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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 162 videos, and more

Halloween Blondies

Ingredients
  • 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)
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Cornbread for Dressing

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Roasted Cauliflower with Ginger and Mint

Ingredients
  • 1 head (about 2 pounds) cauliflower, cut into small florets
  • 2 cloves garlic, minced
  • 1 tablespoon peeled fresh ginger, minced
  • 1/2 teaspoon coarse salt
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper
  • 2 tablespoons fresh mint, coarsely chopped
  • 1 tablespoon fresh lime juice
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Creamy Tomato Soup with Spider Web Topping

Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 10 cups crushed tomatoes
  • 5 cups homemade or low-sodium canned chicken or vegetable stock
  • 3 sprigs fresh oregano
  • 1/2 to 1 cup half-and-half, plus 2 tablespoons for garnish
  • Coarse salt and freshly ground pepper
  • 1/2 cup sour cream
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Shriveled Potatoes with Romesco Sauce

Ingredients
  • 2/3 cup whole blanched almonds
  • 2 red bell peppers
  • 1/8 teaspoon pimenton (smoked hot paprika)
  • 1/4 cup loosely packed mint leaves
  • 1 teaspoon sherry vinegar or red-wine vinegar
  • 1 small garlic clove
  • Coarse salt
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pound mixed baby red and Yukon gold potatoes
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Elwood's Ham Chowder

Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound Virginia ham, cut into 1/2-inch pieces
  • 2 large onions, cut into 1/2-inch pieces (about 3 cups)
  • 4 garlic cloves, thiny sliced
  • 2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped
  • 1 can (28 ounces) whole tomatoes with juice, roughly chopped
  • 7 cups homemade or low sodium canned chicken stock
  • 2 cups homemade or low-sodium canned beef stock
  • 8 medium red potatoes, cut into 1/2-inch cubes (about 6 cups)
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • Hot-pepper sauce, such as Tobasco (optional)
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Oven Roasted Turkey Breast

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Spicy Squash with Pasta

Ingredients
  • 1 2-pound butternut squash, halved lengthwise and seeded
  • Coarse salt and freshly ground pepper
  • 1 pound perciatelli
  • 1/4 cup olive oil
  • 2 cloves garlic, coarsely chopped
  • 1/4 teaspoon crushed red pepper, flakes
  • 3/4 teaspoon fresh thyme leaves
  • 3/4 teaspoon thinly sliced fresh sage leaves
  • 3/4 teaspoon finely chopped fresh rosemary
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 1/2 cups fresh ricotta cheese
  • Freshly grated Parmesan cheese, for serving
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Peach-Cranberry Sauce

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Ghostly Bat and Cat Cookies

Time:2 hours
Ingredients
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting out dough
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • Small candies or sprinkles, for decorating (optional)
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