Moroccan Chickpea Soup is a celebration of transition. It respects the need for warmth on chilly mornings while leaning gently toward the freshness of the season ahead. In its steam and spices, it carries the wisdom of old-world kitchens and the joy of new beginnings. Whether Vermont gives you sun or snow today, this bowl is ready to meet you where you are—with heart, heat, and hope.

In the heart of French cuisine, there exists a profound respect for humble vegetables, transformed through the alchemy of slow cooking. The Gratin de Pommes de Terre et Fenouil is one such quiet triumph—a dish that brings together the sweet licorice notes of fennel with the grounding comfort of potatoes, all enrobed in a luxurious garlic cream, then baked to golden perfection.

On the weekend between my birthday and my mother’s, I felt a sudden pull toward this recipe, a longing for the flavors of my childhood. As I opened the book, I discovered something unexpected—her handwritten notes in the margins. Familiar loops and flourishes, small adjustments, little reminders, all in her hand. With each step, I could almost hear her voice guiding me, her notes offering a sense of familiarity. The scent of butter and rum filled the kitchen, wrapping me in a memory that felt both distant and close at once.