This rustic yet elegant braise layers seasonal vegetables, mushrooms, and chestnuts into a dish with deep, hearty flavors. Inspired by porcini mushrooms foraged near Lake Tahoe one Thanksgiving, it celebrates autumn’s abundance while remaining flexible—substitute mushrooms, omit asparagus, or swap roots as needed. Just don’t omit too many elements, or the dish will lose its...Read More

Look for sunchokes that are relatively uniform in size—ideally about 1 inch in diameter and 1 1/2 to 2 1/2 inches long. Smooth ones without too many knobs are easiest to work with. There’s no need to peel them: their thin skins become tender in cooking and are barely noticeable. Simply soak them in cold...Read More

The term gratin refers to the method of cooking and serving food in a shallow dish with a browned top, often achieved with cheese, butter, or breadcrumbs. While potatoes are the classic base, gratins are endlessly versatile—root vegetables, greens, or even summer produce like tomatoes and eggplant all work beautifully. This variation, named for my...Read More

Celeriac, with its earthy depth and crisp bite, shines in this refreshing salad. Paired with crunchy, tart-sweet apples, the flavors balance beautifully—bright and lively, yet grounded. The recipe is endlessly adaptable: try it with peppery greens, toasted nuts, or raisins, and choose between a tangy vinaigrette or a creamy dressing. However you prepare it, this...Read More

Golden, velvety persimmons transform into a vibrant sauce when paired with the warmth of fresh ginger and a splash of wine. This elegant, slightly sweet-and-tangy condiment is an excellent way to highlight ripe Hachiya persimmons that are too soft to slice. The flavors balance beautifully with chicken, seared fish, or pork chops, making it a...Read More

This Savory Pumpkin and Roasted Garlic Flan is a silky, elegant twist on classic fall flavors. Blending creamy pumpkin with roasted garlic, herbs, and cream, it bakes into a smooth, custardy side that’s both refined and comforting. Perfect for holiday meals, autumn appetizers, or as a vegetarian centerpiece, it brings warmth and sophistication to any...Read More

Peeling and cutting thick, tough-skinned winter squashes can be a real challenge—even for experienced cooks! Here are some practical tips to make the process safer and easier: Removing the stem: Use the back of a sturdy knife or cleaver near the handle, or tap it with a mallet to knock the stem loose. Stabilize the...Read More

This Wine-Braised Cabbage with Apples and Chestnuts is a cozy, elegant celebration of fall flavors. Tender cabbage is slowly simmered in white wine with apples, onions, and herbs for a balance of sweetness and depth, while chestnuts add rich, earthy warmth. Perfect as a hearty side dish or served with sausages and potatoes for a...Read More

Pork chops and apples are a timeless pairing, and this recipe takes the classic to a new level with a creamy apple brandy sauce. Thick-cut pork loin chops are seared until golden, then finished gently in the oven while a rich pan sauce comes together. Sweet-tart apples, shallots, rosemary, apple cider, and cream create a...Read More

This Butternut Squash Gratin is golden, bubbling, and full of cozy fall flavor. Roasted squash melds with herbs, garlic, and a crisp topping of cheese, breadcrumbs, or parsley for the perfect balance of creamy and crunchy. Simple yet elegant, it’s a comforting side dish that shines at both holiday feasts and weeknight dinners.Read More