Gather / Recipes

The Featured Table: Raspberry Peach Crumble with Peaches & Cream Ice Cream

Summer has officially arrived, and what better way to welcome it than with a dish that celebrates the season’s brightest gems—juicy peaches and tart raspberries. Today, June 21st, marks the first day of summer, and our table is set with something that feels just right for both sun-drenched holidays and casual weeknight indulgence. Whether you’re planning a festive July 4th gathering or simply craving something sweet and homey, this Raspberry Peach Crumble is an effortless, flavorful treat that brings summer right to your plate.

There’s something undeniably nostalgic about a warm fruit crumble. Unlike a cobbler, with its biscuit-like top, a crumble features a golden, streusel-style topping that crisps up beautifully in the oven. This texture—crunchy, buttery, a little bit rustic—sits atop a bubbling layer of fresh fruit that feels like sunshine in dessert form. The raspberries bring a pop of color and tartness that deepens the peach’s floral sweetness, making each bite a layered experience of summer’s best.

Raspberry Peach Crumble Recipe

For the Filling:

  • 4 cups sliced ripe peaches (about 2–2½ lbs.)
  • 1 cup fresh raspberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (adjust depending on fruit sweetness)
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • A pinch of cardamom or nutmeg

For the Crumble Topping:

  • 1½ cups all-purpose flour
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F. Place the rack in the center position.
  2. Make the fruit filling: In a large bowl, gently toss peaches and raspberries with lemon juice, vanilla, sugar, cornstarch, salt, and spices until coated. Spoon the mixture into a 9-inch deep-dish pie plate.
  3. Mix the topping: Combine flour, sugars, salt, and cinnamon in a bowl. Add melted butter and stir until the mixture becomes crumbly.
  4. Assemble and bake: Scatter the crumble evenly over the fruit. Place the dish on a baking sheet and bake for 40–50 minutes, until the topping is golden and the filling is bubbling.
  5. Serve: Let cool slightly. Serve warm with a generous scoop of peaches and cream ice cream.

This recipe is endlessly adaptable—feel free to swap in cherries, blueberries, or plums. Add toasted nuts or oats to the topping for texture, or experiment with a splash of amaretto or bourbon in the fruit mix for an extra flourish. I doubled the recipe this time to serve a larger crowd in a lovely white casserole dish.

Set the Scene

We styled this festive summer dessert with our Sequoia Tablecloth in Stella Blue and Here Comes the Sun Napkins in Cardinal Red—a joyful nod to July 4th. The bold contrast of blue and vibrant red makes the table feel celebratory, while the homey crumble and melting ice cream keep things relaxed and inviting. Add a few wildflowers or a simple white candle, and your summer table is complete.

Here’s to a sweet start to summer—may your days be peach-filled and your evenings sprinkled with crumble.

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Gather / Recipes

The Featured Table: Pineapple Mango Island Oats

There’s something so inviting about waking up to a fridge full of ready-made breakfasts—especially when they’re as bright and beautiful as these Pineapple Mango Island Overnight Oats. Whether your mornings are bustling with guests or just the calm quiet of a solo summer sunrise, this week’s recipe promises ease, health, and a little taste of the tropics. I’ve always loved the endless flavor possibilities with overnight oats (chocolate peanut butter and blueberry compote are frequent favorites), but today, we’re celebrating the juicy vibrance of pineapple and mango, all wrapped in the creamy richness of coconut.

This recipe is blissfully simple: stir, chill, enjoy. I added Greek yogurt this time for extra creaminess, but you can easily make it dairy-free with a plant-based alternative by eliminating the yogurt and increasing the coconut milk or other dairy-free milk of your choice. Stored in glass jars you likely already have on hand, these oats become a beautiful breakfast bar when you have guests—just lay out the jars, add bowls of fresh fruit, a drizzle of honey, and a scattering of extra coconut. It’s an effortless way to host a morning meal that feels intentional and nourishing. Or, batch them up just for yourself and enjoy a week of healthy, ready-to-go breakfasts.

