This simple side dish comes together quickly yet delivers big flavor. The vegetables roast until golden, caramelized, and tender, while the maple–rosemary glaze infuses them with just the right balance of sweetness and depth. Use the measurements as a guide—adjust oil, butter, and seasoning to suit your vegetables and your taste. INGREDIENTS: 4 medium parsnips...Read More
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
This rustic casserole brings together the earthy sweetness of parsnips, the subtle bite of rutabagas, and the familiar comfort of potatoes. Whipped with butter until fluffy yet slightly chunky, then topped with deeply golden caramelized onions, it’s a hearty side dish perfect for autumn gatherings, holiday tables, or whenever you’d like to elevate “plain” mashed...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
This savory Kabocha and Wild Rice Bread Pudding is a cozy, autumn-inspired side dish perfect for Thanksgiving or fall dinners. Creamy kabocha squash, nutty wild rice, Parmesan, and fresh herbs are baked with day-old bread in a rich custard until golden and fragrant. Rustic yet elegant, it pairs beautifully with roasted meats or stands alone...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
Sweet, nutty, and perfectly caramelized, roasted kabocha squash is one of the simplest—and most delicious—ways to enjoy this Japanese pumpkin. With its naturally creamy texture and edible skin, kabocha needs little more than olive oil, salt, and pepper to shine. Serve it as a side dish, add it to grain bowls or salads, or enjoy...Read More
This Harvest Delicata Squash and Apple Sauté combines sweet squash, crisp apples, and savory aromatics for a colorful taste of fall. Lightly sautéed with onion, celery, garlic, and marjoram, it’s a quick, wholesome side dish that’s as nourishing as it is delicious. Perfect for pairing with roasted chicken, pork, or holiday meals.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
