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Spoon this over warm sweet potato pancakes; it’s also a wonderful accompaniment to ham, white fish, or turkey. Or layer it over a cube of low-fat cream cheese and serve with crackers for an easy party appetizer.

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.

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

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

With no weighty pasta, this vegetable-studded soup makes a lovely first course—or an excellent weeknight dinner.

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.

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.

Hominy, an unexpected change from pasta, cuts cooking time in half.

Prep tip: Substitute dried cranberries or cherries for the pomegranate seeds for extra convenience. Ingredient tip: One 7-ounce can chipotle peppers in adobo sauce contains eight to ten peppers; you only need 11/2 peppers for this recipe. Use leftovers to add a smoky, spicy element to dressings or sauces (try them puréed into enchilada sauce).