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Fall

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

Chestnuts in Soy Caramel

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Rotisserie Turkey on the Grill

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Spooky Cookies

Ingredients
  • 3 cups sifted all-purpose flour, plus more for dusting
  • 1 1/4 cups cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 pound unsalted butter (3 sticks)
  • 2 1/2 cups sifted confectioners' sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Royal Icing
  • Green, orange and black liquid or paste food coloring
  • Sanding sugars
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Fresh Cranberry Relish

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Creamy Parsnip Soup

Time:50 mins
Ingredients
  • 2 tablespoons butter
  • 1 pound prepared sliced leeks (2 cups)
  • 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper
  • Leek garnish (see below)
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Poison Apples

Ingredients
  • 15 Lady apples
  • 3/4 cup coarsely chopped pistachios
  • Vegetable oil cooking spray, for baking sheet
  • 1 1/2 cups sugar
  • 1/2 cup corn syrup
  • 1/2 cup heavy cream, room temperature
  • 2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled
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Orange Rice with Mushrooms

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Pecan-Praline

Other Ideas:
Dessert, Pecans, Pralines, Sugar
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Cock-a-Leekie

Ingredients
  • 1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces)
  • 1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces)
  • Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
  • 2 cups white wine or water
  • 2 large celery ribs, halved crosswise
  • 1 large carrot, peeled
  • 2 large garlic cloves, peeled
  • 6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise
  • 12 pitted prunes, quartered (2/3 cup packed)
  • 1/2 cup barley
  • 1/2 cup finely chopped fresh flat-leaf parsley
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Brisket

Other Ideas:
Brisket, Jewish, Main course
Ingredients
  • 3 tablespoons olive oil
  • 1 (5 1/2-pound) beef brisket, top flap removed and fat trimmed
  • Coarse salt and freshly ground black pepper
  • 3 large onions (about 2 1/2 pounds), thinly sliced
  • 2 cloves garlic
  • 2 cups dry red wine
  • 1 1/2 cups red-wine vinegar
  • 8 medium carrots, cut into 1-inch pieces
  • 6 ribs celery, peeled, and cut into 1-inch pieces
  • 1 (28-ounce) can plus 1 (14-ounce) can plum tomatoes and their juices, pureed
  • 6 small turnips, peeled and cut into 1/2-inch wedges
  • 4 medium rutabagas, peeled and cut into 1-inch wedges
  • 1/4 cup chopped parsley, for garnish
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