Savor the Season with Soul-Warming Harvest Soup

 

It’s OCTOBER! As the crisp autumn air settles in, nothing beats the cozy ritual of crafting a steaming bowl of soup. For me, soup season is pure magic—a daily chance to chop, simmer, and savor. The rhythmic dance of slicing vegetables, the sizzle of onions hitting hot oil, and the earthy aroma of fresh herbs create a sensory symphony that’s almost meditative. One spoonful of this vibrant Harvest Soup, and your worries melt away, replaced by warmth and comfort. This isn’t just food—it’s a feast for your eyes, palate, and soul.

Harvest Soup

 

1 medium Melissa's butternut squash
1 T. vegetable oil
1½ T. butter
1½ T. olive oil 
2 c. chopped onions 
2 T. chopped fresh parsley 
2 t. chopped fresh sage 
1 garlic clove, minced 
1½ t. Kosher salt 
4 c. homemade chicken stock 
½ c. pumpkin puree

¼ t. cumin 
¼ t. rubbed sage 

Preheat oven to 400°F. 

Slice the top off the butternut squash, halve it lengthwise, and scoop out the seeds. Prick the flesh with a fork, brush lightly with vegetable oil, and sprinkle with a pinch of salt. Place cut-side down on a foil-lined baking sheet and roast for 40-50 minutes, until fork-tender. Let cool, peel, and cube. 

In a large pot over medium-high heat, melt butter with olive oil. Add onions, parsley, and sage, sautéing until onions soften, about 5 minutes. Toss in garlic and salt, stirring for another minute. 

Add cubed squash, pumpkin puree, and chicken stock. Bring to a boil, then reduce to a simmer, cover, and cook until flavors meld. Stir in cumin and rubbed sage. Let cool slightly, and then blend in batches (or use an immersion blender) for a velvety texture with a bit of chunkiness. Thin with extra stock if needed, and season to taste. 

Ladle into bowls, top with a crispy crouton and a fresh sage leaf, and let the cozy vibes take over.

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Potato Fennel Gratin

 

After last week’s Parmesan roasted fennel obsession, I dove into another of Ina Garten’s fennel-filled recipes: Potato Fennel Gratin. This dish is a creamy, cheesy masterpiece that tastes like it came straight from a restaurant kitchen but comes together quickly—especially if you’re handy with a mandoline. With tender russet potatoes, sweet fennel, and nutty Gruyère, it’s a crowd-pleaser that’s perfect for cozy dinners or holiday gatherings.

I streamlined the prep by using a mandoline to thinly slice the fennel, onions, and potatoes. While the fennel and onions sautéed in olive oil and butter until soft and fragrant (about 10 minutes), I sliced the potatoes and tossed them with heavy cream, Gruyère, salt, and pepper. I halved the recipe since the full version makes a ton—perfect for a smaller household. Everything went into a buttered casserole dish, topped with more cream and cheese, and baked at 350°F for about an hour until bubbly and golden. The result? Pure comfort food with a sophisticated edge.

This gratin is quick to assemble, especially with a mandoline, and delivers restaurant-quality flavor with minimal effort. If you’re fennel-obsessed like me or just love creamy potato dishes, this one’s a must-try.

Potato Fennel Gratin

Adapted from Ina Garten

2 Melissa’s fennel bulbs, cores removed (about 2 c. sliced)

½ Melissa’s organic yellow onion, thinly sliced

1 T. olive oil

1 T. unsalted butter

1 lb. Melissa's organic russet potatoes, peeled (2 large)

1 c. plus 1 T. heavy cream, divided

1¼ c. grated Gruyère cheese, divided

½ t. kosher salt

¼ t. freshly ground black pepper

Preheat oven to 350°F. Spray a 1½-qt. baking dish with PAM; set aside.

 Slice fennel bulb in half lengthwise, then thinly slice crosswise (use a mandoline for speed).

 In a medium sauté pan, heat olive oil and butter over medium-low heat. Add fennel and onion; sauté for 10 minutes until tender.

 Thinly slice potatoes (mandoline recommended). In a large bowl, combine potatoes with 1 cup cream, 1 cup Gruyère, salt, and pepper. Add sautéed fennel and onion; mix well.

 Transfer to the prepared baking dish and press down lightly. Mix remaining 1 tablespoon cream with ¼ cup Gruyère and sprinkle over the top.

 Bake for 1–1¼ hours, until potatoes are tender and top is golden and bubbly. Cool for 10 minutes before serving.

