• This panzanella combines ripe persimmons with a tangy cranberry-vinegar dressing and cheese (plus the required stale bread to sop up all the liquid) for a hearty salad. | SIMON DALY
    This panzanella combines ripe persimmons with a tangy cranberry-vinegar dressing and cheese (plus the required stale bread to sop up all the liquid) for a hearty salad. | SIMON DALY
  • This panzanella salad is ideal for those surprisingly warm autumn afternoons when you wonder why you’d ever planned to serve steamy soup. | SIMON DALY
    This panzanella salad is ideal for those surprisingly warm autumn afternoons when you wonder why you’d ever planned to serve steamy soup. | SIMON DALY
  • Optionally, you can sear the lettuce on both sides before chopping it into bite-sized chunks. | SIMON DALY
    Optionally, you can sear the lettuce on both sides before chopping it into bite-sized chunks. | SIMON DALY
  • Wet the bread with the vinegar from the cranberries, reserving the berries. | SIMON DALY
    Wet the bread with the vinegar from the cranberries, reserving the berries. | SIMON DALY
  • Mix with the persimmon, radicchio, feta and remaining olive oil to combine. | SIMON DALY
    Mix with the persimmon, radicchio, feta and remaining olive oil to combine. | SIMON DALY
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With people beginning to travel again despite COVID-19, it can sometimes feel like, in the lyrics of Talking Heads frontman David Byrne, that “everybody’s coming to my house.”

We all have these mixed feelings when guests insist on being fed, which can be hard to avoid around the holidays. Add to that the pressures of COVID-19 and of trying to capture the wabi-sabi transience of a sudden glut of fall produce, and it can get overwhelming. Simple, adaptable, scalable recipes are your savior.

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