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The Featured Table: Homemade Granola with Yogurt & Fruit Parfaits

The last few weeks have been a bit of a whirlwind. Work took me from Boston to Mexico, and in between, I made a quick trip to Rhode Island to watch my son’s track meet and spend quality time with him and his sister.

As much as I love the energy and inspiration that comes from traveling, there’s nothing quite like coming back home to Virginia. Back to my kitchen, my favorite ingredients, and the little rituals that ground me.

One of those rituals? Homemade granola with yogurt and fruit parfaits.

This is a recipe I turn to all year long — for breakfast, for a light lunch, an afternoon snack, or even a not-too-sweet dessert. It’s endlessly adaptable, always beautiful, and feels like just the right amount of thoughtful effort whether I’m making it for myself or setting it out for family or friends.

I love a creamy Greek yogurt (especially with a hint of vanilla and honey), but I also keep a dairy-free option on hand. My current favorite is Cocojune, which I pick up locally at the Old Farm Truck Market here in White Stone.

Fresh fruit is always welcome — whatever is in season or what you have in your fridge or freezer – think fresh or frozen berries, banana, mango – so many options. And the crowning touch? A jar of homemade granola.

Of course, if life is feeling especially full (and isn’t it always?), we carry some of my favorite small-batch granolas in the August Table shoppe — perfect for gifting or keeping in your pantry for mornings just like these. Pictured above is Sweet Deliverance in Strawberry and Salty Peanut Granola.

Cranberry & Toasted Coconut Granola

Fragrant, crunchy, and just sweet enough — this granola is the perfect pairing for yogurt parfaits or snacking straight from the jar. It’s incredibly forgiving, so feel free to swap in your favorite dried fruits, nuts, or seeds.

Ingredients

  • 3 cups rolled oats (not quick oats)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3.5 tablespoons coconut oil
  • ⅓ cup maple syrup (or honey)
  • 1½ teaspoons vanilla extract
  • 1 cup dried cranberries
  • 1 cup sweetened coconut flakes, toasted

Instructions

  1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
  2. Toast the coconut flakes in a dry pan over medium heat until lightly golden. Set aside.
  3. In a large bowl, combine the oats, cinnamon, and salt.
  4. In a small saucepan, heat the coconut oil, maple syrup, and vanilla until smooth and just warmed through.
  5. Pour the wet mixture over the oats and stir until everything is evenly coated.
  6. Spread the granola onto the prepared baking sheet.
  7. Bake for 30-35 minutes, stirring every 10 minutes, until golden brown.
  8. Let the granola cool completely — it will crisp as it cools.
  9. Stir in the cranberries and toasted coconut. Store in an airtight jar at room temperature.

Styling The Table

One of my favorite weekend rituals is setting out a simple yogurt parfait bar when friends or family are staying over. It’s relaxed but still feels special.

I love using small ceramic bowls to hold toppings like granola, fresh fruit, toasted coconut, nuts, honey, or jam. Add in a carafe of fresh juice or a big pot of coffee, and let everyone build their own parfait just the way they like it.

To bring a little August Table charm, I’d pair this setup with our Talelayo Napkins in Pacific Green for a fresh pop of color or our Danica Green Rings Stamped Bowls for serving toppings or yogurt. A table runner or simple wooden board keeps the look grounded and natural.

It’s an easy, beautiful way to start the day — and a reminder that gathering at the table doesn’t have to be complicated to be memorable.

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The Featured Table: Lemon Ricotta Toast with Roasted Grapes

There’s something magical about the combination of warm, roasted fruit and creamy ricotta on crisp, golden bread. This week’s recipe is simple yet elevated—Lemon Ricotta Toast with Roasted Grapes. It’s a dish that feels special without being fussy, perfect for a weekend brunch or an effortlessly elegant appetizer.

We paired these delicate bites with our Seraphim napkins in the Persephone print—a stunning mix of teal and purple that beautifully complements the deep jewel tones of the roasted black grapes.

