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Fall

Explore 1965 recipes, 314 projects, 198 articles, 159 galleries, 158 videos, and more

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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Thin Pear Tart

Ingredients
  • 2 ounces cream cheese
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/2 cup, plus 1 1/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pear brandy
  • 1 Bosc or Red Bartlett pear
  • 1/8 teaspoon ground cinnamon
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Turnip Hash with Broccoli Rabe

Ingredients
  • 1/2 pound plum tomatoes
  • 1/2 pound medium turnips, peeled and cut into 1/2-inch dice
  • 1/2 pound parsnips, peeled and cut into 1/2-inch dice
  • 1/2 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, smashed
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 teaspoon coarsely chopped fresh thyme
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Roasted Spiced Acorn Squash

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Baby Sweet Potato Cakes

Ingredients
  • Butter-flavored nonstick cooking spray
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • One 15-ounce can sweet potatoes, drained and mashed
  • 1/3 cup buttermilk
  • 1/2 cup chopped pecans, toasted
  • Caramel-Pecan Sauce
  • Vanilla ice cream, for serving (optional)
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