October brings a variety of seasonal foods and time-honored traditions from around the world. Many dishes mark the harvest, family gatherings, and cultural ceremonies, reminding people to celebrate change, share meals, and honor the stories behind what they eat.
Schweinshaxe, a classic at Munich’s Oktoberfest, is a slow-roasted pork knuckle with crisp, golden skin and tender meat. It celebrates Bavarian comfort food and is usually served with potato dumplings, sauerkraut, and a mug of beer. To make it, rub the knuckle with salt, pepper, garlic, and caraway seeds, roast at 375°F for about two and a half hours, and baste occasionally with beer. The meat should pull away from the bone when it’s done.
Bratwurst and sauerkraut have long been staples at German festivals. The sausages reflect regional butchery traditions, while tangy sauerkraut balances the richness of the meat. Grill or pan-fry bratwurst until browned, about 15 minutes. Warm sauerkraut with onions, a splash of white wine, and caraway seeds, then serve the sausages on the sauerkraut with mustard or fresh bread.
Soft Bavarian pretzels symbolize hospitality and good luck. Their knot shape goes back centuries and they’re often enjoyed with mustard, cheese dip, or beer. Make the dough from flour, yeast, warm water, sugar, and salt. After it rises, shape the pretzels, dip briefly in a baking soda solution, and bake at 400°F for 12–15 minutes. Brush with butter and sprinkle with coarse salt.
Mooncakes are central to China’s Mid-Autumn Festival, symbolizing reunion and completeness. Fillings range from lotus seed paste to red bean or salted egg yolk. To prepare, mix dough from golden syrup, lye water, and flour, rest it, then fill with sweet paste and press into molds. Bake at 350°F for 10–15 minutes, brush with egg wash, bake until golden, and cool before serving so the flavors settle.
Hairy crab is a prized October delicacy in Shanghai and Jiangsu, known for its rich roe. Steam the crab about 15 minutes with ginger to remove any fishy smell, and serve with a dipping sauce of black vinegar and ginger. It’s eaten slowly in a relaxed family setting, often with a sip of Shaoxing wine.
Roast turkey appears at American harvest events as a symbol of gratitude and abundance. Season the bird with butter, salt, pepper, garlic, rosemary, and thyme. Roast at 325°F for roughly 15 minutes per pound, basting occasionally, then let it rest before carving. Serve with mashed potatoes, gravy, and seasonal vegetables.
Pumpkin pie is a fall favorite across North America, rooted in early settlers’ use of seasonal squash. Mix pureed pumpkin with eggs, sugar, cinnamon, nutmeg, and evaporated milk, pour into a pie crust, and bake at 375°F for 45–50 minutes until set. Cool and serve with whipped cream for a cozy autumn dessert.
Colcannon is an Irish autumn dish of mashed potatoes mixed with cabbage or kale. It’s simple, hearty, and often tied to old festival customs. Boil potatoes until tender, mash with butter, milk, and salt, sauté chopped cabbage or kale, and fold it in. Serve warm with melted butter in the center.
Barmbrack is a lightly sweet Irish fruit bread associated with Halloween and fortune-telling traditions. Soak mixed dried fruits in tea overnight, then mix with flour, brown sugar, an egg, and baking powder. Bake at 350°F for about an hour, slice, and serve with butter.
In Korea, Chuseok features tteok—chewy rice cakes that symbolize abundance and thanks. Mix rice flour with warm water, knead until smooth, shape into discs and fill with sweet red bean paste, steam for about 15 minutes, and brush lightly with sesame oil to keep them soft.
Soba noodles are part of Japanese autumn festivals, representing longevity and reflection. Cook soba in boiling water for about four minutes, rinse under cold water, and serve with a soy-based dipping sauce or in hot broth. Add seasonal toppings like mushrooms, nori, and green onions.
Austrian apple strudel celebrates the apple harvest with thin layers of dough wrapped around spiced apples and raisins. Roll the dough thin, brush with butter, fill with sliced apples, sugar, cinnamon, and breadcrumbs, roll up, and bake at 375°F for about 40 minutes. Dust with powdered sugar and serve warm.
