JOURNAL

  1. READ MORE: KABOCHA QUICK BREAD
    KABOCHA QUICK BREAD

    KABOCHA QUICK BREAD

    This ultra moist loaf is my take on pumpkin bread. Kabocha squash is what I always wished canned pumpkin would taste like- rich, sweet, and complex, with a thick, custard-like texture. It’s absolutely my preferred stand-in for pumpkin in any situation. It sways sweet, especially if you roast it and get a bit of caramelization. 
    READ MORE
  2. READ MORE: BUCKWHEAT MANCHEGO GOUGÈRES
    BUCKWHEAT MANCHEGO GOUGÈRES

    BUCKWHEAT MANCHEGO GOUGÈRES

    These gougères are not quite as hollow and crispy as traditional ones made with all-purpose flour. They are a cross between a French gougère, a Brazilian pão de queijo, and a Venezuelan almojábana. They make a great afternoon snack with a schmear of compound butter (as pictured), and are an extra tasty roll for soup. 

    READ MORE
  3. READ MORE: PEAR GALETTE WITH CHESTNUT FRANGIPANE
    PEAR GALETTE WITH CHESTNUT FRANGIPANE

    PEAR GALETTE WITH CHESTNUT FRANGIPANE

    While this galette is of course all about showcasing the perfect juicy pear, it's hard not to give all of the attention to the chestnut frangipane. If you’re lucky enough to be able to get your hands on chestnut honey, this is your official invitation to put it to use. Its strong, heady character brings an unexpected nuance to the soft, nuttiness of a chestnut. Altogether - ripe pears, chestnut frangipane, and an irresistibly buttery crust - this galette is the perfect palate for fall. 

    READ MORE
  4. READ MORE: WINTER SQUASH RISOTTO WITH SAGE-TOASTED WALNUTS
    WINTER SQUASH RISOTTO WITH SAGE-TOASTED WALNUTS

    WINTER SQUASH RISOTTO WITH SAGE-TOASTED WALNUTS

    This luxurious risotto features two of fall’s most celebrated darlings: dense, orange fleshed winter squash (which, coincidentally happen to trickle into season from late summer into early fall) and new season walnuts. Kabocha, red kuri, blue hubbard, or butternut squash all work for this recipe. 

    READ MORE
  5. READ MORE: CARROT CHICKPEA DIP & SOCCAS
    CARROT CHICKPEA DIP & SOCCAS

    CARROT CHICKPEA DIP & SOCCAS

    This hummus-like dip is great on everything. I particularly love it on avocado toast with some fermented veggies on top but if you want to serve it like the picture above, on a little soccas (chickpea pancakes) with a kale and feta cheese, the recipe is also below. For really great socca make sure you make the super simple batter at least 1 hour before making them so the flour has time to hydrate.

     

    READ MORE
  6. READ MORE: GRILLED HALLOUMI WITH CUCUMBER & GREEN GRAPES
    GRILLED HALLOUMI WITH CUCUMBER & GREEN GRAPES

    GRILLED HALLOUMI WITH CUCUMBER & GREEN GRAPES

    A salty, crunchy, tangy, and herbaceous salad that is super quick to put together.
    READ MORE