**Tip:** Halving the recipe works perfectly for smaller gatherings, and leftovers freeze well for future meals!

 As an aside, fennel is a nutritional powerhouse! One cup of sliced fennel (87g) delivers just 27 calories, 3g of fiber for digestion, and 10% of daily vitamin C for immunity. It’s rich in potassium (360mg), manganese, folate, and calcium, supporting heart, bone, and metabolic health. Packed with antioxidants like anethole and quercetin, fennel may reduce inflammation and oxidative stress, while its essential oils aid digestion and ease bloating. This versatile veggie is a deliciously healthy addition to any meal! If you haven’t tried it yet, I urge you to do so.

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Mini Gruyere & Chive Egg Custards for Two

 

If you’re anything like me and live for that perfect relaxing weekend, this recipe for Mini Gruyere & Chive Egg Custards for Two is about to become your new obsession. It’s the ultimate make-ahead, scale-down dish that screams “I woke up fancy” but takes zero effort. Whether it’s a random Tuesday or a cozy Sunday morning, these custards deliver big on flavor and that “ooh, you shouldn’t have” presentation without chaining you to the kitchen. Plus, clean-up is a breeze considering that the only equipment you will need is a mini blender that pops right into the dishwasher.

These little custards are creamy, cheesy, and spiked with just the right amount of chives for that fresh, herby kick. They come together faster than you can say “mimosa,” and you can prep them the night before for a stress-free morning. Next time I whip these up (and trust me, I will), I’m piling on a bit more grated Gruyere for that golden, cheesy crust—because who doesn’t love extra cheese? Here’s how to make brunch magic for two.Mini Gruyere & Chive Egg Custards for Two

½ c. coarsely grated Gruyere – NO substitutions! (plus a little extra for topping, if you’re feeling it)

2 T. chopped fresh chives 

 3 large eggs

¼ t. instant minced onion

⅜ c. whole milk

1 oz. cream cheese, softened

⅛ t. freshly grated nutmeg

Freshly ground black pepper and a pinch of salt

 Preheat oven to 350°F and set the rack in the middle.

Butter two 6-oz ramekins and sprinkle ¼ c. Gruyere and 1 T. chives into each.

 Toss the eggs, minced onion, milk, cream cheese, nutmeg, a few grinds of pepper, and a pinch of salt into a mini blender (or regular blender if that’s what you’ve got). Blend until smooth.

 Pour the egg mixture over the Gruyere and chives in the ramekins.

 Bake for about 22 minutes, until puffed, set, and golden. Serve warm or at room temperature for maximum brunch vibes.

Pop these in the fridge overnight if you’re prepping ahead (that’s where these lidded ramekins come in SO handy), then bake when you’re ready. Pair with a side of fruit or a quick salad, and you’ve got a breakfast that looks like you spent all morning on it. Spoiler: you didn’t.

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To Die For, A Cookbook of Gravestone Recipes by Rosie Grant, Reviewed

 

As someone who finds joy in wandering through ancient cemeteries like the 7th-century Saint Peter’s Churchyard in Monkwearmouth, England, or the historic Myles Standish Burial Ground in Massachusetts, I’m captivated by the stories etched on headstones. So when I discovered To Die For, A Cookbook of Gravestone Recipes by Rosie Grant, a book that weaves my love for cemeteries with tales of food and family, I couldn’t wait to dive in. Its release on my birthday made it feel like a gift meant just for me. 

Grant, known for her @GhostlyArchive, has thoughtfully collected 40 recipes inscribed on gravestones worldwide, from Spritz Cookies to Guava Cobbler. Each recipe is paired with heartfelt family interviews and stunning photos of the dishes, graves, and cherished keepsakes. These recipes hit close to home, reminding me of my own “Top Secret” potato leek soup I plan to pass to my sons. The stories reveal how dishes like a grandmother’s Chicken Soup or a mother’s French Silk Pie become lasting bonds, connecting families even after loss. 

 

Grant’s careful approach transforms this unique concept into a universal celebration of love, memory, and legacy. Every page is rich with emotion—I found myself laughing one moment and tearing up the next as families shared what these recipes meant to them. The book’s gorgeous design, with vivid photography, makes it a keepsake you’ll treasure. A thoughtful glossary introduced me to the term “taphophile,” describing my passion for the history, art, and culture of cemeteries—a delightful discovery. 

