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Fall

Explore 1938 recipes, 313 projects, 200 articles, 158 galleries, 146 videos, and more

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Parsnip Fries

Time:40 mins
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Sweet-Potato Wedges

Time:40 mins
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Licorice Ice Cubes

Other Ideas:
Anise seed
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Chicken Paillards with Prosciutto and Figs

Ingredients
  • 6 tablespoons white wine
  • 3 tablespoons finely chopped fresh rosemary, plus 8 sprigs
  • 1 tablespoon red-pepper flakes
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 8 boneless, skinless chicken-breast halves, pounded 1/4 inch thick
  • 1 lemon, sliced into 1/8-inch rounds
  • 16 fresh figs, preferably Black Mission
  • 1 one-pound loaf country bread, cut into 1 1/2-inch-thick slices
  • 8 to 10 slices prosciutto di Parma
  • Balsamic Fig Sauce
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Roasted Applesauce

Other Ideas:
Apples, Applesauce
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Healthy Macaroni and Cheese

Ingredients
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock
  • 1 1/2 cups nonfat milk
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne pepper
  • 3/4 teaspoon coarse salt, plus more for water
  • Freshly ground black pepper
  • 1 pound elbow macaroni
  • 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
  • 1/2 cup part-skim ricotta cheese
  • 4 tablespoons finely grated Parmesan cheese (1 ounce)
  • 2 tablespoons fine breadcrumbs
  • 1 teaspoon olive oil
  • Olive-oil cooking spray
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Celery Root Soup with Brussels Sprouts and Chestnuts

Ingredients
  • 2 tablespoons plus 1 teaspoon olive oil
  • 5 medium celery root, peeled and cut into 1/2-inch pieces
  • 3 small onions, chopped
  • 3 ribs celery, chopped
  • 1 leek, white part only, rinsed well and chopped
  • 10 shallots, chopped
  • 16 cups store-bought or homemade Vegetable Stock
  • 1 cardamom pod
  • 1 (1-inch) stick cinnamon
  • 1 teaspoon whole coriander
  • 1 star anise
  • 1 cup brussels sprout leaves (from about 15 brussels sprouts)
  • 2 cups heavy cream
  • 1/4 cup peeled, cored, and chopped honeycrisp apples
  • Chestnut Puree
  • Croutons
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Orange Ginger Sweet Potato Puree

Ingredients
  • 3 1/2 pounds sweet potatoes (about 7 medium)
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/3 cup fresh orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 2 teaspoons chopped crystallized ginger
  • 1 teaspoon grated orange peel
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Broccoli Romanesco and Parmesan Puree

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 pounds broccoli Romanesco (2 to 3 heads; see the Guide), cut into 3/4-inch pieces (7 cups)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup plus 2 tablespoons water
  • Coarse salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
  • Freshly ground pepper, to taste
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Fall Vegetable and Orzo Casserole

Ingredients
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 10 tablespoons extra-virgin olive oil
  • 1 pound orzo pasta
  • 1 small butternut squash, peeled and cut into 1/2-inch wedges
  • 2 small bulbs fennel, trimmed and cut into 1/2-inch pieces
  • 1 small red onion, julienned
  • 5 large tomatoes, peeled, seeded, and chopped into 1-inch pieces
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh sage
  • Coarse salt and freshly ground pepper
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