Design and Lifestyle

The Featured Table: A Spring Garden Table with Claudia Fabiana

There are tablescapes that stop you mid-scroll. This is one of them.

When Claudia Fabiana set her outdoor table using August Table’s Garden napkins and tablecloth in yellow and gray, she created something that feels less like a styled moment and more like a memory waiting to happen. Sunlight pooling on white linens. Amber glasses catching the afternoon light. Daisies spilling from a white ceramic pitcher. Artichokes and lemons tumbling across the center of the table like a still life that wandered in from the garden.

It is, simply put, everything we believe a table can be.

Letting the Garden Come to the Table

What makes this setting so special is how effortlessly it blurs the line between the table and the world just beyond it. Claudia used what was growing and blooming around her — nasturtiums tucked onto each plate, trailing yellow blooms woven into the centerpiece, a generous bunch of daisies that feel gathered rather than arranged. Nothing here looks purchased for the occasion. It looks lived.

This is one of the most beautiful principles of a well-set table: nature is always your best stylist. A few lemons halved and placed casually alongside artichokes creates a centerpiece that is as fragrant as it is visual. A single bright nasturtium on a white plate is more arresting than any formal garnish could be.

The Details That Make It Sing

The layering in this table is masterful in its simplicity. The August Table Garden tablecloth and napkins anchor everything with their yellow and gray botanical print — the palette is the palette of the season itself. Against that, Claudia chose:

Ruffle-edged burlap chargers that add warmth and texture without competing with the print. White beaded charger plates that feel fresh and airy. Amber glassware that echoes the yellow in the napkins and flowers, bringing the whole color story together. Bamboo-handled flatware that lends a natural, organic quality to the table. A white ceramic pitcher serving double duty as a vase — one of the most charming and practical styling tricks there is.

Each choice is considered, yet nothing feels fussy. That balance is the hallmark of truly beautiful tablescaping.

A Table Made for Lingering

This is an outdoor table, set on a brick patio, with the kind of casual ease that invites people to pull up a chair and stay a while. It is the table you set for a long Sunday lunch, for lemonade in the afternoon, for dinner that stretches past golden hour into the soft evening light. It is generous and warm and entirely without pretension.

That is what we are always chasing at August Table. Not perfection, but presence. Not a table that impresses, but a table that welcomes.

How to Recreate This Look

If this table is calling to you, here is how to bring it to life:

Start with the August Table Garden tablecloth and napkins in yellow and gray. They do a great deal of the work for you — the print is layered and botanical, which means you can keep everything else quite simple.

Add texture through your chargers and flatware. Burlap, rattan, bamboo, and woven materials all complement a garden-inspired print beautifully.

Build your centerpiece from whatever is growing. Artichokes make extraordinary table decor. So do lemons, branches, herbs, and garden flowers. Use a pitcher, a crock, or a simple jar rather than a formal vase.

Let a single bloom do the work on each plate. One nasturtium, one sprig of something fragrant, one small flower from the yard. It takes thirty seconds and transforms the entire setting.

Finally, choose glassware that echoes your color story. Amber, green, or yellow glass will warm up a yellow-toned table beautifully.

Thank You, Claudia

We are so grateful to Claudia Fabiana for sharing this beautiful table with us. She has created something that perfectly captures the spirit of the season — and the spirit of what August Table is always trying to inspire. A slower pace. A more beautiful table. A gathering worth savoring.

We hope it inspires you to pull out your linens, step into the garden, and set a table this spring.

With warmth,
Carrie

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The Featured Table: Our First Digital Cookbook

One of the great joys of August Table has always been sharing moments around the table with you. Through our linens, our tablescapes, and the recipes I share here on The Featured Table, the hope has always been the same: to inspire a life that feels a little slower, a little more beautiful, and filled with meaningful gatherings.

Over the past year, many of you have written to say how much you enjoy the recipes we share. That encouragement inspired something new.

Today I am so happy to introduce our very first digital cookbook:

The Featured Table: Breakfast

This small collection gathers some of my favorite morning recipes from the blog, along with a few new additions. Inside you will find vibrant smoothies, nourishing oats and granola, yogurt bowls and chia puddings, simple but beautiful toasts, and cozy baked treats like muffins and scones.

My goal with these recipes is simple. Mornings set the tone for the day, and when we nourish ourselves well, everything else becomes a little easier. Many of these dishes can be prepared ahead of time or assembled quickly with ingredients you likely already have on hand, making it easier to begin the day with healthy, satisfying food.

At August Table we often talk about slowing down and savoring life. Breakfast is one of the simplest opportunities to do just that. Whether it is a quiet smoothie after a morning walk, yogurt and granola at the kitchen counter, or a leisurely brunch with friends and family, these small rituals can become some of the most meaningful moments of the day.

