Chicken in roasting pan with butternut squash and lemons.

Readers’ Favorites: 10 Harvest Recipes to Make at the First Signs of Fall

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For many of us, fall can’t arrive soon enough. As the evenings get cooler and the casual craziness of summer begins to transition into the slower rhythm of fall, our kitchens switch gears and once again become a gathering place to connect with our families after busy days. It’s where our kids do their homework with an after-school snack; it’s where we reconnect with our spouse when we both get home from work; it’s where we brew our evening tea before (a much earlier) bedtime. It’s also where garden produce begins to accumulate on the counters and we find ourselves craving cozy, comforting dishes that spotlight the best of seasonal veggies.

Whether you’re looking to use up the last of your garden’s bounty or simply ready to embrace the warmth and rich flavors of autumn cooking (cinnamon, nutmeg, butternut squash, apples, pumpkin spice), these Reader Favorites are some of the most popular on the blog right now. Scroll through for some early fall meal inspiration!

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6 summer ice cream recipes

A Case for Homemade Strawberry Ice Cream

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If you’ve never had a batch of homemade strawberry ice cream straight from the churn, I am here to make a case for why you need to dust off your ice cream maker this weekend.

Too often, commercial versions rely on artificial flavorings and neon dyes, completely missing the mark on what makes the fruit so spectacular. They are often either chemically sweet or strangely icy.

Real strawberry ice cream, however, should taste like a brilliant, sun-drenched afternoon.

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Two bowls of farfalle pasta with carrot sauce and cheese

Farfalle with Velvety Carrot Sauce

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This silky, vibrant carrot sauce offers an elegant, refreshing twist on your traditional tomato marinara. Tossed with a whimsical pasta shape (I use farfalle, which mean butterflies in Italian), it becomes an exquisite—and incredibly simple—springtime dish. I made this on repeat when my children were toddlers — it’s an effortless way to weave nourishing, hidden vegetables into mealtime without a fuss. The method is beautifully straightforward: gently sauté garden-fresh carrots and fragrant garlic in butter, then let them simmer in savory chicken broth and a dollop of tomato paste. Once the carrots are perfectly tender, purée them into a smooth, velvety dream sauce. I love folding in sweet Italian sausage for added depth, but it is equally spectacular kept vegetarian.

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Four layer chocolate cake with vanilla buttercream frosting and cat decorations

“Crazy Cat Lady” Birthday Cake

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Birthdays in our kitchen usually come with a specific set of culinary traditions (i.e. “Dirt Cake”), but when Eva celebrated her birthday last weekend, she completely surprised me. She didn’t ask for the traditional trifle of crushed Oreos layered with a conglomeration of pastry cream, whipped cream, and cream cheese, and hidden gummy worm gems sandwiched between the layers. Instead, with her signature mischievous side eye, she presented me with these adorable miniature feline decorations and requested a “Crazy Cat Lady Cake.”

How could I possibly resist?

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Holiday cookie assortment on a tray

Cookie Jar Gingersnaps

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There is an elegance to a well-made gingersnap cookie—sophisticated in its restraint. Crisp at the edges, delicately chewy at the center, and perfumed with the warmth of ginger, cloves, and molasses, it’s a confection that is both nostalgic and refined. They also happen to be my mother’s favorite Christmas cookie, a detail that has forever elevated them in my own culinary memories. Whenever I bake them, I’m reminded that true luxury often lies in simplicity.

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Bookcliff Vineyards A Touch of Red

Valentine’s Day + A Touch of Red from Bookcliff Vineyards

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A few months ago I visited a new wine shop on the recommendation of a friend. It’s on the other side of town in an area I almost never go; however, I was on the hunt for a certain wine and heard that they may have it. Not only did I find the wine I was searching for, but I found a very extensive collection of local Colorado wines. Among them was this bottle – A Touch of Red by Bookcliff Vineyards out of Boulder, Colorado. I was first attracted to the label. (You know me, I’m a sucker for a good label, especially if there’s a dog on it!) In this case, two adorable terriers sniffing curiously at a cluster of grapes. I bought it, thinking it would be perfect to open on Valentine’s Day.

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Duck egg quiche

Duck Egg Quiche with Garden Vegetables

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Last weekend my neighbour (take a look at his blog here) gave me a wonderful gift – a treasure box full of goose and duck eggs from the birds he raises near his pond. I was so thrilled, I went straight to the kitchen and began to plan an egg based menu for the week ahead. Eggs are such a staple in my kitchen, I get a little apprehensive if our egg stock is running low. I know if I have eggs, I can quickly whip up any number of easy meals on busy weeknights when I’m running late or other dinner plans fall through – and I frequently do.

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Elvis Presley's favorite cake

A Cake Fit for the King (of Rock ‘n’ Roll)

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I was reading an article recently about the return of vintage desserts. Desserts from the 50’s and 60’s are making a huge comeback right now, which makes me extremely happy, as I have a penchant for vintage recipes (vintage anything, really!). I think the pandemic played a huge role in their return – not only were we dealing with ingredient shortages last year (specifically flour), and making few and far between shopping trips, but we were also craving comfort food. The dishes that might have come out of our grandmothers’ kitchens. While we are dealing with a global pandemic, most of our grandparents were enduring the Great Depression and rationing of WWII – not too dissimilar crises. After reading the article I took a moment to glance at the comments section and saw that a cake called, “Elvis Presley’s Favorite Pound Cake,” from Epicurious.com, was mentioned several times. It’s a whipping cream cake – essentially a pound cake made with heavy cream in place of milk or buttermilk. All pound cakes, by nature, are decadent, but this one is over the top! Not only is it made with heavy cream, it also uses seven eggs which provide lift so that no other leavening is needed. I can see why it was the King’s favourite!

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thai noodles recipe

Thai-Inspired Noodles with Sunflower Butter and Chicken

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June is turning out to be hot, hot, HOT. Heat records are being set all across the US southwest. We reached 102F (39C) yesterday! Historically, Colorado doesn’t hit the 100s until July and August, so this summer is turning out to be quite unusual. I, for one, really enjoy the heat, especially after our long, cold mountain winters. But all I’m craving is cool, crunchy fresh veggies. I’ve been making these Thai-inspired noodles for years. Before my daughter was born, I made them with peanut butter, which is traditional but, because of her food allergies, I now use sunflower seed butter. Either is just fine. If you really don’t want to cook in the heat, you can use a Rotisserie chicken. If using fresh chicken breasts, I like to cook them early in the morning to prevent the kitchen from getting too hot (season well with salt and pepper and bake at 400F/200C for 25-30 minutes). Then I let them chill in the fridge all day. At dinnertime, it’s just a matter of boiling the noodles and whipping up the sauce which is made in the blender. No fuss, no sweat – just how a summer weeknight meal should be! 

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