Fall

This brussels sprout salad recipe is perfect for lovers and haters of the little cabbage-looking sprout. The flavor is so mild, that it barely has any cabbage flavor. Because the brussels sprouts are shredded, guests might not even know they are the basis for the dish. Sweet apples and toasted nuts add complexity and crunch. It's a nice balance of sweet, salty, crunchy, tangy with just a touch of richness from the walnuts and the oil.

Brussels sprout slaw is yet another recipe that was created out of "whatever was in the house." I will admit, laziness that keeps me from going to the store in turn inspires new recipes on a regular basis. In this case I had one apple and a bag of brussels sprouts. Back from a weekend out of town, I had no desire to go shopping.

My original plan was to roast or saute them, but raw was a refreshing change from the expected. You could probably slice the brussels sprouts very thinly with a knife, but it's much easier to do in a food processor or with a mandolin. You do have a mandolin, right? Cheap Japanese ones are fine, just watch your fingers!

Pork and apples go hand in hand, don't they? That image of a whole spit-roasted pig comes to mind with the apple stuck in its mouth. There is something special about the sweet taste of apples and the full flavor of pork that work so well together in a dish. Roasting the pork and apples together is the perfect way to marry the two flavors. That's exactly what I do in this pork roast recipe, which is flavored with honey, mustard, and rosemary. For this perfect flavor pairing, I roast tiny lady apples alongside the pork.

For a roast like this, pork tenderloin is the easiest to prepare and the most flavorful and moist. It's lean, roasts fast, and it stays tender, just as the name would suggest. The juices that collect in the pan go into the making of a gravy that has the flavor of the honey-Dijon rub, the rosemary, and the sweet apple juices. The rosemary sprigs that roast alongside the loins become crispy and are entirely edible, lending bursts of woddsy flavor to each bite. A meal such as this would be great for an elegant holiday dinner or even a simple Sunday supper.

When Brian and I took the boys to Italy, we wanted to eat lunch at a place near the Vatican that a lot of these Italian travelers recommended. It was a lunch we never forgot. We still talk about it and laugh. The place is Dino and Tony's and it is run by two brothers – Dino out front and Tony in the kitchen, neither of whom speak English.

When we arrived for lunch, we were not offered menus at all. Dino told us he was going to bring out special antipasti for us and then asked if we like pasta. Well, sure, we said. Before we knew what was happening, he disappeared into the kitchen and then brought out two pizzas, a platter of prosciutto and salami, a platter of grilled vegetables, a platter of potato croquettes, fried olives stuffed with meat and a bottle of Chianti. This was just the antipasti!

Then he delivered large bowls of radicchio risotto. "Where is the pasta?" I asked him. "After the risotto," he said. I knew we were in trouble. The risotto was so good, I couldn't believe it. Then the pasta came - Rigatoni Amatraciana. Delicious and perfectly cooked.

Thanksgiving is without a doubt the most American holiday in our history. It is a celebration of beloved foods and traditions bringing to mind happy memories of good times shared with family and friends.

Because this national harvest celebration is so near and dear to the hearts of Americans it is no wonder so many of us spend weeks planning this very special banquet.

I look forward every year to the roster of ingredients so ritualized in our Thanksgiving meals. The anticipation of the usual heirloom dishes of cornbread stuffing, butternut squash and mashed potatoes always induce many enduring holiday memories of years past.

However, even though our families expect many of same dishes prepared from year to year, I always like to add something new and different to the holiday feast. It's also a bonus when this new dish is particularly attractive and noticed almost immediately by your guests.

This year, bring the beauty of Fall indoors and serve these Mini-Stuffed Pumpkins with a Sausage-Rice-Fruit Medley. This dish will elevate your holiday table with its rustic charm, natural beauty and comforting flavors.