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.

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. 

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.