Persimmon, Belgian Endive, and Fennel Salad

Persimmons are a gorgeous, sunset-colored fruit with a delicately sweet flavor. I’m incredibly fortunate that my sister’s in-laws have a farm in Kingsburg, California, and for the last couple years I’ve been given several beautiful persimmons to enjoy. They are such a treat. These squat, tomato-shaped persimmons are the Fuyu variety, and they can be

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Skillet Roasted Chicken with Potatoes and Kale

Roasted chicken is one of my favorite foods. I don’t have a top ten list, but if I did, roasted chicken would without a doubt be on there. Juicy chicken, crispy skin, and the drippings that fall into the pan create a mélange of textures. We tend to roast 2-3 chickens per month, and I

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Kale Salad with Roasted Cauliflower and Beets

I first made this salad on Christmas Eve of 2014. The colors are perfect for Christmas, and there is a symphony of flavors from the roasted cauliflower, earthy beets, shallots, sherry vinaigrette, and pecans that are lightly glazed with maple. The beets can be roasted ahead of time. If you are serving for a holiday,

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Root Vegetable Chickpea Stew

This is a hearty, satiating stew that will help get you through a cold winter day. The base is roasted and pureed cabbage and parsnip, which both have plenty of flavor. Then there are chunks of rutabaga, turnip, and carrot. Sometimes I also add potatoes, although I did not for this batch. The stew is

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Roasted Koginut Squash with Pecan Gremolata

Koginut squash is a gorgeous cross between a pumpkin and a butternut. They have beautiful golden skin, and bright orange flesh. They are very sweet like butternut, but not as much of a pain to prep. I really enjoy roasting them because you can eat the skins much like delicata squash. Here they are topped

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Duck Confit with Delicata Squash and Arugula

Duck confit is succulent, rich and tender. While it seems fancy, it ‘s incredibly easy to make. It just takes a little time. Here I pair it with a simple salad of roasted squash and arugula. The acidity of the vinegar and pepperiness of the arugula balance the fattiness of the duck. Duck confit was

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