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Fall

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

Baked Stuffed Onion

Ingredients
  • 1 head garlic
  • 8 medium yellow onions, unpeeled
  • 1 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 3 Yukon gold potatoes, about 1 pound
  • 10 ounces assorted mushrooms, such as chanterelle, shiitake, or oyster, cleaned and sliced into 1/4-inch-thick strips
  • 1/4 cup dry white wine
  • Olive-oil, cooking spray
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Daube Provencale

Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 pounds lamb neck and shoulder with bones, or 2 pounds boneless lamb shoulder, cut into 2-inch pieces
  • Salt
  • Pepper
  • 1/2 pound bacon, cut into lardons (thick, oblong chunks of country bacon)
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 1 cup white wine
  • 1 cup strong, dark veal, chicken, or lamb stock (got some demi-glace? sneak in a spoonful)
  • 1 small carrot, coarsely chopped
  • 1 Bouquet Garni
  • Zest of 1 orange
  • 2 potatoes, peeled and "turned," meaning cut into small football shapes, or just cube the things into large dice
  • 4 sprigs of flat parsley, chopped
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Roasted Autumn Harvest Salad

Ingredients
  • 2 bunches arugula, trimmed and washed well (6 cups)
  • 1/4 cup extra-virgin olive oil
  • Shallot Vinaigrette
  • 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed
  • 8 shallots, peeled and cut in half if large
  • 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
  • 6 long carrots, scrubbed well or peeled, halved lengthwise
  • Coarse salt and freshly ground pepper
  • 2 tablespoons fresh rosemary leaves (from 2 sprigs)
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Herb-Roasted Pork Tenderloin with Pears

Time:35 mins
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Velvety Carrot Soup

Ingredients
  • 3 tablespoons unsalted butter
  • 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
  • 1/4 cup diced onion
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • Pinch of sugar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
  • 1 teaspoon white-wine vinegar
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 3/4 cup milk
  • 1/4 cup flat-leaf parsley leaves, thinly sliced
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Butternut Squash with Brown Butter

Time:35 mins
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Maple-Walnut Oatmeal Cookies

Ingredients
  • 1 1/2 cups old-fashioned oatmeal
  • 3/4 cup unsweetened shredded desiccated coconut
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1 cup packed light-brown sugar
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter
  • 3 tablespoons pure maple syrup
  • 2 tablespoons golden syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • 1 teaspoon pure maple extract
  • 2 3/4 ounces (1 cup) walnuts, coarsely chopped
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Garganelli with Pork Ragu

Ingredients
  • 1 pound pork butt, cut into 1-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds fresh sweet Italian pork sausages (casings removed), crumbled
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 carrot, peeled and cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch dice
  • 2 tablespoons tomato paste
  • 5 slices mortadella ,finely chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 bay leaf (preferably fresh)
  • 1 small dried red chile, crumbled
  • 2 cups milk
  • 1 cup dry red wine
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1 pound garganelli or penne
  • Freshly grated Parmesan cheese, for serving
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Jerry's Apple, Rosemary, and Caramel Shortcakes

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Apple, Ham, and Cheddar Melt

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