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Fall

Explore 1965 recipes, 314 projects, 198 articles, 159 galleries, 158 videos, and more

Spiced Lemony Brussels Sprouts

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Carrot Spoon Bread

Ingredients
  • 3 cups packed finely grated carrots (1 1/4 pounds)
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 4 large eggs, beaten
  • 1 cup packed light-brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
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Cauliflower Gratin

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Sauteed Radicchio with Honey and Balsamic Vinegar

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Cranberry Compote

Other Ideas:
Compote, Cranberries, Dessert
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Beet, Cheddar, and Apple Tarts

Time:25 mins
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Roasted Beets with Mint-Yogurt Sauce

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White-Bean-Stuffed Portobellos

Time:30 mins
Ingredients
  • 6 large portobello mushrooms, stems discarded
  • 1 teaspoon grated lemon zest, plus 2 tablespoons and 1 teaspoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 garlic cloves, minced
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 2 teaspoons fresh thyme leaves
  • 2 thick slices crusty bread (from a 1-pound loaf), crusts removed
  • 2 ounces feta cheese, crumbled
  • 3 bunches spinach (about 3 pounds total), trimmed and washed
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4 Ways to Cook Beets

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Slow-Cooker Green Chili

Time:6 hours 30 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 3/4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced medium
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 5 carrots, cut into 1/2-inch pieces
  • 3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
  • 1 1/2 pounds small red potatoes
  • Fresh cilantro leaves, flour tortillas, and lime wedges, for serving
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