 I was especially charmed by Grant’s inclusion of curated menu sections, pairing gravestone recipes into thoughtful combinations like “Comfort Food Classics,” “Sunday Brunch Spread,” and “Backyard Barbecue Favorites.” These menus inspire readers to bring these dishes to life together, adding a practical and creative touch. 

 Reading To Die For left me eager to try these recipes myself—if they’re special enough to be carved on a gravestone, they’re worth cooking. This book is a must-read for anyone who loves food with a story or cherishes family traditions. It’s a beautiful reminder that food can keep love alive long after someone’s gone. I’m already inspired to honor my own family’s recipes, and I wholeheartedly recommend this gem to food lovers, history buffs, or anyone who values the legacy of family.

 

Rating: 5/5 stars
A treasure for fans of culinary memoirs, family histories, or unique takes on memory and tradition.

Preorder your copy here.

Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

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Creamy Pumpkin Spice Ice Cream

 

I’ve whipped up countless pumpkin treats, but pumpkin ice cream was a new adventure that I couldn’t resist after spotting this gem in an old issue of ‘Taste of the South’ magazine. In the past, the late Mr. O-P handled our ice cream maker, but lately, I’ve been the one churning out frozen delights. When my custard started looking a bit iffy, I panicked, thinking I’d ruined it despite following the recipe to a ‘T’ and stirring like my life depended upon it. Thankfully, it didn’t curdle! The result? A velvety, pumpkin-packed ice cream that’s hands-down one of the creamiest I’ve ever made.

This dessert is a showstopper—bursting with pumpkin flavor, warm spices, and a unique twist that’ll have your guests swooning. Top it with Heath Brickle Bits for crunch, a dusting of cinnamon or nutmeg, crushed gingersnaps, or a drizzle of your favorite dessert sauce (I loved it with Melissa’s Gourmet Dessert Sauces). It’s just as divine on its own for those who prefer it pure. Trust me, this ice cream will have everyone saying, “Yummmmm!”Pumpkin Spice Ice Cream

Adapted from Taste of the South Magazine

 1 ½ c. whole milk

1 c. heavy whipping cream

2/3 c. sugar

¼ c. firmly packed light brown sugar

1/8 t. salt

5 large egg yolks

1 15-oz. can pumpkin puree

2 t. pumpkin pie spice

1 t. vanilla extract

In a medium saucepan, combine milk, cream, sugars, and salt. Bring to a simmer over medium heat, stirring occasionally.

 In a medium bowl, whisk egg yolks. Gradually whisk in half of the hot milk mixture.

Return egg mixture to the saucepan, whisking to combine. Cook over medium heat, stirring constantly, until thickened and coats the back of a spoon.

Remove from heat; stir in pumpkin. Strain through a sieve into a bowl.

 Add pumpkin pie spice and vanilla, whisking to combine. Cover and refrigerate until chilled, about 4 hours.

Process in an ice cream maker per manufacturer’s instructions.

Transfer to a freezer-safe container, cover, and freeze until firm, about 3 hours.

Serve with pecan brittle or your favorite topping.

Yield: 4 cups

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Fennel Parmesan Gratin

 

If you've never paid much attention to fennel, it's worth giving it a closer look. I made this Ina Garten-inspired gratin for Meatless Monday and served it as a main dish, and it was phenomenal! The recipe is straightforward, and I wasn't entirely sure what to expect, given fennel's subtle anise flavor. But it wasn't overpowering at all; the natural sweetness comes through beautifully, balanced by a bright lemon note. With the holidays approaching, this would be an impressive side dish. It's a vegetable many people overlook, and preparing it this way highlights its best qualities. I halved the recipe, which worked perfectly, and adjusted the salt slightly to keep the seasoning in check. The lemon in the topping is essential, so don't even think about omitting it.Fennel Parmesan Gratin

 3 medium Melissa’s fennel bulbs 
½ c. chicken stock
1/3 c. dry white wine
Kosher salt and freshly ground black pepper (start light on salt—about 1 t. total)
2 T. unsalted butter, diced 
3 T. unsalted butter, melted 
¾ c. panko
1 c. freshly grated Parmesan cheese 
1 T. minced fresh flat-leaf parsley 
1½ t. grated lemon zest 

Preheat the oven to 375°F. Trim the stalks from the fennel bulbs and discard them. Halve each bulb lengthwise through the core, then remove most of the core by cutting a small V-shaped wedge, keeping the bulb intact. Cut each half into 2-4 wedges, depending on size. Arrange the wedges cut-side up in a gratin dish just large enough to hold them in a single layer. 

