Flip the calendar to September, and suddenly pumpkin spice is everywhere. Apple farms open for the season, and restaurants start changing their menus from fresh summer produce and salads to long braises and soups. Meanwhile, it’s still 90 degrees outside and the air conditioner hasn’t cut off since June.
Apples, cinnamon and sage all taste delicious in September, so the flavors aren’t the problem. It’s the heaviness of it, the richness of cream sauces and hot comfort food that somehow feels off when the weather hasn’t transitioned with the calendar.
Pork is the buy this fall
Cooler weather food doesn’t have to mean heavy food, and pulled pork is a great example. Six hours in a slow cooker or the oven, and it goes onto a bun with slaw, which works equally well for an outdoor cookout or a Sunday dinner. Bonus points for cooking it in the slow cooker and skipping the heat from turning on the oven.
The price is also a pro-argument for pork. The USDA expects pork prices to rise just 1.6% in 2026 and poultry 1%, while beef and veal are forecast to climb 10.7%. The national cattle herd has fallen to its lowest level in 75 years, which is seen in the rising price of what used to be an inexpensive chuck roast.
Grilling season isn’t over yet
September is still grilling weather in most of the country, but the fall version of it looks a little different from the summer one. Grilled sausages pair well with caramelized onions and apples; steaks go with the last of the summer corn, and chicken on the grill works perfectly with kale and sweet potato salad.
Sweet potatoes do especially well grilled. Halved lengthwise and laid cut side down over indirect heat, they take about 40 minutes and come out caramelized along the cut edge. Substitute pears or apples for peaches to make a fall apple cobbler in a cast iron skillet on the grill.
2 seasons at the farmers market
Markets this month feature both seasons at once. The last tomatoes, peppers and okra are still coming in, and the first apples, sweet potatoes and Brussels sprouts are popping up now. With produce prices continuing to rise in 2026, look for fruit and vegetables that will stay fresh for more than a day or so to get the most out of the grocery budget.
Apples and pears keep for weeks in the crisper drawer, and a few pounds will work with breakfast dishes, side dishes or dessert. Fall squash, like butternut or acorn, will also keep in the refrigerator and can be used in salads or simply roasted, served alongside almost any grilled meat.
Egg prices are coming down
Egg prices are moving in the opposite direction from nearly everything else in the store. The USDA forecasts a 30.8% decrease for 2026 after a 21.9% jump the year before, as chicken flocks recover from the avian influenza outbreak that started in 2022.
That makes a quiche one of the cheaper suppers going right now, and it’s good at room temperature. Serve it with a simple green salad for an easy late-summer, early-fall meal. An egg and vegetable strata makes a quick, easy breakfast for the week.
Deviled eggs are another year-round dish. They go on a September table as much as an Easter dinner, and they’re a great gameday treat during football season.
Don’t discount dessert
If you visit an apple farm, be sure to grab some dried apples to make fried apple pies, which cook in a skillet so the oven isn’t heating up the kitchen. Freeze half of the pies raw and cook them later.
Icebox pies make another excellent dessert choice when the flavor of fall doesn’t quite meet the temperature outside. Pumpkin puree can be used in many desserts, some of which are delightfully refreshing, like pumpkin cheesecake bars. Poached pears fall into the same category: cook them on the stovetop in wine and cinnamon, then chill.
Cold drinks, fall flavors
Cider doesn’t have to be hot to taste like September. Poured over ice with a squeeze of lemon, it holds up in a pitcher all afternoon, and a little bourbon turns it into a refreshing cocktail. Chai brewed strong and chilled is just as good as the hot version, and iced coffee with ground cinnamon or pumpkin spice is a special afternoon pick-me-up.
Take dinner outside
Early fall is one of the best times to dine outdoors. The days are still hot, but once the sun sets, those cooler autumn temperatures start sneaking in. It’s a great opportunity to serve dinners al fresco, set up a giant sheet for a movie screen and enjoy one of the most pleasant times of the year.
Lucy Brewer holds a master’s in professional writing and is a fourth-generation Southern cook who founded Southern Food and Fun in 2010. She’s passionate about preserving classic Southern recipes while creating easy dishes for the modern home cook. Lucy currently lives in Augusta, Georgia.