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Fall

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

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
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
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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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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
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Pressed Ham and Pear Sandwiches

Time:20 mins
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Pear and Frisee Salad with Bacon and Blue Cheese

Time:20 mins
Ingredients
  • 4 slices bacon, cut into 1/2-inch pieces
  • Extra-virgin olive oil, if needed
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • Coarse salt and ground pepper
  • 3 small bunches frisee (8 ounces total), trimmed and torn into bite-size pieces
  • 2 pears, such as Comice, Bartlett, or Anjou, cored and thinly sliced
  • 3/4 cup packed fresh parsley leaves
  • 2 ounces blue cheese, crumbled (1/2 cup)
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Apple-Pecan Cake

Ingredients
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 medium apple, such as Gala or Fuji, peeled and diced small
  • 3/4 cup pecans, toasted and coarsely chopped
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon freshly grated nutmeg or ground nutmeg
  • 1/4 teaspoon fine salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup low-fat plain yogurt
  • 1 1/3 cups granulated sugar
  • 1 teaspoon packed finely grated orange zest
  • 3 large eggs
  • Confectioners' sugar, for dusting
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Cheddar-Crusted Apple Pie

Time:1 hour 45 mins
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Sausage-Stuffed Red Onions

Time:1 hour 40 mins
Ingredients
  • 8 small-to-medium red onions
  • Coarse salt
  • 2 tablespoons unsalted butter
  • 8 ounces sweet Italian sausage
  • 1/3 cup grated tart green apple, such as Granny Smith
  • 1/4 teaspoon fennel seeds
  • 1/2 cup plain dried breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 3/4 cup grated Gruyere cheese (3 ounces)
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