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Fall

Explore 1966 recipes, 310 projects, 197 articles, 159 galleries, 161 videos, and more

Curried Butternut Squash Soup

Ingredients
  • 1/4 cup olive oil
  • 1 cup diced shallots
  • 3 cloves garlic
  • 1/4 cup minced fresh peeled ginger
  • 4 bay leaves
  • 1/2 tablespoon crushed red-pepper flakes
  • 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
  • 1 1/3 teaspoons coarse salt
  • 1 teaspoon curry powder
  • 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
  • 1 one-inch chunk palm sugar (available in Asian grocery stores)
  • 1 fifteen-ounce can low-fat coconut milk
  • Freshly chopped chives, for garnish
  • Fresh curry leaves, for garnish
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Pancetta-Wrapped Figs

Time:1 hour 50 mins
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Horseradish Chive Bread

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Caramelized Acorn Squash

Time:55 mins
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Cranberry Tea Bread

Time:1 hour 10 mins
Other Ideas:
Cranberries, Main course
Ingredients
  • 1/4 cup canola oil, plus more for pan
  • 1 cup rolled oats
  • 1 cup all-purpose flour (spooned and leveled), plus more for pan
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cardamon
  • 3/4 cup plain low-fat yogurt
  • 2 large eggs
  • 1 cup cranberries, fresh or frozen (not thawed)
  • 1/4 cup crystallized ginger, coarsely chopped
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Roasted Brined Turkey

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Braised Broccoli Rabe

Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3 medium garlic cloves, crushed and peeled
  • 1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
  • 2 teaspoons julienned lemon zest, plus fresh lemon juice for serving
  • Coarse salt
  • Freshly ground pepper
  • 1 cup homemade or store-bought low-sodium chicken stock
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Pork Shoulder Braised in Hard Cider

Ingredients
  • 3 fresh thyme sprigs
  • 4 cups hard cider
  • 3 medium leeks, white and pale-green parts, halved lengthwise and washed well
  • 1 tablespoon unsalted butter, room temperature
  • 1 small leek, white and pale-green parts, finely chopped and washed well (1/2 cup)
  • 3 pounds pork shoulder
  • 3 fresh flat-leaf parsley sprigs
  • 3 medium parsnips, peeled and halved lengthwise
  • 1/2 cup homemade or store-bought low-sodium chicken stock, plus more as needed
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, peeled and minced
  • Coarse salt and freshly ground pepper
  • 1 1/2 small celery roots, peeled and cut into 1-inch wedges
  • 1/4 cup heavy cream (optional)
  • 1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)
  • 1/2 teaspoon whole black peppercorns
  • Olive oil
  • 2 teaspoons grainy mustard, plus more for serving
  • 1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)
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Hot Buttered Rum

Other Ideas:
Cocktails, Dark rum
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