111 fall recipes

No-bake cherry rum balls rolled in powdered sugar, made with vanilla wafer crumbs, coconut, chopped nuts, and sweet cherries. This batch recipe yields 100 bite-sized treats.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Bourbon Balls with Pecans and Vanilla Wafers recipe

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Sopa de Albondigas, a traditional Mexican meatball soup with beef and pork meatballs mixed with rice, simmered in a tomato beef broth. A hearty, comforting bowl of homemade soup.

Rescue ruined fudge by turning it into rich, dense brownies with just eggs, flour, and milk. The clever 4-ingredient solution for fudge that came out too hard, too soft, or too runny.

"Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert!

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Fresh cantaloupe, blueberries, grapes, and strawberries soaked in an orange juice and white wine marinade. Fat-free, naturally sweet, and gorgeous on any brunch or potluck spread.

Vangi bath: South Indian rice dish with eggplant, toasted coconut, and a fresh-ground spice blend of coriander, urad dal, dried chiles, cinnamon, and hing. Vegetarian one-pot from Karnataka.

Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

No-bake chocolate truffles shaped like tiny mice with almond ears, dragee eyes, and licorice tails. A fun holiday treat kids love to make and eat. Makes 2 dozen.