This fall set your table for a seasonal feast with six new cookbooks by favorite chefs—and some newcomers. First, rouse your appetite with a crusty sourdough bread, courtesy of James Beard Award– winning baker Jim Lahey. Then tuck in your bib for gnocchi reimagined with pumpkin and crispy-skinned chicken with dates. Your sides: roasted cauliflower and fancy spinach. For dessert there’s Yotam Ottolenghi and Helen Goh’s pavlova with figs.
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Truccio Saré (Whole-Wheat Sourdough)
Pumpkin and Oregano Butter Gnocchi
From Tieghan Gerard’s Half Baked Harvest Cookbook: Recipes From My Barn in the Mountains
For a warm bowl of autumn comfort, mix pure pumpkin puree with baked and mashed potato, eggs, flour and pecorino to form a dough. Roll into ropes and cut into bite-size pieces. Boil, then finish in a skillet and top with brown-butter sauce.
Cinnamon Pavlova, Praline Cream and Fresh Figs
Burnt Lemon Cauliflower
From Karen Mordechai’s Simple Fare Fall/Winter: A Guide to Everyday Cooking and Eating
A high oven temperature ensures crispy florets. Toss with olive oil, salt and Mordechai’s fermented lemon and garlic confit. Roast, then serve with yogurt, mint and chives.