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Fall

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

Spiced Squash Pancakes

Time:40 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, minced
  • 2 small jalapenos, seeded and minced
  • 3 tablespoons minced peeled fresh ginger
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 3 cups Roasted Spaghetti Squash, patted dry
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour (spooned and leveled)
  • Nonstick cooking spray
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Kale Crisps with Sea Salt and Lemon

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Beet Salad with Arugula and Oranges

Time:35 mins
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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
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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
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Pickled Red Cabbage

Time:1 hour 15 mins
Other Ideas:
Red cabbage, Side dishes
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Roasted Acorn Squash with Lemon and Nutmeg

Other Ideas:
Acorn squash, Side dishes
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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
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