Lemon Ricotta Toasts with Roasted Grapes
Ingredients

  • 12 ounces seedless red or black grapes
  • 4 sprigs fresh tarragon or thyme, divided
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked pepper
  • 1 cup fresh ricotta
  • 1/2 lemon, zested and juiced
  • 4 slices sourdough bread
  • 3 tablespoons pine nuts, toasted
  • Syrupy balsamic glaze or vinegar, for drizzling

Method

  1. Preheat the oven to 400°F. Spread the grapes on a baking sheet and top with 2 tarragon (or thyme) sprigs. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper. Roast for 15 to 20 minutes, until the grapes begin to burst. Let cool slightly, discard the tarragon, and squeeze lemon juice over the grapes.
  2. While the grapes roast, whisk together the ricotta and lemon zest until smooth and airy.
  3. Just before serving, toast the sourdough bread in a toaster until golden and crisp.
  4. Spread the lemon ricotta onto each toast, then top with roasted grapes and toasted pine nuts. Finish with fresh tarragon leaves and a drizzle of balsamic glaze.

This recipe is a balance of textures and flavors—creamy, crisp, sweet, and tangy. It’s a perfect way to celebrate winter’s slower, more intentional gatherings. Pair it with a chilled glass of white wine or a cup of fragrant herbal tea, and you have a moment worth savoring.

For a beautifully set table, layer the toast on a rustic wooden board and serve alongside our Seraphim napkins in the Persephone print. The teal and purple hues of the napkins echo the colors of the dish, creating a visually stunning tablescape that invites warmth and conversation.

Enjoy the season’s simple pleasures, one bite at a time.

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The Featured Table: A Cozy Bowl of Healing Thai Red Coconut Curry Soup

Welcome to this week’s edition of The Featured Table! With winter’s chill in full force, there’s nothing better than a warm, nourishing bowl of soup to keep us cozy and healthy. This week, we’re diving into a recipe that’s bursting with vibrant flavors and loaded with good-for-you ingredients.

Our Thai Red Coconut Curry Soup is a vegan, gluten-free wonder that’s as delicious as it is healing. Featuring aromatic garlic, ginger, and turmeric, this soup brings both warmth and wellness to your table. While it’s perfectly satisfying on its own, feel free to customize it by adding chicken or shrimp for an extra protein boost.

Ready to savor this delightful bowl of goodness? Let’s get cooking.

Thai Red Coconut Curry Soup

Ingredients

For the Soup:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh ginger, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried turmeric
  • 1 medium onion, chopped
  • 1 small carrot sliced
  • 1/4 cup Thai red curry paste
  • 2 cans (14 ounces each) full-fat coconut milk
  • 2-3 cups low-sodium vegetable broth
  • 3 tablespoons soy sauce or coconut aminos (for a gluten-free option)
  • 3 tablespoons creamy peanut butter
  • 3 cups fresh spinach
  • 2 cups sliced mushrooms (white or baby bella)
  • 1/4 cup fresh cilantro or Thai basil, chopped
  • 8 ounces rice noodles
  • Limes and crushed peanuts, for serving

For the Crispy Sesame Chickpeas:

  • 1 can (14 ounces) chickpeas, drained and patted dry
  • 1/4 cup tamari or soy sauce
  • 1 tablespoon pure maple syrup
  • 1/2 cup flaked unsweetened coconut
  • 3 tablespoons sesame seeds

Instructions

1. Prepare the Crispy Sesame Chickpeas:

  • Preheat your oven to 425°F.
  • On a baking sheet, toss the chickpeas with olive oil, tamari, and maple syrup. Bake for 15 minutes.
  • Add the coconut and sesame seeds, toss to coat, and bake for an additional 5-10 minutes, or until the chickpeas are extra crisp. Set aside.

