Helene Henderson

Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli casserole. Chef Helene Henderson says to serve the broccoli piping hot. Slideshow:  More Broccoli Recipes 
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This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syrup. Slideshow:  More Sangria Recipes 
The Fuyu persimmon that chef Helene Henderson uses in this beautiful salad is light orange and shaped like a tomato; don't confuse it with the Hachiya variety, which is a deeper orange, heart-shaped and only edible when very soft to the touch. When she can't find good persimmons, Henderson makes the salad with other seasonal fruit, like nectarines. Slideshow: More Burrata Recipes