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Fall

Explore 1967 recipes, 309 projects, 198 articles, 159 galleries, 162 videos, and more

Watercress Salad with Persimmons and Hazelnuts

Ingredients
  • 1 teaspoon finely chopped shallot
  • 1/4 cup plus 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon sherry-wine vinegar
  • 1 teaspoon honey
  • Coarse salt and freshly ground pepper
  • 1/4 cup hazelnut oil
  • 1/4 cup safflower oil
  • 2 bunches watercress, washed and well dried, tough stems removed
  • 4 heads red endive, cut crosswise into 1/2-inch pieces
  • 1/2 cup blanched hazelnuts, toasted and chopped
  • 2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
  • 4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges
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Brown Butter, Sage, and Mushroom Stuffing

Ingredients
  • 3 teaspoons plus 5 tablespoons unsalted butter
  • 2 1/2 cups low-sodium store-bought chicken broth
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup sliced bacon, about 2 ounces
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 pound shiitake or button mushrooms, stemmed and sliced
  • 2 teaspoons minced garlic
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • French or Italian-style bread, cut into 1-inch cubes (6 cups)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper
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Cranberry Bread

Time:1 hour 30 mins
Ingredients
  • 4 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 1 bag (12 ounces) cranberries
  • 1 tablespoon turbinado sugar, for topping (optional)
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Chestnut-and-Sausage Stuffing

Ingredients
  • 1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
  • 1 pound fresh chestnuts
  • 1 pound sweet Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 4 celery stalks, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup homeade or low-sodium store-bought chicken stock
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 2 large eggs, lightly beaten
  • Unsalted butter, for baking dish
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Heirloom-Squash Tartlets

Other Ideas:
Dessert, Pate sucree, Squash, Tarts
Ingredients
  • 2 pounds heirloom squashes, (such as White Acorn, Golden Nugget, or Red Kabocha), cut into wedges and seeded
  • All-purpose flour, for work surface
  • 2 recipes Pate Sucree
  • 3 large eggs
  • 3/4 cup sugar
  • 1 tablespoon plus 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of ground nutmeg
  • 1 1/2 cups evaporated milk
  • 1/2 teaspoon salt
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Caramelized Pears and Red Onions

Time:45 mins
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Porcini And White Bean Stew

Ingredients
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 3/4 ounce dried porcini mushrooms
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces fresh white mushrooms, quartered
  • 3 small tomatoes (about 1 pound), coarsely chopped
  • 1 small sprig fresh rosemary, plus more for garnish
  • 1 can (19 ounces) white beans, drained and rinsed
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Persimmon White Chocolate Bread Pudding

Ingredients
  • 1 1/2 cups fresh Fuyu persimmon puree, or 3 Fuyu persimmons, peeled, seeded and mashed
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 cup sugar, plus more, for baking dish
  • Unsalted butter, for baking dish
  • 10 slices (about 1 1/2 pounds) 1 1/2-inch-thick day-old or toasted brioche, cut into 1 1/2-inch pieces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 6 ounces white chocolate, coarsely chopped or chips
  • 2 cups milk
  • 3 large eggs
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Avocado, Grapefruit, and Pomegranate Salad

Ingredients
  • 1/4 cup freshly squeezed ruby grapefruit juice (from segmented grapefruit)
  • 4 ounces mixed organic greens, such as baby arugula, baby spinach, mizuna, frisee, and red and green oak leaf
  • 1 head endive, thinly sliced crosswise
  • 1 teaspoon Dijon mustard
  • 1/2 head radicchio, torn into bite-sized pieces
  • Pinch of sugar
  • 1 small head Bibb lettuce, torn into bite-sized pieces
  • Coarse salt and freshly ground pepper
  • 2 ripe avocados, preferably Hass, pitted, peeled, and cut into 1/2-inch pieces
  • 1/4 cup extra-virgin olive oil
  • 4 ounces haricot vert, steamed, and cut into 1/2-inch pieces
  • 1 large ruby grapefruit
  • 1/2 cup pomegranate seeds
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Jack-o'-lantern Tarts

Other Ideas:
Dessert, Pate brisee, Pumpkin, Tarts
Ingredients
  • All-purpose flour, for dusting
  • 1 1/2 recipes recipes Pate Brisee (Pie Dough) Pate Brisee
  • 1 fifteen-ounce can solid-pack pumpkin puree
  • 3 large eggs
  • 1/2 cup honey
  • 1/4 cup packed light-brown sugar
  • 1 cup plus 2 tablespoons heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 large egg yolk
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