In our eighth dinner, we celebrated the winter harvest with generous helpings of winter vegetables like squash, fennel, carrots, and radicchio (it's sweeter this time of year). We came together at our friends' Jim and Page's beautiful dining room table, set with Chilewich, Libeco Home linen, Simon Pearce glassware and dinnerware, and Sabre flatware. The dinner made for a warm evening spent over a hearty meal--our favorite kind. See more pictures on our Flickr.

winter pear salad in raspberry vinagrette

Winter Pear Salad in Raspberry Vinaigrette Serves 15

Ingredients Serves 4

  • 8 cups torn radicchio
  • 10 Bosc pears, cored and thinly sliced
  • 1 cup Gorgonzola (feta and Parmesan work too)
  • 1/2 cup chopped Italian parsley
  • 1 cup fresh raspberries

For the vinaigrette:

  • 1/2 cup raspberry vinegar
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Salad: Arrange radicchio in bed and top with an arrangement of pear slices. Scatter cheese, walnuts, parsley and raspberries over salad.
  2. Vinaigrette: Mix ingredients in container and shake to combine.

cheese crusted squash

Cheese-Crusted Squash Serves 4


  • 1 Winter squash
  • 2 garlic gloves, minced
  • 8 sage leaves, minced
  • Zest of one lemon
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons breadcrumbs
  • 3 tablespoons olive oil
  • salt and red pepper to taste


  1. Preheat oven to 450°F and cut squash into thin wedges.
  2. Mix remaining ingredients together and coat squash wedges with mixture.
  3. Spread coated wedges evenly in a single layer on a baking sheet and roast until tender, 15-20 minutes.

Recipe adapted from Food Network Magazine

Golden Northern Cornbread Makes 9 Servings


  • 2 tablespoons melted unsalted butter, plus more for greasing the pan
  • 1 cup yellow cornmeal
  • 2 teaspoons baking soda
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 2/3 cup buttermilk
  • 2/3 cup milk


  1. Place oven rack in center position, preheat oven to 425°F, and grease 9 in. square baking pan with butter.
  2. Whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt in large mixing bowl.
  3. Push the mixture up the sides of the bowl to form a well in the center. Break eggs into well and stir.
  4. Add buttermilk and milk and stir mixture. When almost combined, add melted butter and stir until combined.
  5. Pour batter into the greased pan and bake until the top of the bread is golden brown and lightly cracked and the sides have pulled away from the pan. About 25 minutes.
  6. Transfer pan to cooling rack for 5-10 minutes. Cut cornbread into squares and serve warm

Pan can be wrapped in foil and stored at room temperature for up to a day. To re-heat, place in a 350°F oven for 10-15 minutes.

From America's Test Kitchen's Baking Illustrated

fennel and carrots

Easy Fennel & Carrots Serves 6-8


  • 3 fennel bulbs
  • 8 carrots
  • 1 cup corn
  • Olive oil
  • 3-4 tablespoons balsamic vinegar
  • Salt and pepper
  • Herb mixture; Italian or herbes de Provence


  1. Slice fennel and carrots into 1/8" slices. (video on slicing fennel)
  2. Heat 2-3 tablespoons olive oil over medium heat in a frying pan. Add carrots and heat for one minute, then add fennel, mix, and cover the pan for 1-2 minutes until vegetables begin to brown.
  3. Once the vegetables are golden brown, deglaze pan with the vinegar.
  4. Add corn, herbs, salt, and pepper and serve immediately.

one pan chicken and sausage

One Pan Chicken & Sausage Serves 6


  • 1 large onion
  • 1/2 cup olive oil (not extra-virgin because of its low burning point)
  • 2 teaspoons English mustard
  • 1 tablespoon dried sage
  • Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 lemon
  • 1 (4 pound) chicken, jointed into 10 pieces
  • 12 sausages
  • 2 tablespoons fresh sage leaves, chopped


  1. To make the marinade; cut the onion into eight wedges and add them to a ziplock bad with the oil, mustard, dried sage, pepper, and Worcestershire sauce.
  2. Slice the lemon in half and juice it into the marinade. Cut up the rind into wedges and add them to the bag. Combine and add chicken pieces. Marinate overnight or up to 2 days in the refrigerator.
  3. Before cooking remove chicken from refrigerator and allow it to come up to room temperature in its marinade.
  4. Preheat oven to 425°F. Arrange the chicken pieces in a roasting pan skin side up with the marinade and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and roast for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
  5. To serve, arrange the chicken and sausages on a large platter.

From Nigella Lawson's Nigella Feasts (one of our Food Network favorites)

fresh ginger cake

Fresh Ginger Cake Serves 10-12


  • 4 ounces fresh ginger, peeled and thinly sliced
  • 1 cup mild molasses
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 1 cup water
  • 2 teaspoons baking soda
  • 2 large eggs


  1. Preheat oven to 350°F and butter a 9 in. springform pan with 2 in. sides and line bottom with parchment paper.
  2. Finely chop ginger (a food processor comes in handy) and set aside.
  3. Combine molasses, sugar, and oil in a large mixing bowl. In a separate bowl, whisk together flour, cloves, cinnamon, and pepper.
  4. Bring water to a boil in a small saucepan and stir in the baking soda. Whisk the hot water and baking soda mixture into the bowl with the molasses mixture and add the ginger.
  5. Sift the flour mixture into the molasses mixture, whisking to combine. Add the eggs and whisk thoroughly to combine.
  6. Scrape batter into the prepared springform pan and bake at 350°F until the top of the cake springs back when lightly pressed or until a toothpick inserted into the center of the cake comes out clean. This should take about an hour.
  7. When done, remove cake from oven and let cool completely. When cool, run a knife around the sides of the cake to loosen it. Invert onto a plate, remove parchment paper, and invert again onto serving platter.
  8. Sprinkle with confectioner's sugar and top with a generous mound of fresh whipped cream to serve.

From David Lebovitz's Ready for Dessert: My Best Recipes