This week, I paired the oats with our Montebello scarf/bandana. It adds a soft, sunny layer to any setting—perfect as a napkin or tucked into a bread basket for your next picnic.

Healthy Pineapple Mango Island Overnight Oats
Yield: 4 small or 2 large servings

Ingredients

  • 2/3 cup plain Greek yogurt or plant-based yogurt
  • 1 heaping cup rolled oats
  • 1 cup full-fat coconut milk (from the can)
  • 2 tbsp chia seeds or ground flax meal
  • 1 tsp vanilla extract
  • Pinch of salt
  • 0–2 tbsp honey or maple syrup (to taste)
  • 2/3 cup chopped pineapple (fresh or canned)
  • 2/3 cup chopped ripe mango
  • 1/2 ripe banana, chopped or mashed
  • 4 tbsp unsweetened flaked coconut
  • 1/2 teaspoon cinnamon
  • Additional flaked coconut, honey, and fresh fruit for serving

Instructions

  1. In a mixing bowl, whisk together all ingredients until combined.
  2. Spoon into jars with tight-fitting lids and refrigerate for at least 4 hours or overnight.
  3. Before serving, top with more flaked coconut, a drizzle of honey, and fresh fruit.

Notes: 1. If you’d like to make this dairy-free add 1 1/2 cups of almond milk or milk of your choice instead of the yogurt and coconut milk or add a dairy-free yogurt, like cocojune. If you’re local, the Old Farm Truck Market carries cocojune. 2. Fresh pineapple is best used when you make this the night before and eat the next day, as its enzymes can turn oats bitter if stored too long. If you’re prepping these several days ahead, use canned pineapple instead.

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Gather / Recipes

🌿 The Featured Table

Mango Cardamom Tartlets with Honey Whipped Cream & Summer Fruit

There’s something joyful about building your own perfect bite. This week at The Featured Table, we’re leaning into summer’s golden light with delicate mango tartlets infused with cardamom and topped at the table with a cloud of honey-sweetened whipped cream and the juiciest seasonal fruit.

We made the tarts mini—perfectly portioned and beautifully simple to serve. Set them out alongside bowls of raspberries, cherries, sliced apricots, and mango, plus a swirl of whipped cream scented with wildflower honey. It’s sunshine on a plate, and every guest gets to create their own version.

These are the desserts that disappear in a heartbeat.

🥭 Mango & Cardamom Tartlets

Makes 4 mini tarts or one 9-inch tart

For the Shortbread Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • Pinch of salt
  • 1–2 tbsp cold water, if needed

Instructions:

  1. In a food processor, pulse together the flour, powdered sugar, and salt.
  2. Add the butter and pulse until the mixture resembles coarse crumbs. Add water a tablespoon at a time if needed, just until the dough holds together when pressed.
  3. Press evenly into 4 mini tart pans (or one 9-inch tart pan). Prick the bottoms with a fork. Chill for 30 minutes.
  4. Bake at 350°F for 12–14 minutes, until lightly golden. Let cool.

For the Mango Custard:

  • 2 cups frozen mango chunks, thawed
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 whole egg
  • 1/4 cup heavy cream
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla extract
  • Pinch of salt
  • Juice of ½ lime (optional, for brightness) – note I actually used the juice of a whole lime because I prefer things a little more tart and sweet.

Instructions:

  1. Blend mango chunks until completely smooth. Set aside.
  2. In a mixing bowl, whisk together egg yolks, whole egg, sugar, cream, cardamom, vanilla, salt, and lime juice (if using).
  3. Stir in the mango puree until fully combined.
  4. Pour into cooled crusts. Bake at 325°F for 20–25 minutes (for mini tarts) or 30–35 minutes (for a full tart), until just set with a slight wobble in the center.
  5. Cool, then chill at least 2 hours before serving.