This cookbook is also the first in what I hope will become a series of recipe collections drawn from The Featured Table. Throughout the year I will continue gathering recipes and sharing them in future collections that celebrate the seasons, encourage gathering, and bring a little beauty to everyday meals.

For our August Table community, this first cookbook is a gift.

You can click here to download your free copy of The Featured Table: Breakfast.

I truly cannot wait for you to see it and hope it inspires many joyful mornings around your table.

With warmth,
Carrie

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The Featured Table: Coming Back to the Table

There are seasons when life asks more of us than usual.

The past few weeks have been full in the most meaningful ways. Travel, time with family, the kind of busy that reminds you how rich life really is. And while I have missed showing up here, I have learned to hold absence without guilt. The table will always be here. And so will you.

This is very much in the spirit of ikigai, that beautiful Japanese concept of finding purpose at the intersection of what you love, what you are good at, what the world needs, and what sustains you. When those things fall into alignment, life feels full rather than frantic. And sometimes, alignment means stepping away from one thing to be fully present in another.

But spring has arrived, and I cannot think of a more joyful reason to return.

This weekend holds so much. Easter and Passover overlap in a rare and lovely way, bringing families and friends to tables across the world. And beyond the traditions, there is simply the season itself. The light lasting longer, the air soft and green-scented, the sense that something new is beginning. It deserves to be celebrated.

For this week’s Featured Table, I am sharing one of the most satisfying things I know how to make right now. A broccoli cheddar quiche with a tender pressed potato crust. What I love most about this recipe is that swapping the traditional pastry for smashed small potatoes makes it naturally gluten free, without sacrificing even a bit of the comfort or flavor you expect from a great quiche. In fact, the potato crust has such a lovely, buttery quality all its own that you may find yourself preferring it.

This is also one of those wonderfully versatile dishes that works beautifully at any hour of the day. We had it last night for dinner alongside a simple green salad and good bread, and it was perfect. But it would be just as welcome at an Easter morning table, a lazy weekend brunch, or a quiet lunch with a friend. It is the kind of recipe that earns a permanent place in your rotation.

Broccoli Cheddar Quiche with Potato Crust

Serves 8

This quiche skips the traditional pastry in favor of a golden potato crust made from baby Yukon golds, pressed into a springform pan and baked until tender and set. The filling is classic and comforting. Sharp cheddar, bright broccoli, and a silky egg custard gently seasoned with Dijon, thyme, and a touch of garlic. It is the kind of recipe that feels like home.

Ingredients

  • 1 1/2 pounds baby Yukon gold potatoes (or any other little potato), scrubbed
  • 2 tablespoons plus 1 1/4 teaspoons kosher salt, divided
  • 2 cups broccoli florets, cut into 1-inch pieces (about 5 ounces)
  • 1 tablespoon olive oil
  • 1 3/4 cups sharp cheddar, shredded, divided
  • 1/4 cup finely chopped yellow onion
  • 8 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

Preheat the oven to 400°F with the rack in the middle position.

Place the potatoes in a medium saucepan with 2 tablespoons of salt and enough cold water to cover by about an inch. Bring to a boil over high heat, then reduce to medium-high and cook undisturbed until the potatoes are very fork tender, about 20 minutes. During the last 2 minutes, add the broccoli florets to the pot until they turn bright green and crisp-tender. Using a spider or slotted spoon, lift the broccoli out and transfer to a paper towel-lined plate to drain. Drain the potatoes well and set aside.

Wrap the outside of a 9-inch springform pan with foil and generously brush the sides and bottom with olive oil. Add the drained potatoes in an even layer, then use the flat bottom of a measuring cup to press them firmly into the bottom and about 1 3/4 inches up the sides of the pan, starting from the base. The potatoes will break and press together into a lovely rustic crust.

Sprinkle 1 cup of the cheddar over the potato crust. Top with the chopped onion and the blanched broccoli. Set the quiche on a parchment-lined baking sheet.

In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, thyme, garlic powder, pepper, and remaining 1 1/4 teaspoons salt until smooth. Pour the custard gently over the filling. Scatter the remaining cheddar over the top.

Bake at 400°F for 30 to 35 minutes, until the center is just set and the top is lightly golden. A gentle shake should show very little wobble. Rest for at least 10 minutes before releasing the springform and slicing.

This quiche is wonderful warm, but equally lovely at room temperature, which makes it ideal for a relaxed spring table. It can be made a day ahead and gently reheated in a 325°F oven.

However life has pulled you in recent weeks, I hope this weekend offers a moment to slow down, set the table with a little intention, and gather with the people who matter most.

