Amelia Saltsman

A stunning dessert that lets two autumn fruits—pears and persimmons—shine.

To make this appetizer easy to nibble, serve the cheese and mushrooms with toothpicks.

Sweet caramelized butternut squash plays well with peppery arugula in this hearty dinner salad.

This refreshing soup makes a great first course for a summer dinner party.

Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.

For a sweeter take on this cool spa drink, add 2 1/2 tablespoons sugar or agave nectar, available at Whole Foods, other natural foods stores, and at wildorganics.net.

A satisfying first-course salad with beautifully balanced Asian flavors.

Blood oranges have a thinner and less bitter peel than navel oranges, so it's okay to eat—as in this dessert.

Roasted fingerling potatoes would be great with this colorful dish. Ask the butcher to roll and tie the pork loin for you.

The marmalade can also be served with a cheese plate or simply spread on toast.