Makes 8 servings Persimmons are sweet and mild in flavor with a plump texture that pairs beautifully with ice cream and a crisp topping. If you like, crumble gingersnaps in place of the baked crisp topping. If you can’t find ripe persimmons, you can substitute apple, pear, quince, or virtually […]
Pull-Apart Apple Cider Donut
Makes 10 servings Apple cider donuts are a fall staple, best enjoyed at a farm stand on a crisp morning. For a taste of the orchard at home, this bread is inspired by the original, with the addition of sticky-sweet caramel. No frying needed! The bulk of the recipe can […]
Pumpkin Bread
Makes 1 loaf
Pumpkin Spice Crème Brûlée
Makes 6 servings This recipe combines the classic crème brûlée with the popular pumpkin spice flavor we all know and love (especially in lattes!). Don’t let its reputation as a high-end dessert fool you—crème brûlée is actually not too difficult to make! In fact, baking and pastry students learn to […]
Risotto with Apple, Walnuts, Porcini Mushrooms, and Fontina
Makes 6 servings Though you can use any apple your have on hand for this recipe, firm, crisp varieties, like Gala or Fiji, will hold their shape when cooked.
Risotto with Gorgonzola, Radicchio, and Pear
Makes 6 servings If your pear is not completely ripe, you may add it during the final 5 minutes of the cooking time for the risotto so it will cook in the risotto and become tender. Ingredients 6 cups meat broth (chicken, pork, or beef) or as needed 2 tablespoons […]
Roasted Butternut Squash with Ricotta Gnocchi
Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious. Ingredients 2 tablespoons olive oil 4 cups peeled and diced butternut squash 2 tablespoons butter 1 cup chicken or vegetable stock, hot 1 tablespoon thinly sliced sage […]
Roasted Delicata Squash with Buttermilk Dressing
Makes 8 servings We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin. Ingredients 2 lb 12 oz delicata squash 4 […]
Rolled Pasta with Pumpkin and Chestnut
Makes 8 to 10 servings Ingredients Pumpkin and Chestnut Stuffing One 3-lb pumpkin Kosher salt, as needed 5 oz peeled fresh or frozen chestnuts 1 rosemary sprig 1 garlic clove, crushed 2 tablespoons grated Parmigiano-Reggiano 4 amaretti cookies, crumbled 2 egg yolks Zest from 1 orange Freshly ground black pepper, […]
Squash Season
‘Tis the season. Well, one of them! As you know, we’re big fans of seasonal eating, and winter squash season is a pretty big league time of the year for foodies. Winter squash, often called hard-skinned squashes are, you know, the squashes with hard skins. That means we’re putting away […]
Vanilla-Scented Pears
Makes 3 lb The pears can be prepared in advance. Rapidly cool, then immediately store wrapped in the refrigerator for 3 days or in the freezer for 3 months. You can also process this mixture with a blender or food processor to make pear sauce. Ingredients 6 tablespoons (3 oz) […]
What To Eat When Turkey is Off the Table
There are plenty of reasons why people may choose not to serve a Thanksgiving turkey, but that doesn’t mean your meal has to be anything less than special. Meat and poultry is a huge focus of holiday menus, and while we love a roast, it’s not always right for every […]