My favorite week of the year is the ‘lost days’ in between Christmas and New Year, where you never really know what day it is, no matter how often you are reminded. It’s a time for lazing about, reading, napping, and basically doing not much at all. I enjoy being a homebody around this time, and I very easily get into the rhythm of wake, walk, read, nap, maybe cook, and then wonder what I’m going to do for New Year’s Eve. (No, I still don’t know, but it will involve Champagne and some stylish New Year's Eve decor ideas).

Time to Pause and Reset

I avoid hardcore New Year’s resolutions – any unrealistic expectations of fitness, diet, goals all go out the window in a fit of rebellion the minute we hit the last week of January, so no juice-a-thons for me. I’d rather use this time as a pause, a week to consider the year to come and start my new weekly Moleskine diary (Amazon) (I’m old school). I consider how I’d like to evolve, and I try to add one clean-up chore (too many are overwhelming). This year I’m considering either purging the wardrobe (how many holey misshapen tee-shirts can you have?!) or organizing the garage – I’m leaning toward the latter.

Switch to Lighter Dishes

Foodwise, after the gorging of the holiday season, I’m happy to return to simple, good-ish-for-you dishes. I never begin a diet in January, but I do crave a lighter touch. It’s easier to lean into that while I’m in Australia post-holiday (see my last column on my rules for a relaxing Christmas wherever you are) – having fled the snowy, windy North Fork and NYC – because it’s summer and the food is so fresh, with lots of Mediterranean and Asian influences. When I’m back in colder climates for January and February, that lighter touch shows up as cozy comfort food done gently: hearty vegetable-based soups and broths, bright winter salads, simple tomato-based curries bursting with flavor, roast meats, and chilis.

This is also when I start batch-cooking again – simply doubling everything and freezing it. This style of cooking gets me through most of the winter months. I love comfort food, but at this stage, my gut just isn’t happy with super-rich dishes anymore, so I save those for dinner parties or restaurant treats. Simple vegetable dishes, especially with Middle Eastern or Persian flavours, lift my mood the most.

A Favorite Recipe, Many Ways

One of these recipes that has sustained me for years is Ottolenghi's Hot Charred Cherry Tomatoes with Cold Yoghurt from the cookbook Simple by Yotam Ottolenghi (Amazon). I’ve cooked this so often that my friends think I invented it, and I’m always asked to share it. It's heavy in my rotation because it’s all the good things: A main dish that’s quick to prep, uses just one pan, and is layered with those OMG-its-so-good gutsy flavours you just want more of. The magic of this dish is in the serving, when the bursting, charred, hot tomatoes contrast with the cold yogurt. I have adapted this recipe in so many ways, but I always double the base tomato recipe. Load up sheet pans, cook, cool and freeze flat in Zip Lock bags or plastic containers for later. I’ve also turned it into a base for baked eggs for breakfast, into soups and stews, but sometimes I just have it on toast as a snack.

Hot Charred Cherry Tomatoes with Cold Yogurt (serves 4-6)

I know this recipe by heart, and adapt it in many ways. Sometimes I add a teaspoon of fennel seeds or a grating of fresh ginger, always thyme sprigs, and I add the grated zest lemon directly into the pan rather than the yogurt. Sometimes I just roast the tomatoes for 20 to 25 minutes until bubbling and a little browned, other times I do as Ottolenghi does, and broil / grill for five to eight minutes to blister the skins.

I serve it as a main course for a mezze style appetiser with pita or sometimes as a side – it is great with grilled beef, roast lamb, pan-roasted chicken thighs, and a green salad.

• Heat oven to 400°F / 200°C. Toss 500g cherry tomatoes with 2-3 tablespoons extra virgin olive oil ,1 tablespoon each cumin and fennel seeds, 3–4 garlic cloves flattened with the back of a knife and sliced finely.
• Add a strip of peeled lemon zest and finely grate the remainder and add to the dish with thyme and oregano sprigs, a pinch of chili flakes to taste, a pinch of sugar and season with sea salt, and a good grind of black pepper..
• Roast 20–25 minutes until bubbling and lightly browned. For blistered skins, grill/broil for an additional 5–8 minutes.
• Spread plain full-fat Greek yogurt (about 1 cup/240 ml) on a chilled serving dish and spoon the hot tomatoes and juices over the cold yogurt, scatter with fresh oregano leaves, a few extra lemon strips, and drizzle with olive oil.

Kitchen Must-Haves For the New Year

For many of my friends, a New Year’s 'resolution' looks less like a complete life overhaul and more like a thoughtful kitchen refresh – specifically, clearing out tired plastics and cooking with better, longer-lasting utensils made from non-toxic materials. If you’re thinking about resetting your kitchen this year, these are a few must-have pieces I truly can’t cook without. They’re the kinds of everyday essentials that make meals feel better from the start, replacing disposable or questionable tools with things designed to last.

