more veggies, please!

1 hr 15 min – makes 10 servings 1 1/2 cups wild rice (about 9 ounces) 2 teaspoons coarse kosher salt 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash) 3 tablespoons olive oil 6 tablespoons (3/4 stick) butter, divided 1 1/2 cups finely chopped leeks (white part only) 1 1/2 cups frozen white corn kernels, thawed 1 tablespoon chopped fresh Italian parsley 1. Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.) 2. Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, st

1 hr 40 min – makes 12 servings 6 tablespoons (3/4 stick) butter, room temperature, divided 2 1/4 pounds Yukon Gold potatoes, rinsed 1 1/2 pounds red-skinned sweet potatoes (yams), peeled 2 cups whole milk 1 garlic clove, pressed 1 tablespoon kosher salt 2 teaspoons fresh thyme leaves 1 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 cup whipping cream 1. Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. 2. Thinly slice all potatoes; place in prepared dish. 3. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes. 4. Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly. from bon appétit

This bread is turned out of the skillet to reveal a lovely array of whole sage leaves. 1 hour – makes 10 to 12 servings 1 cup cornmeal (preferably whole grain, medium grind) 1 cup unbleached all purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves 1 cup whole milk 1/2 cup honey 1 large egg 1/2 cup (1 stick) unsalted butter 1. Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes. 2. Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend. 3. Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart. 4. Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny).

This and the recipes that follow were the most successful this thanksgiving. Everyone knows the sides are the best! 25 minutes – makes about 4 cups 1 cup frozen cranberry juice concentrate, thawed 1/2 cup sugar 3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces) 1 12-ounce package fresh cranberries 2 teaspoons ground cardamom 1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. 2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. 3. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.) a modified bon appétit recipe

I wanted to emulate my friend Peter Ekman, who had declared this summer the "Summer of Shakes." I declared this fall the "Fall of Pies." However, it has turned out to be more of a fall of tarts, mostly because I am not down with buying Crisco or lard to make the traditional American pie crust. What follows is what happened instead. 2 hours and 30 minutes – serves 8 Crust 1 1/4 cups unbleached all purpose flour 3/4 cup powdered sugar 1/4 teaspoon coarse kosher salt 1/2 cup (1 stick) chilled unsalted butter, diced 2 large egg yolks Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled. Filling 2 tablespoons sugar 1 tablespoon unbleached all purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 6 large Rome apples (about 2

45 min – serves 8 ¼ cup plus 2 tablespoons extra-virgin olive oil 6 large garlic cloves, thinly sliced 1 large red onion, thinly sliced 2 teaspoons crushed red pepper 2 pounds butternut squash—peeled, seeded and cut into ½-inch cubes 1 tablespoon finely chopped thyme Salt and freshly ground pepper 1 ½ pounds cavatelli or small shells ¾ cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving 1. Bring a pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes. 2. Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta coo

Three years ago, during my last night in New York, I dined at Blue Hill and cried because my food was so good. Or maybe it was the emotion and the wine pairing. Regardless, they were kind enough to substitute a vegetarian alternative for my main dish. This is what they brought me... a steak! 1 hour 10 min – serves 2 1 1 1/2-pound head of cauliflower 1 1/2 cups water 1 cup whole milk 2 tablespoons vegetable oil plus additional for brushing 1. Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside. 2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minute