🍯 Honey Whipped Cream

  • 1 cup heavy cream
  • 2–3 tbsp honey (to taste)

Instructions:

  1. In a chilled bowl, whip the cream until soft peaks form.
  2. Add honey and continue whipping to medium peaks.
  3. Spoon into a serving bowl and chill until ready to serve.

🍒 To Serve:

Arrange small bowls of:

  • Raspberries
  • Cherries, pitted
  • Sliced apricots
  • Sliced fresh mango
  • Honey whipped cream

Let everyone build their own tart with the toppings they love. It’s beautiful, interactive, and a celebration of the season’s best flavors.

🖤 Style Notes from the Table

We love setting this scene with our Seraphim Artemis napkins. The rich cranberry tones are a perfect complement to the deep reds of summer fruit and bring a grounded, elegant pop to the table. Pair with vintage gold forks and soft linen runners for a look that feels timeless and fresh.

This dessert is the kind that lingers in memory—ripe with flavor, relaxed in spirit, and just the thing to savor under June skies.

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Design and Lifestyle

Fresh Looks for Your Summer Table: Three New Tablecloths Have Arrived

We’re welcoming June with three beautiful new tablecloths—each one designed to make your summer gatherings feel a little more effortless, a little more elegant.

First up: our beloved Garden print is now available in not one but two new colorways, both featuring a soft gray background that grounds the lush floral pattern with just the right amount of sophistication. Whether you’re setting the table for brunch on the porch or dinner in the dining room, these new tablecloths pair perfectly with our Garden napkins for a collected, layered look.

And then, something truly special: for the first time ever, our Seraphim Athena print—long a favorite among our napkin collection—has been reimagined as a tablecloth. Rendered in the most delicate, whisper-soft blue, this design brings an airy calm to any tablescape. It’s a study in grace and quiet beauty.

We can’t wait for you to see these new arrivals. Check them out here and let your table bloom.

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Gather / Recipes

The Featured Table: A Versatile Spinach Pie

Some recipes become part of your rhythm in the kitchen—beloved go-tos that evolve with time, adapt to different seasons, and always deliver comfort. This spinach pie is one of those. I’ve made it for years, and every time it feels just right: satisfying, beautiful, and easy to pull together.

This week’s version was a little different—and a great reminder of how adaptable this dish can be. My sister joined us for dinner, and because she avoids both gluten and tomatoes, I made a few simple swaps. I used a gluten-free flour blend for the crust and left off the usual sliced cherry tomatoes I like to arrange on top for a pretty red pop. Instead, I scattered pine nuts across the surface, which added a golden, nutty crunch and looked just as lovely.

That’s the joy of this pie—it fits into almost any meal. Serve it as the centerpiece of a vegetarian lunch, a flavorful side dish alongside grilled salmon or roasted chicken, or tuck it into a picnic basket with a bottle of chilled wine. It travels well, reheats beautifully, and feels at home anywhere from brunch to dinner.

Let’s get to the recipe.

Greek Spinach Quiche

For the pastry crust
1 1/2 cups flour (use cup-for-cup gluten-free if desired)
1/2 teaspoon salt
1 tablespoon sugar
1 stick cold butter (1/2 cup)
3 tablespoons ice water

To prepare the crust
Mix flour, salt, and sugar. Cut in butter until the mixture resembles coarse meal. Gradually add water until the dough comes together. Roll out to fit a 9-inch quiche or pie dish.

