Month: September 2025

Gather / Recipes

The Featured Table: Walnut Pesto Pasta for Fall

Fall has officially arrived. The air feels crisper, the days are a little shorter, and there’s that familiar shift in light that makes late September so beautiful. Even as the season changes, the basil in my garden is still thriving, so I gathered handfuls of it and made a big batch of walnut pesto this week. There is something deeply satisfying about making pesto at home. It is quick, easy, and instantly transforms a simple meal into something memorable.

Pesto is one of those powerhouse flavors that can turn the ordinary into something extraordinary. Add a spoonful to a basic soup, and suddenly you have a layered dish that feels special. Toss it with pasta and dinner is ready in no time at all. This recipe is especially fitting right now, bridging summer’s brightness with autumn’s coziness.

Walnut Pesto Pasta

Ingredients

  • 5 cups fresh basil leaves, packed
  • 1 cup mixed nuts (walnuts and pine nuts, or all walnuts, or all pine nuts)
  • 8 cloves garlic, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2/3 cup to 1 cup extra virgin olive oil
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Place the nuts and garlic in the bowl of a food processor. Blend for 30 seconds.
  2. Add the basil leaves, salt, and pepper. With the processor running, slowly pour in the olive oil through the feed tube until the mixture is smooth but still has a bit of texture.
  3. Add the Parmesan and purée briefly until combined.
  4. Taste and add more cheese if necessary and sprinkle extra nuts on top.

To Serve

Cook one box of your favorite pasta. I used fettuccini this week, and the silky ribbons were perfect for holding the pesto. Toss the warm pasta with all of the pesto, adding a drizzle more olive oil if needed. Taste and season with additional salt and pepper. Finish with extra Parmesan on top. For a simple garnish, tuck a small cluster of basil leaves at the edge of the pasta and scatter a few grape tomato halves for color.

The pesto will keep for a week in the refrigerator with a thin layer of olive oil on top, though I usually use mine right away when the flavors are freshest.

Styling the Table

For this dish, I styled the table with our new Seraphim print in green, which beautifully mirrors the vibrant hue of the pesto. A simple white bowl lets the rich green pasta shine, while the patterned textile brings depth and warmth to the setting. Add a glass of wine and a loaf of rustic bread, and you have a meal that feels both comforting and elegant.

As the season shifts, I hope this pesto pasta brings a taste of summer’s garden bounty to your autumn table. Let it remind you that simple food, when made with love, can be the most satisfying of all.

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Gather / Recipes

The Featured Table: Mini Pavlovas with Vanilla Custard and Raspberry Strawberry Coulis

There is something magical about a dessert that feels both delicate and celebratory. While traveling in Poland this week, I was served a petite pavlova with chocolate cream and fruit that instantly captured my heart. It was crisp on the outside, soft and airy within, and topped with fruit that seemed to glow on the plate. I came home inspired to recreate it with my own touch. The custard takes me back to my grandmother’s kitchen in summer. I can still remember waiting by her side as she stirred, eager for the moment she would hand me a bowl topped with fruit as we sat on the porch overlooking the Corotoman River.

For my version, I kept the meringues small and elegant, filled them with silky homemade vanilla custard, and finished with a jewel toned raspberry strawberry coulis. Fresh strawberries and peach slices add brightness and texture. Served on my latest found treasure, Midwinter Stonehenge Sun china made in England in the 1970’s, this dessert feels like a celebration of late summer. I paired it with our Talelayo napkins in yellow for a setting that is radiant and full of joy.

Mini Pavlovas

  • 2/3 cup egg whites (5 to 6 large eggs)
  • 1 1/4 cups sugar
  • 2 1/2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  1. Separate the egg whites while cold, then measure out 2/3 cup. Allow to come to room temperature for 30 minutes.
  2. Preheat oven to 225°F.
  3. In a stand mixer, beat the egg whites on high for 1 minute. Slowly add the sugar, one spoonful at a time.
  4. Continue beating for 8 minutes until glossy and smooth. Add vinegar and cornstarch, then beat 30 seconds more.
  5. Line two trays with parchment. Pipe 12 to 13 mounds about 2 1/2 inches wide and 2 inches tall. Flatten the tops slightly to form a well.
  6. Bake for 1 hour 15 minutes, or until dry to the touch. If still sticky, bake a little longer. Turn off the oven, crack the door, and let rest for 30 minutes.

