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Fall

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

Butternut Squash and Sage Lasagna

Ingredients
  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
  • Freshly grated nutmeg
  • 2 tablespoons unsalted butter
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock
  • Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)
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Braised Brisket with Carrots, Garlic, and Parsnips

Ingredients
  • 1 first cut of beef brisket (5 pounds)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, minced, plus 1 head, halved horizontally
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock
  • 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  • 1 pound parsnips, peeled and halved
  • 10 ounces red pearl onions, peeled (about 2 1/2 cups)
  • 10 ounces red pearl onions, peeled(about 2 1/2 cups)
  • 1 tablespoon balsamic vinegar
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Farro Salad with Oven-Roasted Grapes and Autumn Greens

Ingredients
  • 8 ounces farro (about 1 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 6 cups seedless red grapes (about 1 1/2 pounds)
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions, sliced into 1/4-inch rounds
  • 3 tablespoons red wine vinegar, plus more for seasoning
  • 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
  • 8 ounces fresh goat cheese, crumbled (optional)
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Celebrate Halloween with Scary Themed Windows

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Stuffed Baked Apple with Creme Anglaise, Part 1

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Handmade Autumnal Wreath, Part 2

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How to Use Fresh Herbs in a Thanksgiving Turkey

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How to Make Leaf Pattern Napkins

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Decorative Gourd Lanterns for the Fall

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Autumn Flowers and Candles with Patricia Heaton

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