Emily Han
Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as seasonal food, food preservation, wild food, and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), founder of LA Food Swap, and co-founder of Food Swap Network.
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Baked feta is not just a recipe but a strategy, something you can always turn to when you need a quick yet impressive appetizer.
Despite its humble exterior an acorn squash has the potential to be an elegant vegetable — especially when you slice it in just the right way so as to celebrate its scalloped edges and contrasting colors.
Although Thanksgiving dinner is the main event, it's always nice to offer a little something for guests to nibble on as they arrive. This recipe is also a great way to serve leftover sweet potatoes after Thanksgiving!
Blasphemy alert: I may leave the traditional cranberries off my table this Thanksgiving.
Balsamic-honey roasted strawberries and their rich syrup make a fantastic accompaniment to countless dishes from breakfast to hors d'oeuvres and dessert.
A crisp yet tender Fuyu persimmon is especially nice in a salad with frisée and radicchio, where the fruit's honeyed sweetness balances the bitterness of the greens.
Studded with pomegranate and pistachio, this rice salad is inspired by Persian jeweled rice dishes but incorporates wild rice for an autumnal, North American twist.