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Fall

Explore 1965 recipes, 311 projects, 198 articles, 159 galleries, 158 videos, and more

Cranberry Sauce with Dried Cherries

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Braised Pork Chops with Cabbage

Ingredients
  • 1/2 small head (about 1 pound) red cabbage, thinly sliced
  • 4 pork chops, each 10 ounces 1 inch thick
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried thyme
  • 3/4 cup apple cider
  • 1/2 cup homemade or low-sodium canned chicken stock
  • 1 large leek, white and light-green parts only
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Green Salad with Basic Vinaigrette

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Bourbon Pralines

Other Ideas:
Bourbon, Dessert, Pecans, Pralines
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Pear Charlotte

Time:1 hour 15 mins
Ingredients
  • 6 tablespoons butter
  • 3 pounds (about 6) Bartlett pears, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • Coarse salt
  • 10 to 12 slices firm white sandwich bread, crusts trimmed
  • Confectioners' sugar, for serving
  • 2/3 cup chilled heavy cream, very lightly whipped with 1 tablespoon granulated sugar
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Pumpkin Spice Cake with Honey Frosting

Time:2 hours 30 mins
Ingredients
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
  • 2 teaspoons baking soda
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin puree
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Pinzimonio

Ingredients
  • 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
  • 8 ounces radishes (about 8)
  • 1/2 head cauliflower, cut into small florets
  • 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
  • 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
  • 8 ounces haricots verts, trimmed
  • 2 yellow or red bell peppers, cut into strips
  • 6 thin scallions
  • 2 Belgian endives
  • 1/2 lemon
  • 1/3 cup flaked sea salt or coarse salt
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup extra-virgin olive oil
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Cornbread Stuffing

Time:1 hour 15 mins
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Butternut Squash Risotto

Time:1 hour
Ingredients
  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
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Pear Upside-Down Cake

Ingredients
  • 1 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter
  • 1/2 cup packed light-brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 ripe pears, such as Bartlett or Anjou, peeled and cored
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, separated
  • 1/2 cup whole milk
  • 1/4 teaspoon cream of tartar
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