Fuyu Persimmon Pie

Nate had one request for our Thanksgiving menu: Persimmon Pie.

Our first encounter with this starchy, sweet fruit was on a walk last Fall. Nate has a penchant for stealing fruit from the neighbors' trees, and when he saw the stout orange persimmons, he couldn't help himself. Neither of us had ever seen or tasted one before, and we were left a little puzzled. It tasted like...sweet potato? Or corn? It had that same sweetness and utter lack of acidity, with a texture like that of a dry apple.

Ginger-Cardamom Cranberry Sauce

I've made homemade cranberry sauce for Thanksgiving pretty much every year since my fourth grade class brought back the recipe from a trip to the cranberry bogs on "Cranberry Day," the harvest festival holiday of the local Wampanoag tribe on Martha's Vineyard, where I grew up. The recipe itself is simple and inauthentic, but delicious.

Thanksgiving Spectacular: Spatchcocked Turkey and More

I had a practice Thanksgiving this past weekend, and decided to try a new method of cooking the turkey: Spatchocking! I guess you could also call it "butterflied" turkey, but isn't Spatchcocked so much more fun?

Baked Eggs in Roasted Pepper and Tomato Sauce

Weekend breakfasts are the best!

A strong cup of tea, toasted roasted garlic bread, and creamy eggs baked in a roasted cherry tomato and pepper sauce...This is such a comforting and easy breakfast to make. 

Vegan Roasted Carrot and Kabocha Squash Soup

The LA weather is SO WEIRD. Three days in the low 60s are often followed by three days in the upper 80s, so I have to cram in as much autumnal cooking as I can on those cool nights. 

Last night I had such a craving for soup. I had carrots, a beautiful kabocha squash, and a can of coconut milk, and I decided to make this deliciously creamy vegan roasted carrot and kabocha squash soup. The ginger, lemongrass, and coconut milk in the broth give it an added complexity and make it taste vaguely Thai. Which is always a good thing!

Slow Cooker Red Wine Beef Stew

It blessedly dropped into the 60s for two days last week (before jumping back to the 80s), so on Sunday I decided to take advantage of the cooler weather and make this hearty slow cooked red wine beef stew. It was super simple to make, very comforting, and very wine-y!

Tomato Jam on Rosemary Focaccia with Goat Cheese

Sweet. Tart. Savory. Rich. This tomato jam is so simple to make, yet so complexly flavored.

I made this rosemary focaccia the night before. Topped with a fluffy layer of earthy, tangy goat cheese, the rosemary focaccia stood up to the bold flavors of the tomato jam.