Spring is here. The table is ready. Come sit a while.

With warmth, Carrie

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The Featured Table: Breakfast

There is something special about the quiet rhythm of the morning. Before the day gathers speed, there is a small window of calm when the kitchen fills with light and the first cup of coffee is poured. I have always believed that these early moments deserve a little care.

Cooking has long been one of the ways I bring beauty and balance into everyday life. As an artist and designer, I spend much of my time thinking about color, composition, and form. Yet some of the most meaningful creativity happens in the kitchen and around the table. Preparing food for ourselves and for the people we love is one of the simplest ways we can create moments of comfort and connection.

At August Table, our philosophy is rooted in gathering, slowing down, and finding joy in the rituals of daily life. The table is not only where we eat. It is where conversations unfold, where families and friends reconnect, and where small moments become meaningful memories.

I am also inspired by the Japanese idea of ikigai, the concept of finding purpose where what you love meets what helps others. For me, sharing recipes and creating beautiful objects for the table sits right in that intersection. I love cooking, I love setting a table, and I love creating spaces where people can come together.

That spirit is what led me to create the very first August Table digital cookbook:

The Featured Table: Breakfast

This small collection gathers some of my favorite morning recipes. Inside you will find vibrant smoothies, nourishing oats, yogurt bowls, elegant toasts, and cozy baked treats like muffins and scones. Many of these recipes can be prepared ahead or assembled quickly with ingredients you likely already have on hand. My hope is that they make it easier to begin the day with something wholesome and satisfying.

More than anything, I hope this collection inspires you to do a little planning so that mornings can feel calmer, healthier, and more joyful.

This is the first cookbook in what will become a series drawn from The Featured Table. Each collection will gather recipes that celebrate the seasons, encourage gathering, and bring a little beauty to everyday meals.

Click here to get your free copy of The Featured Table: Breakfast and bring a little more joy, nourishment, and intention to your mornings.
I truly cannot wait for you to see it.

With warmth,
Carrie

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The Frugal Gourmet: Jacques Pépin’s Black Bean Soup

There is something deeply comforting about a recipe that has stood the test of time.

This week at The Featured Table, we are leaning into the spirit of the frugal gourmet. Cooking that is thoughtful, economical, nourishing, and deeply satisfying. Food that stretches, feeds many, and still feels special every single time it is made.

This black bean soup, inspired by Jacques Pépin, is exactly that kind of recipe. It is made from a humble bag of dried beans, yet it delivers layers of flavor, warmth, and generosity. It is the sort of soup you make once and enjoy all week, or freeze away in quart containers to pull out on a busy night when you want something that feels like home.

A Soup with a Story

Black bean soup has long been a favorite in the Pépin household. Inspired by Jacques’ wife Gloria’s Cuban and Puerto Rican roots, the soup evolved over decades, including a version served at his restaurant La Potagerie in the 1970s. It is a beautiful example of how food travels through cultures and families, changing slightly but always keeping its heart.

What I love most is that this soup invites you to make it your own. The base is simple and inexpensive. The joy comes at the end, when each bowl is finished with toppings that add texture, brightness, and a little surprise.

Jacques famously tops his with sliced bananas and cilantro, a nod to Gloria’s heritage. It sounds unexpected, and yet it works beautifully. Sweet, herbal, and grounding all at once.

Why We Make This on Repeat

This is the kind of recipe that feels comforting and grounding especially right now. It is affordable. It is packed with plant-based protein, fiber, and slow-burning energy that truly nourishes your body. It feeds a crowd with ease, and it freezes beautifully.

Serve it for a casual dinner with a simple salad and warm bread, or portion it out for easy lunches and weeknight meals. It is generous food. Practical food. The kind that supports you quietly and well.

Jacques Pépin’s Black Bean Soup

Serves 12

Ingredients

  • 1 pound dried black beans, sorted and rinsed
  • 2 quarts water, plus more if needed
  • 1 quart chicken or vegetable stock
  • ½ cup uncooked white or brown rice
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon fine sea salt
  • 1 large bunch cilantro stems, chopped (reserve leaves for topping)
  • 2 cups salsa, mild, medium, or hot
  • 1 leek, coarsely chopped
  • 2 cups coarsely chopped onion
  • 6 cloves garlic, peeled

Toppings (choose your favorites)

  • Sliced banana
  • Chopped hard-boiled egg
  • Diced white onion
  • Sliced avocado
  • Extra-virgin olive oil
  • Red wine vinegar
  • Hot sauce
  • Shredded Cheese

Instructions

Rinse the beans under cold water and place them in a large pot. Add the water and stock, followed by the rice, cumin, chili powder, and salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the beans are just tender, about 1½ to 2 hours. (Sometimes I rinse and soak the beans overnight before making the soup the next day because it speeds up the cooking time.)

