There is something deeply satisfying to me about the changing of the seasons. Perhaps it is the shedding of the old and familiar season; perhaps the awakening of new colors, new aromas and the magnificent light. For me, the cooler weather ushers in autumn’s treasures that re-awaken the senses – chestnuts, mushrooms, kale, pears, pomegranates, oh my! The colors in the market deepen; the flavors explode once again after the final heat of summer.

Continue reading Flavors of Fall: Chestnut and Pear Ravioli with Saged Brown-Butter at Our Italian Table.

With winter still in the air (even in California), soup is always on my mind. Given it’s cold in the evenings in LA, I was craving chestnuts. They bring me back to Christmas and holidays on the East Coast. But who has the time or the fingernails for roasting and peeling chestnuts?? So, presto! Pre-cooked and pre-peeled chestnuts. (See below).

This recipe combines roasted chestnuts and roasted celery root in a silky non-cream-based soup.

Continue reading Roasted Celery Root and Chestnut Soup at Our Italian Table.