Pour the stock and wine over the fennel, and season with a light sprinkle of salt and pepper. Dot with the diced butter. Cover tightly with foil and bake for 35-45 minutes, until tender. 

Remove from the oven and increase the temperature to 425°F. For the topping, combine the melted butter, panko, Parmesan, parsley, lemon zest, and a pinch more salt and pepper. Sprinkle evenly over the fennel. 

Bake uncovered for 30 minutes, until the topping is golden brown. Serve hot or warm.

 This dish is elegant and flavorful—ideal for a simple dinner or a festive gathering. Have you tried fennel before? Share your thoughts in the comments!

 Serves 4-6 as a side (or 2 as a main—halve away!) 

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5-Minute Air Fryer Cheesy Tortilla Garlic Bread: A Crispy, Low-Cal Twist on a Classic

 

If you're anything like me, garlic bread is one of those comfort foods that just hits different—warm, buttery, garlicky goodness that makes any meal feel like a celebration. But let's be real: the traditional loaf can be a calorie bomb and a bit of a hassle to whip up. That's where this TikTok gem comes in. I stumbled upon a video that promised a simpler, lighter version using just tortillas and an air fryer, and it delivered. It's crispy on the outside, melty in the middle, and ready in under 10 minutes (including prep). Whether you're craving a solo snack, a side for soup or salad, or something to share at a casual gathering, this air fryer cheesy tortilla garlic bread has you covered.

What I love most? It's customizable and forgiving. The original called for 8-inch tortillas, but I grabbed 6-inch ones for my single-serve experiment, and it turned out perfectly portable. Plus, with fewer ingredients and no rising dough, it's a total weeknight win. Let's dive into the details and get you air-frying.
Air Fryer Cheesy Tortilla Garlic Bread

 (Serves 1-2)

This is scaled for a quick personal batch, but double up for sharing. Total time: 10 minutes (plus butter softening).

2 flour tortillas (6- or 8-inch)

2 T. unsalted butter, softened

1 c. shredded mozzarella cheese (freshly shredded melts best; pre-shredded if you must)

Garlic powder, to taste (about ½ t. total—adjust for your garlic obsession level)

Italian seasoning, to taste (about ½ t. total—a blend of oregano, basil, and thyme; store-bought or DIY)

Preheat air fryer to 375°F.

Lay out your two tortillas on a clean surface. Using a butter knife, spread 1 tablespoon of softened butter evenly over the top of each one. Go all the way to the edges for maximum crispiness—no skimping here!

Pile half the shredded mozzarella (about ½ c.) generously onto one buttered tortilla. Sprinkle with half the garlic powder and Italian seasoning. Repeat with the second tortilla.

Carefully place the second tortilla on top of the first, cheese sides facing up. Pop the stack in the basket and "bake" for 5 minutes. Peek at the 4-minute mark to avoid any edge-burning, but 5 minutes usually nails the golden, bubbly perfection.

Remove with a spatula and let it rest on a cutting board for 1-2 minutes. The cheese will set just enough for clean cuts. Grab a pizza cutter or sharp knife and slice into wedges.

 This air fryer cheesy tortilla garlic bread isn't just a recipe; it's a reminder that the best eats are the simplest ones.
Pin it, share it, eat it—let's keep the garlic love alive! 

Customization Ideas

 Mexican Fiesta Version: Swap mozzarella for shredded Mexican blend cheese and sub Italian seasoning for Mexican oregano (or a pinch of cumin). Air fry the same way, then dip in salsa or guacamole.

Veggie Boost: Toss in chopped spinach, diced tomatoes, or jalapeños before stacking for a loaded twist.

Herb It Up: Fresh minced garlic + chopped parsley on top post-air-fry for extra zing.

Gluten-Free? Use corn or gluten-free tortillas—they crisp up beautifully.

 I tested the Mexican version last night with a bowl of tortilla soup, and it was ‘chef's kiss’—cheesy, garlicky, and a little spicy. What twists will you try?

Nutrition Snapshot (Per Serving, Approx.)

Based on 6-inch tortillas, split into 4 wedges:

Calories: ~250

Carbs: 20g

Protein: 10g

Fat: 15g

(These are estimates—track with your app for precision. It's lighter than a full garlic bread slice but still indulgent.) 

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