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Fall

Explore 1965 recipes, 310 projects, 197 articles, 159 galleries, 161 videos, and more

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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Roasted Red Pepper Salad

Time:30 mins
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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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Grilled Eggplant Sandwich

Time:30 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for grill
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
  • 6 ounces fresh mozzarella, thinly sliced
  • 1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
  • 2 medium tomatoes, cut into 1/2-inch slices
  • 14 fresh basil leaves
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Hearty Vegetable Stew

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 medium yellow onion, diced medium
  • Coarse salt and ground pepper
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 bunch kale, stems removed, leaves torn into bite-size pieces
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 2 sprigs thyme
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Pork Chops with Plums and Whipped Potatoes

Time:40 mins
Ingredients
  • 2 1/2 pounds russet potatoes (about 4), peeled and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 4 tablespoons extra-virgin olive oil
  • 1 cup whole milk
  • 4 bone-in pork shoulder chops (about 2 pounds total), patted dry
  • 1 small yellow onion, diced small
  • 3 firm but ripe plums, cut into 3/4-inch wedges
  • 5 ounces salad greens
  • 1 tablespoon white-wine vinegar
  • 2 scallions, greens thinly sliced, whites reserved for another use
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Lentil Salad with Grapes and Feta

Ingredients
  • 2 1/2 cups water
  • 3/4 cup French or brown lentils
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons honey
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup walnuts, toasted and roughly chopped
  • 1 1/2 cups seedless red grapes, halved
  • 1 celery stalk, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 2 ounces feta, crumbled (1/2 cup)
  • Coarse salt and ground pepper
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Spiced Steak Kebabs

Time:25 mins
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Braised Chicken with Potatoes, Olives, and Lemon

Time:40 mins
Ingredients
  • 2 1/4 pounds bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • 1/2 cup green olives, such as Cerignola, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch
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Sugar-Glazed Pearl Onions

Time:40 mins
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