DAY Recipe

I love the nutty, sweet, and spicy flavors of parsnips. Their unpopularity is a mystery to me—it seems many people don’t realize how delicious they can be. This dish brings out their best qualities.

Makes 4 servings.

INGREDIENTS
2 pounds parsnips [...]

This is my favorite way to cook winter squash. You peel, and slice it, then cook it in a skillet with cider and winter herbs. When most of the liquid boils away, the cider forms a tart-sweet glaze around the now-tender squash.
Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a [...]

These splendidly rich tarts are my version of French onion galettes. Buttery, flaky pastry crusts are filled with deeply caramelized onions that are generously laced with sage.
The steps to prepare these tarts may seem familiar, but if you take extra care with them, you’ll be amazed by the results. Handle the pastry with precision so [...]

Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup’s liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage’s [...]

Makes 8 servings.

INGREDIENTS
ice cream

14 ounces dried dates, pitted and chopped

pulp of 1 vanilla bean

1 1/2 cups heavy cream

3/4 cup half-and-half

3/4 cup milk

6 egg yolksdough

1 1/4 cups flour

2/3 cup cold unsalted butter, cubed

2 tablespoons sugar

3/4 teaspoon salt

1 egg yolk

3 [...]