Salsify Potato Cheese Gratin

Gratin of salsify is a very common French winter dish. For my version, I added steamed fingerling potatoes and diced Granny Smith apples to make the flavors more interesting. The acidity of the apples and the starchiness of the potatoes give the salsify a great balance both in texture and taste. As you would any other gratin, the dish is covered them with béchamel sauce made with cheddar for a rich color. The crust is topped with Dubliner cheese.

If you've never tried Dubliner cheese, you should. We've all become addicted to it. Its flavor is very similar to an aged gruyère, but with fruitier notes and a sharper bite. It's become one of my "go-to" cheeses for cooking. It takes this classic French version of comfort food to another level.

Caramelized Fuyu Persimmons

Pecan Stuffing with Rosemary, Fennel and Fresh Water Chestnuts

Here's a stuffing recipe that really packs a crunch. Pecans and water chestnuts provide flavor as well as a nice texture contrast. I added a fennel bulb for a mild licorice flavor, mushroom salt and a small amount of jalapeño for a bit of heat.

For a fancier stuffing, you can add some crumbled blue cheese to the croutons. I finished the pecan stuffing with a little parmesan for a salty (but not overpowering) note.

This recipe is far more savory than the cranberry apple stuffing I made last week. The differences between the two versions really demonstrate the versatility of stuffing. Whatever your preference, there's a stuffing that you and your family will love.

Roasted Herb Potatoes

My family has been on a bit of a quest for the perfect roast potatoes. After many attempts to cook a potato that is crunchy on the outside, soft on the inside, and perfectly seasoned throughout, I've found a tried and true method for consistently great potatoes.

The first step is to boil the potatoes, followed by a generous smear of flavored butter, and finally a roast in the oven. The trick to proper seasoning is to prepare the butter on the salty side, which compensates for the relative lack of seasoning at the center of each potato.

When the girls have a craving, which is often, they ask for the "crunchy potatoes". No matter how much I make, there are never any leftovers. We love mashed potatoes for Thanksgiving, but I think I'll make a batch of these as well!

Herb and Pecorino Cheese Crackers

Despite the name, these treats more closely resemble a savory shortbread cookie than a cracker. They are buttery, crumbly and absolutely delicious.

Regardless of what you call them, they are packed with flavor. Using a melon baller, I  created a small cavity in the center of each cracker, which I filled with a savory pecorino basil pesto.

Pecorino, rosemary and thyme are not subtle ingredients, so serve this with a mild, creamy cheese at your next dinner party.