For the filling
3 large eggs, lightly beaten
1 cup whole milk
1/4 cup butter, melted
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Dash of ground nutmeg
1 teaspoon Dijon mustard
1 (10–12 oz) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
Optional toppings:
– 1/4 cup pine nuts
– 1/4 cup sliced cherry tomatoes

Instructions

  1. Prepare the crust: Line a 9-inch quiche dish with pastry, trim the excess, and pinch edges decoratively. Prick the bottom and sides with a fork.
  2. Blind bake: Bake at 400°F for 3 minutes. Remove, gently prick again, and return to the oven for 3 more minutes. Remove and spread 1 teaspoon Dijon mustard in a thin layer across the bottom of the crust while still warm. Set aside.
  3. Make the filling: In a large bowl, whisk together the eggs, milk, melted butter, Romano, salt, white pepper, and nutmeg. Stir in the spinach and feta cheese.
  4. Assemble: Pour the filling into the pre-baked crust. If using, sprinkle with pine nuts or arrange cherry tomatoes sliced in half with the cut side up in a decorative pattern.
  5. Bake: Bake at 350°F for 35 minutes, or until the quiche is set and golden. Let it rest for 10 minutes before slicing.

Style the Moment

This week, I paired the quiche with our Villa Vaux Grand Napkins in Green and Gray—freshly restocked and a perfect nod to the deep green of the spinach. Their soft pattern and cool palette bring elegance to the table without overshadowing the food.

Whether you’re enjoying this at your kitchen table, packing it up for an al fresco lunch, or adding it to your next brunch spread, this pie invites ease and celebration. For a brunch setting, add a bowl of citrus slices and a sparkling elderflower spritz. For dinner, serve with a simple arugula salad and a chilled white wine. However you serve it, this quiche brings beauty and balance to the table. Recipes like this remind us that nourishing food doesn’t need to be complicated to feel special.

Until next week—happy cooking and happy gathering.

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Gather / Recipes

The Featured Table: Black Cherry Mojitos for Memorial Day

As Memorial Day weekend arrives, the air shifts—hints of summer waft in on backyard grills, laughter carries through open windows, and tables move outdoors to catch the breeze. This weekend marks a season of transition, from the grounded stillness of spring to the vibrant hum of summer. And while we gather with friends and family, we also pause in gratitude—honoring those who served and remembering the deeper meaning behind the day.

To toast the long weekend, we’re serving up something delightfully refreshing and celebratory: Black Cherry Mojitos. With their jewel-toned hue and bright, crisp flavor, these drinks are as visually stunning as they are thirst-quenching. Whether you’re hosting a barbecue, lounging in the sun, or simply setting a beautiful table, these mojitos are the perfect addition to your gathering.

Bing Cherry Mojitos

Ingredients:

  • 1¼ cups fresh lime juice (from about 10–12 limes)
  • 3 pounds bing cherries, halved and pitted
  • 2 cups simple syrup (recipe below)
  • 18 ounces (2¼ cups) vodka, preferably black cherry–flavored
  • 1 bottle cherry-flavored sparkling water
  • Crushed ice
  • Fresh mint leaves
  • Limes for slicing and muddling

Instructions:

  1. In a nonreactive bowl, combine lime juice and halved cherries. Stir in the simple syrup and refrigerate for at least 1 hour, or up to 1 day.
  2. When ready to serve, pour vodka into a large serving bowl and stir in the chilled cherry mixture.
  3. Fill 12 glasses halfway with crushed ice. Add a lime slice and a few fresh mint leaves to each.
  4. Ladle about ½ cup of the cherry-vodka mixture into each glass. Use a muddler or the back of a spoon to gently mash the mint, lime, and cherries, releasing their aroma and flavor.
  5. Top with sparkling water and serve immediately with a sprig of mint.

Simple Syrup Recipe

(Makes about 2 cups)

  • 1¼ cups sugar
  • 1¼ cups water

In a small saucepan, bring sugar and water to a boil, stirring to dissolve the sugar completely. Remove from heat and let cool to room temperature. For added depth, try steeping a sprig of mint, lemon zest, or a piece of ginger while it cools. Store covered in the refrigerator for up to 6 months.

Set the Scene

Pair your cherry mojitos with a casual-chic outdoor setup: think simple linen napkins, clear glass tumblers to show off the drink’s deep color, and a few bowls of fresh cherries as both snack and table décor. Add sprigs of mint in small jars or vases down the center of the table for an effortless, aromatic touch. If you’re planning a full spread, this cocktail complements grilled meats, fruit-forward salads, and even a tartine with herbed goat cheese.

