Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.
Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.
I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.