Quintessential fall vegetables—brussels sprouts, parsnips, butternut squash and carrots—get cooked on the grill, then tossed in a cheesy pine nut pesto.
This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils.
Here, Grace Parisi revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimentón de la Vera and prepared horseradish.
This citrusy fresh cranberry sauce gets a deep undertone with the addition of port.
These potatoes from Thomas Keller have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream.
Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.
Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish, or poultry.
Eugenia Bone, author and prolific home cook, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep's-milk ricotta whenever she can find it at the market.
This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to all of the rich Southern-style dishes at chef John Besh's table.
