Learn How to Cook Seasonally from a Beard Award Winner

Looking for new fall recipes to add to your repertoire? For autumnal kitchen inspiration, we’ve enlisted the help of locavore maestro and Beard Award winner Steven Satterfield, who will serve up a sophisticated feast at our annual JBF Leadership Awards dinner on October 23 in New York City. Below, the Atlanta-based chef shares three recipes from his book, Root to Leaf: A Southern Chef Cooks Through the Seasons, which earned a medallion for our 2016 Best Cookbook: Photography award. 

Broccolini with Whole-Wheat Fettuccine (pictured above)
This simple and hearty pasta dish is anchored by tender broccolini and nutty whole-wheat fettuccine. Thinly sliced garlic and crushed red pepper add some heat, while a final knob of butter and plenty of freshly grated Parmigiano-Reggiano tie it all together.

Sautéed Spanish Mackerel with Celery Salsa Verde
Praised as a “best choice” by the Environmental Defense Fund, this oily-yet-flavor-packed species of fish is cut into fillets and quickly seared until the skin is crisp. Satterfield finishes the dish with a vibrant sauce made with Dijon, garlic, fresh herbs, and the “crisp, astringent leaves of celery to balance the full flavor of the Spanish mackerel."

Parsnip, Pear, and Rosemary Muffins
While we love using parsnips in savory dishes (like this lamb stew with parsnips and bacon or scallops with parsnip purée), we also love them as a surprising and healthy twist in a baked good—and these little muffins are packed with the raw, grated root vegetable. Don’t fret: while baking, the parsnips cook down until they’ve practically melted into the batter and are enhanced by earthy rosemary and sweet pear.

Hungry for more? View our entire recipe collection. 

Learn more about our Leadership Awards.

--

Hilary Deutsch is digital media coordinator at the James Beard Foundation. Find her on Instagram and Twitter.