Sunset October 2015 Recipe Collection

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Black Garlic and Lentil Soup

Photo: Eric Wolfinger

For Bar Tartine in San Francisco, chef Nick Balla created this smoky, earthy soup as a tribute to his Hungarian-America father. Dried chiles, paprika sausage, hot paprika, and black garlic--regular garlic roasted for days until it turns sweet and jet black, with a licorice-like flavor--give the soup a rounded spiciness.

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Brussels Sprouts with Tonnato Sauce

Photo: Eric Wolfinger

Brussels Sprouts with Tonnato Sauce Recipe

This unusual recipe, loosely based on Italian vitello tonnato (veal with tuna mayonnaise), comes from Bar Tartine in San Francisco. The sprouts are cooked two ways: leaves steamed and tossed with a lemony vinaigrette, and hearts roasted until sweet and nutty, then set on a layer of intensely flavorful tuna mayonnaise and scattered with the leaves. On top: shavings of bottarga, the savory Italian specialty of pressed gray mullet roe.

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Clams with Pasta and Bacon

Photo: Jeffery Cross; Styling: Karen Shinto

Clams with Pasta and Bacon Recipe

Spanish fideos--short, thin noodles--give this dish a satisfying heft. If your grocery store doesn't carry them, use angel-hair pasta instead. Serve family-style right out of the pot or in a large bowl.

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Crème Fraîche Ice Cream Sundaes

Photo: Erin Kunkel

Crème Fraîche Ice Cream Sundaes Recipe

Though the ice cream is fantastic on its own, chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyard and Winery in Sonoma, California, turns it into a sophisticated dessert with the addition of caramelized walnuts and a drizzle of saba--ripe wine-grape juice cooked down to a fruity syrup. He makes his own saba each autumn, but you can buy saba at gourmet grocery stores (or substitute good-quality balsamic vinegar).

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Grilled Pear, Chicory, and Endive Salad

Photo: Jeffery Cross; Styling: Karen Shinto

Grilled Pear, Chicory, and Endive Salad Recipe

When grilled, pears take on an appealing savoriness. Paired with rich nuts, cheese, and a variety of cold-weather greens, they make an unusual (and quick) main-course salad.

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Mini Almond and Grape Cakes

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Mini Almond and Grape Cakes Recipe

Inspired by French financiers, these small cakes are dense with the warm flavors of almond, orange zest, and butter. The grapes become a little jammy after baking, which complements the cakes' richness.

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Salmon with Roasted Grapes and Arugula Salad

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Salmon with Roasted Grapes and Arugula Salad Recipe

In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.

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Strawberry Lemonade

Photo: Thomas J. Story; Styling: Randy Mon

Strawberry Lemonade Recipe

This refreshing lemonade is just as much about the strawberries as it is about the lemons.

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Sunset October 2015 Recipe Collection

1 of 8

Black Garlic and Lentil Soup

1 of 8

2 of 8

Brussels Sprouts with Tonnato Sauce

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3 of 8

Clams with Pasta and Bacon

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Crème Fraîche Ice Cream Sundaes

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Grilled Pear, Chicory, and Endive Salad

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Mini Almond and Grape Cakes

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Salmon with Roasted Grapes and Arugula Salad

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Strawberry Lemonade

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Sunset October 2015 Recipe Collection

1 of 8

Black Garlic and Lentil Soup

1 of 8

2 of 8

Brussels Sprouts with Tonnato Sauce

2 of 8

3 of 8

Clams with Pasta and Bacon

3 of 8

4 of 8

Crème Fraîche Ice Cream Sundaes

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5 of 8

Grilled Pear, Chicory, and Endive Salad

5 of 8

6 of 8

Mini Almond and Grape Cakes

6 of 8

7 of 8

Salmon with Roasted Grapes and Arugula Salad

7 of 8

8 of 8

Strawberry Lemonade

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