Autumn
wild mushroom, fennel, & camembert pot pie
pumpkin pie oatmeal (vegan + gluten free)
white chocolate ricotta cheesecake
saison steamed mussels + fennel, saffron, & preserved lemon
buttermilk + roasted banana cupcakes with lindt truffle filling & marshmallow frosting
modern nostalgia: a thanksgiving table & rose apple tart
root vegetable cheese pot pie + herb biscuit crust
pan fried polenta + wild mushroom ragu
breakfast in bed | vegan rose + chocolate chip spelt waffles
Golden Milk Cocoa
earl grey waffles & whipped honey cream + 3 yrs of local milk
rosemary & LINDOR white chocolate truffle filled beignets
banana buttermilk bread | the violet bakery cookbook
bacon + gruyere + apple + whole grain bread stuffed pumpkin
road trip: an appalachian picnic + quinoa roasted fennel & parsnip salad
roasted butternut squash & apple brandy soup
pear, frangipane & caramel tart from “top with cinnamon”
coriander & fennel marinated rack of lamb + mint chimichurri
main street meats: fennel, leek, & orange pork osso buco
salted caramel apple dumplings with dried cherries & hazelnuts
muscadine rose hand pies
crème fraîche, cornmeal, & pumpkin coffee cake + pepita streusel
curried kabocha squash soup & “no time” bread, for rain & for her
“not-too-virtuous” winter salad with caramelized apple vinaigrette + food52 cookbook: volume 2 giveaway
buttermilk pie in a cornmeal & lard crust
indoor s’mores with toasted oak marshmallows: food blogger support for sandy
spiced pear, gorgonzola, and toasted walnut pie in a buttermilk leaf lard crust: a pie party
