Photo by Michael Piazza / Styled by Catrine Kelty Serves 6  1⅓ cups (186g) all-purpose flour  1 tablespoon sugar  ½ teaspoon coarsely ground black pepper, divided  ½ teaspoon kosher salt, divided  6 large eggs  1 cup (240mL) whole milk  2 tablespoons extra-virgin olive oil, divided  1 teaspoon minced chives  ½ teaspoon minced fresh thyme  2 tablespoons unsalted butter  1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided  1 pint cherry tomatoes, halved if small or quartered if large  3 cups (85g) arugula  1 teasp ..read more

Photo by Michael Piazza / Styled by Catrine Kelty Serves 6   1⅓ cups (186g) all-purpose flour  6 tablespoons (75g) sugar, divided  ¼ teaspoon kosher salt  ⅛ teaspoon ground nutmeg  6 large eggs  1 cup (240mL) whole milk  3 tablespoons unsalted butter, room temperature, divided  1 teaspoon vanilla extract  ½ cup berry preserves  2–4 tablespoons water  powdered sugar  1 lemon, cut into wedges Whisk flour, 2 tablespoons sugar, salt and nutmeg in a large bowl. Whisk eggs, milk, 1 tablespoon butter and vanilla together in a second bo ..read more

Photos by Michael Piazza / Styled by Catrine Kelty Serves 6  1 pint blueberries  1 pint strawberries, hulled and quartered  6 tablespoons (75g) sugar, divided  1 tablespoon grated lemon zest, plus 1 tablespoon juice, divided  ½ cup mascarpone cheese  ½ cup heavy cream  1½ teaspoons almond extract, divided  1⅓ cups (186g) all-purpose flour  ¼ teaspoon kosher salt  ⅛ teaspoon ground nutmeg  6 large eggs  1 cup (240mL) whole milk  3 tablespoons unsalted butter, room temperature, divided  ¼ cup sliced almonds, lightly toast ..read more

Photos by Michael Piazza / Styled by Catrine Kelty German pancake, pannekoeken, Dutch baby, call it what you like*, but there’s no debate: These puffy pancakes are a surefire crowd-pleaser. Best of all, they are ridiculously simple to prepare—just stir together a batter of flour, egg and milk, dump it into a hot buttered skillet and bake away. What you get after 20 minutes or so is a ridged-and-folded zeppelin of a baked good, with a golden-brown, popover-like exterior and a tender, custardy interior. Like soufflés, even the best Dutch babies contract a little upon cooling, which is just phys ..read more

Photo by Katie Noble / Styled by Catrine Kelty Hake is an under-appreciated New England fish that is often a good deal at the supermarket or fish market. The spice blend I paired it with here also works well as a rub for chicken or an addition to roasted vegetables. I make a bigger batch, mix it with olive oil and keep a small jar of it in the fridge.  Serves 4–6 SPICE BLEND: ½ teaspoon red pepper seeds ½ teaspoon caraway seeds ½ teaspoon cumin ½ teaspoon coriander 3 garlic cloves, crushed 1 teaspoon kosher salt FISH: 2 pounds hake 2 tablespoons olive oil 1 medium onion, chopped 1 medium ..read more

Photo by Katie Noble / Styled by Catrine Kelty Pork and cider are a great fall combination. Cooking the cider down for the glaze creates a more intense apple flavor. Since tenderloin is a lean cut, it can easily overcook and dry out—be sure to monitor the temperature with a meat thermometer and let it rest before slicing. Serves 4–6 2 pounds pork tenderloin sea salt and freshly ground black pepper 2 tablespoons neutral oil, like safflower or grapeseed 3 garlic cloves, minced 1 pound carrots, halved or quartered lengthwise and cut into 3-inch lengths 2 cups Brussels sprouts, trimmed and halved ..read more