Here’s to longer days, meaningful moments, and tables that bring us together. Happy Memorial Day weekend.

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Comfort

The Featured Table: Chesapeake Crab Cakes for a Spring Supper

There’s something inherently luxurious about a warm-weather evening near the water, especially when it ends around the table with friends, family, and a meal that feels like a celebration of place. Down here in White Stone, Virginia, in the heart of the Northern Neck, we’re surrounded by the bounty of the Chesapeake Bay—and that means crabs. This week’s table honors that treasure with our take on a regional classic: baked Chesapeake crab cakes served with a bright remoulade, fresh dill, lemon wedges, cole slaw, and kettle-cooked chips.

Whether you’re watching the sun sink low over the creek or setting your table on a breezy porch, these crab cakes bring elegance without fuss. They’re simple, deeply flavorful, and allow the sweet, delicate crab to shine—no deep fryer needed. Perfect for spring evenings and just as welcome on a summer table.

Baked Chesapeake Crab Cakes with Remoulade

Ingredients:

  • 1 lb lump crab meat, picked over for shells
  • 2 large eggs
  • 2 tsp Worcestershire sauce
  • 1/3 cup mayonnaise
  • 1/2 Tbsp Dijon mustard
  • 1 Tbsp Old Bay seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Zest of 1 lemon, plus wedges for serving
  • 2 Tbsp finely chopped fresh parsley
  • 2 Tbsp finely chopped fresh chives
  • 1 Tbsp finely chopped fresh dill
  • 1/3 cup finely chopped celery
  • 2/3 cup panko breadcrumbs
  • Melted butter (for brushing, optional)

Instructions:

  1. Make the Mixture
    In a large bowl, whisk the eggs. Stir in Worcestershire, mayo, mustard, Old Bay, cayenne, salt, pepper, lemon zest, herbs, celery, and panko until well combined.
  2. Add the Crab
    Gently fold in the crab meat, being careful not to break up the lumps too much. You want texture.
  3. Shape and Chill
    Scoop the mixture into 8 mounds (about ½ cup each) and gently form into thick patties. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  4. Bake
    Preheat oven to 375°F. Brush crab cakes lightly with melted butter if using. Bake for 15-20 minutes, flip, then bake another 10 minutes until golden brown and cooked through.

Delicious Rémoulade Sauce for Crab Cakes

This sauce is creamy, punchy, and filled with bright, savory notes that perfectly complement the sweetness of the crab.

Ingredients:

  • 1 cup mayonnaise
  • 1 stalk celery
  • 2 tbsp green onion, finely minced
  • 1 tbsp parsley, chopped
  • 1/2 tsp minced garlic
  • 2 tbsp Dijon mustard
  • 1 tbsp capers
  • 2 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1/4 tsp salt
  • Fresh dill

Instructions:

Combine all ingredients in a high-speed blender or food processor and blend until smooth. Cover and refrigerate for several hours before serving. You can mix everything up after chopping the celery finely and not put in the blender if you prefer a chunky sauce. Sprinkle with fresh dill.

Setting the Table

We love the relaxed feel of a coastal spring supper. Pair your crab cakes with a bowl of crunchy cole slaw and a handful of salty kettle chips—simple sides that let the main dish shine. For tableware, consider cotton and linen napkins in soft sand shades and rustic, handmade ceramic plates that feel right at home near the water.

Scatter a few sprigs of fresh dill or parsley on the table, pour crisp white wine or sparkling water into chilled glasses, and let the breeze do the rest. These are the moments spring meals are made for.

Let us know how your Chesapeake crab cakes turn out, and don’t forget to share your table with us. Until next time—savor the season, and the sweetness of where you are.

