The oven is on and the vegetables are roasting.
With fennel seeds, of course.
And a sprinkle of coriander, a dash of cumin, smashed garlic cloves, sea salt and olive oil.
The house smells like fall.
I’ve been roasting vegetables almost every day since mid-September.
That time of the year again when the light changes, the shadows more prominent on food, the mood a bit darker and time spent in coffee shops to get warmer.
Unexpectedly busy, this season took me from New York, to Boston, through New Orleans, and finally to Asheville.
Scouting for food. Color hunting. And snapping pictures along the way.
I will be back soon with two new recipes inspired by the latest travels and photos.
Recipes for the fall. Recipes for a change of season.