you have on hand; crumbled fresh goat cheese, chicken, or smoked trout can all be subbed in for the shrimp. It’s especially refreshing when the ingredients are cold.

Meet your new picnic staple: a potato salad classic enough to satisfy purists, but with onions, peas, and tarragon for fresh flavor and pretty hits of green.

This fresh salad will look stunning on a buffet table as a starter, but it’s also hearty enough to be a main dish.

Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture. It’s a great side dish to pair with a grilled protein.

The most impressive dish for Mother’s Day brunch, these outstanding Benedicts skip the customary English muffin to showcase just crisp crabcake, egg, and hollandaise.

If you’re looking for an over-the-top brunch dish for a celebration, this is just the ticket.

Think of a frittata as an omelet made effortless: no fussing or folding here. Just stir the ingredients together, pour into a skillet, briefly cook on the stove, and finish in the oven to create a crisp, golden top. Our cheesy version is studded with a savory blend of artichokes, leeks, and crisp bacon. You can also make it vegetarian by leaving the meat out altogether.

An unusual salsa, made with easy-to-find Middle Eastern ingredients, transforms ordinary kebabs into something exotic. You’ll need 4 to 6 metal skewers (10-inch size) for the lamb.

Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minute dish.

“Just the right amount of salt and sweet and bright and savory flavors,” says chef Nico de Leon. “Plan ahead to let the chicken marinate fully overnight to absorb the flavors. Brushing the chicken with the aromatic butter baste gives the chicken even more flavor and the most beautiful color.”

This recipe is adapted from one in the book Amor y Tacos by chef Deborah Schneider and features shredded beef chuck roast flavored with cola, tomatoes, chiles, and cumin.

The gentle licorice-like flavor of chervil leads a swirl of spring flavors in this refined, party-worthy dish. All you need are little steamed new potatoes on the side. It’s fast and easy–just be sure not to overcook the delicate halibut.

Lime juice and cilantro give these turkey meatballs bright flavor. Try them with a Vietnamese herb salad.

Meaty shiitakes, a good sear on the chicken, and a sprinkle of nutty parmesan cheese—not to mention the sweet, tender-crisp asparagus—make this low-fat dish a winner.

Warm, richly spiced fruit served over a cool, creamy base makes a sweet ending to a brunch. And it’s simple: All you do is infuse the pineapple with seasonings and rum, then roast it in a hot oven until the juices are caramelized. Many markets sell precut pineapple spears, which makes the dish even easier.

We were intrigued, if skeptical, about trying this dessert of rhubarb, caramel, and rosemary from Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island’s Cowichan Valley in B.C. But the unusual combo bowled us over. Though the recipe is time intensive, nothing is difficult.

These soft, yielding cookies have a double dose of chocolate. They’re the perfect foil for rich, gooey peanut butter ice cream.

This vanilla mousse, with ribbons of tart-sweet boysenberry sauce, has a delicate, cloudlike texture. If you’re substituting raspberries and blackberries, start with more berries for the sauce, as they’re not as juicy as boysenberries.

Use up those in-season berries in this simple, crowd-pleasing dessert.