I cannot leave you with a recipe for chili, and not give you some cornbread to go with it. 

A piece of crusty cornbread, a warm bowl of chili, a crisp kale salad, and a really good magazine .... the perfect way to spend a chilly saturday afternoon. 

There is also no better way to feed a large group of hungry friends on football sunday. A quick batch of cornbread and big pot of chili, and you’re happily feasting.

There are a few things I look for in a cornbread to consider it really good:

1 – a crusty top layer
2 – a moist inner layer
3 – not so crumbly (you know, the kind that you can barley eat because it crumbles to bits)

bonus – super yummy things to flavor it like chilies and herbs.
double bonus – vegan or gluten-free (without knowing the difference).

So if I am going to post a recipe for cornbread, you know it has to pass this test. In case you’re wondering, this cornbread scored 120% (extra 10% for the chilies and rosemary + 10 more % for being gluten-free).

When I started working on this, the first and only blog I consulted was gluten-free girl. Shauna sure does know her stuff. Her recipe for gluten-free cornbread is flawless and absolutely delicious. I did make just a few tweaks. I know that not everyone is as ambitious as she is to make their own GF flour (ahem, me) but she does include an awesome video how to do it if you are interested. I also include a milk-free option because even though whole milk does do a wonderful job, it is not an ingredient I typically use. Lastly, I used maple syrup as a sweetener which is not only better for you than white sugar, it compliments this recipe so well. And of course I threw in some extra yummy things like rosemary and serrano chilies. Killer cornbread is born. 

I thought about starting this post with" I love chili" ... then I realized that I start almost every post with "I love .....".

I guess I just can't help myself, I love food. 

Okay, but seriously, I do really love chili. Especially when it gets cold. First frost on the grass cold. First log on the fireplace cold. First time you whip out the puffy jacket to walk the dog cold. 

There is something so warming and comforting about the beans and the spice. It makes you feel gooood. It's one of the most satisfying meals you can make in one pot (I'm pretty sure I say that a lot too). 

I've been working on a few chili recipes recently, not just because I love chili, but because I am teaching a class on vegetarian chili next Monday at my new favorite place: Haven's Kitchen, in NYC. 

It's the first class I am teaching there, so I want to be sure my recipes are super stellar. In addition to a more traditional chili, I also wanted to include a chili recipe that was a little less traditional. Something different. I am thinking this one might do. 

If you live in NYC or will be in the area, check out my class and all of the other classes at Haven's Kitchen. I'd love to see you there!

I started writing this post from my dark, powerless apartment in downtown nyc. Thankfully for me that was the biggest inconvenience for me and my family during hurricane sandy. We now have power again, and things are slowly getting back to normal where I live. 

We are extremely fortunate. This has not been the case with many people, especially those in the boroughs of NYC + the coast of NJ. The people who have not been as fortunate have weighed heavy in my thoughts.

I am always so impressed at the way new yorkers pull together in the wake of crisis and hard times. I'm also impressed with so many of my family members and friends who have donated their time and goods to people in need without any hesitation. We all know what we have to do, and taking care of our neighbors and people in need just comes naturally to the people of this area. 

Whether you live in NY or not, there are ways you can help. I found a couple of links that can point you in the direction so you can donate your time, money, or goods to people who need it most. 

7 ways to donate to hurricane sandy victims online via mashable

12 ways to donate time, skills, or supplies to hurricane victims via treehugger

buy an I (still) love NY t-shirt - 100% profits go to hurricane sandy relief

It may seem a bit trivial to post about something as simple as hummus while we are still recovering from one of the biggest disasters the nyc area has ever seen. We all have to get back to some sort of normalcy, and eating hummus daily is a part of my normal, everyday life. 

I eat a lot of hummus. It's pretty much my go-to snack food, and because of this I find that it's definitely better for me to be making my own. This hummus, however, is a fancier hummus. A hummus I might make if I want to impress someone, or make for a fancy party or pot luck. The toppings are more of a creative suggestion, a guileline, not a rule. Feel free to omit the toppings though if you are not in a fancy mood.

*If you have any other suggestions/links on how to help hurricane sandy victims, or want to share what you did to help, please feel free to leave that info in the comments section below*

As you may know, I am a huge fan of Yottam Ottolenghi. His books are a constant source of inspiration for me, and I frequently daydream about having lunch at one of his London restaurants.

My first introduction to Ottolenghi was unusual. On a visit to Maine a couple of years ago, my Aunt + Uncle took me to this fabulous book store in Portland, Maine that sold just cookbooks. Just cookbooks. Dangerous. 

