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Seared Scallops and Creamy Saffron Beans
Beans are often thought of as humble, sustenance food. When cooked into a tender stew – here infused with saffron – they and their liquor transform into a thing utterly divine.
Pumpkin-Pecan Mac and Cheese
Romanesco Steaks, Pink Peppercorns, and Crème Fraîche
Chicken Fricassee With Mushrooms & Thyme
This one-pan, all-stovetop meal is a comfort food winner. Historically, fricassee is traditionally a lightly sautéed mixture of meat and vegetables, cooked into a creamy stew. I firmly believe foods taste better once they have been seared golden—so in this version, I burnish chicken until its skin is rendered crispy, which deepens the flavor layers.
Garlicky-Ginger Rainbow Noodle Bowl
Brown Butter Apple Pie Cookies
Cooler temperatures fuel a desire to turn on the oven and make something beautiful to kick off the fall season. These adorable pie cookies are the perfect thing.
Lamb Chops with Autumn Olive Mostarda
Autumn olives are sweet-tart and pleasingly tannic, similar tasting to cranberries. I made a lot of jam to preserve the season and, searching for a way to highlight its flavor, I decided on a version of mostarda. Mostarda has a bright, tangy-savory-sweet hit, the perfect foil to rich, buttery lamb chops encrusted in cumin, coriander, and black pepper, pan-cooked till golden and crispy at their edges. This is a delightful dish for any special occasion meal.
