No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 163 videos, and more

Roasted-Vegetable Salad

Ingredients
  • 1 acorn, delicata, or other winter squash (about 1 1/2 pounds)
  • 12 ounces assorted fingerling potatoes
  • 1 bunch baby carrots (or 3 medium carrots)
  • 2 medium leeks
  • 1/2 pound brussels sprouts
  • 1 medium celeriac
  • 5 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon plus a pinch freshly ground pepper
  • 1 bunch baby beets, peeled, and cut in half
  • 5 ounces baby kale, curly endive, or other hearty greens
  • Warm Roasted Garlic Dressing
  • 4 ounces aged goat cheese or Parmesan, for serving
expand

Bryan Sikora's Pan-Grilled Flatbread

expand

Homemade Halloween Doughnuts

Other Ideas:
Dessert, Doughnuts, Milk
Ingredients
  • 1 1/2 cups milk
  • 1/4 cup vegetable shortening
  • 1/4 cup sugar
  • 1/4 cup mashed potatoes
  • 1 package dry active yeast (about 2 teaspoons)
  • 3 1/2 cups all-purpose flour, plus more for cutters
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon baking powder
  • Vegetable-oil cooking spray
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Vegetable oil, for frying
  • Maple-Orange Glaze
  • Chocolate Glaze
  • Sprinkles (optional)
expand

Celery Root and Potato Puree

Time:35 mins
expand

Roasted Beet Salad with Pomegranate Molasses

expand

Pomegranate Roasted Chicken

expand

Steel-Cut Oats with Orange, Pomegranate Seeds, Pepitas, and Maple Syrup

expand

Sweet Potatoes with Coconut, Pomegranate, and Lime

expand

advertisement

advertisement

advertisement

advertisement