No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fall

Explore 1967 recipes, 309 projects, 198 articles, 159 galleries, 162 videos, and more

Sweet Potato Souffle Pie

Ingredients
  • 2 medium sweet potatoes, pierced with the tines of a fork
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 2 tablespoons packed light-brown sugar
  • 1 cup whole milk
  • 1 2-inch piece peeled fresh ginger, thinly sliced
  • 1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan
  • 1/4 cup all-purpose flour
  • 1/3 cup, plus 1/4 cup granulated sugar, plus more if needed
  • 1/4 teaspoon ground cinnamon, plus more if needed
  • 9 sheets phyllo dough (17 by 12 inches), thawed if frozen
  • Pinch of cream of tartar
expand

No-Bake Spiderweb Cheesecake

Ingredients
  • 32 ounces cream cheese, softened
  • 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  • Vegetable oil, cooking spray
  • 1 1/2 cups sugar
  • 1/2 cup heavy cream
  • 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon coarse salt
  • 6 ounces (1 1/2 sticks) unsalted butter, melted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon coarse salt
  • 1 1/2 cups heavy cream, cold
  • Candy Spiders, optional
expand

Quinoa Pie with Butternut Squash

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
  • 18 fresh sage leaves, plus 1 teaspoon finely chopped sage
  • 1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
  • 1 garlic clove, minced
  • 1 cup quinoa
  • 2 cups homemade or low-sodium store-bought vegetable stock
  • 1 1/2 ounces Parmesan cheese, finely grated
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • Vegetable oil, cooking spray
expand

Cranberry-Fig Quinoa Tart

Ingredients
  • 5 ounces Calimyrna figs, stems removed and halved (about 12 figs)
  • 1 large egg, lightly beaten
  • 1/2 cup quinoa flour
  • 2 cups frozen cranberries (8 oz.)
  • Granulated sugar, for sprinkling
  • 1 1/2 cups all-purpose flour
  • 1 3/4 cups full-bodied red wine, such as Zinfandel
  • 3/4 cup light-brown sugar
  • 2 tablespoons sugar
  • 2 teaspoons red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 ounces cold unsalted butter, cut into 1/2-inch pieces
  • 4 ounces cold cream cheese, cut into 1/2-inch pieces
  • 1/2 cup ice water
expand

Stuffed Acorn Squash with Quinoa and Pistachios

expand

Roasted Red-Pepper Soup with Quinoa Salsa

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • Pinch red-pepper flakes
  • 4 red bell peppers, roasted and quartered
  • 3 cups low-sodium chicken stock
  • Coarse salt
  • 1 cup cooked quinoa
  • 1/4 small red onion, diced
  • 1 avocado, diced
  • 2 tablespoons freshly chopped cilantro
  • Lime wedges, for serving
expand

Sweet Potatoes with Caramelized Apples

expand

Whipped Sweet Potatoes with Caramelized Apples

expand

Making Sweet Potatoes and Squash

expand

Maple-Whipped Sweet Potatoes

expand

advertisement

advertisement

advertisement

advertisement