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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 163 videos, and more

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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Le Marche Lasagna

Ingredients
  • 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces)
  • 1 bay leaf, preferably fresh
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter
  • 9 ounces prosciutto, cut into 1/4-inch pieces
  • 4 1/2 cups very finely chopped onions
  • 1 1/2 cups very finely chopped celery
  • 1 1/2 cups very finely chopped carrots
  • 1 tablespoon plus 1 1/2 teaspoons tomato paste
  • 1/4 cup extra-virgin olive oil
  • 3 3/4 pounds boneless pork shoulder, trimmed and cut into 1/4-inch pieces
  • 6 cups dry Marsala wine
  • 6 cups Fabio Trabocchi's Chicken Stock
  • 4 whole cloves
  • Coarse salt and freshly ground black pepper
  • 7 1/2 cups finely chopped white mushrooms
  • 4 cups freshly grated Parmigiano-Reggiano cheese, plus more for topping
  • 4 pounds Homemade Lasagna Noodles, cooked
  • Bechamel Sauce
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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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