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Comfort

The Featured Table: Cranberry Scones for Mother’s Day

As we step into Mother’s Day weekend, we’re celebrating with something simple, heartfelt, and freshly baked—Cranberry Scones. While our kids won’t be with us this time, Krister and I took a quiet morning to sip coffee and savor these warm scones together. There’s something incredibly grounding about baking on a calm morning—the buttery scent of dough rising in the oven, the tart sweetness of cranberries, the stillness of shared time. These scones are tender with just the right bit of tang from the buttermilk and are endlessly adaptable.

Cranberry Scones

Ingredients:

  • 4 cups flour (regular or cup-for-cup gluten-free)
  • 4 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 1 1/3 cups buttermilk
  • 1/2 cup dried cranberries (or swap with dried sour cherries, currants, blueberries, or apricot)

Instructions:

  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt.
  3. Cut in softened butter until the mixture is crumbly.
  4. Add buttermilk and dried cranberries, mixing lightly with your hands or a fork until a soft dough forms.
  5. Turn the dough onto a lightly floured surface and knead gently 5–6 times.
  6. Roll out to about 1/4-inch thick (or go thicker, up to 1/2 inch, for a taller, more biscuit-like texture).
  7. Cut into sixteen 3-inch circles using a biscuit ring, round cookie cutter, or glass.
  8. Place on a greased baking sheet, sprinkle the remaining tablespoon of sugar on top, and bake for about 15 minutes, or until golden.

Serve warm with butter and your favorite topping—ours is a spoonful of sour cherry jam or a drizzle of Honey River Farm honey (Krister’s favorite).

Style the Table

To capture the joy and elegance of the weekend, I styled our table with our Juniper Print Napkin in Sangria, paired with a fresh-cut bouquet of peonies from our garden. The soft colors and blooming florals add a cheerful, feminine touch—perfect for honoring the beauty of motherhood in all its forms.

Whether you’re sharing the table with loved ones or simply treating yourself to a little quiet celebration, may this recipe bring warmth, ease, and sweetness to your weekend.

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Comfort

The Featured Table: Cherry Tomato Tartlet Tatin with Manchego & Tarragon

As spring spills into summer and the garden begins to hum with color, there’s a quiet joy in slowing down and savoring the season. This week’s Featured Table is inspired by Beatrice Peltre’s beloved tomato tartlets tatin, and reimagined with a savory twist—cherry tomatoes take center stage alongside caramelized onions, fresh tarragon, and a buttery crust. It’s a dish that looks as stunning as it tastes, whether you’re gathering for brunch in the garden or packing up for a leisurely picnic under the sun.

Like a classic apple tarte tatin, this tart is baked upside down and flipped to reveal a glossy, caramelized surface. Here, though, we swap sweetness for depth: blistered cherry tomatoes, a hint of balsamic, and melting manchego come together for something both rustic and refined.

This recipe is slightly more hands-on than our typical features—deseeding the tomatoes takes a little patience and placing them individually in the baking dish and again in the tart pan—but the payoff is worth every minute.

Cherry Tomato Tartlet Tatin with Manchego & Tarragon

Serves: 1 large tart or 4 individual tartlets
Recommended Cookware: Tartlet molds (4½”) or a springform pan. Be sure to place a tray underneath to catch any juices.

Ingredients:

  • 5 tbsp olive oil, plus more for greasing
  • 1 medium red onion, thinly sliced
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 tbsp muscovado sugar (or brown/white sugar)
  • 1 tbsp balsamic vinegar
  • Sea salt and pepper
  • 1 lb 5 oz cherry tomatoes, halved and deseeded
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh tarragon
  • 10 thin slices manchego cheese (or similar—see below)
  • Baby arugula, for serving
  • Crusty bread, to serve

Cheese Substitutions: Pecorino Romano, Asiago, Iberico (from Trader Joe’s), Gruyère, or Monterey Jack.