2. Cook the Soup Base:

  • In a large pot over medium heat, warm the olive oil. Add the onion, carrot, garlic, ginger, turmeric, and red curry paste. Cook until fragrant, about 2 minutes.
  • Add the sliced mushrooms and sauté for a few minutes until softened.
  • Stir in the coconut milk, vegetable broth, peanut butter, and a pinch of black pepper. Simmer over medium heat for 5-8 minutes.

3. Add the Greens:

  • Stir the fresh spinach and chopped cilantro (or Thai basil) into the soup. Let the greens wilt slightly.

4. Cook the Noodles:

  • While the soup simmers, prepare the noodles according to the package directions. Drain and set aside.

5. Assemble and Serve:

  • Divide the cooked noodles among serving bowls. Ladle the soup over the noodles.
  • Top each bowl with crispy chickpeas, a squeeze of fresh lime juice, crushed peanuts, and extra herbs for garnish.

This Thai Red Coconut Curry Soup is a wholesome option that’s packed with flavor and comfort—perfect for a quiet night at home or as a showstopper for a dinner gathering. We hope this dish brings warmth and joy to your table this week. Enjoy!

Shop the look: Elevate your tablescape with our elegant August Table napkins, available in the Garden print in Green and Gray. These popular napkins are currently on backorder, so secure yours now!

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The Featured Table: A Stunning Red Onion Tart Tatin

Welcome to this week’s edition of The Featured Table, where we highlight recipes and inspiration to elevate your dining experience. Each Saturday, we celebrate the art of gathering with dishes designed to bring beauty and joy to your table. This week, we present a culinary centerpiece that perfectly balances simplicity and sophistication: the Red Onion Tart Tatin.

Bold in flavor and stunning in presentation, this tart is an ideal choice for an elegant evening meal with friends or a leisurely weekend lunch. Its combination of rustic charm and refined elegance ensures it will be a memorable addition to any gathering.

The Elegance of Simplicity

Humble ingredients come together to create a dish that is both refined and satisfying. Sweet, roasted red onions are paired with the rich depth of balsamic caramel, a layer of melted cheese, and a golden, flaky puff pastry. The result is a tart that is as visually captivating as it is delicious.

The Recipe: Red Onion Tart Tatin

Ingredients:

  • 4 medium red onions
  • Olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried tarragon
  • 1/4 cup parmesan cheese, sliced (or substitute with manchego or mild cheddar)
  • 1/4 cup soft goat cheese
  • 1 sheet of puff pastry, thawed

Directions:

  1. Preheat the oven: Set the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Roast the onions: Peel the red onions, trim the tops and bottoms, and slice each crosswise into 3 even slices (about 3/4 inch thick). Arrange the slices on the prepared baking sheet, brush generously with olive oil, sprinkle with 1/2 teaspoon of salt and a few grinds of black pepper, and roast for about 35 minutes. The onions should be tender and slightly golden on top.
  3. Prepare the caramel: While the onions roast, melt the butter in a frying pan over medium heat. Add the brown sugar and balsamic vinegar, stirring frequently until the mixture thickens and becomes a rich caramel. Remove from heat.
  4. Assemble the tart: Grease a springform pan and set it on a baking sheet. Pour the balsamic caramel into the bottom of the pan, spreading it evenly. Arrange the roasted onion slices on top, placing the prettiest sides down (these will become the top of the tart). Sprinkle the tarragon, salt, and pepper over the onions.
  5. Add the cheese: Cover the onions with slices of parmesan (or your chosen substitute). Sprinkle the goat cheese on top for added creaminess.
  6. Finish with puff pastry: Roll out the puff pastry slightly and cut it just larger than the springform pan. Lay the pastry over the cheese and onions, tucking the edges down along the sides. Prick the pastry lightly with a fork to allow steam to escape.
  7. Bake and invert: Lower the oven temperature to 375°F (190°C) and bake the tart for 30-35 minutes, or until the pastry is golden and puffed. Allow the tart to cool for 5 minutes. Carefully remove the springform ring, place a serving plate over the top, and invert the tart. Remove the pan base to reveal the beautifully caramelized onions.

