JOURNAL — AUTUMN

This ultra moist loaf is my take on pumpkin bread. Kabocha squash is what I always wished canned pumpkin would taste like- rich, sweet, and complex, with a thick, custard-like texture. It’s absolutely my preferred stand-in for pumpkin in any situation. It sways sweet, especially if you roast it and get a bit of caramelization. 

While this galette is of course all about showcasing the perfect juicy pear, it's hard not to give all of the attention to the chestnut frangipane. If you’re lucky enough to be able to get your hands on chestnut honey, this is your official invitation to put it to use. Its strong, heady character brings an unexpected nuance to the soft, nuttiness of a chestnut. Altogether - ripe pears, chestnut frangipane, and an irresistibly buttery crust - this galette is the perfect palate for fall. 

This luxurious risotto features two of fall’s most celebrated darlings: dense, orange fleshed winter squash (which, coincidentally happen to trickle into season from late summer into early fall) and new season walnuts. Kabocha, red kuri, blue hubbard, or butternut squash all work for this recipe.