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 1938 recipes, 313 projects, 200 articles, 158 galleries, 146 videos, and more

MORE

Saffron-Scented Pear Upside-Down Cake

Ingredients
  • Vegetable oil, cooking spray
  • Pinch of saffron threads
  • 1 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 Comice pears, (6 to 7 ounces each)
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup nonfat buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely chopped crystallized ginger
expand

Pear and Dried Cherry Clafouti

Time:50 mins
expand

Spicy Butternut Squash Meatloaf

Time:1 hour
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced medium (3/4 cup)
  • 2 garlic cloves, minced
  • 1/2 small butternut squash, peeled and diced medium (1 1/3 cups)
  • 3 ounces pancetta or bacon, diced medium (1/2 cup)
  • 1 3/4 teaspoons chopped fresh sage leaves
  • 1 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground pork or turkey
  • 1 cup grated Parmesan (2 3/4 ounces)
  • 1 to 2 slices white sandwich bread, diced medium (1 cup)
  • 1 large egg
expand

Maple Cheesecake with Roasted Pears

expand

Escarole and Meatball Soup

Time:30 mins
Ingredients
  • 2 slices white bread, crusts removed
  • 1/4 cup whole milk
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/4 cup dried currants
  • 2 tablespoons fresh oregano, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 1 head escarole (about 6 ounces), cut into 1/2-inch pieces
  • 1 can (15 ounces) kidney beans, rinsed
  • 1 small dried chile pepper, crumbled
expand

Butternut Squash Baked Risotto

Time:45 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, leaves
  • 1 1/2 cups Arborio rice
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
  • 4 cups low-sodium vegetable broth
  • 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
  • Grated Parmesan, for serving
expand

Herb-Roasted Chicken and Vegetables

Time:1 hour 10 mins
Ingredients
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
  • Coarse salt and ground pepper
  • 1/2 bunch thyme
  • 1/2 bunch parsley
  • 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
  • 3 medium carrots, cut into 3-inch lengths
  • 1 pound small red potatoes, any large ones halved
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup dry white wine
expand

Cranberry-Pomegranate Relish

Time:20 mins
expand

Braised Short Ribs

Ingredients
  • 5 medium carrots
  • 4 flanken-style short ribs, cut into 3-rib pieces about 7 inches long (about 2 pounds each)
  • 2 bottles (750 mL) red wine, such as Cabernet or Merlot
  • 1/2 head of garlic
  • 1 medium leek, cut into 1-inch pieces
  • 1 red onion, quartered
  • 2 ribs celery, cut into 1-inch pieces
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • Homemade Beef Stock, or canned store-bought low-sodium beef broth (optional)
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 1 small celeriac, peeled and cut into 1 1/2-inch pieces
  • 4 turnips, peeled and cut into 1 1/2-inch pieces
  • 5 sprigs fresh flat-leaf parsley
expand

Braised Short Ribs

Ingredients
  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total)
  • 1 tablespoon vegetable oil
  • 4 carrots, cut into large chunks
  • 2 onions, quartered
  • 1 bottle (750 mL) dry red wine, such as Merlot
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 can (28 ounces) whole peeled tomatoes, in puree
expand

advertisement

advertisement

advertisement

advertisement