Sweet Potato and Celery Root Soup

The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of the turnips.

• 
  
  2 lb. sweet potatoes, peeled and diced (about 5-1/2 cups)
  
  


• 
  
  1 lb. celery root, peeled and diced (about 3-1/2 cups)
  
  


• 
  
  3/4 lb. purple-top white turnips, peeled and diced (about 2 cups)
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  2 medium yellow onions, chopped
  
  


• 
  
  Sea salt
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2 Tbs. sweet sherry or Marsala
  
  


• 
  
  4-1/2 to 5 cups homemade or store-bought vegetable or chicken broth (or water)
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. cayenne; more as needed
  
  

Put the sweet potatoes, celery root, and turnips in a 6-quart pot. Add 4-1/2 cups water and 1 tsp. salt. Bring to a boil over medium-high heat; then lower the heat to maintain a simmer and cook until completely tender, about 40 minutes.

Meanwhile, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/4 tsp. salt; cook, stirring often, until just beginning to color, about 5 minutes. Stir in the thyme, reduce the heat to low, and cover. Cook, stirring occasionally, until very soft and amber in color, about 20 minutes. Stir in the sherry or Marsala and simmer until the liquid is absorbed, 1 to 2 minutes.

Add the onions, 4-1/2 cups of the broth, the nutmeg, allspice, and cayenne to the pot. Simmer for 5 minutes and then add the remaining 1 Tbs. olive oil. Let cool slightly. Working in batches, purée the soup in a blender. Season to taste with salt and cayenne. If it seems too thick, add the remaining broth.

Reheat the soup if necessary. Ladle into bowls and drizzle some olive oil over each serving.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

• 
  
  3 Tbs. verjus
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1-1/2 Tbs. finely chopped shallot
  
  


• 
  
  8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
  
  


• 
  
  2 cups mixed grapes, halved, and seeded if necessary
  
  


• 
  
  1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Endive and Apple Salad with Warm Goat Cheese

Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.

• 
  
  1 cup pomegranate juice
  
  


• 
  
  6 oz. goat cheese
  
  


• 
  
  1/2 cup finely chopped hazelnuts
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  1 medium shallot, finely diced (about 3 Tbs.)
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  4 oz. (4 lightly packed cups) baby spinach
  
  


• 
  
  1/3 cup fresh pomegranate seeds (optional)
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  

Tip:

Pomegranate juice is availble in most grocery stores, and you can use the simple glaze from this recipe on grilled chicken or as a syrup for cocktails.

• 
  
  
  
  
  

Position a rack in the center of an oven and heat the oven to 425°F.

In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.

Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.

Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.

Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.

In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top  with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 
  
  1 large butternut squash (about 3 lb.)
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 slices thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1-1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
  
  


• 
  
  2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
  
  


• 
  
  6 oz. Stilton, cut into 8 wedges
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

• 
  
  3 Tbs. verjus
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1-1/2 Tbs. finely chopped shallot
  
  


• 
  
  8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
  
  


• 
  
  2 cups mixed grapes, halved, and seeded if necessary
  
  


• 
  
  1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

• 
  
  3 Tbs. verjus
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1-1/2 Tbs. finely chopped shallot
  
  


• 
  
  8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
  
  


• 
  
  2 cups mixed grapes, halved, and seeded if necessary
  
  


• 
  
  1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Baked Brie with Dried Cherries & Thyme

• 
  
  1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
  
  


• 
  
  1 sheet frozen puff pastry, thawed
  
  


• 
  
  1/3 cup dried cherries, coarsely chopped
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 Tbs. unsalted butter, melted
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Frisée and Grape Salad with Verjus and Blue Cheese

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.

• 
  
  3 Tbs. verjus
  
  


• 
  
  2 Tbs. grapeseed oil
  
  


• 
  
  1-1/2 Tbs. finely chopped shallot
  
  


• 
  
  8 cups lightly packed baby frisée or mixed salad greens, separated into leaves
  
  


• 
  
  2 cups mixed grapes, halved, and seeded if necessary
  
  


• 
  
  1/2 cup crumbled blue cheese, such as Point Reyes or Maytag (about 2 oz.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper

Endive and Apple Salad with Warm Goat Cheese

Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.

• 
  
  1 cup pomegranate juice
  
  


• 
  
  6 oz. goat cheese
  
  


• 
  
  1/2 cup finely chopped hazelnuts
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  1 medium shallot, finely diced (about 3 Tbs.)
  
  


• 
  
  1 Tbs. cider vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  4 oz. (4 lightly packed cups) baby spinach
  
  


• 
  
  1/3 cup fresh pomegranate seeds (optional)
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  

Tip:

Pomegranate juice is availble in most grocery stores, and you can use the simple glaze from this recipe on grilled chicken or as a syrup for cocktails.

• 
  
  
  
  
  

Position a rack in the center of an oven and heat the oven to 425°F.

In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.

Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.

Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.

Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.

In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top  with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.

Pecan, Radicchio, and Asian Pear Salad

Crisp, juicy Asian pears play off the crunchy buttered and toasted pecans and tender bitter greens in this colorful salad. Roasted walnut oil adds a welcome richness.

• 
  
  3 oz. (3/4 cup) pecan halves, cut in thirds lengthwise
  
  


• 
  
  2 tsp. unsalted butter
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. roasted walnut oil
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small head (4 oz.) radicchio, cored, leaves separated and torn into 3 or 4 pieces (4 lightly packed cups)
  
  


• 
  
  3 oz. frisée, trimmed and torn into bite-size pieces (4 lightly packed cups)
  
  


• 
  
  1 medium (9 oz.) Asian pear, quartered lengthwise, cored, and thinly sliced crosswise (1 cup)
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Add the butter and 1/2 tsp. salt and toss with two heatproof spatulas until the butter is melted and absorbed by the nuts. Set the nuts aside (they can be added to the salad warm or at room temperature).

In a small bowl whisk together the vinegar, sugar, and 1/4 tsp. each salt and pepper. Slowly whisk in the oils until well combined.

Combine the radicchio, frisée, and pear in a large salad bowl and toss with just enough vinaigrette to coat. Add the nuts, toss, and serve.

Fuyu Persimmon and Fennel Salad with Hazelnuts

Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad.

• 
  
  6 Tbs. fresh orange juice
  
  


• 
  
  2 Tbs. white wine vinegar
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  2 tsp. finely grated orange zest
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
  
  


• 
  
  2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
  
  


• 
  
  1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 cup toasted, peeled hazelnuts, chopped
  
  


• 
  
  1/2 cup shaved Parmigiano-Reggiano
  
  

Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil.

In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not need all of it). Season to taste with salt and pepper. Divide among 6 salad plates and sprinkle with the hazelnuts and Parmigiano-Reggiano.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 
  
  1 large butternut squash (about 3 lb.)
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 slices thick-cut bacon, cut into 1/2-inch pieces
  
  


• 
  
  1-1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
  
  


• 
  
  2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
  
  


• 
  
  6 oz. Stilton, cut into 8 wedges
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.