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Fall

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

Roasted Butternut Squash

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Roasted Pumpkin

Other Ideas:
Pumpkin
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Seared Plums

Other Ideas:
Condiments, Fruit, Plums
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30 Clove Garlic Soup

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Gingered Butternut Squash Pie

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Apple-Cranberry Pie

Time:4 hours 30 mins
Ingredients
  • Pumpkin Pie
  • Juice of 1 orange
  • 1/4 cup all-purpose flour
  • Zest of 1 orange
  • 1/4 cup sugar
  • 5 cups of peeled, sliced apples (approximately 5 medium apples)
  • 2 tablespoons oats
  • 2 tablespoons butter, melted
  • 1/2 cup sugar
  • 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
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Cranberry-Grapefruit Sparkler

Time:5 mins
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Cavolo Nero and Cannellini Bean Soup

Ingredients
  • 1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup finely chopped red onion
  • 3 garlic cloves, thinly sliced
  • 1 dried red chile, crumbled
  • 1/2 teaspoon fennel seeds
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 8 ounces dried cannellini beans, soaked according to package instructions
  • 1 medium tomato, seeded and finely chopped (about 3/4 cup)
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted
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Raw Kale Salad with Gouda, Pear, and Walnuts

Time:15 mins
Ingredients
  • 1/2 cup walnuts, coarsely chopped
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces
  • 2 1/2 ounces goat's milk gouda, cut into 1/2-by-1/4-inch pieces
  • 6 chives, cut into 1-inch lengths
  • 1 Anjou pear, halved, cored, and very thinly sliced crosswise
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Roasted Squash, Apple, and Cipollini Onion Salad

Ingredients
  • 2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
  • 8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
  • 4 cups watercress
  • 1 1/2 teaspoons sherry vinegar
  • 1/4 cup chopped toasted walnuts
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