With that, I hope yours is the celebration you want it to be. I'll be soaking up the sun in Australia with family and friends. Looking forward to a new year of eating, dining, gardening, and homebodying. Follow along for more food, style, and other adventures @Anna_Last on Insta and more in my newsletter Bread & Gravy. Cheers!

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.

Hosting Lessons Learned

It's the race to the end of the year, and I’m feeling it. I’ve put the garden in the North Fork to bed, the barn is shut down, and the countdown is on to days in the sun. It’s been freezing in New York, and this year I am heading back to my hometown, Sydney, Australia, for Christmas. It’s my annual voyage, and it always involves prepping to host a house full of people, a big seafood feast, a Kris Kringle present swap, Champagne with crackers and bon bons, possibly a swim in the ocean, some backyard cricket and, of course, a Christmas ham. I will likely make a massive Eton Mess for dessert, which I’ll get the kids to help me with (smashing meringues is very satisfying). And I will eat ham on toast the day after (and the day after that) with all the condiments.

This year, as my siblings and I were planning the holiday feast via group text, I realized we have, unconsciously developed a rhythm for entertaining with a house full of people over the years. Yes, there is still often chaos, but it feels semi-organized, thanks to a few unspoken habits we have developed, as a way to get through holiday hosting (or any hosting), in the most elegant way possible.

The Warmest of Welcomes

If people are staying overnight and coming in late the evening before, I’ll have some cheese and crackers, (I love Murray's Monthly Cheese Club for discovering new and interesting cheeses – a subscription makes a wonderful gift for food lovers, too), a charcuterie spread, or a soup on the stove. Something a little hearty if travel has been far. And obviously some delicious wine. Sometimes the quiet before the chaos is one of the loveliest moments with a smaller group before all arrive.

Room to Unwind

Good hosts know the magic is in the details, especially when it comes to where guests will be sleeping. My mum always has fresh flowers next to the guest bedside tables. Other simple but sometimes forgotten touches are guest towels in the bathroom, a beautifully made bed, space cleared to hang clothes (no one wants to ask for a hanger or fight for space amongst the old coats).

And especially for late-night arrivals and weary travellers, don’t forget a water carafe by the bedside (like this Joss & Main Delaria 2-Piece Carafe and Cup Set) and a lamp turned on at dusk or a candle lit to a lovely glow. Diptyque's Feu de Bois (Bloomingdale's) is perfect, as it has a warm and woody aroma that captures notes of smoky warmth with Lapsang Tea notes to create a unique, slightly mysterious scent that's lovely for cosy spaces.

Morning Meal for a Crowd

Breakfast is personal (Designer Bryan Graybill has some nice ideas for his breakfast ritual), and I use that as a way to treat it casually, especially on Christmas with a full house and a big dinner or activity that day. I set up a breakfast bar the night before in a spot slightly off to the side for people to help themselves: Coffee cups, plates, toaster, condiments, and a spot for pastries, bread, or bagels, and cut fresh fruit (in Australia this time of year it's mangos, cherries, and passionfruit). Sometimes I’ll add a bowl of boiled eggs, some ham, a jar of granola, and a note for where to find what (yogurt, milk, coffee, tea). Freshly heated croissants are always a treat and the easiest on Christmas day (I like Williams Sonoma's Croissants)

While breakfast is happening, I get the serving platters (I'm loving this ribbon serving tray from Atelier Saucier), glasses, and the other table business for dinner out. I may or may not have set the table before – that’s always a good job for the kids.

All-Day Snacking

After breakfast we begin our present-opening ceremony and I set out something moreish that will take us through the rest of the day til the main event: a platter of smoked salmon, sourdough bread, capers, lemon, horseradish sour cream and Champagne served on a silver tray (these decorative trays from Zara Home are ideal). It makes a great brunch, is easy to throw together, and carries everyone through to the main event later in the day. I also do this at any time of the year for weekend guests before we head out for other adventures.

The Big Feast

While our seafood menu of shrimp and oysters feels quintessentially Australian, I maintain it can be applied to any celebration, no matter the time of year or where. It looks dramatic and generous, and there is an ease to it that takes out some of the heavy cooking fuss. Of course, not everyone in the family loves seafood, so we include ham and some delicious sides (always roast or smashed potatoes, greens beans and possibly an Ottolenghi-inspired salad). Each item has its own platter and is placed down the center of the table for the full visual feast effect. What I like about serving seafood in this way is that it can be made in advance for the most part and can be as simple or as complex as we choose to make it. That said, in the cooler part of the hemisphere, where cozy really is called-for, roast beef is a great celebratory dish to prepare in advance, too.

