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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 163 videos, and more

Ribbon Pasta With Pork Ragu and Fresh Sage

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Cranberry-Maple Bread Pudding

Time:1 hour 35 mins
Ingredients
  • 7 slices (1 inch thick) week-old Tartine Country Bread, crusts trimmed
  • Unsalted butter, for pan
  • 8 large eggs
  • 3/4 cup sugar
  • 2 cups creme fraiche
  • 2 cups whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • Coarse salt
  • 1 1/2 cups fresh or thawed frozen cranberries (about 5 ounces)
  • 2/3 cup pure maple syrup
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Herbed Mashed Potatoes

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Dried Cherry-Sourdough Stuffing

Time:1 hour 30 mins
Ingredients
  • 1 stick unsalted butter, plus more for baking dish
  • 2 cups finely chopped fennel
  • 1 cup finely chopped celery (from 2 stalks)
  • 3/4 cup minced shallot (from 2 large shallots)
  • 4 garlic cloves, minced
  • 2 Granny Smith apples, peeled and finely chopped (2 cups)
  • 1 cup chopped dried cherries (5 ounces)
  • 1/2 cup dry white wine
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh thyme
  • 8 cups 1/2-inch cubes sourdough bread (crust removed), toasted
  • 1 1/2 cups Goose Stock (from Crisp Goose) or homemade or store-bought low-sodium chicken stock
  • 1 large egg
  • Coarse salt and freshly ground pepper
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Chocolate Leaves

Other Ideas:
Milk chocolate
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Honey-Walnut Pie

Ingredients
  • 3 tablespoons all-purpose flour, plus more for work surface
  • Lucinda Scala Quinn's Pate Brisee, Walnut Variation
  • 4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
  • 3/4 cup acacia, or other mild honey
  • 3/4 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped walnuts
  • Fine sanding sugar
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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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