This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch, a hint of nubbliness, to this meltingly gorgeous concoction.
Burnt Onion and Aubergine Dip
I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s actually dairy-free and, indeed, vegan. True, anyone in the habit of changing nappies regularly might not find it the most appetising of sights, but one taste of it — full of rich, deep smokiness — and even those not immediately attracted come back for more. I’ve called it a dip, but actually it lends itself as well to a spread on toast or a sauce for pasta; in this latter case, you’ll need to mix in some of the starchy pasta water when you toss the pasta with it, and I like to add some chilli flakes and a little extra squeeze of lemon, too. But as a dip, it is luscious, and if I have a lot of people round, I serve the Beetroot and Chickpea Dip and the Coriander and Jalapeño Salsa alongside; the pink, green and muted ochre like tonally-tinkered-with traffic lights on the table. But it’s a sensational solo act, so there is no need to add anything alongside save for some tortilla chips (if you can get blue corn ones, I urge you to) or whatever else you want to dip into it. If you don't have a baking tray large enough for all the aubergines and onions and need to use two, then be prepared for the cooking time to be longer, and swap the trays around in the oven after about 40 minutes. And if at all possible, I recommend using 3 aubergines as stipulated below, rather than say 2 that come to the same total weight. Obviously, if that choice isn't open to you, it does work with 2, but you will need to cut them into long quarters.
Butternut and Sweet Potato Curry
This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside.
Roasted Carrots and Parsnips Salad with Citrus Dressing
Maple-roasted carrots and parsnips, crisp fresh radish, creamy goat cheese, toasted pepitas, and mixed greens in a bright citrus vinaigrette.
Vegetarian Stuffed Pumpkins - Occasionally Eggs
This stuffed pumpkin recipe uses smaller winter squashes for a perfect holiday dinner. Filled with a flavourful rice and vegetable mixture.
Ginger and Walnut Carrot Cake
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board.
Vegan Wild Mushroom Puff Pastry Roast — Seis Kamimura
Golden, flaky vegan puff pastry filled with savory maitake, beech, and bunapi mushrooms, fresh herbs, garlic, and white miso. An elegant plant-based entrée perfect for holidays, dinner parties, or cozy autumn evenings.
Sheet-Pan Hazelnut Breakfast Tart
A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
My cheese slides off the pizza too easily
Pumpkin Ravioli made from scratch - Oh Sweet Cultureshock
Pumpkin Ravioli made from scratch topped with sage butter and roasted pine nuts. Some of the best fall flavors!
@bitemenewyorkcity on Instagram: "Had this spot on my list for a while. Was scouting nearby so popped in for a quick bite and holy God I cannot wait to get back. Some of the best dogs I ever ate. Natural casing dogs cooked slowly on a flat top. Result was not just a snap but an actual crunch when you bite into them. They were crispy dogs. A dab of cheese and mustard, crisp raw onions and chili with a serious kick just came together beautifully. And birch beer too? This spot was perfection. #HotDogs #NewJersey"
6 likes, 0 comments - bitemenewyorkcity on September 26, 2026: "Had this spot on my list for a while. Was scouting nearby so popped in for a quick bite and holy God I cannot wait to get back. Some of the best dogs I ever ate. Natural casing dogs cooked slowly on a flat top. Result was not just a snap but an actual crunch when you bite into them. They were crispy dogs. A dab of cheese and mustard, crisp raw onions and chili with a serious kick just came together beautifully. And birch beer too? This spot was perfection. #HotDogs #NewJersey".
