Add some new fall flavors to your holiday spread
We all have our go-to holiday recipes, and we don't want to incide a riot by suggesting you cancel your signature mashed potatoes or green bean casserole this year. But every holiday table could use a little excitment, so we rounded up our favorite fall recipes that could add a little heat, a touch of sweetness, or a dash of drama to your festive meal.
Easy Garlic Parmesan Artichokes
Artichokes may look intimidating, but they are actually easy to work with and fun to eat. California artichokes are available throughout the year, but their peak season is March...
Fall Squash, Apple, Potato & Comte Cheese Gratin
“The apples and squash help keep this dish from getting too heavy as opposed to traditional potato dishes.”
Autumn Persimmon and Pomegranate Salad
Sweet persimmons and tart pomegranate are fall favorites that pair perfectly with peppery olive oil and herbaceous cilantro and mint.
Seasonal Accoutrements: Date Syrup-Braised Cipollini Onions
Fresh cipollini onions from the farmers market are mild and sweet and perfect for braising in rich date syrup and sharp vinegar.
Little Lion Swiss Chard Gratin
Anne Marie Coulon of Little Lion learned this recipe from her grandpa and now serves it as a starter with bread.
Pan-fried Cauliflower with Garlic Tahini
These meltingly tender florets drapped in nutty, lemony garlic-tahini sauce are an indulgent first course or side dish.
Apple Cider-Braised Sweet Potatoes with Calvados Prunes and Hazelnuts
“These cider-braised sweet potatoes are the perfect balance between sweet and sour.”
Farmers Market Feast: Roasted Eggplant with Plum Balsamic & Persian Lime Oil
A farmers market discovery of plum-infused aged balsamic vinegar and Persian lime olive oil inspired this dish of caramelized eggplant, tart cherry tomatoes, creamy feta. Feel free to play...
Italian Marsala Braised Leeks with Parmesan
This dish of sweet leek braised in marsala wine and topped with complex, nutty Parmesan, was created by chef Olivia Hayo as a celebration of local SoCal produce and artfully crafted...
Baharat Roasted Carrots with Preserved Lemon Yogurt and Pine Nuts
Inspired by the preserved lemons she discovered in the Mahane Yehuda market in Jerusalem, chef Olivia Hayo created this recipe using local California carrots, heady baharat spices, and cool, creamy...
Classic Collard Greens
This southern staple gets its lucious flavor from just a touch of pork and a nice, long cook time.
Joanne Sherif’s Sourdough Cornbread
Joanne Sherif is the owner of Cardamom Cafe in North Park, and she knows that sourdough starter is great for way more than classic sourdough bread.
Fall Flavors: Roasted Cranberries, Grapes, and Cherry Tomatoes
A fall feast isn't complete without the pop of color and acidity of cranberrries. For this updated take on the traditional sauce, tart cranberries are roasted with sweet grapes and tomatoes tossed in...
