Chef's Notes Plus

How to: Roast Vegetables without a Recipe

As we ease into autumn, we can finally celebrate the return of roasting—especially vegetables. We love roasting because it is one of the most delicious ways to enjoy seasonal fall produce, like hard-skinned squash, cauliflower, fennel, and Brussels sprouts (color = flavor), as well as incredibly easy and hands-off. Even […]

Chef's Blog, Chef's Notes Plus

It’s Turkey Time!

Spooky season is behind us, which can only mean one thing. It’s turkey time, and by that we mean it is truly turkey time, so call your favorite farm, market, or restaurant to pre-order your bird. If it’s too soon to order, set an alarm! If you get a jump […]

Chef's Notes Plus

Keep it Simple with Pumpkin Purée

Despite the abundance of pumpkin-flavored foods at every turn, we spend surprisingly little time handling actual pumpkins. After all, as proponents of “homemade is best,” an apple pie starts with apples, a cherry pie starts with cherries. But a pumpkin pie starts with…a can of pumpkin purée? Using prepared pumpkin […]

Side Dishes

Maple-Glazed Turnips

Makes 4 servings Pan-steaming, an excellent technique for cooking vegetables, uses a small amount of flavorful liquid in a covered pan. There are two benefits: a quick cooking time that helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce. Ingredients 2 lb […]

Desserts

Milk Chocolate Cinnamon Sticks

Makes about 15 pieces These adorable pieces of chocolate decor are perfect for topping your fall and winter treats, like cupcakes, cakes, and tarts. Choose the flattest baking sheet you have for smooth rolling. Ingredients 1/2 teaspoon vegetable oil 8 oz milk chocolate, melted Ground cinnamon, as needed to coat […]

Main Dishes

Mushroom Tortelli with Parsley Sauce

Makes 6 to 8 servings Use whichever mushrooms you prefer for this dish. Experiment with different varieties to see how they change the flavor profile of the dish. Ingredients Mushroom Stuffing 1/4 cup extra-virgin olive oil 1 garlic clove 1 shallot, minced 2 lb mixed wild mushrooms, cleaned and cut […]

Breakfast and Brunch, Cakes, Desserts

Pear Cake

Makes 10 to 12 servings This is a simple cake that is good for breakfast or an afternoon snack. Bosc pears are a good choice because of their lower water content. Make sure they are perfectly ripe. Consider swapping out the cinnamon for ground cardamom for a variation. Ingredients 1 […]

Cakes

Pear Skillet Cake

Makes 12 servings Ingredients 2 cups cake flour 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/4 teaspoon ground allspice 2 Bartlett pears, peeled and cored 2 egg […]

Main Dishes

Peppery Beef Stew with Butternut Squash

Makes 6 to 8 servings This flavorful beef stew comes from Tuscany, where it’s ideal with the region’s famed red wines. Guanciale is cured pork jowl, which you can find in some Italian specialty markets. Pancetta makes an acceptable substitute. Ingredients 4 oz guanciale or pancetta 8 oz cipollini or […]

Desserts, Free Recipes

Poached Fuyu Persimmons with Vanilla Ice Cream

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 […]