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Fall

Explore 1965 recipes, 314 projects, 198 articles, 159 galleries, 158 videos, and more

Turnip and Sweet Potato Gratin

Time:1 hour 30 mins
Ingredients
  • 1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
  • 2 tablespoons unsalted butter, cut into pieces
  • 3/4 cup low-sodium chicken or vegetable broth
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1 cup grated Gruyere cheese (4 ounces)
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Stuffed Pumpkin

Ingredients
  • 1 1/2 cups chestnuts
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 pound fresh porcini mushrooms, trimmed and cut into 1/2-inch pieces
  • 1 pound fresh chanterelle mushrooms, trimmed and cut into 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 loaf (1 pound) Pullman or other white sandwich bread, cut into 3/4-inch cubes
  • 1 pound carrots, peeled and diced
  • 2 large onions, finely chopped
  • 8 celery stalks, diced
  • 1 large sweet potato, peeled, cored, and diced
  • 4 garlic cloves, minced
  • 2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
  • 4 Granny Smith apples, peeled and diced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 3 large eggs
  • 1 cheese pumpkin (10 to 12 pounds)
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Cleansing Broth

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Baked Shells and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

Time:55 mins
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 small head cauliflower, cored and chopped (3 cups)
  • 6 garlic cloves, roughly chopped
  • 4 medium shallots, roughly chopped
  • Coarse salt and freshly ground black pepper
  • 4 teaspoons all-purpose flour
  • 4 cups skim milk
  • 1/4 teaspoon freshly grated nutmeg
  • 6 ounces pecorino cheese, grated (2 cups)
  • 1/2 pound medium multigrain pasta shells
  • 1/4 pound sliced smoked ham, chopped
  • 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
  • 1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
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Rice Noodles with Broccoli-Almond Pesto

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Baked Trout with Broccoli, Apple, and Fennel Slaw

Other Ideas:
Fennel, Trout
Ingredients
  • 4 fillets trout
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil, for drizzling
  • 1 lemon, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon tahini
  • 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
  • 1 tablespoon apple sauce
  • 3 broccoli stalks, peeled and julienned (about 1 1/2 cups)
  • 1/2 bulb fennel, thinly sliced
  • 1 carrot, peeled and julienned
  • 1/2 tart apple, peeled, cored, and julienned
  • 2 tablespoons chopped fresh parsley
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Cranberry Bean Salad with Butternut Squash and Broccoli Rabe

Ingredients
  • 1 onion
  • 1 dried bay leaf
  • 4 to 5 whole black peppercorns
  • 2 1/2 pounds fresh cranberry beans, shelled (about 3 cups)
  • 5 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 4 slices bacon, (4 ounces)
  • 1 small butternut squash, (about 1 3/4 pounds), cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 1 bunch broccoli rabe, washed and trimmed (about 1 pound)
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Chicken Broth with Shiitake Mushrooms and Broccoli

Ingredients
  • 3 pounds chicken wings
  • 8 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 1 ounce (about 10) dried shiitake mushrooms, rinsed
  • 1 medium onion, peeled and roughly chopped
  • 6 large sprigs fresh thyme
  • 5 whole black peppercorns
  • 1 head garlic
  • 4 ounces (about 12) fresh shiitake mushrooms, stems removed and caps sliced crosswise into thin pieces
  • 1 small or 1/2 large head broccoli, trimmed of stalks and florets reserved
  • Salt and freshly ground black pepper
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