SERVINGS: 4-6 servings INGREDIENTS: 2 tablespoons olive oil 1 yellow onion, diced 2 hot Italian sausage links, casings removed 1/2 lb ground turkey 2 cloves garlic, minced 2 tablespoons tomato paste 1 (15-oz) can pumpkin puree 1 (15-oz) can dark kidney beans, drained 1 (15-oz) can low-sodium black beans, drained 1 (15-oz) can petite diced […]

SERVINGS: 1 serving INGREDIENTS: 1 cup milk (any type; I like almond milk) 2 tablespoons pumpkin puree 1 tablespoon sugar 1 teaspoon loose black tea 1/2 teaspoon ground turmeric 1/4 teaspoon cinnamon 1/4 teaspoon ginger Whipped cream, for serving (optional) INSTRUCTIONS: Add milk, pumpkin puree, sugar, black tea, turmeric, cinnamon, and ginger to a small […]

SERVINGS: 4 to 6 servings INGREDIENTS: 1 cup canned pumpkin puree 8 ounces goat cheese 4 ounces cream cheese 1/4 cup grated Parmesan 1 tablespoon sage, chopped 1 teaspoon thyme, chopped 1 clove grated garlic 1/8 teaspoon black pepper 1/3 cup shredded mozzarella Crostini, pita chips, or crackers, for serving INSTRUCTIONS: Preheat oven to 400 […]

SERVINGS: 4 to 6 servings INGREDIENTS: 2 cups diced butternut squash (350 g) 1 tablespoon olive oil Kosher salt 12 ounces spaghetti, cooked al dente with 2 cups pasta water reserved 6 tablespoons unsalted butter 1 tablespoon coarse ground black pepper, plus more for serving 1 1/2 cups grated Parmesan, plus more for serving INSTRUCTIONS: […]

SERVINGS: 12 servings INGREDIENTS: 1 cup confectioners’ sugar 1/3 cup flour 3/4 cup almond meal 1/4 teaspoon kosher salt 3 large egg whites 8 tablespoons unsalted butter, melted and cooled 1/2 teaspoon almond extract 2 black plums, stoned and cut into wedges INSTRUCTIONS: Preheat the oven to 400 F. Grease a 12-cup muffin tin with […]

SERVINGS: 4 servings INGREDIENTS: 15-ounce can coconut cream, refrigerated overnight 12-ounce bag frozen cherries INSTRUCTIONS: Scoop the coconut cream from the can, leaving behind the water, and add to a blender. Add the frozen cherries and blend until smooth. Transfer the mixture to a metal loaf pan and freeze for one hour or until firm […]

SERVINGS: 4 – 6 servings INGREDIENTS: 12 ounces spaghetti, cooked al dente with 1 cup pasta water reserved 5 tablespoons olive oil 1 1/2 lbs zucchini, grated (about 2 medium zucchini) Kosher salt Black pepper 2 pints cherry or grape tomatoes 2 cloves garlic, grated 1 cup heavy cream 1 cup frozen corn 1/2 cup […]

SERVINGS: 4 servings INGREDIENTS: 1/4 cup olive oil, plus more for drizzling 8 ounces sliced mushrooms Kosher salt Black pepper 1 clove garlic, grated 1 teaspoon fresh thyme, chopped, plus leaves for garnish 1 (15.5-oz) can cannellini beans, drained and rinsed 3 tablespoons mascarpone 4 thick slices buttered toast INSTRUCTIONS: Heat 2 tablespoons of olive […]

As the air becomes colder, I look forward to celebrating the autumn harvest. I long for suppers bubbling with fall produce and this Harvest Beef Stew couldn’t be more fitting. It’s rich and flavorful and arrives at the table piping hot, ready to be sopped up with crusty bread. After searing the meat, the rest […]

Cinnamon Plum Crumble. I love how it sounds. I love how it tastes. It’s the kind of dessert I prepare ahead of time, before my guests arrive, and hide away in the fridge until dinner is finished. We’re usually too full to sit down to dessert right away. So I’ll pop this into the oven […]