JOURNAL

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. 

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. 

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.

This cake has two of the qualities I love most in cake— it gets better as the days go by, and it's great any time of the day— even breakfast. It's dairy free, refined sugar free, gluten free, super easy, and tastes like a summer in Italy!