I love this soup in the fall. Hearty, yet not heavy. Comes together with very little effort. If you happen upon some delicious mushrooms, sometimes I serve this soup with a garnish of crispy mushrooms on top. I think it’s a fantastic pairing.

This is a beautiful dish. Caramelized sweet squash, zesty yogurt, crunchy walnuts, and a little bit of sourness from the sumac—everything balanced just right.

A feast for the eyes, a good apple pie embodies the transition to fall. After a long day of splitting and stacking wood, nothing beats a well-earned delicious slice of apple pie with a scoop of vanilla ice cream.

I particularly enjoy this apple pie from David Tannis. Depending on my mood, I play around with the crust. Sometimes I keep it as one whole piece, other times, I basket weave it or play with shapes—feel free to get creative.

I love the tomato season. Nothing beats a sun-ripe, juicy, delicious tomato fresh from the vine. However, not to be overlooked is the under-appreciated unripe green tomato. Fried up, grilled, baked, pickled… the list goes on…

I think of aioli as the spicier older sister to mayonnaise. Anywhere you would use mayonnaise, you can use aioli. And in my humble opinion, without any regret for the swap.

Crunchy, spicy, slightly bitter, and creamy—it is all here.

Creamy with a little kick, this salad is a great way to highlight hot corn fresh off the grill.

A fantastic salad to highlight freshly dug potatoes. The creaminess of the little fingerling potatoes pairs fantastically with the bright mustard vinaigrette. This might just become your go-to potato salad…

A perfect meal after a good morning spent fishing. Think of this as a sort of build-yourself fish taco plate. Break open that crispy skin and flake some generous pieces of fish into your tortilla and mop it up with some delicious tangy sauce.