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Fall

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

Cannellini and Kale Soup

Time:12 hours
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 medium carrot, chopped
  • Coarse salt and freshly ground pepper
  • 4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • Scant 1/4 teaspoon crushed red-pepper flakes
  • 12 ounces cannellini beans (2 cups), picked through and soaked overnight
  • 6 cups water
  • 1 dried bay leaf
  • 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
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Kale-and-Sausage Hand Pies

Time:1 hour 15 mins
Ingredients
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 1 1/2 teaspoons fine salt
  • 1/2 cup ice water
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces (about 1 1/2 links) sweet Italian sausage, casings removed
  • 1 medium onion, diced medium
  • 1 tart apple, such as Granny Smith, peeled and diced medium
  • 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
  • 1/4 cup golden raisins
  • Coarse salt and ground pepper
  • Heavy cream, for brushing
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Creamed Onions with Sage

Time:45 mins
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Roasted Acorn Squash Pasta with Kale and Almonds

Time:40 mins
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Espresso Shortbread Headstones

Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon finely ground espresso
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2/3 cup confectioners' sugar, (sifted, then measured)
  • 1 teaspoon pure vanilla extract
  • 3 ounces semisweet chocolate, chopped
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Caramelized-Apple Spice Cake

Ingredients
  • 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature, plus more for pans
  • 1 vanilla bean, halved lengthwise
  • 2 pounds Granny Smith apples, peeled, cored, and grated on the large holes of a box grater (4 cups)
  • 1/2 cup apple cider
  • 2 1/2 cups granulated sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 1/2 teaspoons baking powder
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup packed dark-brown sugar
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor
  • Brown Sugar Swiss Meringue Buttercream
  • Gold Marzipan Pumpkins, Leaves, and Acorns
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Quince-and-Fig Pinwheels

Time:3 hours 30 mins
Ingredients
  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1/2 cup sugar, plus more for sprinkling
  • Salt
  • 2 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup boiling water
  • 1 cup dried Black Mission figs (5 ounces), cut into 1/2-inch pieces
  • 1/2 cup quince paste
  • 2 large egg yolks
  • 2 teaspoons heavy cream
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Leek-And-Parsnip Soup with Caviar and Black-Pepper Cream

Time:1 hour
Ingredients
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 3/4 pounds leeks (white and pale-green parts only), rinsed well and cut into 1/4-inch-thick half-moons
  • 1/2 cup creme fraiche or sour cream
  • Coarse salt
  • 1 jar (2 ounces) whitefish or other caviar, for garnish
  • 1 pound parsnips, peeled and cut 1/4 inch thick
  • 1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick
  • 3 cups chicken stock
  • 2 dried bay leaves
  • 1/2 cup whole milk
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Pear-Rosemary Cocktails

Time:14 days
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Mustard-Roasted Beef Tenderloin

Time:1 hour 5 mins
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