Tag: fall recipes

Small-Batch Boston Brown Bread with Smoked Fish

A classic New England treat steamed in a can, Boston Brown Bread is easy to make at home. The homemade version tastes so much better! The unique serving suggestion from a dearly missed restaurant is a perfect appetizer for an autumn feast! This small-batch version makes just enough.
Image shows apples, shallots, garlic, and herbs in an orange Le Creuset braiser, with the lid near by. These are ingredients for Pork Chops with Apples and Shallots in Cider and Cream

Pork Chops with Apples and Shallots in Cider and Cream

Pork Chops with Apples and Shallots in Cider and Cream—it’s literally comfort in a pan. A WFH weeknight dinner that’s suitable for Sunday supper, these braised pork chops will become a regular in your autumn rotation.
Pumpkins form the basis for Pumpkin Splendor

Pumpkin Splendor: Roasted Pumpkin with Pumpkin Salad and Pumpkin Purée

Inspired by an unforgettable pumpkin dish I had at Pod Zidom, a Michelin listed restaurant in Zagreb, Pumpkin Splendor is my more rustic New England take. A perfect small-batch starter or vegetable course for your autumnal table, this unique dish is so much greater than the sum of its parts. This post contains affiliate links, meaning that I get a commission if you take advantage of the offer (thank you!).
Ingredients for lemony carrot soup with dill. Carrots, herbs, onions, parsley, lemon visible

Lemony Carrot Soup with Dill: My Original Back-Pocket Recipe

This soup is so good. At once warm and comforting and bright and fresh, suitable for both dinner parties and weekday lunches, Lemony Carrot Soup with Dill belongs in your back-pocket recipe collection. The dill and the lemon work together here to take an otherwise simple soup to new heights. Based on an Alice Waters recipe, but taken in a different direction, this soup uses a basic technique that you can use again and again in making soups. You’ll love Lemony Carrot Soup with Dill!