No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fall

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

Light Italian Wedding Soup

Time:25 mins
Ingredients
  • 1 pound ground dark-meat turkey (93 percent lean)
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1/2 cup plain dried breadcrumbs
  • 1/4 cup grated Parmesan, plus more for serving
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 medium onion, halved and thinly sliced
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
expand

Porridge with Dried Fruits and Nuts

Ingredients
  • 3/4 cup wheat berries
  • 1/2 teaspoon salt
  • 1 cup Irish steel-cut oats
  • 1/2 cup milk, plus more, warmed, for serving
  • 3 tablespoons unsulfured molasses
  • 3 tablespoons honey
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup mixed dried fruit, such as cranberries, currants, raisins, and chopped figs or apricots, for serving
  • 3/4 cup walnuts or pecans, toasted and broken into large pieces, for serving
expand

Pickled Red Cabbage

Time:1 hour 15 mins
Other Ideas:
Red cabbage, Side dishes
expand

Roasted Acorn Squash with Lemon and Nutmeg

Other Ideas:
Acorn squash, Side dishes
expand

Minestrone and Parmesan Biscuit Potpie

Time:1 hour 45 mins
Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 3 leeks, white and pale-green parts only, quartered lengthwise, thinly sliced crosswise, and rinsed well
  • 2 teaspoons baking powder
  • 4 garlic cloves, minced
  • Coarse salt
  • 1 pound butternut squash, peeled and cut into 1/2-inch cubes (4 cups)
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 can (19 ounces) cannellini beans, drained
  • 1 cup finely grated Parmesan cheese (2 ounces)
  • 1 can (15 ounces) peeled whole tomatoes
  • 1 1/2 cups heavy cream, plus more for brushing
  • 1 bunch Tuscan kale, chopped
  • 3 cups chicken stock or water
  • 1 rosemary sprig
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce), plus 1 Parmesan cheese rind (about 3 inches)
  • Coarse salt and freshly ground pepper
expand

Challah

Other Ideas:
Bread course, Currants, Jewish
Ingredients
  • 1 cup currants
  • 2 tablespoons active-dry yeast
  • 1 large egg, lightly beaten
  • 1/2 cup warm water (110 to 115 degrees)
  • 1 1/2 teaspoons ground cinnamon
  • 6 tablespoons plus 4 teaspoons sugar
  • 1/2 cup plus 1 tablespoon sugar
  • 2/3 cup boiling water
  • 1 large egg white
  • 6 tablespoons unsalted margarine, plus more for bowl and pans
  • 2 tablespoons soy oil
  • 2 teaspoons salt
  • 3 tablespoons buckwheat honey
  • 4 large eggs, room temperature
  • 6 cups all-purpose flour
  • 2/3 cup wheat germ
  • 1 large egg yolk
expand

Perfect Roast Turkey

Other Ideas:
Main course, Whole turkey
Ingredients
  • One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
  • 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
  • One 750-ml bottle dry white wine
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • Classic Stuffing
  • 1 cup dry red or white wine, for gravy (optional)
  • Giblet Stock
expand

Chicken Liver Mousse

Ingredients
  • 1/2 cup (1 stick) unsalted butter
  • 1 pound fresh chicken livers, trimmed and patted dry
  • Coarse salt and freshly ground black pepper
  • 5 shallots, sliced
  • 2 ripe Bartlett pears, cored and chopped
  • 3 large fresh thyme sprigs, plus more for garnish
  • 3 whole cloves
  • 2 sticks cinnamon
  • 1 tablespoon light-brown sugar
  • 1/4 cup pear brandy
  • 3 tablespoons heavy cream
  • 2 tablespoons aged balsamic vinegar or Balsamic Syrup
  • 3/4 teaspoon freshly grated nutmeg
  • Clarified Butter, melted
  • Maldon sea salt, for serving
  • Red Onion and Golden Raisin Jam, for serving
  • Toasts or fruit and nut bread slices, for serving
expand

Herb-and-Scallion Bread Pudding

Time:1 hour 45 mins
Ingredients
  • 10 cups day-old challah or brioche, cut into 1-inch cubes (from 1 or 2 loaves)
  • 1/2 cup packed fresh parsley, coarsely chopped
  • 1/4 cup packed fresh sage, coarsely chopped
  • 2 tablespoons fresh thyme, coarsely chopped
  • 4 tablespoons unsalted butter, plus more for dish
  • 4 stalks celery, chopped
  • 3 garlic cloves, minced
  • Coarse salt and freshly ground pepper
  • 2 bunches scallions, thinly sliced
  • 8 large eggs, lightly beaten
  • 2 cups chicken stock
  • 2 cups heavy cream
expand

Pressed Ham and Pear Sandwiches

Time:20 mins
expand

advertisement

advertisement

advertisement

advertisement