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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 162 videos, and more

Fall Leaf Tuile Cookies

Other Ideas:
Cookies, Dessert
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Pot-au-feu Boiled Dinner

Ingredients
  • 7 quarts veal stock
  • 1 baguette, cut into 1/2-inch slices, toasted
  • 1 3/4 pound chicken, trussed
  • Dijon mustard
  • 3 to 4 pounds beef short ribs, cut into 5 1/2-by-3-inch pieces and tied
  • 1 cup Kalamata olives
  • 1 5- or 6-pound brisket
  • 1 cup cornichons
  • Bouquet garni (4 bay leaves, 12 parsley stems, 1 bunch thyme, and 12 peppercorns)
  • 1/2 prepared horseradish
  • 10 marrow bones, 1 inch thick
  • Coarse salt
  • 10 large leeks
  • 2 celery hearts, quartered
  • 16 baby carrots, peeled and stem trimmed to 1/2 inch
  • 16 small red potatoes, (about 2 pounds)
  • 8 baby turnips, peeled
  • 1 savoy cabbage, cut into eighths
  • 1 pound haricots verts, trimmed
  • Salt and freshly ground pepper
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Maple Orange Glaze

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Pine-Nut Cookies with Rosemary

Other Ideas:
Cookies, Dessert, Pine nuts, Rosemary
Ingredients
  • 3 1/2 teaspoons coarsely chopped fresh rosemary
  • 1/4 cup pine nuts, toasted, plus more for topping cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon coarse salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons heavy cream
  • 1 large egg
  • Fine sanding sugar, for sprinkling
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Roasted Parsley Root

Ingredients
  • Juice of 2 lemons
  • 1 cup long beans or green beans, cut into 1-inch pieces
  • 3 cups peeled 2-inch cubes parsley root or celery root
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped thyme
  • 2 tablespoons maple syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon coarse salt
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons toasted pine nuts, chopped
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Pumpkin Cream Pie

Time:3 hours
Ingredients
  • 1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
  • 1 can (15 ounces) pure pumpkin puree
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon, plus more for serving
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar
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Brussels Sprouts with Parsnips

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Squash Cannelloni

Ingredients
  • Vegetable oil, for baking sheet
  • 1 butternut squash (about 1 1/4 pounds), halved lengthwise and seeded
  • Coarse salt and freshly ground pepper
  • 4 ounces ricotta cheese
  • 1 1/2 ounces creme fraiche
  • 1 small bunch chives (preferably garlic chives)
  • 8 spring-roll wrappers
  • 1 egg, lightly beaten (for egg wash)
  • 1/4 cup canola oil
  • Jerusalem Artichoke Vinaigrette
  • Shelled edamame, cooked, for garnish (optional)
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Pan-Roasted Brussels Sprouts

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Pumpkin Cookies with Brown Butter Icing

Ingredients
  • 4 cups confectioners' sugar, sifted
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 teaspoon baking soda
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 1 1/4 teaspoons coarse salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
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