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

Bread pudding isn’t just for dessert—this savory version makes a comforting and flavorful side dish. Creamy kabocha squash, nutty wild rice, fresh herbs, and Parmesan come together with day-old dinner rolls to create a golden, custardy bake. Perfect for Thanksgiving or any autumn meal, it’s a creative way to turn simple ingredients into something warm,...Read More

This elegant savory flan takes inspiration from the sweet side of the kitchen but transforms it into a refined vegetable dish. Creamy pumpkin custard is blended with roasted garlic, fresh herbs, and cream, then baked in ramekins until silky smooth. Perfect as a holiday side, an appetizer course, or even a vegetarian centerpiece, this recipe...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 is a simple, wholesome side dish that celebrates the flavors of fall. Sweet delicata squash pairs beautifully with crisp apple, while onion, celery, garlic, and marjoram add savory depth. It’s quick to prepare and makes a colorful, nutrient-rich addition to any autumn table—perfect alongside roasted chicken, pork, or...Read More

Wine-braised cabbage with apples and chestnuts is a rustic yet elegant dish that celebrates the flavors of autumn. Slowly cooked with white wine, onions, carrots, and herbs, the cabbage becomes tender and infused with subtle sweetness. Apples add brightness, while chestnuts lend an earthy richness, creating a perfect balance of flavors. Serve it as a...Read More

Baked acorn squash is one of fall’s simplest pleasures, and this version takes it up a notch with a bright, buttery glaze. Freshly baked until tender, the squash is finished with a luscious sauce of orange juice, honey, butter, and warm spices. The result is a dish that’s both comforting and elegant—perfect as a holiday...Read More