5 recipes for September dinners.

Brown-buttered noodles, crispy chicken, and more.

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September 3, 2026 10:40am EDT

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Welcome to Forkcast—our meal planning newsletter with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from our editors.

As summer winds down, we’re making the most of the last tomatoes and zucchini while easing into cozier fall cooking. Think brown butter, caramelized onions, roasted potatoes, and a noodle kugel we love bringing back around Rosh Hashanah. Here are three dinners, a simple side, and a savory galette to carry you into the new season:

THE MEAL PLAN

DINNER 1

Caramelized Onion & Brown Butter Noodle Kugel

← Get the recipe

DINNER 2

Zucchini Meatball Subs

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DINNER 3

One-Pan Crispy Chicken Thighs With Potatoes, Zucchini & Tomatoes

← Get the recipe

SIDE

Brown Butter Tomatoes

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SNACK

Cheddar, Potato & Caramelized Onion Galette

← Get the recipe

THE LIST

Produce

3 yellow onions
3 medium zucchini
1 head iceberg lettuce
4–5 small Yukon gold potatoes
1 cup cherry tomatoes

Meat & Fish

6 bone-in, skin-on chicken thighs
6 ounces ground beef (80% lean), turkey, or chicken

Pantry

1 (12-ounce) pack Manischewitz Traditional Extra Wide Egg Noodles
1 semolina baguette or 4 (4-ounce) ciabatta rolls
1 (6-ounce) can tomato paste
Fennel seeds
Balsamic or red wine vinegar

CLICK HERE FOR THE FULL LIST

THE POINTERS

For the kugel: don’t overcook the noodles on the first boil because they'll cook further in the oven. Check them closely and pull them when they’re al dente, about 2 to 3 minutes shy of the package instructions.
For the brown butter: Keep a close eye on it as it cooks. It can go from nutty and golden to burnt quickly, so simmer low and slow and swirl the pan every 30 seconds or so.
For quick caramelized onions: Once the onions have softened, add a pinch of sugar, a pinch of salt, and 2 tablespoons of balsamic vinegar to speed things along. You’ll get a similar depth of flavor in under 20 minutes, though nothing beats the real thing. Find our full guide here.
For the subs: Make your own breadcrumbs for the meatballs by tearing up a bit of the interior of the baguette and toasting the crumbs until crisp.
For the chicken: Recipe author Josh Cohen recommends using a simple metal fish spatula to gently check the sear on the chicken skin and vegetables without moving them around too much.