Vanilla Custard

  • 1/2 cup sugar
  • 1/3 cup flour
  • Dash of salt
  • 3 egg yolks
  • 2 cups milk
  • 1/2 teaspoon vanilla

In the top of a double boiler, whisk together sugar, flour, and salt. Blend in yolks and milk. Cook uncovered over simmering water, stirring constantly, until thickened, 10 to 12 minutes. Remove from heat and stir in vanilla.

Raspberry Strawberry Coulis

  • 1 cup raspberries
  • 1 cup chopped strawberries
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract

Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer 10 minutes until fruit breaks down. Remove from heat and cool.

To Assemble
Place a pavlova on a plate. Spoon custard into the center, drizzle generously with coulis, and finish with chopped strawberries and peach slices.

Styling the Table
This dessert is a joy to serve because it is as beautiful as it is delicious. Pavlovas look elegant on patterned china, especially with the contrast of fresh fruit. I love how the golden tones of the peaches echo the sunny yellow of our Talelayo napkins, making the whole table feel warm and welcoming. Serve with a cup of coffee for a moment that feels both comforting and celebratory.

If you enjoyed this recipe, you might also like the rustic charm of a caramelized onion tart for an easy savory centerpiece, or the warmth of our winter carrot and sweet potato soup for a cozy evening. Both carry the same spirit of simple yet beautiful meals that invite you to slow down and enjoy.

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Gather / Recipes

The Featured Table: Authentic Spanakopita with Homemade Tzatziki

As we reel gently toward fall, there is something deeply inspiring about a warm yet nourishing dinner that celebrates both tradition and simplicity. Greek cooking has always been rooted in fresh ingredients and layers of flavor, and spanakopita is one of its most beloved dishes. This savory spinach and feta pie wrapped in delicate phyllo pastry has been enjoyed for generations, bringing together humble greens, tangy cheese, and the golden crunch of flaky pastry.

Some may shy away from working with phyllo sheets, but there is no need to. They are much easier than you might think. The key is to thaw them in the refrigerator the day before you plan to bake, and when you are ready, simply keep them covered with a lightly damp kitchen towel while you assemble. They dry quickly, but with this small step, the process becomes calm and even enjoyable.

The Recipe: Spanakopita

For the Spinach and Feta Filling

  • 16 oz frozen chopped spinach, thawed and well-drained
  • 2 bunches fresh parsley, finely chopped
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 eggs
  • 10 oz feta cheese, crumbled
  • 2 teaspoons dried dill
  • Freshly ground black pepper

For the Crust

  • 1 package phyllo dough, thawed overnight in the fridge
  • 1 cup olive oil, plus more as needed

Instructions

  1. Preheat the oven to 325°F.
  2. Make sure your spinach is thoroughly drained, pressing out excess liquid with your hands.
  3. In a large bowl, mix together the spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper until combined.
  4. Prepare a 9 ½ x 13-inch baking dish by brushing the bottom and sides with olive oil.
  5. Layer two sheets of phyllo into the dish, letting them drape over the sides, and brush lightly with olive oil. Repeat this step, layering and brushing, until about two-thirds of the sheets are used.
  6. Spread the spinach and feta mixture evenly over the pastry base.
  7. Continue layering the remaining phyllo sheets two at a time, brushing each layer with olive oil. Finish with a final brushing of oil and a few drops of water on top.
  8. Tuck in or crumple the edges neatly, brushing them well with oil.
  9. Score lightly into squares if you like, then bake for 1 hour, or until the crust is golden and crisp.
  10. Slice fully once cooled slightly and serve warm.