A Table to Savor

Serve this elegant tart warm, accompanied by slices of crusty bread and a simple green salad. A glass of crisp white wine or sparkling water pairs beautifully, elevating the meal to a truly special occasion.

Gather, Linger, Enjoy

This dish is more than a recipe; it is an opportunity to create a moment of connection. Whether shared with close friends or enjoyed in quiet reflection, the Red Onion Tart Tatin invites us to savor the art of dining. Here’s to celebrating the beauty of simplicity and the joy of gathering around the table. Bon appétit!

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The Featured Table: Sheet Pan Lemon Herb Chicken with Root Vegetables

Welcome to this week’s Featured Table! January is the perfect time to embrace hearty, nourishing meals that bring warmth to the table without feeling heavy. This week, we’re showcasing a simple yet satisfying recipe: Sheet Pan Lemon Herb Chicken with Root Vegetables.

This dish is everything you need for a cozy winter evening—vibrant, wholesome, and easy to make. A medley of carrots, sweet potatoes, and Yukon Gold potatoes roasts alongside tender, flavorful chicken, all infused with the bright, zesty notes of lemon and thyme.

The Recipe: Sheet Pan Lemon Herb Chicken with Root Vegetables

Ingredients:

  • 4 bone-in, skin-on chicken thighs or breasts
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon ground cumin (optional, for added depth)
  • Salt and pepper to taste
  • 3 medium carrots, peeled and cut into sticks
  • 1 sweet potato, diced
  • 1 Yukon Gold or red potato, diced
  • 1 red onion, quartered
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, cumin (if using), salt, and pepper.
  3. Place the chicken thighs on a sheet pan and brush them generously with the lemon-herb mixture.
  4. Toss the carrots, sweet potato, potato, and red onion with a little olive oil, salt, and pepper, then spread them around the chicken on the sheet pan.
  5. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  6. Sprinkle with lemon zest and fresh parsley before serving. (In the photo above I transferred all the chicken and root vegetables to a serving platter so that I could put it on the table and serve family style.)

A Meal Worth Gathering Around

This recipe is proof that wholesome doesn’t have to be complicated. I’m always trying to create simple but delicious meals that are easy to make because we’re all busy. This approach gives you more time away from the kitchen while still enjoying something nourishing and delicious.

For a complete meal, pair this dish with a fresh green salad or some warm, crusty bread. And of course, elevate your table setting with our hand-block printed linens for a touch of everyday elegance.

Happy cooking!

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The Featured Table: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes

Welcome to the first Featured Table of the year! As the holiday season fades into fond memories, January invites us to embrace a fresh start while keeping the warmth of comfort close. This week, we’re savoring the best of both worlds with a dish that’s cozy and nourishing: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes.

This vibrant soup celebrates the bounty of winter with carrots, sweet potatoes, and a touch of turmeric and fresh ginger for added warmth. Don’t be afraid to make soup—it’s really easy, and the results are both delicious and rewarding. This recipe is packed with nourishing ingredients like carrots, sweet potatoes, ginger, and turmeric, which not only add vibrant flavor but are also healthy and comforting on chilly days. It’s the kind of meal that feels like a hug in a bowl—perfect for evenings when you’re looking for something light yet satisfying.

The Recipe: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 6 medium carrots, peeled and chopped
  • 2 large sweet potatoes, peeled and diced
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh ginger, grated
  • 6 cups vegetable stock
  • 1/2 cup coconut milk (optional, for creaminess)
  • Salt and pepper to taste
  • Crème fraîche, for drizzling
  • Fresh parsley or thyme for garnish

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  2. Stir in the carrots, sweet potatoes, and grated ginger. Cook for 5 minutes, allowing the vegetables to begin softening.
  3. Add the turmeric and stir well to coat the vegetables.
  4. Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the vegetables are tender, about 20-25 minutes.
  5. Use an immersion blender to purée the soup until smooth, or carefully transfer it in batches to a blender. Stir in the coconut milk if using.
  6. Season with salt and pepper to taste. Serve hot, drizzled with crème fraîche and garnished with fresh parsley or thyme.

