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Fall

Explore 1966 recipes, 310 projects, 197 articles, 159 galleries, 161 videos, and more

Soupe au Pistou

Ingredients
  • FOR THE SOUP
  • 1 1/2 teaspoons olive oil
  • 2 cloves garlic, quartered lengthwise
  • 4 cipollini onions, quartered
  • 5 ounces red Swiss chard, stems reserved and cut into 1/2-inch lengths, leaves torn into pieces (1/2 bunch)
  • 1 small butternut squash, (12 ounces), peeled, seeded, and cut into 1/2-inch dice
  • 1 carrot, peeled and cut diagonal into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup fresh or frozen lima beans, (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • FOR THE PISTOU
  • 2 cups fresh sorrel or basil, leaves, tough stems removed
  • 1/2 cup walnuts
  • 3 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Dash freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
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Fungus Tart

Time:2 hours
Ingredients
  • 1 disk Pate Brisee
  • All-purpose flour, for surface
  • 7 large shiitake mushrooms, stems trimmed
  • 2 spring onions or scallions
  • 1 Trumpet Royale mushroom
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • 2 tablespoons unsalted butter
  • 1 fennel bulb, chopped, fronds reserved
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce)
  • 1 large egg
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground white pepper
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Roasted Curried Cauliflower

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Lamb and Quince Tagine

Ingredients
  • 4 lamb shanks (1 1/4 pounds each)
  • Coarse salt and freshly ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 2 garlic cloves, peeled
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 9 cups water
  • 1/4 cup honey
  • 1 cup fresh cilantro, coarsely chopped
  • 1/2 teaspoon saffron threads
  • 4 quinces (about 2 pounds total), peeled and quartered
  • 2 tablespoons fresh lemon juice
  • Cooked couscous, for serving
  • 3 tablespoons sliced almonds, toasted
  • 2 tablespoons unsalted butter
  • 2 quinces (about 1 pound total), peeled and quartered
  • 1/4 cup sugar
  • 1 1/2 cups Sauternes
  • 2 green cardamom pods, gently cracked
  • 1 cinnamon stick
  • 1 piece (1 inch) peeled fresh ginger, thinly sliced
  • 1 bay leaf
  • 1/2 vanilla bean, halved lengthwise
  • Pinch coarse salt
  • 1 cup water
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Hearty Onion Soup Gratin

Time:1 hour 5 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 2 teaspoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 cups beef stock
  • 4 small carrots, halved lengthwise
  • 3 baby turnips, peeled and cut into wedges or chunks
  • 4 small dried bay leaves
  • 4 large slices (3/4 inch thick) day-old Tartine Country Bread
  • 8 slices Gruyere, Cantal, or Raclette cheese
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Braised Fennel and White Beans

Time:25 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
  • 1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
  • 1 can (15 1/2 ounces) white beans
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
  • Coarse salt and freshly ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon unsalted butter, softened
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Dried-Fruit Thumbprints

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Barbecued Oysters with Hogwash

Other Ideas:
Appetizers, Oysters
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Sweet Potato Patty Wrap

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Pepper-Crusted Beef Tenderloin

Time:1 hour 40 mins
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