Stir in the chopped cilantro stems, salsa, leek, onion, and garlic. Taste and adjust seasoning if needed. Bring back to a boil, then reduce to a simmer and cook for another hour.

Once the beans are very tender, adjust the consistency. If the soup is too thick, add 1½ to 2 cups of additional stock or water. Use an immersion blender to blend briefly, just enough to create a creamy texture while leaving some beans whole. Alternatively, blend a few cups in a blender and return them to the pot.

Serve hot in warm bowls, finished generously with your chosen toppings. A drizzle of olive oil and a splash of red wine vinegar add a lovely sharpness. A few dashes of hot sauce never hurt.

A Final Note

This is frugal cooking at its best. Thoughtful, adaptable, and deeply satisfying. It reminds us that feeding ourselves well does not have to be complicated or expensive. Sometimes the most enduring recipes are built from the simplest ingredients, made with care, and shared often.

I hope this soup finds a place in your kitchen the way it has in ours.

With warmth,
Carrie

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Design and Lifestyle

The Featured Table: Simple Ways to Refresh Your Kitchen

There is something deeply grounding about a kitchen that feels calm, open, and thoughtfully composed. It is the heart of the home, yes, but it is also a place we move through many times a day. When it feels cluttered or visually noisy, that energy seeps into everything else. When it feels intentional, even the smallest moments feel more beautiful.

This week’s Featured Table is a little different. Instead of a recipe, we’re focusing on simple, attainable ways to refresh your kitchen and reconnect with the joy of being in the space.

Before adding anything new, the most important first step is subtraction.

Clear the countertops as much as you can. Put things back where they belong. Let go of the extras that no longer serve you. Simplicity and a touch of minimalism create an immediate sense of calm and openness. From there, keep only what you truly love to see and use. This is not about emptiness. It is about intention. The goal is to create moments of joy every time you step into the room.

Once the foundation feels clear, small changes can make a surprisingly big impact.

August Table Wallpaper in Premium Matte or Peel and Stick

One of our favorite ways to refresh a kitchen is with peel and stick wallpaper. It is approachable, flexible, and endlessly creative. You might cover an entire wall, choose just one area for impact, or use it as a backdrop inside open shelving or glass front cabinets. Even a small section can shift the entire mood of the space, adding pattern, warmth, and personality without a full renovation.

Luxe B Co. Dish Soap Brush

Another simple upgrade is changing out your faucet. This is one of those details that you touch every day, yet often overlook. A new faucet can instantly elevate the room. Brass and copper tones bring warmth and character, while chrome and silver feel timeless and clean. Many of the newer shapes are sculptural and elegant, functioning as a design element all on their own.

We love the shape of this vase by Luxe B Co.

Think, too, about the pieces that live beside your stove. A beautiful crock or vessel for utensils can be both functional and grounding. A vase or urn, even when empty, can act as a quiet piece of art. These objects anchor the space and add visual rhythm without clutter.

Bringing life into the kitchen changes everything. A pot of fresh herbs near a window, a simple bundle of flowers on the counter, or even greenery clipped from the yard adds softness and movement. These living elements remind us to slow down and be present.

Wood is another wonderful way to introduce warmth. Consider a collection of cutting boards in varying shapes and heights, leaned casually against the backsplash. They are practical, sculptural, and timeless, and they add a natural layer that balances stone and metal surfaces beautifully.

August Table Here Comes the Sun Napkins in Tern Gray

Textiles matter more than we think. A fresh set of dish towels can introduce a pop of color or pattern with very little effort. Napkins and playful bowls do the same, especially when left out where they can be enjoyed daily rather than saved for special occasions.

Small functional luxuries also deserve a place. A good quality olive oil kept near your utensil crock, especially one housed in a beautiful bottle, brings together ease, usefulness, and good design. The same goes for salt and pepper shakers. There are so many thoughtful, sculptural options available now that turn everyday tools into something worth displaying.

At the heart of all of this is a simple idea. Form and function should live together. Your kitchen should work well, yes, but it should also make your heart sing.

When the space feels calm and considered, it invites you to slow down. To brew your favorite cup of tea. To pause at the counter and take in the light. To enjoy the beauty of the everyday.

That, in many ways, is what August Table is always about. Creating spaces and moments that feel intentional, nourishing, and quietly joyful.

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Love, Every Day

February has a way of inviting us to talk about love. Valentine’s Day brings hearts and flowers and sweet gestures, but at August Table, we like to think about love a little more broadly and a little more quietly.

