Soft Whole Wheat and Oat Bran Milk Bread
A tender, lightly honeyed whole wheat and oat bran milk bread with a flexible pull-apart crumb, made without the two-day planning of sourdough.
Pumpkin Honey Dinner Rolls
Soft pumpkin and honey dinner rolls shaped without kitchen twine, with a make-ahead freezer method for Thanksgiving.
Austria’s Black Gold: A Styrian Boiled Beef Salad
A Styrian-style boiled beef salad with runner beans, horseradish, apple vinegar, broth, and dark pumpkin seed oil, inspired by a memorable meal in Austria.
Warm Zucchini Velouté
A silky, one-pot zucchini soup inspired by the zucchini and lemon verbena velouté tasted in the orchard garden at Ferme-Asile in Sion.
Roasted Butternut, Ricotta & Parmesan Hand Pies
A fall haul from Tendercrop Farm in Wenham became crisp hand pies filled with roasted butternut squash, ricotta, Parmesan and sage.
Apple Cinnamon Raisin Muffins with Brown Sugar Streusel
Soft apple-yogurt muffins with cinnamon, raisins, and a crunchy brown sugar streusel. Nut-free, freezer-friendly, and easy to tuck into a school lunchbox.
The Colors of August: Plum & Thyme Frangipane Tart
A late-summer plum and thyme tart with lemon frangipane, a foolproof press-in crust, and the deep pink, violet and burgundy palette of August.
The First Hint of Autumn: Butternut Squash Lasagna with Prosciutto & Sage
A love letter to autumn and a warming lasagna layered with roasted butternut squash, spinach béchamel, prosciutto and sage.
Piedmont Inspired Hazelnut Cake (Cake aux Noisettes)
A French hazelnut cake recipe, baked exactly as printed, connects a family kitchen with Piedmont hazelnuts, Turin chocolate and the vineyard table.
What Grew in the Shade: A Summer of Backyard Mushrooms
A shaded corner beneath three old oak trees became an unexpectedly generous mushroom garden, with five harvests in one summer.