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Fall

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

Autumn Minestrone Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 stalks celery, sliced crosswise into 1/2-inch pieces
  • 1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 can (35 ounces) whole tomatoes, lightly crushed
  • 8 cups homemade or store-bought low-sodium chicken stock
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 2 teaspoons red-wine vinegar
  • 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
  • 2 cups cooked tubetti pasta, for serving
  • Freshly grated Parmesan cheese, for garnish
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Sweet and Spicy Popcorn Crunch

Other Ideas:
Peanuts, Popcorn
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Pork Tenderloin and Apples

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Martha's Berry Little Cocktail

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Autumn Greens with Cider Vinaigrette

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Spiderweb Cookies

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Glogg

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Caramelized Chestnuts and Brussels Sprouts

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Porcini, Chestnut, and Sausage Stuffing

Ingredients
  • 1 cup dried porcini mushrooms
  • 1 1/2 cups boiling water
  • 1/2 pound slab bacon, finely chopped
  • 1 small onion, finely chopped (1 cup)
  • 1 leek, white and pale-green parts only, rinsed well and finely chopped
  • 3 celery stalks, finely chopped (1 1/2 cups)
  • 1 garlic clove, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 pound sweet Italian sausages, casings removed
  • Liver from turkey, coarsely chopped
  • 5 cups cubed, crustless white bread, dried overnight
  • 2 cups coarsely chopped peeled chestnuts
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 cups Giblet Stock
  • Coarse salt and freshly ground pepper, to taste
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