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Fall

Explore 1965 recipes, 310 projects, 197 articles, 159 galleries, 158 videos, and more

James Beard's Pureed Parsnips

Ingredients
  • 3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 teaspoon coarse salt, plus more for boiling
  • 1 teaspoon sugar
  • 1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
  • 3 to 4 tablespoons heavy cream
  • 1/4 cup Madeira
  • 2 tablespoons coarse dry bread crumbs or finely chopped nuts
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Savory Wild Mushroom Bread Pudding

Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion, sliced
  • Smoked Mushrooms
  • 1 teaspoon minced garlic
  • 3 teaspoons Emeril's Original Essence or Creole Seasoning
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup lager beer
  • 5 large eggs
  • 3 cups heavy cream
  • 1/4 cup molasses
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 3/4 cup freshly grated Gouda cheese
  • 3/4 cup freshly grated white cheddar cheese
  • 3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
  • 1 teaspoon unsalted butter
  • 1 tablespoon fine dried breadcrumbs
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Lily's Chestnuts

Other Ideas:
Chestnuts
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Cornbread, Apple, and Sausage Stuffing

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Thanksgiving Gravy

Other Ideas:
Butter, Gravy, Stock
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Martha's Turkey Sandwich

Ingredients
  • 2 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 3 cornichons, finely chopped
  • 4 slices hearty wheat bread, thinly sliced and lightly toasted
  • Unsalted butter
  • Dijon mustard
  • 6 slices fresh turkey breast
  • Coarse salt and freshly ground black pepper
  • 6 slices tomato
  • 6 slices cooked crisp bacon
  • 4 leaves radicchio
  • 1/2 bunch watercress, large stems removed
  • Cranberry sauce, for serving (optional)
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Pear Dumplings

Ingredients
  • 1/2 cup granulated sugar
  • Pate Brisee, rolled to 1/8 inch, chilled
  • 2 bottles dry white wine
  • 1/4 cup freshly squeezed lemon juice, plus the peel of 2 lemons
  • 4 teaspoons ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 2 cups granulated sugar
  • 2 cinnamon sticks
  • 1 egg, beaten with 2 teaspoons water for glaze
  • Fine sanding sugar, optional
  • 1 vanilla bean, halved and seeded
  • 5 large or 8 small pears, peeled
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Stuffed Shells

Ingredients
  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 4 ounces thinly sliced prosciutto, chopped
  • 3 garlic cloves, minced
  • 1 red onion, chopped
  • 1 head radicchio, cored and shredded (4 cups)
  • 1 teaspoon red-wine vinegar
  • 12 ounces fresh ricotta cheese (1 1/4 cups)
  • 8 ounces fresh mozzarella cheese, chilled and cut into small cubes (1 cup)
  • Coarse salt and freshly ground pepper
  • 5 cups favorite tomato sauce
  • Unsalted butter, for dotting
  • Garnish: finely grated Parmesan cheese
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Emeril's Turkey and Pinto Bean Chili

Time:55 mins
Ingredients
  • 4 slices thick-cut bacon, diced small
  • 2 medium yellow onions, diced small
  • 1 large red bell pepper, stemmed, seeded, and diced small
  • 1 1/2 pounds ground turkey (85 percent lean) or a blend of ground thighs and breasts
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon chopped garlic
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15.5 ounces each) pinto beans, rinsed and drained
  • 2 tablespoons finely chopped fresh cilantro
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Roasted Red Pepper Salad

Time:30 mins
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