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