Love shows up in so many forms. In how we care for our families and friends. In small moments of kindness with strangers we pass on the street or meet in a store. And just as importantly, in how we care for ourselves.

The world moves fast. The noise can be constant. Choosing to slow down, to focus on one thing at a time that brings you joy, can be one of the most meaningful acts of self love there is. Reading a book without rushing. Sketching or painting for no reason other than pleasure. Enjoying a quiet cup of tea. Taking a walk outside and noticing the season you’re in.

As we celebrate love this month, we also want to pause and say thank you. We are deeply grateful for this community. For everyone who follows along, gathers around their own tables, cooks our recipes, sets their homes with intention, and supports what we create. August Table exists because of you, and we don’t take that for granted.

For this week’s Featured Table, I’m sharing an old favorite. A lemon cake layered with sour cherry jam and finished with a soft pink sour cherry lemon buttercream. It’s bright and comforting at the same time. A cake that feels celebratory but unfussy, perfect for sharing with people you love or baking simply because it makes you happy.

Lemon Cake with Sour Cherry Buttercream

Ingredients

Cake

  • 3 cups sifted all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 heaping tablespoon lemon zest
  • 1/3 cup fresh lemon juice

For Assembly

  • Sour cherry jam for layering

Sour Cherry Lemon Buttercream

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, room temperature
  • 4 1/2 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt, to taste
  • 3 tablespoons sour cherry jam, plus more if desired

Instructions

Preheat the oven to 350°F. Grease three 8 inch cake pans (for these photos I used just two 9 inch cake pans) and line the bottoms with parchment paper. Grease the parchment and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Using a stand mixer or handheld mixer, beat the butter and sugar on high speed until light and creamy. Scrape down the sides of the bowl and add the eggs one at a time, mixing well between each addition. Add the vanilla.

With the mixer on low speed, add the dry ingredients just until combined. Add the milk, lemon zest, and lemon juice and mix until smooth.

Divide the batter evenly between the prepared pans. Bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before assembling.

To make the frosting, beat the butter on medium speed until creamy. Add the cream cheese and beat until smooth. Add the confectioners’ sugar, lemon juice, vanilla, sour cherry jam, and a pinch of salt. Beat until light and fluffy. Add more sour cherry jam if you’d like a deeper pink color or stronger flavor.

To assemble, place one cake layer on a serving plate. Spread a layer of sour cherry jam directly onto the cake, then top with buttercream. Repeat with the second layer. Place the final layer on top and frost the entire cake. Finish with an extra spoonful of sour cherry jam in the center if desired.

Whether you bake this cake for Valentine’s Day, for someone you love, or simply for yourself, I hope it reminds you to slow down and savor the sweetness that already exists in your days.

With gratitude and love,
Carrie

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Love Is in the Air: Sugar Cookies for Slow February Days

February arrives softly if we let it.

August Table Here Comes the Sun napkins in pink and Juniper Brown tablecloth

The light begins to linger just a bit longer. Winter is still holding on, but there is a gentle shift in the air. This time of year invites us to slow down, to stay close to home, and to find simple ways to show love. Not only to others, but to ourselves too.

For me, that often looks like baking on a quiet weekend afternoon. Music playing softly in the background. A mug of tea within reach. Dough rolled out on the counter, cut into hearts or circles or whatever shape feels right that day. Sometimes I bake alone. Sometimes with a friend. For years, these sugar cookies have been part of our family rhythm for holidays and Valentine’s Day, especially with the kids.

This week I made a batch with Krister so we could ship them across the country to a dear friend. These cookies travel beautifully. They are sturdy, stack well, and taste just as good days later. They are the kind of cookie meant to be shared.

My sugar cookie recipe leans more toward shortbread. Not overly sweet, buttery, and tender. The sweetness really comes from the icing, which makes decorating part of the joy. This time, I made two frostings. One classic vanilla icing tinted a soft blush pink with natural food coloring. The other was new for me, a rich chocolate icing that felt perfect for February. I played with marbling, dots, stripes, and simple patterns. There is no right way to decorate. Just follow what feels playful.

A small tip that makes a big difference. A touch of corn syrup in the frosting helps it set with a soft shine and harden enough for stacking or mailing. These cookies keep well for up to a week, making them perfect for gifting, sharing, or savoring slowly.

This is an invitation to make space this weekend. Roll out the dough. Cut heart shapes or any shape you love. Sip tea. Play music you adore. Let the act of baking be the gift.

