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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 162 videos, and more

Carrot, Apple, and Fennel Slaw

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Baked Sage-and-Saffron Risotto

Ingredients
  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 1 cup Arborio rice
  • 1/8 teaspoon crumbled saffron threads
  • 1/2 cup dry white wine
  • 2 cups homemade or low-sodium chicken stock, skimmed of fat
  • 4 sage leaves (about 1 tablespoon), coarsely chopped, plus more for garnish
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, cut into small pieces
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Apple Strudel

Ingredients
  • 1 cup (2 sticks) unsalted butter, plus more for pan
  • 2 3/4 cups all-purpose flour, plus more for pan
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 tablespoon water
  • 3 to 4 slices white bread (enough to make 1 1/2 cups breadcrumbs)
  • 2/3 cup pine nuts (4 ounces)
  • 3 1/2 pounds assorted apples, such as Macoun, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
  • Zest of 1 lemon
  • 1 1/2 cups raisins
  • 1 large egg yolk
  • Confectioners' sugar, for dusting
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Luscious Oven-Braised Short Ribs

Ingredients
  • 1 onion, finely sliced
  • 4 garlic cloves, smashed
  • 1 leek, cleaned and finely chopped
  • 1 carrot, finely chopped
  • 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
  • 1 cup red wine
  • 1/2 cup soy sauce or tamari
  • 1 tablespoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 3 1/2 pounds short ribs
  • 2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
  • 1 stalk celery, finely chopped
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Calvados Gravy

Time:45 mins
Other Ideas:
Apple brandy, Gravy
Ingredients
  • Reserved roasting pan with turkey drippings, neck, and giblets from Dry-Brined Roasted Broad-Breasted White Turkey or Roasted Heritage Turkey
  • 1/2 cup Calvados or brandy
  • 4 1/2 cups Homemade Turkey Stock, Homemade Chicken Stock, or store-bought low-sodium chicken stock
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
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Winter Squash Dip

Ingredients
  • 1 winter squash (about 2 pounds), such as butternut or turban, unpeeled, seeded, and cut into 3-inch pieces
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper, to taste
  • 2 heads garlic, tops cut off to expose cloves
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
  • 8 scallions, white and pale-green parts only, sliced 1 inch thick
  • 2 chipotle chiles (canned in adobo sauce)
  • 2 cups (16 ounces) sour cream
  • 8 ounces cream cheese, room temperature
  • 1 1/4 cups grated Parmesan cheese (about 4 ounces)
  • 4 teaspoons fresh lemon juice
  • Paprika, for sprinkling
  • Roasted pepitas (pumpkin seeds), for garnish
  • Breadsticks, for dipping
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Brussels Sprout Puree

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Skull Madeleines

Ingredients
  • 8 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  • 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
  • Marshmallow Skulls
  • 2 tablespoons plus 1 1/2 teaspoons boiling water
  • 1 cup heavy cream
  • 1 large egg, room temperature
  • 1 tablespoon light corn syrup
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons cake flour (not self-rising), sifted
  • 7 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 7 tablespoons unsalted butter, softened, plus more for pans
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Pasta e Fagioli con Mista

Ingredients
  • 2/3 cup dried Scritti Grossi beans or cranberry beans
  • 1/3 cup chopped proscuitto
  • 1/4 cup chopped red onion
  • 3 1/4 tablespoons chopped red onion
  • 2 tablespoons chopped celery
  • 2 3/4 tablespoons chopped celery
  • 1 tablespoon plus 1 1/2 teaspoons chopped carrot
  • 2 tablespoons chopped carrot
  • 1 (1/4-pound) piece of prosciutto
  • 2 tablespoons chopped leeks
  • 1/2 teaspoon fresh chopped rosemary
  • 1 sprig fresh sage
  • 1 sprig fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 teaspoon whole black peppercorns
  • 1 cup peeled, chopped potato
  • 1/2 cup butternut squash
  • 6 cups chicken stock or water
  • Coarse salt
  • 2/3 cup assorted dried pasta, such as fusili, strozzapreti, rigatoni, lumache, or spaghetti
  • Extra-virgin olive oil, for serving
  • Grated Parmigiano Reggiano cheese, for serving
  • Coarse salt, for seasoning
  • Coarse black pepper, for seasoning
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Mark's Pecan Rolls

Other Ideas:
Pecans, Sticky buns
Ingredients
  • 3/4 cup sugar
  • 1 package active dry yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup warm water, 105 degrees to 115 degrees
  • 4 teaspoons ground cinnamon
  • 1 1/2 cups packed light-brown sugar
  • 6 tablespoons unsalted butter, room temperature
  • 4 tablespoons corn syrup
  • 1/2 cup milk, scalded and cooled
  • 1 1/2 cups pecan halves
  • 1/3 cup sugar
  • 1/3 cup unsalted butter, softened
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 4 cups all-purpose flour
  • Nonstick cooking spray
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