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Fall

Explore 1965 recipes, 309 projects, 198 articles, 159 galleries, 158 videos, and more

Roasted Acorn Squash Soup with Horseradish and Apples

Ingredients
  • 3 acorn squash (about 3 pounds total)
  • 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
  • 1 1/2 cups apple cider
  • 1 tablespoon freshly grated horseradish
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Granny Smith apples (about 1 pound)
  • Juice of 1 lemon
  • 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
  • Olive-oil cooking spray
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Granny Rose's Hot Rolls

Other Ideas:
Bread course, Butter, Milk
Ingredients
  • 2 cups whole milk
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 4 tablespoons unsalted butter, room temperature, plus more for bowl and baking sheets
  • 1 envelope active dry yeast (1 scant tablespoon)
  • 1/4 cup warm water (110 degrees)
  • 5 to 6 cups all-purpose flour, plus more for dusting
  • Rosemary leaves (optional), for garnish
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Maple-Pecan Shortbread

Ingredients
  • 2 1/4 cups all-purpose flour, plus more for work surface
  • 1/2 cup cake flour, (not self-rising)
  • 1/2 teaspoon salt
  • 3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 large egg yolk
  • 1/4 teaspoon pure maple extract
  • 1 large egg, lightly beaten
  • Turbinado sugar, for sprinkling
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Spicy Applesauce

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Pumpkin Flan

Other Ideas:
Dessert, Eggs, Flan, Pumpkin
Ingredients
  • 1/2 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon coarse salt
  • 1 cup cooked pumpkin puree
  • 1 1/2 cups half-and-half or cream
  • 5 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, whipped
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Herb and Roasted-Garlic Dip

Ingredients
  • 1 head garlic
  • 1 tablespoon extra-virgin olive oil
  • 3 anchovy fillets
  • 2 tablespoons whole milk
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh chives
  • 3 tablespoons finely chopped scallions (about 2 scallions)
  • 2 tablespoons finely chopped fresh tarragon
  • 2 tablespoons fresh lemon juice
  • Coarse salt and freshly ground pepper
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Chocolate-Ginger Cake with Bourbon Sauce

Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
  • 1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting
  • 1/2 cup unsulfured molasses
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 1/4 cup whole milk
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Bourbon Sauce
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Cream Cheese Pie Crust

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Autumn Harvest Stuffing

Ingredients
  • 1 (1-pound) loaf rustic white bread, crusts removed, and cut into 1-inch cubes
  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 6 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup thinly sliced shallots
  • 2 ribs celery, chopped
  • 1 small leek, white part only, chopped
  • 4 cups cleaned, dried, stemmed, and torn mustard greens
  • 12 ounces cremini mushrooms, trimmed and quartered
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme
  • 2 1/4 cups low-sodium store-bought chicken broth
  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish, if using
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Eggplant with Chunky Tomato Sauce

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