The Group Comes Together

None of this can be done alone, of course, so together my siblings and I loosely decide in advance who is doing what. Someone is assigned to buy and shuck the oysters and de-vein the shrimp, I sometimes make an Italian style seafood salad and my brother might make Singapore Chilli crab. Each year we mix it up. I've cooked calamari on the the grill or in the pan just till it curls, then add a splash of good vinegar. I’ve made an octopus stew with red wine and potatoes, minted shrimp, mussels in white wine, tomato and saffron spiked with fennel. There is always a lot of sourdough with European butter. Salad and sides are divvied up closer to the time (my sister is very good at this), and last year my brother-in-law mastered margaritas, which managed to derail some of the master-cheffing going on. Shockingly, we almost forgot the oysters.

Sweets

For Christmas, it's often some kind of meringue recipe. Often a pavlova, though I've done a Torta di Verona – a rich gluttony of a dessert made with mascarpone, blue berries and Marsaka and Amaretto-soaked Pan d’Oro topped with sugared almonds. One year, we just bought drumstick icecreams – always a hit. And sometimes I will do my Killer Eton Mess served in the largest footed glass bowl I can find. I buy or make massive meringues and then have the kids help me assemble – each is given a job to crush meringues, whip cream or, for the littlest, layer on the strawberries and raspberries. The secret is to keep the meringue pieces large, make the raspberry coulis in advance (I’ve also used store-bought puree or curd) and serve with some lemon cream to cut through all that sweetness. It’s such a drama-queen of a dessert and perfect in its imperfection.

Killer Eton Mess (serves 10-12)

• Macerate the fruit: Slice 1½–2 lbs strawberries and toss with 3-4 tbsp sugar and 2-3 tbsp St-Germain. Set aside until juicy. Add ½ cup pomegranate seeds if using.
• Make the lemon cream: Whip 1¼ quarts heavy cream with 2 tbsp powdered sugar and the juice of ½-1 lemon until stiff peaks form - taste as you go for the right balance.
• Break up 6–8 large meringues (homemade or store-bought), or use a pavlova broken into big, rugged pieces — you’ll need about 6–8 cups in total.
• In a large glass bowl, layer raspberry coulis, lemon cream, meringue pieces, and the macerated strawberries with their juices. Repeat to the top.
• Let it stand for 10 minutes so the meringue softens slightly, then serve generous spoonfuls straight from the bowl.

Hosting, Guesting & Gifting

The holidays sometimes involve more guest-ing than hosting for me – mainly because I am either flying back to Aus or having an orphan Christmas here in the US. Either way, I am often staying with family or friends vs. hosting myself. I love to host – I take pleasure in knowing people are happy and comfortable, setting the scene, adding the little touches to make it special. I love the anticipation of getting ready, but admit to feeling sometimes rather relieved (selfishly) to not be in the hot seat during the holidays. Because of this, I also take my role as a guest seriously, too. To be a good guest is a gift in itself (and gets you invited back). Obvious tips are; not overstaying your welcome, being the right kind of helpful, giving space to the host when needed and bringing something thoughtful and personal as a hostess gift.

Last-Minute Gifting

There are some people who give amazing gifts. They have a gift for the gift and plan it for months, manage to wrap it beautifully, and it's the most thoughtful and delightful moment. I am not that person. I love giving, and I love receiving (to the point my family hide mine up to the day under the tree), but it's usually a last-minute rush. My gifting love language is food. I either make it or find some gorgeous ingredient for ever-generous hosts.

That said, it's not for everyone, so make sure you know your host. I don’t think everyone appreciated my handmade pate or red wine-poached prunes last year. But if they do like to cook, a gorgeous bottle of extra virgin olive oil and a good Sherry vinegar are always appreciated (my go-to is Flamingo Estate's Olive Oil and Fuyu Persimmon Vinegar). When in doubt, a scented candle (Zara Home's set of scented candlestick candles makes me smile – it's so clever) or some lovely bathroom soap is always right (when in doubt, I always give Aesop and the Party in the Greenhouse set is a gorgeous gift).

Napkins, platters, and other table decor, is lovely, but make sure you feel confident with the recipient's taste (white linen napkins, like these embroidered linen cocktail napkins from Zara Home – I might buy them for myself, in fact) are the safest bet, and you can never have too many). Try to avoid flowers without a vase, wine (unless asked), or things they might feel they need to serve then and there. I try to keep it to something they can tuck away and enjoy themselves.

My Personal Selection of Gorgeous Gifts for Hosts & Guests

My recipe for at Eton Mess is the perfect allegory for how to be a good host over the holidays: I know it can be a lot of work to make everything seem effortless, and the holidays can often add another layer of pressure, so plan something that looks better broken and a little messy and have a bit of fun while you’re at it. Wherever you are in this world, may it be merry and bright. Happy Holidays to all and to all a good bite!

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.