Shortbread Sugar Cookies

Makes about 150 cookies
I often make a half batch

Ingredients

6 sticks butter, softened
1 1/2 cups sugar
3 eggs
6 teaspoons vanilla extract
1 teaspoon almond extract, optional but highly recommended
1 1/2 teaspoons baking powder
1/2 teaspoon salt
9 cups all purpose flour (I usually use King Arthur. Gluten free cup for cup works well here too.)

Instructions

Preheat oven to 350 degrees.

In a large bowl, mix butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.

In a separate bowl, sift together flour, baking powder, and salt. Gradually stir the flour mixture into the butter mixture until fully combined.

Roll dough to about 1/8 inch for thinner, crispier cookies or 1/4 inch for a softer, shortbread style cookie. Cut into desired shapes and place on parchment lined baking sheets.

Bake for 10 to 12 minutes, until cookies bounce back lightly when pressed. Do not overbake.

Cool completely on wire racks before icing.

Classic Vanilla Icing

Ingredients

2 pounds confectioners sugar, sifted
1 stick butter, softened
1/2 to 1 cup milk of choice
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Optional: 1 tablespoon light corn syrup for shine and structure

Instructions

Cream butter until soft. Gradually add confectioners sugar. Add 1/2 cup milk and mix until smooth, adding more milk slowly until desired consistency is reached. Stir in vanilla and almond extract. Add corn syrup if using.

Divide into bowls and tint as desired using natural food coloring. Ice cooled cookies and allow to set on racks lined with parchment until firm. Add sprinkles or flaky salt if you wish before the icing fully sets.

Chocolate Icing

Ingredients

1 1/2 cups powdered sugar
2 tablespoons milk
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
1 tablespoon Dutch cocoa powder

Instructions

Combine powdered sugar, cocoa powder, milk, corn syrup, and vanilla in a medium bowl. Stir until smooth. Add more milk a teaspoon at a time if needed until thick but pipeable. If icing becomes too thin, add more powdered sugar.

Transfer to a piping bag fitted with a small tip or use a zip top bag with the corner snipped.

Pipe and decorate as desired. Add sprinkles if you like. Allow icing to harden fully before stacking or storing.

Store cookies in an airtight container at room temperature.

These cookies are simple, comforting, and made for sharing. A small act of love in the middle of winter. I hope they find their way into your kitchen this February and bring a little extra warmth to your table.

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This Week’s Featured Table: Stuffed Sweet Potatoes with Roasted Winter Slaw

There’s something deeply satisfying about a meal built around a single ingredient, especially when that ingredient is as generous and grounding as the sweet potato.

August Table “August” print napkin along with handmade ceramic scalloped dish by Sheryl Cosing

Roasted slowly, sweet potatoes transform into something soft and caramelized, their natural sweetness deepening in the oven. They are humble, nourishing, and endlessly versatile. This week’s Featured Table celebrates them simply, letting their warmth anchor the rest of the dish.

These stuffed sweet potatoes are filled with a roasted red cabbage and carrot ribbon slaw, finished with creamy avocado and a drizzle of warm honey lemon vinaigrette. The result is colorful, comforting, and quietly elegant. It’s the kind of meal that feels both hearty and fresh, perfect for an unhurried lunch or a cozy evening at home.

August Table Talelayo Napkin in Yellow along with handmade ceramic scalloped dish by Sheryl Cosing

Sweet potatoes are rich in fiber, vitamins, and antioxidants, making them a wonderful foundation for meals that truly nourish. They support steady energy and pair beautifully with vibrant vegetables and healthy fats. This is food that loves you back, without asking for much in return.

Stuffed Sweet Potatoes with Roasted Red Cabbage Slaw

Simple, nourishing, and beautifully composed

Ingredients

  • 2 sweet potatoes
  • ¼ red cabbage, thinly sliced
  • 1 carrot, grated into thin ribbons
  • 1 avocado, split between the two sweet potatoes
  • Olive oil
  • Salt and pepper
  • Garlic powder (optional)

Honey Lemon Vinaigrette:

  • 1 tablespoon olive oil
  • 1 tablespoon raw honey
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly grated ginger
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet and roast for 45 to 60 minutes, until they are easily pierced with a fork.
  2. While the sweet potatoes roast, slice the red cabbage and ribbon the carrot. Toss both with olive oil and season with salt and pepper. Sprinkle with garlic powder if you wish for a savory flavor.
  3. Spread the cabbage and carrots on a baking sheet and roast in the same 400°F oven for about 20 minutes, until softened and lightly caramelized.
  4. To make the vinaigrette, add the olive oil, honey, lemon juice, and grated ginger to a small saucepan. Warm over medium-high heat, stirring often, until the mixture begins to bubble gently and thicken slightly. Remove from heat.
  5. Once the sweet potatoes are done, slit each one open and gently mash the insides with a fork to create space for the filling.
  6. Spoon the roasted cabbage and carrot slaw into each sweet potato. Top with chopped avocado.
  7. Drizzle generously with the warm honey lemon vinaigrette and finish with chopped fresh parsley. Eat while warm!