Savor the Moment

Pair this soup with a warm loaf of crusty bread and a simple green salad for a complete meal. And don’t forget to set the scene with your favorite tableware. We paired this recipe with our Garden Napkins in Yellow and Gray and our Danica Dots Gray and Yellow Stamped bowl to create a relaxed and cozy and table.

As you gather around your table this week, let this soup be a reminder to slow down, savor the season, and enjoy the small joys of a warm meal shared with loved ones.

Happy cooking and happy New Year!

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The Featured Table: Cherry Chocolate Pumpkin Banana Bread

Welcome back to The Featured Table, where we gather inspiration for creating delicious moments around the table. After the busy holidays packed with family and friends, I decided to make something simple yet satisfying: Cherry Chocolate Pumpkin Banana Bread. This nutrient-packed bread is moist, dense, and utterly delightful – perfect for starting your morning with a cup of coffee, pairing with afternoon tea, or serving to guests as a special treat.

What makes this bread stand out is its balance of healthy ingredients and irresistible flavors. This bread may sound like it has a lot going on, but trust me, the flavors combine beautifully with pumpkin, bananas, sweet cherries, and chocolate. The sweetness of bananas, richness of chocolate, and the subtle spice of pumpkin combine beautifully, while chopped cherries add a surprising pop of sweetness to every bite. Let’s dive into how to make it!

Cherry Chocolate Pumpkin Banana Bread

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 medium bananas, mashed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup chopped sweet cherries
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan. (Sometimes I use sugar instead of flour.)
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients: In a large bowl, whisk together the oil, sugars, eggs, and vanilla extract until smooth.
  4. Incorporate Banana & Pumpkin: Stir in the mashed bananas and pumpkin puree until combined.
  5. Blend Ingredients: Carefully mix the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. (If you mix it too much, the bread will be tough and chewy.) Then fold in the chopped cherries and chocolate chips.
  6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm. The loaf should not wobble when the pan is nudged.

With its moist texture and layered flavors, this bread is a versatile addition to your week, whether you’re treating yourself or hosting loved ones. Serve it straight from the pan or turn out onto a plate or cutting board, brew your favorite coffee or tea, and enjoy the simplicity of a perfect slice.

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The Featured Table: Smoked Salmon Toasts with Herbed Cream Cheese

The holiday season is here, and with it comes the joyful hustle and bustle of gatherings, decorating, and planning. Amid the flurry of activity, we’re celebrating the beauty of simplicity with this week’s Featured Table: Smoked Salmon Toasts with Herbed Cream Cheese.

This recipe is perfect for a quick, delicious breakfast or lunch on the go. It’s elegant enough for a holiday brunch yet effortless enough for any weekday meal. Plus, it makes use of local treasures like fresh sourdough bread from Out of the Oven Bakery in White Stone, adding a heartfelt touch to this easy dish.

Smoked Salmon Toasts Recipe

Ingredients:

  • 2 slices of fresh sourdough bread, toasted
  • 4 oz cream cheese, softened
  • 2 tbsp Greek yogurt
  • Zest of 1 lemon
  • Juice of ½ a lemon, plus more for serving
  • 1 tbsp fresh dill, plus extra for garnish
  • 1 tbsp Italian parsley, chopped
  • A handful of smoked salmon slices
  • Pickled red onion slices
  • Capers
  • A few leaves of fresh mint, chopped
  • Freshly cracked black pepper, to taste

Directions:

  1. Prepare the Herbed Cream Cheese:
    In a food processor, combine the softened cream cheese, Greek yogurt, lemon zest, lemon juice, dill, and parsley. Blend just until smooth and creamy. Adjust seasoning to taste.
  2. Assemble the Toasts:
    • Generously spread the herbed cream cheese over each slice of toasted sourdough.
    • Layer on the smoked salmon, ensuring even coverage.
    • Top with pickled red onion slices, a sprinkle of capers, fresh dill, parsley, and mint.
  3. Finish with Cracked Pepper:
    Add a generous crack of fresh black pepper over the top to enhance the flavors.
  4. Serve:
    Squeeze a touch of fresh lemon juice over the toasts for a burst of brightness. Serve immediately and enjoy the vibrant flavors!

