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Celebrate Fall with Seasonal Vegetable Recipes & Cookbook Contest 
Fall vegetables bring to mind the hearth, coziness, beautiful autumn colors, hearty food and interesting one dish and multi-dish menus. We think about roasting, caramelizing, thick rich stocks, braising and sauteeing when we think about the preparation of root vegetables and the other succulent vegetables which brighten up farm stands and markets all over the country at this time of the year.

We hope that all of you enjoy Fall Vegetables. James Peterson presents 3 NEW recipes for the season and we also delved into our archives and found recipes featuring fall vegetables: turnips, parsnips, yucca, rutabaga, potatoes, sweet potatoes, onions, celery root, fennel, leeks, squashes, beets, kale, cabbage, collard greens, endive and cauliflower.

James Peterson's Recipes & Contest!
James Peterson is a Paris-trained chef who has taught at The French Culinary Institute in New York and Peter Kump's New York Restaurant School. His books include: VEGETABLES, SAUCES (James Beard Cookbook-of-the-Year award winner), FISH & SHELLFISH (IACP/Julia Child Cookbook Award winner) and SPLENDID SOUPS.

Try his recipes:
  • Pickled Beets
  • Glazed Root Vegetables
  • Potato and Rutabaga Gratin
  • Recipes From Our Archives
  • Minnie Giraldi's Linguine with Cauliflower and Mushrooms
  • Waldy Maluf's Roasted Root Vegetables
  • Daniel Boulud's Curried Cream of Cauliflower and Apple Soup
  • Molly O'Neill's Roasted Vegetable Fagioli with Pesto
  • Sheila Lukins' Blazing Squash Chili
  • Michael Romano's Orange Fennel Osso Buco
  • Jody Adams' Potato Gnocci with Fricassee of Wild Mushrooms
  • Patrick Robertson's Mixed Wild Mushroom Saute with Mascarpone Polenta
  • Mark Peel's Garlic Soup
  • Wayne Nish's Curried Acorn Squash with Pecans

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