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Fall

Explore 1965 recipes, 310 projects, 197 articles, 159 galleries, 158 videos, and more

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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Pear and Sour Cherry Flat Pie

Ingredients
  • All-purpose flour, for work surface
  • 14 ounces best-quality frozen puff pastry (such as Dufour), thawed
  • 3 small Bartlett pears, or 2 meduim pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
  • 2 ounces dried sour cherries
  • 1/3 cup sugar, plus more for sprinkling
  • 4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper
  • Five-spice powder
  • 1 large egg, lightly beaten
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Louisiana Bread Pudding With Whiskey Sauce

Ingredients
  • 1/4 cup bourbon
  • 1/2 cup raisins
  • 4 cups (about 1/2 baguette) 1-inch cubes of day-old baguette
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 tablespoons unsalted butter
  • 1 1/2 cups heavy cream
  • 2 teaspoons cornstarch
  • 1/3 cup sugar
  • 1/3 cup bourbon
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Spiced (and Spiked) Concord Grape Punch

Other Ideas:
Juice, Punches, Vodka
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Apple Cupcakes

Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
  • Cream-Cheese Frosting
  • Marzipan Apples
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Roast Spatchcocked Turkey

Other Ideas:
Main course, Whole turkey
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Baked Oyster Dressing

Ingredients
  • 2 teaspoons unsalted butter
  • 2 cups shucked oysters, including their liquor
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon Emeril's Original Essence
  • 1/4 teaspoon cayenne
  • 3 bay leaves
  • 1 tablespoon very finely chopped garlic
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 cup chopped scallions
  • 4 cups 1-inch cubes French bread
  • 1/3 cup freshly grated Parmesan cheese
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