Canapes, hors d'oeuvres, appetizers, amuse-bouches: all the snack-ety bits. Whatever you want to call them, I love them.

But, without the right strategic approach, canapes can be a lot of work – and a massive fail. From how many you’ll need per guest to striking the right balance of flavors and types, there is a level of decision making that can be overwhelming. Designer, Bryan Graybill shared his Charcuterie formula for Homes & Gardens recently, while Lucinda Scala Quinn mused on the Italian art of antipasti.

I’ve been lucky enough to learn from some of the best in the business: My mother was a caterer (I was her sidekick during my university years), and I have worked with others: famous caterers, chefs, food editors, tastemaker friends and some stylish and savvy non-cook cooks who just knew how to please a crowd.

The common ground? All understand the key to success is simplicity. None of these food-mentors would ever serve something on a spoon (remember the Asian soup spoon years?!), on a stick, in a bowl or, worse, a shot glass (rule to live by: no soup should ever be served if you're hosting a cocktail party, it is just wrong). In fact, any gimmicky-style vessel that leaves guests clutching the used item in one hand with a glass in the other looking desperately for a discreet place to dispose of it, is a big no-no for me.

And, of course, there are other common canape faux pas: sticky finger food, too big food (like lamb chops – no woman in a lovely silk cocktail dress wants this), too-gimmicky food (lolly-pops or jelly shots, both yuck in their own ways), or towers of sauce-laden tiny balancing acts sure to go straight down the front.

Sorry for the snark, but I have very definitive views on finger food. Years ago, I competed in a Champagne-pairing cook-off with chefs, caterers, and other people from the food world. We were tasked by a notable Champagne house to create the perfect amuse-bouche for their bubbly – MasterChef-style, all of us cooking side by side. I was terrified… And then I won.

The trick, of course, was that I kept it simple. While my far more accomplished competitors turned out intricate wagyu-three-ways creations, I made a humble brandade de morue – salt cod whipped with olive oil, potatoes, cream, and garlic, served with toast points. No gimmicks, no jazz hands. And it was perfect with Champagne.

Don’t get me wrong, it is most certainly about impressing the guests. After all, this is the first or only thing your guests will eat at your party, so there is a degree of theater required: You want the wows, and you want your effort to be worth it. To that end, here are my best tips, ideas, and a few simple recipes gleaned over years of hosting, working, and attending parties with my very strong opinions.

At a Pinch Simplicity

• Stock the pantry. Top-notch ingredients matter when keeping it simple. I always, always have olives, nuts, tins of anchovies and dolmades (the Greek-made ones are the best), a decent cheese, some Prosciutto or charcuterie, and crackers in stock.
• In the freezer, I have rolls of slice-and-bake cheese coins. It's rather lovely to pop these straight in the oven for freshly baked goods, and it looks really impressive. (Another friend is clever with making batches of gourgeres to freeze. That involves a pastry bag, so a bit much for me, but you look enormously clever baking them off straight from the freezer.
• Of course, a cheese plate (some Languiole cheese knives like these at Macy's are a staple), the ultimate in simplicity, and there’s no need to overthink it, especially if it's an amuse-bouche, prior to dinner. With one really great cheese or a pate, accompanied by nuts or olives. Much better to invest in one excellent chevre versus three or four just mediocre ones. Or, try a plate of smoked salmon, toast points, capers, onions, horseradish, and creme fraiche: It is a very delicious thing and takes no time to prepare.

• Chicken salad on white bread sandwiches is one of my crowd pleasers for more substantial finger food. If I don’t make it myself I’ll cheat and buy a good-quality one, add a lot of chopped herbs (dill, parsley, chives, tarragon), some very finely sliced celery, and the secret ingredients: Fennel and lemon juice.
• I rinse dolmas in water and serve with lemon wedges, olives, and chunks of creamy goat's feta drizzled with an excellent extra virgin olive oil and some pita. Sometimes I’ll make some filo triangles to go with it for something hot (and sometimes I buy them frozen).
• My friend Simon will often serve a tin of anchovies (Ortiz is the preferred brand, available on Amazon), sourdough, and European unsalted butter. It is divine and enough to tickle the taste buds for the main event.

Something Simply Decadent

• For a small group as a treat, or just because, splurge on a large tin of caviar (Williams Sonoma do an excellent range). Serve it with toast points or Lays chips, plus the best creme fraiche and that is it. If you Invest in the best of the best and serve only that, it will have maximum effect with minimum effort.
• A note on oysters: Baked oysters are having a moment. There are plenty of classics online like Oysters Rockefeller (saute finely chopped spinach with shallot, garlic add to cold butter, then top the oyster with a mix of breadcrumbs, Parmesan and a splash of Pernod and bake in the oven or under a grill). Lately I’ve been experimenting with other combinations: browned butter mixed with panko bread crumbs, lemon zest, chopped herbs and a mix of Parmesan and Provolone and a splash of Pernod. Or my attempt at Oysters Bingo from the Buckeye Roadhouse in San Francisco: Freshly shucked oysters with a gorgeous mix of spinach, Asiago or Parmesan cheese, lemon juice and Cognac, spooned over the oyster and baked.

