While it still feels like August, the mornings have been cooler, thankfully. It got me in the mood to do some baking and kitchen projects to usher in autumn. Or rather pining for it more like! But just give the island a few more months, I tell myself, and it will be full-on sock and flannel weather! I have been purchasing a large harvest box of beautiful local produce from a local upcountry farm to support them after their loss in the fires, and last week, I had an abundance of aromatic herbs. So many, in fact, for just myself, I had to preserve them somehow.

With so much extra time on my hands, I’ve been experimenting in the kitchen with new recipes and getting creative styling. Although, I seem to always come back to the simple things. I’ve finally nailed down my sourdough recipe and it has now become a weekly ritual to bake. One of these simple recipes I’ve been enjoying lately is a broccoli rabe and ricotta tartine on a garlicky sourdough.

Like many at this strange and uncertain time at home, I’ve been baking a lot more…mostly for it’s therapeutic qualities. Baking bread specifically has always been a coping mechanism for anxiety of stress for me. It took several attempts to finally perfect and get it right, but I’m happy with what I’ve put together so far. The little rascal seems so too.

Home has a new meaning these days, from a newly fashioned classroom to makeshift office on the kitchen table. It’s the center of everything lately, which can be wonderful yet also confining. Although I haven’t family here besides the occasionally naughty puppy running around, it still can feel like I need an escape sometimes. I’ve been trying new recipes and techniques in bread, sourdough and brioche to start which have turned out surprisingly delicious.

Waking up to a beautiful sunny morning with the little one at my heels. With my family thousands of miles away, Thanksgiving hasn't nearly been the same since I've moved to Maui. Although he is such a little joy in my life that it makes it a little easier being away from home. Winslow is turning into quite the little assistant on these shoots. Before this shot was taken, he was being very patient albeit grumbling in the distance watching on.

Anyone who truly knows me, knows that I have a thing for good bread — and by good I mean homemade, rustic, artisan type…because there is a lot of terrible bread out there! Growing up my mother would bake bread just about day and never bought loaves from the store. We would trade in our huge country loaf sandwiches that fell apart to our friends who had the whitest as white bread on theirs.

Growing up my mother used to make all sorts of sweets on the weekend. She didn’t use a cookbook, she just whipped up something delicious in a matter of minutes, still able to hold a conversation over her shoulder. I remember once when we were little on a Sunday afternoon she let us help her roll up these sweet sticky buns.

This bread is all of your charcuterie favorites stuffed into one loaf - what’s not to love! Green olives, basil, a trio of cheeses, and peppered salami are all rolled up in one. It’s a delicious accompaniment to your appetizer spread or crudite platter. Honestly, I would be satisfied with just this and a nice glass of wine — it ticks all the boxes in my opinion. I hope you love it and give it a try for your next dinner party or picnic outing!

This was a summer dinner party favorite growing up. My mother would throw this flatbread together like it was second nature to her. She would serve it up to a hungry group of guests after a day spent by the water. It also delicious for that transitional time; it’s like the end of summer with its’ malty, sweet and savory flavors.

Summer is in full swing here. Even though its mild year round, there’s nothing quite like a Hawaiian summer. The water is so warm and the ocean breeze feels so refreshing. There definitely is a slower rhythm (if that is even possible!) during the summer. I try to spend as much time as I can outside in and out of the water.

Spring is has fully peaked and summer is in the air. It’s been rather hot lately which makes me feel like spending less time in the hot kitchen and getting outside. I been craving light and simple foods of the summer even though it’s only May.

March went by in a flash and April flew right in. Despite the mild temperature difference, it does feel a bit springy here in Maui. The orchard blossoms are blooming with delicate pink buds and the bees couldn’t be any busier with all the fresh flowers in bloom. It’s such a subtle change but I can’t help but think of the quote by Margaret Atwood, “In the spring, at the end of the day, you should smell like dirt.”

As the rain pours down endlessly, I can’t help but want to switch on the stove and pull out some of my favorite baking recipes. The cold and damp weather makes for a comforting and cozy weekend inside. Perhaps we will venture out around the island and try to find some sun. It has been so cold here that it even snowed on Haleakalā, the 10k ft crater, nearly 6 inches!

A sweet treat for this Valentine’s — fresh Hawaiian coconut macaroons with dark chocolate. I adore anything coconut and topped with dark chocolate, these are hard to resist! For something so simple and small, they are truly rewarding.

We are blessed with an abundance of fresh honey from our bees in the backyard. We have a few bee boxes and they produce year round given the temperate climate. Paired with citrus and olive oil, this honey cake is absolutely delicious for an afternoon treat or outdoor gathering. Sprinkle with almonds and powdered sugar, it’s delight for any weeknight impromptu dinner.

This cake heralds the Christmas season at our house. The nutty, sweet, and citrusy crumb is enhanced by the subtle hint of rum. It is also a wonderful accompaniment to a morning cup of coffee while watching the snow quietly fall outside.

This hearty winter chili won’t disappoint. It hits the spot on a cold winter’s day. Something hearty, simple, and filling are just what a cold winter outing calls for. Feel free to make this vegetarian too for a wholesome veggie option. I hope you make time for a wintery outing this week!

Turnovers and hand pies are the ideal picnic food. They are easy to make, transport, and with little need for extra dishes or serveware. Wrap them in a tea towel in small basket and your good to go. Not only are they practical, they are just enough of a serving for one person which helps when planning for a larger or even smaller gathering.

As Thanksgiving approaches, I’ve been thinking of new and old traditions. Given that I am away from my family back in Vermont for the holiday, it’s even more important to me to carry on the family traditions and favorite recipes. Even if it’s just the two of us, I’m still planning to cook the whole meal! Traditions are important to me and I feel disconnected without them.

One of the beautiful things about living in Hawaii is the diversity of landscape and food. Maui has over seven different climate zones believe it or not! From the lush jungles to the dry and Mediterrean climate upcountry, there is an endless amount inspiration. Maui is a shape shifter of sorts. Some areas look like the grassy savannah of Africa or the white washed stone beaches of Greece.