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Fall

Explore 1965 recipes, 314 projects, 198 articles, 159 galleries, 158 videos, and more

Painted Gourds

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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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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
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Perfect Roast Turkey

Other Ideas:
Main course, Whole turkey
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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
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