Homemade Pie Crust:

  • 1½ cups flour (regular or gluten-free)
  • 1 stick cold butter
  • ½ tsp salt
  • 1 tbsp sugar
  • 3–5 tbsp ice water

Mix flour, salt, and sugar. Cut butter into the flour until it resembles coarse crumbs. Add water gradually (start with 3 tbsp) until dough holds together. Shape into a ball, chill if needed, then roll to fit your mold(s).

Instructions:

  1. Preheat oven to 320°F. Grease your tart pan(s) with olive oil.
  2. Caramelize the Onions:
    Heat 2 tbsp oil in a sauté pan over medium. Add onion, bay leaf, thyme, and 1 tbsp sugar. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
    Add vinegar, season, and cook uncovered for another 15 minutes. Discard bay leaf and thyme.
  3. Roast the Tomatoes:
    Toss halved, deseeded tomatoes with garlic, 3 tbsp oil, 1 tbsp sugar, salt, and pepper.
    Roast, cut side down, in a baking dish for 30 minutes. Set aside.
  4. Assemble:
    Raise oven temp to 350°F.
    In each mold, place tomatoes cut side up. Top with onion, sprinkle with tarragon, and cover with cheese slices.
    Drape with pie crust, tucking edges inside. Prick top with a fork.
  5. Bake & Unmold:
    Place molds on a parchment-lined baking sheet. Bake for 30 minutes, until golden. Cool 5 minutes, then invert onto a plate to reveal the glossy tartlet.
  6. Serve:
    Top with fresh arugula, extra manchego slices, and a hunk of crusty bread.

Style Your Table

We served this vibrant tart with our Talelayo tablecloth in blue and green, paired with Villa Vaux Petit napkins in gray—a fresh, inviting palette perfect for spring weekends. Whether enjoyed in the garden or packed for a picnic, this tartlet is as beautiful on the table as it is on the plate.

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Gather / Recipes

The Featured Table: Strawberry Almond Toast with Thyme and Chia

This week, The Featured Table is all about ease. In a world that often feels hurried, it’s nice to pause and enjoy something simple, beautiful, and deeply nourishing. That’s exactly the spirit behind today’s recipe: Toast with almond butter, fresh sliced strawberries, a drizzle of honey, fresh thyme leaves, and a scattering of chia seeds.

It’s quick, it’s vibrant, and it’s packed with goodness. I love sharing these kinds of ideas because they remind us that “good for you” and “beautiful” don’t have to be complicated. Sometimes, all you need is a few thoughtful ingredients and a moment by the window — or out in the garden — to savor something special.

Clearly, I have a deep love for toast and tartines — I make them all the time! If you’re looking for more inspiration, be sure to check out some of my favorites: Avocado Toast with Fried Egg, Roasted Tomatoes and Feta, Lemon Ricotta Toast with Roasted Grapes, and Smoked Salmon Toasts with Herbed Cream Cheese. Each one is a celebration of how simple ingredients can come together to create something truly extraordinary.

Pair today’s toast with a warm cup of your favorite beverage (perhaps a golden chai or a simple black tea) and enjoy the pause it brings to your day.

How to Make Your Strawberry Almond Toast

Ingredients:

  • 1–2 slices of sourdough bread, toasted (I used a slice of honey sourdough from The Bread Drop, a wonderful cottage bakery in Richmond)
  • Fresh strawberries, sliced — as many as you like (plus a few for snacking!)
  • Almond butter
  • Honey for drizzling
  • Fresh thyme leaves
  • 1 teaspoon chia seeds

Instructions:

  1. Toast the sourdough slices until golden and crisp.
  2. Generously spread almond butter over the warm toast.
  3. Layer on the fresh strawberry slices.
  4. Sprinkle fresh thyme leaves over the top.
  5. Drizzle with honey to your heart’s content.
  6. Finish with a scattering of chia seeds for a nourishing touch.

Take your toast to a cozy window seat or step outside to the garden, breathe in the fresh air, and truly savor each bite.

