About this episode

This episode shares delicious home cooking inspirations featuring a fig and almond cake and a vegetarian phyllo pie.

What if using phyllo dough didn’t have to be difficult, and you could make a golden, buttery pie with a mountain of vegetables? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll discover a seasonal cookbook full of flavorful intuitive recipes, and you’ll also find out why David Tanis’ fig and almond cake is a must-bake that's perfect for fall hosting. You’ll also learn how to make a meatless main packed with chickpeas, cauliflower, and sweet potatoes that reheats like a dream and has a surprise technique that makes it easy to make. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: How to Start a Cookbook Club from our Substack Cookbook club pick: David Tanis’ A Platter of Figs , which is out of print, but can be found used or at your local library too Some highlights from cookbook club were: Corn, squash, and green beans with jalapeno butter Fresh shell beans with sage and garlic Berbere pizza Fig…

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