Issue Nº 03 — Fall Table
A small kitchen notebook of seasonal stews, rustic bakes, and the weeknight things worth making twice. No long backstories — just recipes that work.
The current issue
A skillet full of early-autumn produce — caramelized squash, soft apples, and silky leeks — with thick bone-in pork chops nestled back in until everything collapses into a glossy, savory-sweet pan sauce.
November 2, 2026
Farfalle tossed in a creamy cajun sauce with chicken, Polish sausage, and the holy trinity of onion, celery and bell pepper. A weeknight one-skillet pasta.
May 20, 2022
My favorite breakfast muffin recipe. You can make it with turkey bacon instead and use low-fat yogurt and milk to make it 'leaner' but equally delicious.
August 24, 2020
I don't know about you, but I love scones! Few things in life are more pleasant than a quiet morning, coffee, and your favorite scone. Scones are usually made with heavy whipping cream — this recipe uses buttermilk instead. Enjoy!
August 23, 2020
A series
Dumplings are universal. Many cuisines have their own version of these balls of dough — savory or sweet, steamed, boiled, or pan-fried. Let your taste buds take you around the world, one dumpling at a time.
From the archive
Years of big pots, slow bakes, and weeknight experiments — gathered here in one place.
Summer Dinners
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Mexican
Preserves & Condiments
About the kitchen
I'm a registered dietitian, but this page is less about nutrition and more about flavor — the taste, the memory, and the dishes worth repeating. There are no macros or meal plans here, just the places a dish comes from (Polish stews from my grandmother, Nepali momos, Georgian khinkali) and the plain, tested weeknight meals I actually make. Pull up a chair.
