Fall

A simplified version of a nineteenth-century stew that originated in Virginia and included squirrel. Today, diced cooked potatoes are sometimes added.

The name banoffee plays on the combination of a banana filling and a topping of coffee-flavored whipped cream. This inspired dessert comes from pastry chef Abigail Langlas at Alan Wong’s award-winning restaurant in Honolulu.

Begin preparing this a day before serving.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.

Chef Suzanne Goin prepares this dish with Taylor Bay Scallops in the shell, but it's also delicious with regular bay scallops, which are more widely available. Be sure to use a good amontillado, the medium-dry Sherry that is lightly aged to give it a mellow, nutty flavor. What to drink: Condrieu, an aromatic Rhône white made with Viognier grapes.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Active time: 1 hr Start to finish: 4 hr (includes cooling)