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/ Source: TODAY
By Ryan Scott

Chef Ryan Scott is back in the TODAY kitchen to share two of his favorite fall recipes.

He whips up the ultimate autumn shepherd's pie and sweet vegan and gluten-free chocolate chip crunch cookies, which he calls "insane."

Best-of-Fall Shepherd's Pie

"I'm all about one-pot meals, and this one hits all the marks for a great fall comfort dinner: sage, gravy and butternut squash," says Scott.

"I have always been crazy for cookies, and eating vegan doesn't mean I can't still be crazy for cookies. If anything, it's made my passion for finding and creating the best vegan cookie recipe that much more important to me. These insanely delicious salty-sweet crunchy nuggets of chocolate chip heaven satisfy my inner cookie monster, vegan or not."

If you like those awesome autumn recipes, you should also try these:

Pumpkin and Sausage Soup