I’m pretty sure you’ve heard me say this before, but autumn is my favorite food season. If the summer is all about crisp freshness, the fall brings hearty, warm, satisfying plates of food.

I’m one of those crazy people who gets home from a long work day at 8 o’clock at night and wants to spend hours making soup from scratch or nursing a risotto. It’s the best way I know to unwind, plus I get to taste as I go, have a glass of wine, and hang out with my kombucha mother, who is happily sludging around in the corner (a gift from Colin).

I thought about sharing my grocery list with you (I’m going shopping tonight) but figured it’d be too boring. Instead, I’ll let you in on what’s for dinner this week.

French Onion Soup - Is there any other kind of soup? Also would be delicious for breakfast - crack an egg over an inch or two of soup in the FOS bowl and bake until the whites firm (yolk runny). Grate gruyere on top and bake again until melted and crisp at the edges.

Arepas - It’s about time I tackle the Masa. Fillings for me are sweet plantains, black beans and ricotta salata (trust me on that).

Gruyere Salad - Stolen from Union Square cafe: a tender lettuce, red leaf or boston? covered in a mound of grated gruyere (left over from soup). The dressing is made with raw egg yolk and spicy dijon mustard and soaks in sliced red onion (which later make their way into the salad).

Roasted Carrot and White Bean Salad - I love carrot season. I’ll definitely be picking up some beautiful weird heirlooms at the market this weekend! This salad will be a great way to use up leftover fresh herbs.

Wild Mushroom Risotto - The best thing my Mom ever taught me in the kitchen (I still need to learn her brownies!). I used dried wild mushrooms, reconstituted in hot water. The soaking liquid is added to the chicken stock to make it even richer.

Saturday Night: <3 Attack Party - I invited my Keeez and my Kombucha-loving friend Colin of GMSC over for a heart attack fiesta! Ala Ina Garten, I’m making filet mignon with gorgonzola cream sauce (she REDUCES heavy cream, that bitch), sauteed wild mushrooms, and fat cornmeal-coated onion rings. Ina’s newly revamped Barefoot Contessa show is AMAZING. You’ll have heart failure just watching it. She makes me want to gain ten pounds. Love her.

Happy Fall, Y’all!