Chef Paul Kahan shares his healthy alternative to pizza. He replaces traditional dough with focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.
Braised Root Vegetables and Cabbage with Fall Fruit
When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Ducasse, we were skeptical; the combination just seemed so odd. But gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. The dish has since become our favorite cold-weather side for chicken, pork and duck.
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sautéed with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
"This pasta," Mario Batali says, "always propels me into fall. Cook the squash until it's soft but not falling apart—you don't want al dente squash, but you don't want mush either." You can substitute pumpkin or hubbard squash—whichever looks more beautiful at your market—for the butternut.
This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.