Author: Rebecca Onion

I needed something like this in my fridge right now: decadently umami but full of health, seeming to come straight from the earth. 

This butternut squash soup gets an extra kick of fall-ness with apples and an apple cider reduction. It freezes beautifully.

I was blown away by how tasty the roasted beans’ texture was, especially when juxtaposed with the savory roasted scallions.

Those inviting piles of crisp cucumbers will last for two months when used for these sweet-ish pickles with a zap of chile and lemon.

In-season strawberries are the stars of this gorgeous cake — the top acquires a particular jammy texture that’s absolutely singular.

Ramps season is almost over, but you may still have time to make this garlicky ramp pesto — try it over sweet roasted carrots, garnished with salty olives.

Use the abundance of chives available to whisk up this creamy dip! Punch up the flavor with MSG, the much-maligned additive that’s undergoing a renaissance.

This combination of Jerusalem artichokes, sausage, onions and mushrooms is perfect topped with savoy cabbage that’s been crisped in butter.

Kale and sausage add heft to a smooth soup of pureed squash that makes a great winter lunch.

These nuts make your house smell amazing, a piney, sweet, nutty presence that could be an inspiration for designers of holiday-themed aromatherapy candles.