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Fall

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

Mini Sweet-Potato Doughnuts with Brown-Butter Glaze

Ingredients
  • 8 ounces (2 sticks) unsalted butter, cut into pieces
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1/4 cup whole milk
  • 3 cups confectioners' sugar, sifted
  • 1 1/4 teaspoons active dry yeast
  • 3/4 cup whole milk
  • 1/4 cup warm water
  • 3 tablespoons plus 1/4 teaspoon granulated sugar
  • 1/3 cup sweet-potato puree (from 1 small cooked sweet potato)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground cinnamon
  • 2 1/2 cups all-purpose flour, plus more for surface and sheets
  • Vegetable oil (about 4 cups), for deep-frying and bowl
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Chocolate Fig Pumpkins

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Spaghetti with Sweet Sausage and Cabbage

Time:35 mins
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Sauteed Peppers

Other Ideas:
Chiles, Japanese, Side dishes
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Herbed Mushroom Custards

Time:1 hour
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Caramel Bread Pudding

Time:2 hours 40 mins
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Slow-Cooked Tex-Mex Chicken and Beans

Time:8 hours 15 mins
Ingredients
  • 1 cup dried pinto beans, rinsed
  • 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 2 tablespoons all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • Coarse salt and ground pepper
  • 1 medium red onion, chopped
  • 1 red bell pepper (ribs and seeds removed), chopped
  • 1/4 cup reduced-fat sour cream, for serving
  • 1/4 cup chopped fresh cilantro, for serving
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Pasta with Swiss Chard

Time:30 mins
Other Ideas:
Main course, Swiss chard
Ingredients
  • Coarse salt and ground pepper
  • 1 small garlic clove
  • 1 slice white sandwich bread, torn into large pieces
  • 2 tablespoons grated Parmesan cheese, plus more for serving
  • 3 tablespoons butter
  • 12 ounces gemelli, fusilli, or other short twisted pasta
  • 1 medium red onion, halved and thinly sliced
  • 2 bunches green Swiss chard (about 1 1/2 pounds total), stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
  • 1 to 2 tablespoons white-wine vinegar
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Cornbread, Wild Mushroom, and Pecan Stuffing

Ingredients
  • 1 1/2 cups pecans
  • 6 tablespoons unsalted butter
  • 5 cups crumbled Cornbread
  • 5 shallots, finely chopped
  • 1 rib celery, diced into 1/4-inch pieces
  • 10 ounces wild mushrooms (chanterelles, oyster, and shiitake)
  • 1 teaspoon fresh thyme, leaves
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/3 cup heavy cream
  • 1/3 cup Homemade Chicken Stock
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Pickled Baby Beets

Other Ideas:
Appetizers, Baby beets
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