To Enjoy

This dish is lovely on its own, but it also pairs beautifully with a simple green salad or a slice of crusty bread. It’s a reminder that nourishment can be both beautiful and deeply comforting.

A warm sweet potato. A colorful filling. A drizzle of something bright and golden. These are the kinds of meals that slow us down and invite us to savor what’s right in front of us.

With warmth,
Carrie

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Gather / Recipes

The Featured Table: Raw Date Granola

This morning, we woke up to a quiet winter storm. Snow falling softly outside, the world slowed, hushed, and bright. We hope wherever you are today, you are warm, safe, and well.

On snowy mornings like this, I find myself craving something simple and nourishing. A little sweetness, a little salt, and something that feels grounding. This raw date granola has become one of those recipes I return to again and again. I made a batch this morning to sprinkle over yogurt, but it is just as lovely eaten by the handful as an afternoon snack or tucked into a bag for something sweet on the go.

Dates are truly a remarkable food. In their whole, natural form, they offer gentle, steady energy and a natural sweetness that feels grounding rather than overwhelming. Dates have long been appreciated for supporting digestion and balance, helping the body feel nourished and cared for from the inside out. They are one of those ingredients that remind us food can be both comforting and quietly supportive.

This raw granola is incredibly easy to make, with just a handful of ingredients. The sweet and salty combination is what I love most. It feels indulgent while still being nourishing, which is exactly the kind of food I want during winter.

Raw Date Granola

2 cups Medjool dates, pitted (It is important to use fresh Medjool dates that are soft and plump rather than dried out.)

1/4 cup unsweetened coconut flakes

1/4 cup raw almonds

1/4 teaspoon sea salt

Add all ingredients to a food processor. Process until everything is well combined and forms a sticky, crumbly mixture. You may need to stop and scrape down the sides or use a spoon to help move the mixture around so it blends evenly.

Store the granola in a jar in the refrigerator for up to two weeks.

Today, I served this raw date granola with fresh fruit and Greek yogurt for a simple, healthy breakfast, paired with our Talelayo Yellow napkin from August Table. The sunny yellow feels especially cheerful against a gray winter morning, a little reminder of warmth and light at the table.

As winter settles in, this is the kind of simple recipe that feels just right. Easy to make, nourishing, and meant to be enjoyed slowly or shared freely.

From our table to yours, we hope this brings a little warmth and brightness to your day. Stay cozy, stay safe, and take good care.

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Design and Lifestyle

This Week’s Featured Table: Seraphim in Blue and a Cozy Sweet Potato Soup

Some of my favorite meals are the simplest ones. A pot of soup simmering on the stove, a loaf of good bread on the counter, a quick salad tossed together while the table is set. These are the meals that feel generous without being complicated, the ones that leave you with more time to linger, talk, and truly be present with the people you love.

That spirit is at the heart of this week’s Featured Table.

I’m so excited to share our newest design, Seraphim in Blue, alongside a sweet potato soup that feels rich, creamy, and comforting while still being wonderfully nourishing. It’s the kind of pairing that makes everyday meals feel special, without asking much of you at all.

Setting the Scene: Seraphim in Blue

Seraphim in Blue is timeless, calming, and incredibly versatile. The two blues and layered pattern feel both elevated and inviting, equally at home at a quiet table for two or a lively gathering with friends.

For this table, I kept things simple. A table for two, our Seraphim in Blue tablecloth and napkins, and just enough styling to let the pattern shine. It’s a reminder that you don’t need a full production to create something beautiful. Pull out your favorite linens, light a candle, and let the design do the work. I’ve added some of our tabletop items from Danica as well.

Beautiful tables should feel easy. They should support connection, not distract from it.

A Cozy, Nourishing Sweet Potato Soup

This sweet potato soup is one I return to again and again. It’s deeply flavorful, silky smooth, and surprisingly light. The combination of sweet potatoes, coconut milk, ginger, and warm spices makes it feel indulgent, yet it’s packed with nourishing ingredients that leave you feeling good.

This is the kind of recipe that fits beautifully into real life. While the soup simmers, you can slice some bread, toss together a simple salad, and set the table. In no time, you have a meal that feels thoughtful and complete.

