Jeff Jackson

Pear and Persimmon Galette

This lovely and surprisingly easy dessert celebrates these fall fruits’ prime season. Prep tip: A Japanese mandolin makes for easy slicing, but a sharp knife will work too. When you reach the pears’ core, remove with a melon baller.

Broccoli with Fresh Laurel

Fresh laurel’s sweet fragrance lends a simple and elegant touch to steamed broccoli.

Fresh Spinach Salad with Creamy Horseradish Dressing

Chef Jackson uses curly-leafed Savoy or Bloomsdale spinach, but regular spinach works too. The killer dressing gives the fresh ingredients a real kick.

Autumn Minestra Soup
With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weeknight dinner.
Baked Farro with Pancetta and Herbs

Farro (hulled spelt berries), an ancient, nutty grain, makes a delicious side dish. Look for it in specialty markets, Italian groceries, and well-stocked bulk bins. Prep tip: No need to remove small herb leaves from stems; they’ll fall off during cooking.

Roasted Cornish Hens with Apple, Date, and Almond Stuffing

Cornish hens make a fun presentation, but this fantastic, breadless stuffing works just as well with turkey. Simply stuff the turkey lightly and adjust cooking time based on size. Serving tips: Mound leftover stuffing in a heatproof bowl; reheat and serve alongside poultry. Use kitchen shears to cut each cooked hen lengthwise.

Parsnip and Fennel Purée
A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel.
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