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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 161 videos, and more

Chicken and Artichoke-Heart Potpie

Ingredients
  • 3 whole chicken breasts (about 1 1/2 pounds each), bone in, skin on
  • 3 tablespoons olive oil
  • 2 1/2 teaspoons salt, plus more for sprinkling
  • 1 teaspoon freshly ground pepper, plus more for sprinkling
  • 1 quart homemade or canned chicken stock
  • 2 chicken bouillon cubes
  • 1/2 pound (2 sticks) unsalted butter
  • 2 1/2 cups coarsely chopped yellow onion (2 medium onions)
  • 1 cup all-purpose flour, plus more for work surface
  • 1/4 cup heavy cream
  • 2 nine-ounce packages frozen artichoke hearts, thawed and halved lengthwise
  • 1 1/2 cups (about 7 ounces) frozen peas
  • 1 1/2 cups (about 8 ounces) frozen small, whole onions
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
  • Pie Crust
  • 1 large egg mixed with 1 tablespoon water for egg wash
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Seasoned Cauliflower Saute

Ingredients
  • 1 teaspoon cumin seeds
  • 1 tablespoon vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1 large jalapeno or hot green chile pepper, seeds removed, minced, plus 1 small jalapeno or green chile pepper, thinly sliced, for garnish
  • 10 ounces cauliflower florets, cut into 1/4-inch slices
  • 1/4 cup chopped fresh cilantro, plus leaves for garnish
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
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Pickled Brains

Other Ideas:
Appetizers, Cauliflower
Ingredients
  • 1 cup red-wine vinegar
  • 3 cups white-wine vinegar
  • 1 cup sugar
  • 1/2 cup salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon brown mustard seeds
  • 5 or 6 red pearl onions
  • 2 to 3 heads cauliflower
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Roast Pheasant with Chestnut Fennel Fricassee

Ingredients
  • 2 cups fresh chestnuts
  • 3/4 cup wild rice
  • 1 teaspoon salt, plus more to taste
  • 1 pheasant (about 3 pounds)
  • 1/4 cup fresh rosemary, finely chopped, plus whole sprigs for garnish
  • 1 clove garlic, minced
  • 6 shallots, 2 minced and 4 slivered lengthwise
  • Freshly ground pepper
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 fennel bulbs (about 8 ounces each), sliced thinly crosswise
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
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Spaghetti with Figs, Basil, Brown Butter, and Hazelnuts

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Poached Quince

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Three Fruit Crisp

Ingredients
  • 2 cups cranberries (1/2 pound)
  • 1 pound sweet pears (about 2 large), peeled, cored, and sliced
  • 1 pound tart apples (about 2 large apples), such as Gravenstein or Idared, peeled, cored, and sliced
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 3/4 cup sifted all-purpose flour
  • 3/4 cup pacled dark-brown sugar
  • 3/4 cup old-fashioned oats
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 3/4 cup pecans, chopped
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Roasted Free-Range Turkey with Pear Chestnut Stuffing

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 6 stalks celery, strings removed, cut into 1/4-inch dice
  • 2 large onions, cut into 1/4-inch dice
  • 1/4 cup fresh thyme leaves, finely chopped
  • 1 teaspoon finely chopped fresh sage, leaves
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1/2 pound roasted chestnuts, shelled and chopped
  • 27 stale slices white bread, (1 1/2 pounds), crusts removed and cut into 1/4-inch dice (about 8 cups), lightly toasted
  • 1 1/4 cups Homemade Turkey Stock Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat
  • 4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice
  • 1 tablespoon salt
  • 1 free-range twelve- to fourteen-pound turkey
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Savory Autumn Leaf Pies

Ingredients
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 carrots, peeled and coarsely chopped
  • 2 parsnips, peeled and coarsely chopped
  • 1 tablespoon sugar
  • 3/4 teaspoon coarse salt
  • 1 head of garlic
  • 2 tablespoons olive oil
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
  • 2 teaspoons coarse salt
  • 1/4 cup plus 2 tablespoons vegetable shortening
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup plus 2 tablespoons ice water
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 8 ounces Swiss or red chard (leaves and stems), washed and chopped
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Twice Baked Sweet Potatoes with Sage and Pecans

Ingredients
  • 8 sweet potatoes, (about 5 pounds)
  • 1 1/3 cups finely chopped shallots, (about 8 ounces)
  • 1 tablespoon chopped fresh plus 1 teaspoon sage
  • 1 1/3 cups low-fat cottage cheese
  • 1 1/4 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
  • 1/4 cup coarsely chopped pecans, (about 16 pecan halves)
  • Olive-oil, cooking spray
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