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Fall

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

Honey-Phyllo Pumpkin Pie

Ingredients
  • 1 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 12 sheets phyllo, trimmed to 8 1/2-by-13 1/2-inch sheets, thawed if frozen
  • 6 ounces (1 1/2 sticks) unsalted butter, melted
  • Walnut-Oatmeal Streusel
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup packed light-brown sugar
  • 1/4 cup honey, plus more for serving
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • Ground cloves
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Baked Apples with Dried Cherries and Maple Syrup

Time:1 hour 15 mins
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Red Rooster Cocktail

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German Apple Cake

Ingredients
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Juice of 1/2 lemon
  • 3 to 4 tart apples, such as Granny Smith, Cortland, or Winesap
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Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons

Ingredients
  • Olive oil, cooking spray
  • 2 large navel oranges
  • 1/3 cup golden raisins
  • 2 slices (1/2 inch thick) Whole-Grain Bread, cut into cubes
  • Olive oil, cooking spray
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 6 medium scallions, trimmed
  • 1/2 medium fennel bulb, trimmed and thinly sliced lengthwise
  • 2 cups baby arugula (about 4 ounces)
  • 1 1/2 teaspoons champagne vinegar
  • 1/8 teaspoon coarse salt
  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
  • Freshly ground pepper
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Roasted Fall Vegetable and Ricotta Pizza

Time:50 mins
Ingredients
  • Olive oil, for baking sheet and drizzling
  • Flour, for dusting surface
  • 1 pound store-bought pizza dough, fresh, or thawed if frozen
  • 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
  • 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
  • 1 cup part-skim ricotta cheese
  • 1 tablespoon fresh rosemary leaves, (optional)
  • Coarse salt and ground pepper
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Apple-Onion Tarts

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick
  • 8 medium yellow onions, halved and thinly sliced
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon coarse salt
  • All-purpose flour, for dusting
  • Rosemary-Manchego Tart Dough
  • 1 cup coarsely grated manchego cheese (2 to 3 ounces)
  • Freshly ground pepper, to taste
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Chocolate-Caramel Sandwich Cookies

Time:40 mins
Ingredients
  • 1/4 cup Caramel Sauce, cooled
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 1/3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 large egg yolk
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
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Kitchen-Sink Chicken Stew

Time:1 hour 10 mins
Ingredients
  • 8 skinless chicken drumsticks
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced large
  • 1 large carrot, diced large
  • 1 large celery stalk, diced large
  • 3 garlic cloves, smashed and peeled
  • 1 large russet potato, diced large
  • 1 pound collard greens, stems removed, leaves torn
  • 1 large can (48 ounces) vegetable juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons white vinegar
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Cauliflower and Chestnut Gratin

Ingredients
  • Coarse salt
  • 1 head cauliflower (about 2 pounds), separated into stems and medium florets
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped shallots
  • 2 tablespoons plus 1 teaspoon minced garlic
  • Freshly ground pepper
  • 1/4 cup dry white wine
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1 cup heavy cream
  • 1 tablespoon plus 1 teaspoon prepared horseradish
  • Freshly grated nutmeg
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves
  • 1 1/2 cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise
  • 3/4 cup (2 ounces) grated Gruyere cheese
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