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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 163 videos, and more

Shingled Roasted Potatoes

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Smoky Brussels Sprout Gratin

Time:1 hour
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Beet, Fennel, and Carrot Salad

Time:20 mins
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Shiitake and Egg Tart

Time:1 hour
Ingredients
  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 3/4 pound shiitake mushrooms, stemmed and large ones halved
  • 1 tablespoon chopped fresh tarragon leaves, plus more for serving
  • Coarse salt and ground pepper
  • 6 large eggs
  • Grated Parmesan, for serving
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Roasted Parsnips and Apples

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Cranberry Sauce with Ginger and Clove

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Shredded Brussels Sprouts with Pancetta

Time:45 mins
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Roasted Sweet-Potato Salsa

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Pork Ragu with Pasta

Ingredients
  • 1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon Italian seasoning blend
  • Coarse salt and ground pepper
  • 2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots)
  • 3/4 pound short twisted pasta, such as cavatappi
  • Finely grated Parmesan
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Braised Chicken with Butternut Squash and Cranberries

Time:1 hour 5 mins
Ingredients
  • 1/2 large butternut squash (1 1/2 pounds), peeled, halved, and seeded
  • 2 tablespoons extra-virgin olive oil
  • 4 chicken leg quarters (2 1/2 pounds total), split into drumsticks and thighs
  • Coarse salt and ground pepper
  • 1 red onion, cut into 1/2-inch wedges
  • 2 tablespoons chopped fresh sage
  • 4 teaspoons all-purpose flour
  • 2 teaspoons ground coriander
  • 1 teaspoon ground nutmeg
  • 2 cups low-sodium chicken broth
  • 1/2 cup dried cranberries
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