Soft-scrambled eggs for quiet mornings on the farm (or anywhere)

Stay rummy; drink rum. And make it hot, buttered, and chest-warming.

Homemade butter–the easiest thing I’ve made this year

Raw cranberry relish with tangerines and walnuts–ready in 8 minutes or less and full of sass (plus, a festive Proust questionnaire)

A ballsy winter stew with heirloom borlotti beans, caramelized winter squash, black kale, and a tab of chocolate.

A well-balanced medley of fall vegetables + an eruption of bright flavors

DIY kombucha: bubbly, agrodolce goodness (and perfect for cold season)

Your weekend muesli canvas + advice on how to become a more passionate eater.

A rustic recipe for velvety beet soup, with three variations

Rustic Provencal casserole with cusp-of-fall vegetables to be cooked in your stone hearth and warm your stone heart