A Moment to Savor

During this busy season, it’s important to pause and savor simple yet special moments. Whether you’re enjoying these toasts solo with a cup of coffee before starting your day or sharing them with loved ones during a holiday brunch, they’re a reminder that slowing down can be just as rewarding as keeping up.

We hope this recipe inspires you to gather around the table and make delicious memories this holiday season.

Happy holidays from all of us at August Table!

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Elevate Your Table with Homemade Rosemary Simple Syrup

Herbs have a magical way of adding depth and sophistication to recipes, and rosemary is no exception. Earthy, aromatic, and subtly sweet, rosemary simple syrup is a game-changer for beverages, desserts, and even savory dishes. With just three ingredients, this syrup is quick to make and offers endless possibilities for seasonal inspiration at your table.

Whether you’re hosting a gathering or simply looking to infuse your everyday moments with flavor, rosemary simple syrup is a versatile addition to your culinary repertoire. Here’s how to make it—and a few delicious ways to use it.

How to Make Rosemary Simple Syrup

Ingredients:

  • ½ cup sugar
  • ½ cup water
  • 2–3 sprigs fresh rosemary

Instructions:

  1. In a small saucepan, combine sugar and water.
  2. Add rosemary sprigs and bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  3. Remove from heat and let the rosemary steep in the syrup for 15–20 minutes.
  4. Strain out the rosemary and transfer the syrup to a clean jar or bottle. Store in the refrigerator for up to two weeks.

Ways to Use Rosemary Simple Syrup

1. Cranberry and Rosemary Sparkling Punch (Last Week’s Featured Table)

A festive and refreshing holiday drink, perfect for gatherings.

Ingredients:

  • 2 cups cranberry juice
  • ½ cup rosemary simple syrup
  • 1 cup sparkling water (chilled)
  • Fresh cranberries and rosemary sprigs for garnish

Instructions:

  1. Combine cranberry juice and rosemary syrup in a pitcher. Stir well.
  2. Add sparkling water just before serving.
  3. Pour into glasses and garnish with cranberries and a rosemary sprig.

Tip: Serve with clear glasses to showcase the vibrant colors and garnishes.

2. Herbal Lemonade

Transform a classic lemonade with a fragrant twist.

Ingredients:

  • 1 cup lemonade (store-bought or homemade)
  • 2 tbsp rosemary simple syrup
  • Ice cubes and lemon slices for garnish

Instructions:

  1. Stir rosemary syrup into lemonade.
  2. Serve over ice, garnished with a lemon slice and rosemary sprig.

3. Spiced Pear Upside-Down Cake Glaze

Elevate a cozy dessert with this herbaceous drizzle. (This week’s Featured Table)

Ingredients:

  • 3 tbsp rosemary simple syrup
  • 1 tbsp melted butter
  • 1 tsp cinnamon

Instructions:

  1. Mix ingredients together and brush over a pear or apple upside-down cake just before serving.
  2. Let the glaze soak in for a glossy, flavorful finish.

4. Roasted Carrots with Rosemary Glaze

A simple way to elevate a side dish.

Ingredients:

  • 1 lb carrots, peeled and halved lengthwise
  • 2 tbsp rosemary simple syrup
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Toss carrots with rosemary syrup, olive oil, salt, and pepper.
  2. Roast at 400°F (200°C) for 25–30 minutes, stirring halfway through.

