Pumpkin Spelt Loaf with Pepita Streusel

Whole-grain loaves can often be sturdy and squatty, but this fall beauty is almost stately in stature, with a light crumb and subtle kiss of spice. While I love grinding down pepitas to use in the batter, you can certainly use almond or hazelnut meal if you prefer....

Rustic Rosemary Cornmeal Tart with Wild Blackberries

The recipe has grown up with me and reflects my fondness for herbs with sweets and my propensity to add the crunchy, nuttiness of cornmeal everywhere I can! Make one big tart or individual galettes, and serve warm with vanilla bean ice cream for dessert. If there are leftovers, have a second slice for breakfast with coffee....

Poached Egg Salad

This dish is a favorite at Q. Though it takes a little time to prepare its components from scratch, the recipes are straightforward and involve items commonly found in a home kitchen....

Grapefruit & Fennel Salad

A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce....

French Toast Muffins

Serve these pretty French toast muffins as a starter, as part of the main course, or as a sweet ending to your special gathering. They are easy to make and can be made with most any fresh berry. Assemble before your guests arrive, and place them in the oven to bake right as the guests walk in the door....

Chocolate Espresso Banana Bread with Cricket Flours

Scientific studies show that crickets are highly nutritious, able to compete with mainstream meats in supplying protein and amino acids. And their production carries a tiny fraction of the environmental costs of raising traditional livestock: fewer greenhouse gasses, less water use, and virtually no deforestation....

Strawberry Chamomile Bellini

As your guests arrive, hand them a refreshing champagne cocktail, made with fresh strawberries and a whisper of chamomile, the perfect starter to your spring gathering....

Parsnip Pancakes

You could call these latkes, rosti, or fritters too. Appropriate served alongside sliced brisket or with a poached egg and a side of sausage, these crispy-edged pancakes are pleasingly creamy in the middle, thanks in part to Gruyere cheese, an egg, and a glug of cream, which hold them together. Makes about 12 pancakes, to serve 4 to 6 Start to finish: about 45 minutes Recipe: 4 cups loosely packed, grated parsnips (about 3 large) 1 small onion, thinly sliced or grated 2 ounces Gruyere cheese, grated (about 1/2 cup) 1 clove garlic, finely minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2/3 cup heavy cream 1 egg 2 tablespoons coarsely chopped fresh thyme 4 teaspoons all-purpose flour 1 tablespoon olive oil plus more as needed Use your hands to toss together...