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Fall

Explore 1966 recipes, 310 projects, 197 articles, 159 galleries, 161 videos, and more

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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Ghastly Ghoulash

Ingredients
  • 2 pounds stew beef, cut into 1-inch cubes
  • Coarse salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup vegetable oil
  • 1 medium onion, cut into 1/4-inch dice
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1 tablespoon paprika
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cups homemade or low-sodium store-bought beef stock
  • 2 tablespoons tomato paste
  • 2 sprigs fresh oregano, plus extra leaves for garnish
  • 2 carrots, peeled and cut into 1/4-inch rounds
  • 12 ounces Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 4 ounces thick bacon, cut into 1/4-inch pieces
  • 10 ounces small white mushrooms (quartered if large)
  • 1 box (10 ounces) frozen pearl onions, thawed and drained
  • 1 red or green bell pepper, coarsely chopped
  • Caraway Egg Noodles, for serving
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Roasted-Carrot-and-Beet Salad

Ingredients
  • 4 medium red beets, (about 1 pound without greens), 1/2 inch of stems left intact
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 pound carrots, (about 8 medium), cut on the diagonal into 1-inch pieces
  • 1/2 teaspoon coarse salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • Freshly ground pepper
  • 4 small whole wheat pita breads, quartered
  • 4 ounces feta cheese
  • 1/2 cup hummus
  • 2 teaspoons extra-virgin olive oil
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Golden Pear Cream Puffs

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Chocolate-Chestnut Mousse Cake

Ingredients
  • Vegetable oil, for pan
  • 1 jar (7.4 ounces) peeled roasted chestnuts
  • 1 cup whole milk
  • 1/4 cup plus 1 tablespoon light-brown sugar
  • Pinch of coarse salt
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature
  • 2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled, plus more for shavings
  • 1 1/2 cups cold heavy cream
  • 24 chocolate wafer cookies (from 1 package)
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Chicken with Paprika Sauce

Time:30 mins
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Creamy Mashed Potatoes

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Kumquat-Braised Short Ribs

Ingredients
  • 8 bone-in short ribs (2 inches thick; 31/2 to 4 pounds total)
  • Coarse salt and freshly ground pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 medium carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 large onion, chopped (about 2 cups)
  • 1 1/4 cups brandy
  • 4 cups homemade or store-bought low-sodium beef stock
  • 1 cup water
  • 1 pint kumquats, halved (about 1 cup), plus more whole for serving (optional)
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