Sweet Potato Soup with Coconut Milk

Comforting, creamy, and nourishing

Yield: 4 to 6 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup diced shallot
  • 1 cup chopped, peeled potato
  • 1 bay leaf
  • 3 medium cloves garlic, minced
  • 1 tablespoon minced fresh ginger (or finely diced)
  • 1 teaspoon dried thyme
  • ½ teaspoon ground coriander
  • Kosher salt and freshly ground black pepper
  • 4 cups vegetable broth (Better Than Bouillon works beautifully)
  • 3 cups diced, peeled sweet potato (about 4 to 6 sweet potatoes, depending on size)
  • 1 (14-ounce) can full-fat coconut milk or coconut cream, reserve ¼ cup for garnish
  • Croutons or crispy onions, for serving

Directions:

Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, about 3 to 5 minutes.

Add the potato, bay leaf, garlic, ginger, dried thyme, coriander, ½ teaspoon salt, and a few grinds of black pepper. Cook, stirring, until everything is well coated and fragrant, about 2 to 3 minutes.

Pour in the vegetable broth and bring to a gentle simmer. Add the sweet potatoes and continue to simmer until both the potatoes and sweet potatoes are very tender, about 20 minutes. Adjust the heat as needed to maintain a steady simmer.

Remove from the heat and discard the bay leaf. Let the soup cool for at least 5 minutes, then stir in the coconut milk, reserving ¼ cup for garnish.

Using a handheld immersion blender, carefully purée the soup until smooth, or blend in batches in a blender, filling no more than halfway each time. Add water or additional coconut milk to reach your desired consistency. Taste and adjust salt and pepper as needed.

Serve warm, topped with croutons or crispy onions and a swirl of reserved coconut milk or a spoonful of plain Greek yogurt.

An Easy, Memorable Meal

This is the kind of meal that invites you to slow down. Set a beautiful table. Pour a glass of wine or sparkling water. Sit a little longer than planned.

August Table is about making space for these moments. Ease and slow living, paired with thoughtful design and delicious food, all in service of connection around the table.

I hope this week’s Featured Table inspires you to gather simply, cook with joy, and savor the time spent together.

With warmth,
Carrie

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Gather / Recipes

This Week’s Featured Table: Easy Egg Bites for Busy Mornings

There are seasons when breakfast needs to be beautiful and nourishing, but also simple. This is one of those recipes.

These egg bites are made in a muffin tin, come together quickly, and are perfect for busy mornings, slow weekends, or afternoons when you need a satisfying snack. They’re inspired by Meredith Mann’s Pesto Protein Egg Muffins, with a few gentle tweaks to make them flexible and easy to adapt based on what you have on hand.

What I love most about these egg bites is how approachable they are. They’re packed with protein, over 30 grams per serving, and they store beautifully in the fridge or freezer. You can make them once and enjoy them all week.

They’re also endlessly customizable. Swap the vegetables, change the cheese, adjust the herbs. This is the kind of recipe that meets you where you are.

Simple Egg Bites

Easy, protein-rich, and endlessly adaptable

Ingredients:

  • 16-ounce carton liquid egg whites
  • 2 whole eggs
  • ½ cup low-fat or full-fat cottage cheese (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried dill
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 1 cup sliced fresh baby spinach
  • ¼ cup chopped tomatoes
  • ¼ to ½ cup crumbled feta or other cheese of choice, plus more for topping

Instructions:

  1. Preheat the oven to 350°F. Lightly spray or line a 12-cup muffin tin and set aside.
  2. In a large bowl, combine the egg whites and whole eggs, breaking the yolks and whisking until fully blended.
  3. Add the cottage cheese, if using, along with the salt, pepper, dill, oregano, and garlic powder. Stir well.
  4. Fold in the spinach, tomatoes, and feta, making sure everything is evenly distributed.
  5. Using a ⅓-cup measuring cup, ladle the mixture into the prepared muffin tin. Sprinkle additional cheese and a few tomatoes on top if desired.
  6. Place a baking sheet on the rack below the muffin tin to catch any spills.
  7. Bake for 20 to 25 minutes, or until the egg bites are set and lightly golden on top.
  8. Let cool slightly, then run a knife around the edges to release.

To Enjoy

These egg bites are wonderful warm, but they’re just as good stored in the refrigerator for easy breakfasts or snacks throughout the week. They also freeze well, making them a great option for meal prep.

Feel free to experiment with different vegetables, cheeses, and herbs based on what you love or what you have available.

Below is another version I made by using 6 chopped maple chicken sausage links, 1/2 teaspoon oregano, 1 teaspoon turmeric, and 1/2 teaspoon thyme, finished with cheddar cheese. They come out a beautiful, vibrant yellow and are just as delicious.

Simple, nourishing, and made to support full days and busy lives. Exactly the kind of recipe we love to share around the table.

With warmth,
Carrie

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