Month: February 2026

Gather / Recipes

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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Gather / Recipes

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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Gather / Recipes

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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