• Home-made pate. It is worth the effort. I always get very big compliments here. The trick is to soak the chicken livers in brandy the night before. I make double at Christmastime, fill jars and give as home-made Christmas gifts.
• My other friend John of Roast Chicken & Chocolate Cake, for whom all food is the essence of joyful simplicity, serves Prosciutto di Parma leg as a carving station and a massive wheel of Parmigiano-Reggiano cheese for guests to break up themselves. Alongside that, he offers delicious Italian bread and an aperitivo of Campari-spiked grapefruit. Like the man himself, it is often an exercise in restrained theatrics.
• One of my favourites is pan-fried chorizo deglazed with sherry vinegar, with Manchego, a bite-sized version of pan con tomate with a plate of thinly sliced jamon.

Helpful Guidelines

• No matter what you decide to serve, stick to one region: all French cheeses or Middle Eastern mezze, for example, and a balance of carb, salt, acid, fat, and protein.
• For calculating quantities at a party, a client taught me this trick: Draw each item on an imagined dinner plate, then eyeball it as though it were a meal. Is it too much or too little? Let that be your guide.
• Try to plan for 6-8 different items to give guests plenty of options. Four should be simple assembly, two are cooked items (raid the gourmet food freezer), the other two are platters (think oysters, shrimp, smoked salmon, charcuterie and cheese).

Some Favorite Canape Recipes

Oysters Bingo

Sauté 1 bunch finely chopped spinach (or 1 cup thawed frozen spinach, squeezed dry) with 1 tablespoon chopped garlic in 2 tablespoons olive oil until the spinach is wilted and the moisture has evaporated. Season with salt and pepper and let it cool slightly. Stir in ¾ cup mayonnaise, 2 tablespoons grated Asiago or Parmesan, 1 tablespoon lemon juice and 1 tablespoon Cognac. Spoon a small amount over 12 oysters on the half shell and bake at 450°F for 8–10 minutes, until the topping is lightly browned.

Pan-Fried Chorizo with Sherry Vinegar

Slice 1-2 dried chorizo sausage to about ½ inch thick. Add to a frying pan set on medium heat (you don’t need any fat, the chorizo has enough). Pan fry til just browning on either side, working quickly to turn. Once the sausage starts to brown and slightly turn up at the edges deglaze with Sherry vinegar. It will bubble up. Scrape up all the bits and transfer to a bowl. Serve with Spanish Olives, Manchego, Sherry and either Pan con Tomate (tomato bread) and Jamon.

Slice and Bake Cheese Coins

Preheat the oven to 350°F and line a large baking sheet with parchment. In one of the best food processors, blend 7 tablespoons unsalted butter with ¾ cup all-purpose flour until the mixture looks like breadcrumbs. Add 1 cup grated cheese (sharp Cheddar, blue cheese, goat's cheese, Parmesan, or a mix, all work), ¼ teaspoon salt, ¼ teaspoon white pepper, and ¼ teaspoon cayenne (optional).

Process until the dough forms a smooth ball. Remove the dough and roll it into an 8-inch log, wrap tightly in plastic, and refrigerate until firm or freeze until ready to use. Slice thinly and arrange on the baking sheets, leaving space for spreading. If you like, sprinkle with chili flakes, caraway seeds (especially good with blue cheese), or any seasoning you prefer. Bake for 10-15 minutes, or until golden. Cool briefly on the sheet, then transfer to a rack to cool completely. Store in an airtight container.

Around and About

Speaking of great parties: Last week I went to the opening of the Ticking Tent in Bedford, NY – a fabulous twice-yearly brocantes-style artisan, antiques, and design shopping event. There was everything from vintage blue and white china and table linens to oyster plates and dinnerware.

Listening to: Anything by Leon Bridges and the Cocktail Hour 2025 on Spotify

Drinking: Via Carota in New York now has simply the best Manhattan, Negroni, and French 75s mixes in chic bottles. Perfect gifts this time of year, or to have in your own pantry if, like me, you don’t have patience for making cocktails (though I do like to drink them).

My Canape Essentials

Lastly, enjoy yourself at your own party. Assign someone to drinks, music, and have the cocktails pre-made. Socially, the best way to chat with people at a party is to grab a platter and hand it around.

And my final piece of advice? Make a little extra, so you have enough for dinner the next day. A good host deserves a great meal twice.

For more ideas on entertaining, follow along for next adventures @Anna_Last on Insta and more in my newsletter Bread & Gravy.

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.