Shop the Look

Pair your rosemary-inspired recipes with August Table linens to bring the season to your table. Our soft holiday hues and natural designs will make your gathering feel warm and inviting.

Savor the Season

The beauty of rosemary simple syrup lies in its ability to enhance so many dishes and drinks with minimal effort. As we savor the moments of this holiday season, let this little jar of sweetness inspire creativity and connection at your table.

Try one of these recipes, or come up with your own—your table is the perfect canvas.

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Savor the Season with Spiced Pear Upside-Down Cake

The holiday season invites us to slow down, gather with loved ones, and indulge in cozy flavors that warm the soul. Spiced Pear Upside-Down Cake is a perfect centerpiece for such moments—a dessert that’s both simple to prepare and impressive to serve.

This week’s Featured Table highlights this beautifully spiced dessert, perfect for sharing at your holiday gatherings or savoring as a quiet treat on a chilly evening.

With tender, caramelized pears topping a soft, spiced cake, every bite feels like a hug on a chilly day. Whether you’re hosting friends for a festive dinner or enjoying a quiet afternoon treat, this cake is a delicious way to celebrate the season’s comforting flavors.

The Recipe: Spiced Pear Upside-Down Cake

Ingredients:

For the Topping:

  • 3 ripe pears, peeled, cored, and sliced into ¼-inch slices
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 tsp ground cinnamon

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk

Instructions:

  1. Prepare the Topping:
    • Melt the butter and brown sugar in a small saucepan over medium heat, stirring until smooth. Add cinnamon.
    • Pour the mixture into the bottom of a greased 9-inch springform cake pan. (I put it on a sheet pan covered in parchment paper to catch any drips.) Arrange the pear slices in a circular pattern over the sugar mixture.
  2. Make the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt.
    • In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs, one at a time, and stir in vanilla.
    • Gradually add the dry ingredients, alternating with milk, until just combined.
  3. Bake:
    • Pour the batter over the pears, smoothing the top. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
    • Cool for 10 minutes, then invert the cake onto a serving platter.

Styling Your Cake for the Table

Presentation can elevate this dessert into a showstopper for any gathering. Here’s how to style your Spiced Pear Upside-Down Cake:

  • Table Setting: Place the cake on a rustic wooden cake stand or glass as shown here and surround it with whole pears, cinnamon sticks, and star anise for an autumnal vibe.
  • Garnish: Dust the cake lightly with powdered sugar or drizzle a touch of rosemary simple syrup for added flavor and shine.
  • Serve: Slice the cake at the table for a moment of shared delight.

Pair It With…

This dessert pairs beautifully with cozy beverages:

  • A hot cup of chai or spiced tea enhances the warm spices in the cake.
  • For an after-dinner treat, serve with a glass of mulled wine or spiked cider.

Shop the Look

Create a cozy tablescape to match this seasonal treat with August Table linens. Neutral hues with hints of warm yellow, brown or red can bring out the caramel tones of the cake. Browse our collection to make your holiday table as inviting as your desserts.

Shop August Table Linens

Savor the Moment

Spiced Pear Upside-Down Cake is more than just dessert; it’s an invitation to slow down and connect with the people around you. Make it a centerpiece of your next gathering, or bake one just for yourself—you deserve it!

What are your favorite ways to bring warmth and sweetness to your table during the holidays? Let us know in the comments or share your photos by tagging us on social media.

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Celebrate the Holidays with Cranberry and Rosemary Sparkling Punch

The holidays are a time to celebrate connection, warmth, and the little moments that bring us joy. This week’s The Featured Table is all about embracing those festive vibes with a drink that’s as beautiful as it is delicious: Cranberry and Rosemary Sparkling Punch.

This punch combines the tartness of cranberry juice with the earthy sweetness of rosemary simple syrup, finished with a bubbly sparkle. Garnished with fresh cranberries and sprigs of rosemary, it’s the perfect addition to your holiday gatherings—whether as a non-alcoholic refresher or a spiked treat.