Style Your Moment

To elevate the experience, I styled this breakfast with our August Table Garden Green and Gray Print Napkin, a lovely cotton and linen blend that brings a soft, natural texture to the table. I paired it with a light gray ceramic plate from our shop in White Stone, whose gentle tones allow the vibrant strawberries and golden honey to shine.

These small touches — beautiful linens and handcrafted ceramics — help transform a simple meal into a true moment of joy. Set your table with care, and let the beauty of everyday living inspire you.

Here’s to finding beauty — and nourishment — in the simplest things.

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Gather / Recipes

The Featured Table: Roasted Banana Cinnamon Ice Cream

Spring is warming up, and today is shaping up to be a scorcher—perfect timing to churn up something cool, creamy, and utterly divine. This week at The Featured Table, we’re making Roasted Banana Cinnamon Ice Cream—a treat that’s as elegant as it is irresistible.

Whether you’re enjoying it solo on a sunny afternoon or planning ahead for a sweet Mother’s Day surprise, this ice cream delivers deep roasted banana flavor wrapped in vanilla and cinnamon. It’s rich, smooth, and effortlessly indulgent.

And here’s the best part: homemade ice cream is surprisingly easy to make. With just a few ingredients and a simple churn, you get a dessert that feels truly luxurious. It’s my newest obsession—and I’ll be sharing more elegant and fun flavor creations in the coming months, so stay tuned!

🍌 Roasted Banana Cinnamon Ice Cream

Yields: 1 ½ quarts | Serves: 6

Ingredients

  • 3 cups heavy cream
  • 1 (14 oz) can sweetened condensed milk (not evaporated milk)
  • 1 cup mashed roasted banana (see recipe below)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. In a high-speed mixer, combine all ingredients and mix well.
  2. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (approx. 25–30 minutes).
  3. Transfer to a freezer-safe container, smooth the top, and seal tightly.
  4. Freeze for at least 5–6 hours or until firm.

🥄 No Ice Cream Maker? No Problem.

Try the Refrigerator-Freezer Method:

  • In a large bowl, stir together the sweetened condensed milk, vanilla, roasted banana, and cinnamon.
  • Whip 2 cups (1 pint) of heavy cream and gently fold it into the banana mixture.
  • Pour into a 9×5 inch loaf pan or similar container, cover, and freeze for 6 hours or until firm.

🥥 Dairy-Free Version

For a plant-based alternative that’s just as dreamy:

Ingredients

  • 1 cup roasted banana puree
  • 2 cups canned all-natural coconut milk
  • 1/3 cup organic unrefined cane sugar
  • 2 tablespoons organic agave
  • 1/2 teaspoon cinnamon
  • 1 tablespoon vanilla
  • Pinch of sea salt

Instructions

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Chill the mixture for at least 2 hours.
  3. Pour into your ice cream maker and churn per instructions.
  4. Transfer to a freezer-safe container and freeze for 5–6 hours or until set.

🔥 How to Roast Bananas

The deep, caramel-like flavor in this recipe comes from roasting the bananas—don’t skip this step!

  1. Preheat oven to 375°F.
  2. Lightly grease a baking sheet or line with parchment.
  3. Peel 6 bananas, slice in half lengthwise, and place cut-side down in a single layer.
  4. Roast for 30 minutes until golden and sticky.
  5. Let cool completely, then mash or puree. You’ll need 1 cup for the recipe.

🖤 Style Your Scoop

A luxurious treat deserves an equally thoughtful presentation. We recommend serving your Roasted Banana Cinnamon Ice Cream in elegant footed dessert bowls or vintage glassware for a charming, nostalgic vibe. We’ve used a simple square white bowl here.

Finish the look with natural textures—rattan placemats, a scattering of fresh flowers, and a drizzle of cinnamon or roasted banana on top. Perfect for a sunny porch brunch or a sweet Mother’s Day finale.

We’d love to see how you serve this one! Tag us with your take on this frozen delight and enjoy every scoop.

Until next week,
Carrie
The Featured Table

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Gather / Recipes

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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