Is it just me or does daylight saving time end with a thud for everyone? It always puts me in a funk. It conjures up a Winter-is-Coming Game of Thrones dramatic overtone, and the first two weeks I'm in the doldrums, as though I’ve never been through it before. When I’m here in the North Fork, I bemoan the darkness at 4.30 pm. All of a sudden I look up and it's dark out, and so quiet it's as though I’m the only person on earth.

But in the city, where I spend about half my time, it's already Christmas: All sparkly, pop-up stores galore, trees lining the streets, and the atmosphere brimming with that it's-the most-wonderful-time-of-year anticipation. This helps shift my mind to what's to come and, just like that, my seasonal change grieving period is over. My mental lists become paper lists, and I start planning: who is hosting Thanksgiving? (what to cook, who with, and where) and Christmas (whose place, what to wear, and give the kids). And always, what will I be eating?

As an expat, Thanksgiving is not technically my holiday. At home in Australia, spring is turning into summer, and my friends and family are swimming in the ocean, enjoying a seafood feast outdoors, and playing cricket in the backyard with a glass of chilled white.

But here in the US, Thanksgiving has quickly become one of my favorite holidays. I’ve been a part of all kinds of Thanksgivings in my 18 years of living here; family gatherings as traditional as Norman Rockwell paintings, casual, wine-soaked friendsgivings and potluck dinners, expat-style holidays (one host controversially rebelled by serving porchetta with crackling instead of turkey and gravy), restaurant dinners (always a relief every now and then) and destination celebrations (as I will be this year).

Combine all of those gatherings with a career in an industry that takes Thanksgiving very seriously (I was previously the Editor of Martha Stewart’s food magazine and the Creative Director for Williams-Sonoma), and I think it’s fair to say that, even as an expat, I have come up with a few best practices that any host can benefit from. (For more practical ideas, consult Homes & Gardens' very helpful Thanksgiving checklist for a stress-free holiday).

My Top Tips for Hosting Holiday Gatherings

1. Make what you can in advance (gravy, cranberry sauce, vegetables, casseroles)
2. Set the table a few days before
3. Place the platters with sticky notes to label the dish name on each
4. Outsource pies or sides if it's potluck – even if it's not, people love to contribute.
5. Set up your home bar, glassware, ice buckets, booze, so it's ready to serve on the day
6. Create a list of small kitchen tasks in advance – people also like to help, so give them something to chop or stir.
7. Stock up on storage containers, for prep and because leftovers are the best.
8. If you are like me and often making it up as you go along, I’ve discovered AI is an enormous help for quick questions or recipe troubleshooting on the fly.

And although I have been to my fair share of, shall we say, less-than-traditional Thanksgivings, I have learned that, for most, there are three real non-negotiables: turkey, potatoes, and pumpkin pie. There is leeway with the rest, and debates to be had: stuffing inside or outside the bird (you need both, in my opinion), sausage or not (I’m the latter). Potatoes can also be contested: Is mashed a must-do, or would you consider the gratin, or even a hasselback?

What’s certain is that Thanksgiving tables today are a blend of nostalgic, time-honored recipes and fresh ideas – bright salads bursting with flavor, roasted vegetables with tangy dressings, and other newcomers that bring balance to the feast. Who knows, perhaps these are the new non-negotiables. Here are a few of mine.

Decadent New Non-Negotiable Potatoes

Inspired by the classic French gratin dauphinois, these mini versions are baked in a muffin tin (I like this non-stick muffin pan from Williams Sonoma) for delightfully individual, creamy golden stacks. This recipe is rich with the addition of Gruyère or Taleggio cheese, but you can simplify the flavour by omitting these and the leeks. You may need to trim the potatoes to fit your muffin cups.

Recipe: Mini Dauphinoise Potato Gratins

• Lightly butter or spray with olive oil a non-stick 12-cup muffin tin, and dust each cup lightly with finely grated Parmesan. In a small pan, melt 2 tablespoons butter over medium heat and sauté 1 finely sliced leek (white and pale green parts only) for 4–6 minutes, until softened. Add ¾ cup heavy cream, 1 teaspoon Dijon mustard, and season with salt and freshly ground pepper. Stir in 2 tablespoons finely snipped chives and simmer for a few minutes to thicken slightly. If it becomes too thick, loosen with a little cream or milk.
• Thinly slice about 2 pounds potatoes on a mandoline (I like the OXO Good Grips Mandoline, available from Amazon) – roughly ⅛ inch thick – I used new potatoes, but Sebago or another roasting variety also suits. Arrange the slices, overlapping as needed, to touch the sides and fill each cup halfway. Spoon over about 1½ teaspoons leek-cream mixture and top each with a slice of Gruyère or Taleggio. Continue layering until just above the rim, then top each with the remaining leek-cream mixture, 1 teaspoon Parmesan, and a thyme sprig.
• Cover the tin loosely with foil, leaving a small vent at one corner. Bake at 400°F (200°C) for 35–40 minutes, until the potatoes are tender, then uncover and bake another 15–20 minutes, until golden and bubbling at the edges. Rest for 5–7 minutes, then run a thin knife around each edge to loosen and lift out gently and serve warm.

