Every week, we ask the city's favorite chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@hartlemedia.com. Your wish may end up on the blog, along with the actual recipe from the chef.

One of chef Matthew Accarrino's signature dishes at SPQR is a rich and rustic sweet potato agnolotti, brightened with pickled cranberries that had us rethinking the traditional sauce featured on many Thanksgiving tables.

1/2 cup red verjus

1/2 cup sugar

1/4 cup water

Salt

1 cup fresh cranberries

3/4 cup simple syrup

20 kumquats, ends trimmed, halved, and seeds removed

10 black peppercorns, toasted and crushed

Pistachios, toasted and crushed for garnish

1. In a sauce pot over medium-low heat, bring the red verjus, sugar, and water to a simmer. Turn off heat. Add a pinch of salt to the liquid and pour over cranberries in a separate bowl. Let cool.

2. In another sauce pot over medium-low heat, bring the simple syrup to a simmer. Add the kumquats and poach until just tender and candied. Strain the kumquats, but reserve the poaching liquid.

3. Return the poaching liquid to the sauce pot, and add the pepper. Let it simmer over medium-low heat until it reduces to a thick syrup, and add a pinch of salt.

4. Drain the cranberries, place them in bowl, and add to them the kumquats. Toss with the syrup, enough to coat. Ganish with pistachios and serve.