Homemade Tzatziki

  • ½ cup grated cucumber, squeezed of excess liquid
  • 1 cup thick Greek yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon olive oil
  • 1 garlic clove, grated
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint (optional)

Mix all ingredients in a bowl and chill until serving.

Setting the Table

We served the spanakopita alongside a fresh Greek salad of tomatoes, cucumbers, and olives in a greek vinaigrette, which added brightness and balance to the flaky pie and creamy dip. A small bowl of briny olives and other mezze can complete the spread. For our table this week, we pulled out our new Seraphim print in Gray napkins, letting its soft, elegant pattern ground the meal with quiet charm. Simple garden flowers in a vase and bowls of dips can made the setting feel abundant yet relaxed.

This is the kind of dinner that invites you to linger, to savor, and to enjoy the turning of the season. For more Mediterranean inspiration, you might also enjoy our roasted tomato soup with honey-drizzled grilled cheese, or our winter soup with carrots and sweet potatoes. Each meal, like this one, is proof that beauty and nourishment need not be complicated.

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Gather / Recipes

The Featured Table: Roasted Shrimp, the Easiest Elevation

Happy Sunday, friends. I know this post usually arrives in your inbox on Saturday, but travel has a way of rearranging even the best laid plans. I had everything prepped, recipe written and photographs ready, yet on my journey home from Peru yesterday I completely spaced. Consider this a slightly belated gift for your weekend table.

After a enjoying flavorful, vibrant dishes in Peru, including a Chinese Peruvian fried rice that I will be recreating soon, I have returned home with a renewed appreciation for the simplest preparations. Today’s recipe is one of my very favorites for ease and versatility: roasted shrimp.

There is something wonderfully unfussy about roasting shrimp. In just 10 minutes, you have perfectly cooked, tender shrimp ready for whatever you dream up. Serve them as a classic appetizer with a dipping sauce, in this case Ina Garten’s Shrimp Cocktail Louis, or make them the star of an easy dinner. While the shrimp roast, boil linguine and toss it with a buttery white wine sauce, or fold them into a fragrant rice dish with fresh herbs and vegetables. The possibilities are endless.

This week’s shrimp came from our local gem, Miss Mary Seafood’s in White Stone. The freshness makes all the difference.

Roasted Shrimp

Ingredients
2 pounds large shrimp, peeled, deveined, tails on
1 tablespoon good olive oil (we sell it in our shoppe!)
Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Dry the shrimp well with paper towels. Place on a parchment lined sheet pan.
  3. Toss with olive oil, salt and pepper.
  4. Roast for 10 minutes, until firm and just cooked through.

At this point, the shrimp are ready for anything: set aside while you prepare a sauce, toss into pasta, or serve simply with lemon wedges.

Shrimp Cocktail Louis (Ina Garten’s Recipe)

Ingredients
1 1/4 cups good mayonnaise (I like Duke’s)
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons grated white horseradish, drained
2 teaspoons sriracha sauce
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (about 2)
2 tablespoons capers, drained

Instructions
In a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Chill until ready to serve.

The sauce is creamy, tangy, briny and just the right balance of heat and brightness, a perfect partner for roasted shrimp.

Styling Notes

I styled this dish on a white platter with a small white bowl of Louis sauce, letting the shrimp form a welcoming circle around it. For a fresh pop of color, I used our latest print, Seraphim Green napkins, which paired beautifully with the crisp simplicity of the presentation. A scattering of lemon wedges not only brightens the look but also adds freshness for guests to squeeze over their shrimp.

This dish pairs beautifully with a crisp white wine or sparkling water with citrus slices. For gatherings, you can prepare the shrimp in advance and serve at room temperature, a true host’s trick.

As the light shifts and September edges near, may this recipe remind you that the simplest meals often bring the most joy. A platter of roasted shrimp, shared around the table, is all it takes to turn an ordinary day into something memorable.

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