A Bright, Crunchy Salad for the Thanksgiving Table

I first had this salad at a local restaurant in West Hampton and was intrigued by the combination of Asian flavours with winter greens, peanuts and Parmesan – bright and hearty all at the same time, which often makes a great Thanksgiving side. While researching, I found it’s a cult favourite at a restaurant chain here, with plenty of copycat versions online. Here’s mine. You can prep the ingredients a few days ahead.

Recipe: Winter Green Salad with Peanut and Parmesan Dressing

• In a blender or jar, combine ⅓ cup rice vinegar , 1 tablespoon soy sauce, 2 tablespoons sugar, a squeeze of lime and 1 tablespoon spicy brown mustard. Whizz together in one of the best food processors with ½ cup olive oil and ⅓ cup peanut oil until smooth and emulsified. I like these Made In Measuring Cups for perfect portioning.
• Thinly slice a mix of chopped kale, cabbage, radicchio, and finely sliced Brussels sprouts, then toss them in a large bowl with 3 sliced scallions, a handful of torn mint leaves, and a handful of cilantro.
• Add ⅔ cup roasted, chopped peanuts and 1 cup finely grated Parmesan and toss with the dressing. Let it sit for 15–30 minutes to allow the flavours to develop and the greens to soften. Before serving, sprinkle with more peanuts and Parmesan.

Your New Favorite Sweet Potato Dish

The combination of lime, sherry vinegar, and maple syrup cuts through the sweetness of the roasted potatoes, while toasted hazelnuts add depth and crunch.

Recipe: Caramelized Roasted Sweet Potatoes with maple and lime brown butter

• Heat the oven to 425°F (220°C). Halve 6–8 small sweet potatoes lengthwise, about 3 inches long, and place them on an unlined baking sheet with 3 tablespoons oil and a pinch of salt. Toss to coat, then turn cut side down and roast for 25–35 minutes, checking after 20, until golden and caramelized.
• While they roast, melt 4 tablespoons butter in a skillet over medium–low heat. Add 1 cup chopped hazelnuts and cook, stirring, until the nuts and butter are deeply golden – about 4–6 minutes.
• Remove from the heat and stir in the juice of 1 lime, 2 tablespoons maple syrup, and 1 tablespoon sherry vinegar immediately. Season with salt and pepper. Transfer the roasted sweet potatoes to a serving platter and spoon over hazelnuts and brown butter dressing. Serve warm or at room temperature.

Which brings me to another non-negotiable, Pumpkin pie; to my expat mind, pumpkin is a vegetable, not a dessert ingredient. Once as a newly minted editor in the US at a food magazine, putting together the annual Thanksgiving menu, which was a bit of a chore due to said non-negotiables, I made the ultimate faux pas and asked if we could skip the ol’ PP that year. The room went silent. I redeemed myself with the solution: serve more than one kind of pie ok? This was absolutely acceptable.

I do not love pumpkin pie, I often find them cloyingly sweet and too loaded with cinnamon and spice (there are always a few of us at the dessert buffet eyeing it suspiciously, taking the smallest portion possible). This year however, I decided not to be a hater and take it as a challenge to make a pumpkin pie I would be happy to eat, and more importantly to serve. So here you have it.

A Game-Changing Pumpkin Pie

If, like me, you’ve never quite understood the appeal of pumpkin pie – too sweet, too spiced, too much – this one might change your mind. I used butternut squash instead of canned pumpkin and it's a gamechanger. It’s silky, balanced, and bourbon-scented, with roasted squash is sweet enough and slightly caramelized. The filling can be made ahead, refrigerated overnight, or frozen unbaked and thawed before use. Use a store-bought or your favourite homemade crust, blind-baked and ready to fill. If you like a spicier pie - add a little more cinnamon or ginger. It's up to you, (just don't freeze the whole uncooked pie, or you will get a soggy bottom).

Recipe: Bourbon and Maple Syrup Pumpkin Pie

• Preheat the oven to 400°F (200°C). On a parchment-lined sheet pan, toss 1 pound peeled and cubed butternut squash with a light spray or drizzle of olive oil. Roast for 20–30 minutes, until tender and lightly caramelized. Pulse the cooled squash in a food processor or blender until completely smooth, scraping down as needed. You will have around 1 ¾ cups.
• Add 3 eggs, 1 cup heavy cream, ¼ cup brown sugar, ¼ cup pure maple syrup, and 1 tablespoon dark muscovado sugar (optional), 2–3 tablespoons bourbon, 1 teaspoon ground ginger, ¾ teaspoon ground cinnamon, ¼ teaspoon grated nutmeg, a pinch salt, and 2 teaspoons lemon juice for brightness and a few drops vanilla extract. Blend in one of the best blender-food-processor combos.
• Pour the filling into your prepared pie crust and bake in a preheated 325°F oven until just set with a slight wobble in the center, about 45–55 minutes. Cool completely before serving. Serve at room temperature with vanilla bean ice cream or whipped cream.

