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Fall

Explore 1965 recipes, 310 projects, 197 articles, 159 galleries, 161 videos, and more

Pumpkin Bread Pudding with Dulce de Leche

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Apple-Date Betty

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Glazed Maple Cookies

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Coq Au Vin

Ingredients
  • 4 chicken thighs
  • 4 chicken legs
  • 2 cups full-bodied red wine, such as Cabernet Sauvignon
  • Coarse salt and freshly ground pepper
  • 8 ounces slab bacon, cut into 1/2-inch cubes
  • Olive oil
  • 1 medium onion, finely chopped
  • 8 garlic cloves, thinly sliced
  • 10 white pearl onions, blanched and peeled
  • 1/2 pound small cremini mushrooms
  • 1 tablespoon tomato paste
  • 3 tablespoons all-purpose flour
  • 2 tablespoons Cognac
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1 ounce chicken liver, coarsely chopped
  • Mashed potatoes, for serving (optional)
  • Flat-leaf parsley, for garnish
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Pork Tenderloin with Roasted Fall Vegetables

Time:45 mins
Ingredients
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
  • 1 pound brussels sprouts, trimmed and quartered (6 cups)
  • 1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
  • 2 medium red onions, cut into 1/2-inch wedges
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons fresh lemon juice
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Pumpkin Table Lanterns

Steps:2
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Halloween Noisemakers

Steps:3
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Butternut Squash Soup

Time:1 hour
Ingredients
  • 6 slices bacon, cut in half crosswise
  • 1 tablespoon unsalted butter
  • 1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
  • 2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
  • 3 sprigs thyme
  • Coarse salt and freshly ground pepper
  • 1 3/4 cups chicken broth
  • 1 3/4 cups water
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Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

Time:50 mins
Ingredients
  • 2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
  • 1/4 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 teaspoons sherry vinegar
  • 2 teaspoons grainy mustard
  • 4 cups baby spinach, washed well
  • 1 ounce bacon (about 2 slices), thinly sliced crosswise
  • 1 shallot, minced
  • 2 tablespoons pecans, toasted and coarsely chopped
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