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Fall

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

Mushroom Wellington Cups

Time:1 hour
Ingredients
  • 4 tablespoons unsalted butter, plus 4 to 6 tablespoons unsalted butter, melted
  • 1 1/4 pounds small cremini or button mushrooms, sliced
  • 6 garlic cloves, minced
  • 2/3 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper
  • 5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed
  • 2 ounces store-bought pate
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Green Beans with Dried Cranberries

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Shredded Beef Chuck Roast

Time:6 hours 20 mins
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Bulgur with Pearl Onions and Almonds

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Creamy Cauliflower Soup with Greens

Time:45 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped (about 1 cup)
  • 4 cloves garlic, chopped
  • Sea salt
  • 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
  • 4 1/2 cups filtered water
  • 1/4 cup chopped fresh dill, plus more for garnish
  • 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
  • Freshly ground black pepper
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Mulled White Wine

Time:45 mins
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Pork Sausages and White Beans

Time:1 hour 5 mins
Ingredients
  • 6 tablespoons unsalted butter
  • 2 ounces diced bacon
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon thyme leaves
  • 1/2 cup dry white wine
  • 1 1/2 cups canned diced tomatoes (from one 14.5-ounce can)
  • 1 1/4 cups chicken stock
  • 2 cans (14.5 ounces each) cannellini beans, drained and rinsed
  • 2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick
  • 5 cups homemade breadcrumbs, cut into 1/2-inch pieces
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
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Slow-Cooker Beef and Tomato Stew

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, diced small
  • 3 medium carrots, cut into 1/4-inch rounds
  • 3 celery stalks, cut into 1/4-inch pieces
  • 2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 3 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 4 cups cooked brown rice
  • 6 tablespoons nonfat plain Greek yogurt
  • 1/3 cup chopped fresh parsley
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Cranberry-Orange Applesauce

Time:45 mins
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Roasted Acorn Squash

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