We styled this week’s table with August Table Seraphim Napkins in Red and Green in holiday hues and accented it with natural decor for an inviting, festive feel. Scroll down for the recipe and tips to bring this cheerful moment to your own celebrations.

The Recipe:

Cranberry and Rosemary Sparkling Punch Recipe

Ingredients:

  • 2 cups cranberry juice (unsweetened or lightly sweetened)
  • 1 cup sparkling water or club soda (chilled)
  • ½ cup rosemary simple syrup (recipe below)
  • 1 cup fresh cranberries (for garnish)
  • Ice cubes (optional)
  • Optional: ½ cup vodka or gin for a spiked version or 1/2 cup Seedlip Non-Alchoholic Spirit

For the Rosemary Simple Syrup:

  • ½ cup sugar
  • ½ cup water
  • 2–3 sprigs fresh rosemary

Instructions:

  1. Prepare the Rosemary Simple Syrup:
    • In a small saucepan, combine sugar, water, and rosemary sprigs.
    • Bring to a simmer over medium heat, stirring until the sugar dissolves.
    • Remove from heat and let the rosemary steep for 15–20 minutes.
    • Strain out the rosemary and cool the syrup completely.
  2. Assemble the Punch:
    • In a large pitcher, combine cranberry juice and rosemary simple syrup. Stir well.
    • Just before serving, add sparkling water and stir gently.
  3. Serve:
    • Pour the punch into glasses over ice cubes (if using). Garnish each glass with a few fresh cranberries and a sprig of rosemary for a festive touch.

Shop the Look:

This season, create, gather, and savor—your table is the heart of every celebration.

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Gather

Savor Seasonal Comfort: Butternut Squash and Sage Risotto

After the indulgence of Thanksgiving, it’s time to slow down with a dish that feels nourishing, simple, and oh-so-cozy. This week’s The Featured Table brings you Butternut Squash and Sage Risotto—a creamy, comforting dish that highlights the natural sweetness of roasted butternut squash and the earthy warmth of sage.

Perfect for a weekend dinner or a special lunch, this risotto combines seasonal flavors in a dish that’s as satisfying as it is beautiful. Pair it with a crisp green salad, a warm crusty loaf of bread, or simply enjoy it on its own with a sprinkle of Parmesan.

We’ve styled this week’s table with soft, neutral linens and natural accents with a vase of fresh herbs and plenty of candles to create a relaxed and inviting scene in front of the fire—perfect for lingering conversations and savoring the season. Scroll down for the full recipe .

Butternut Squash and Sage Risotto Recipe

Ingredients:

  • 1 medium butternut squash (peeled, seeded, and diced into 1-inch cubes)
  • 2 tbsp olive oil (divided)
  • Salt and freshly ground black pepper
  • 6 cups vegetable stock (kept warm on low heat)
  • 2 tbsp unsalted butter
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese (plus extra for garnish)
  • 1 tbsp fresh sage (chopped) alternatively you can use fresh thyme
  • Optional garnish: fried sage leaves

Instructions:

Roast the Butternut Squash:

Preheat the oven to 400°F (200°C). Toss the squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and caramelized. Set aside.

Prepare the Risotto Base:

In a large skillet or saucepan, heat the butter and remaining olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.

Add garlic and cook for another minute. Stir in the arborio rice, coating it in the oil and letting it toast slightly, about 1–2 minutes.

Cook the Risotto:

Add the wine to the rice, stirring constantly until it is absorbed.

Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 20 minutes, until the rice is creamy and tender but still al dente.

Finish the Dish:

Stir in the roasted squash, Parmesan cheese, and fresh sage. Adjust seasoning with salt and pepper. Serve immediately, garnished with additional Parmesan and fried sage leaves if desired.

Shop the Look:

Create, gather, and savor—this week’s table is an invitation to reconnect with the simplicity of good food and warm company.

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