JOURNAL

  1. READ MORE: Winter Squash Risotto
    Winter Squash Risotto

    Winter Squash Risotto

    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. 

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  2. READ MORE: Spiced Apple Streusel Tart with Vanilla Custard
    Spiced Apple Streusel Tart with Vanilla Custard

    Spiced Apple Streusel Tart with Vanilla Custard

    Little else inaugurates the transition into fall like your first slice of apple pie. This particular recipe rides the line between a tart and a crumble (but we’re still counting it as pie), incorporating characteristics of both: a buttery, tender crust, with an oat-flecked streusel topping.
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  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. 

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  4. READ MORE: Kabocha & Caramelized Shallot Soup
    Kabocha & Caramelized Shallot Soup

    Kabocha & Caramelized Shallot Soup

    This winter squash soup is a delicious antidote to the cold, drying nature of winter: it’s deeply nourishing and chock full of ingredients that help your body stay warm and hydrated. 
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  5. 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. 
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  6. READ MORE: Pineapple Jam
    Pineapple Jam

    Pineapple Jam

    This simple recipe makes the most delicious pineapple jam. I love it on toast with ricotta or swirled in a little plain yogurt. 
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