Out of the mounds and mounds of gorgeous cookbooks, I could not tear myself away from this one vegetarian focused book with an attractive pillow-like white cover. The recipes were different. Unique. A wonderful combination of mediterranean + middle-eastern flavors. When I went to checkout, the cashier owned the book already and went on and on about what a great book it was. I couldn't wait to get home and make every single recipe. 

I bought Ottolenghi's book Plenty before it was released in the US, not knowing what a hit it would end up being here. That also means my book is in grams and celcius, and although it is slightly inconvenient, I look it as a badge of honor for discovering this book before it's US debut. 

After cooking my way through Plenty, I couldn't wait until I had the opportunity to eat at one of his London restaurants. This summer I had my chance, and it lived up to everything I had expected. I went to his restaurant in Notting Hill and order as many things that would fit onto one plate. I sat outside in the rain (because that was the only seat open) and I was in heaven. While I was there I was also able to pick up a signed copy of his original book, Ottolenghi: The Cookbook which features the recipes made at his restaurants, and it too has become a staple in my kitchen.

As soon as the temperature starts to drop, it's only natural that you and I start to crave certain things. More soups, more roasted vegetables, more blankets, more nights in watching movies, more baked fruits, more fireplaces, more crisp. 

It's no secret, I love a good crisp. 

Crisp is the prefect dessert for a crisp fall day. Maybe that is where is got it's name?  No?  Okay ... I know ... it's from the crispy top that pairs so nicely with the soft fragrant fruits hiding underneath. 

I'm fairly new to cooking with quince. If you are unfamiliar with this fruit, it is best described as a cross between a pear and an apple, therefore (in my opinion) making it ideal to bake with.

Pears and apples are two of my favorite fall fruits, and now quince will obviously be making it's way to that list as well.

The thing to note about quince is that is has particularly tough flesh which means it is not so good to eat raw, and it needs to bake on it's own for some extra time before being incorporated into a crisp, or pie, or any baked dessert for that matter. 

The upside to having to bake the quince longer? You will have that delicious smell of quince baking in your home for for that much longer, creating the perfect ambiance for a fall day. 

Since moving to nyc, I have been fascinated with the unlimited amount of choices and variety in grocery stores farmers markets, speciality stores, and produce. I walk around this city like a kid in a candy store. Anything I can think of, I can find it here. It is wonderful, exciting, and at times can be overwhelming. 

Back where I lived in CT, there were not many choices. I had a Whole Foods down the street which was my go-to. There was also a small Italian speciality store that I enjoyed going to for fresh pasta and interesting produce. That was really it. I was always able to find what I needed. Comforting and predictable, but not very exciting.  

Now, I live a walking distance from the Union Square Greenmarket which is one of the great food experience of nyc. It runs 4 days a week, all year round. I try to make it there at least once a week, more if I can. I always end up with way more {ahem ... pastries} than I need. 

The following are some shots from my visit last week.  

While I was there I picked up a few acorn squashes, some lovely herbs, a couple of gorgeous golden apples, and a few vegan and gluten-free plums tarts + corn bread {which are not pictured because they were promptly devoured}.

I had some farro at home and was looking to stuff the squashes with a warm farro salad. It seemed like the perfect lunch for these brisk fall days that we've been having recently. 

let's talk truths. 

truth: I love NY

truth: sometimes I try and tell myself that the green smoothie I had for breakfast will negate the french fries I had at lunch 

truth: I'm uncomfortable with the question: "what's your favorite recipe?" because I do not have a favorite recipe 

truth: I love my husband more and more every day (yes, I am one of those people)

truth: I just ate an entire container of hummus and mary's gone crackers and I was not even hungry

truth: I hug my dog on average 7 times a day 

truth: I make raw brownies all the time, however, when coming up with this new raw brownie recipe it took me 4 tries to get it all just right

truth: these raw fudge brownies are gooey, chocolaty, and addictingly delicious

truth: raw cacao (like the kind you use to make these brownies) has the highest amount of antioxidants per serving of any "superfood"

truth: raspberries and chocolate are totally meant for each other

truth: these brownies and the vanilla raspberry sauce are made without butter, eggs, sugar, and guilt 

truth: these brownies will definitely cure chocolate cravings and impress friends 

I love Fall. 

We're only a few days in, but I have already began to embrace putting on vest and scarf in the morning to walk the dog, and I am so excited to start to see fall fruits and vegetables make their way to the farmer's markets and grocery stores. 

I planted some pumpkin this summer (note: some = a lot), and I am going to have to have to get very creative with the dozens of pumpkins I am going to have this October. 

Starting with this recipe right here which I created for the fall issue of a beautiful, new online magazine, Delighted. 

There are a few other really good-looking recipes using pumpkin in the issue, and I will likely be trying them all. Go check them out, and be sure to browse all of the other great articles on life and style and tips on setting a beautiful table for the fall season.