As my very first Thanksgiving host here in the US told me, 'It's really just about getting a bunch of randoms together – um, no offense – to eat and drink too much and have a good time.' No offense taken, I was charmed by this sentiment and have taken it to heart as the mark of what makes a truly great Thanksgiving. Afterall, no gifts means no pressure and everyone is welcome (even the 'randoms'). At the risk of sounding a little Hallmark-y (though, ‘tis the season) it really is about giving thanks, and that is a very lovely thing in itself.

Styling it Up

As I will be on a boat in the sun far away from the chill of November this year (destination celebration!). But if I were hosting here are my favourite Thanksgiving table decor ideas for this year. I’m big on adding to what you have with a few new things to refresh your family heirlooms. This season I’m loving mixing snowy white Damask tablecloths (like this Beauregard by Garnier Thiebaut tablecloth from Fine Linens), mixed with brown or green plaid, gingham, or striped runners in rust colors, pomegranate reds, with blue dinnerware and serveware, plus maybe a touch of gold.

Wishing everyone a wonderful Thanksgiving, whatever your approach is this year – eat, drink, be merry, and give thanks. I'll be on a boat heading to Key West, where we'll be celebrating dockside. Back in two weeks, sharing my best ideas for snackity bits (read: hors d'oeuvres) for holiday entertaining and beyond, which I love and sometimes wish I could just have for dinner. Follow along for my Thanksgiving-in-the-sun adventures @Anna_Last on Insta and more in my newsletter Bread & Gravy.

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.

It's this time of year again – that moment just after Halloween – where I realize I’ve (yet again) not been particularly organized in planning for the months ahead. November and December are filled with all the best things: friends, family, travel, food, and drink. It's an indulgent season, to be sure. And though it’s a marvellous time, it can also be an exhausting time, working through the Christmas hosting prep and beyond. I know as soon as Christmas Day passes (namely, Boxing Day for the Aussies and Brits), I will be out of gas and most likely eating ham on toast for most of the day.

At this moment, though, I'm enjoying the calm before the frenzy of feasts, and that involves creating comforting food and cozy spaces that ward off the chill in the air. By now we’ve been through the back-to-everything sprint of September, tidied the garden (ish… still much still to do here), have had the first fire of the season, and are enjoying that easy kind of cooking and entertaining that is the Sunday lunch.

The Easy Art of a Sunday Lunch

I do love a Sunday Roast, though this year I’ve been a little less grand-plan-roast-y and a little more casual figure-it-out-as-you-go-along-y. Nevertheless, there is still a sense of theatre: The more formal dinnerware comes out, and the rumpled, devil-may-care washed linens and bistro glasses are replaced with more considered fall table decor ideas, pressed napkins and wine glasses with stems. There is still room for whimsy on the table though (always!), and my table arrangements tend towards the more sculptural sticks-in-a-jar foraging style, starring large branches of autumn colors (I've been raiding my crepe myrtle for stems) or the end-of-seasons blooms (have I mentioned my dahlia table arrangements?!).

Freezer as Muse

It's also the time of year I seriously start batch-cooking – cauldrons of chicken broth and fragrant herb sauces, using up my glut of end-of-season leafy herbs, and enough Bolognaise sauce to feed a rugby team. My freezer makes it look as if I'm some sort of crazed food hoarder preparing for imagined months of scarcity, ignoring that there is nothing scarce about November and December, ever. But growing up on a farm in rural Australia, some distance from the nearest supermarket, the goal was always to preserve as much as possible and not waste a thing, so an organized freezer brimming with food is in my DNA.

This habit really comes in handy when figuring out what to cook for Sunday lunch because, in order to fit more in the freezer, something must come out. I unearthed pork chops, slice-and-bake cheese biscuits (good, quick pre-dinner drink pairing), aforementioned chicken stock, red wine syrup spiked with aromatics, and some frozen plums. There was also a chicken stew (and more slow cooker recipes) I had forgotten was there (more of a weekday affair), frozen nuts (the best way to store these), boiled new potatoes, some lovely pre-made pastry, and even a chocolate cake. This is not to say I had everything pre-cooked for the menu, but a little help can go a long way.

The Warm-Up Act

I begin with the chicken stock, simmered until reduced by at least a third and transformed to a rich deep golden shade. Add salt to taste, plus a few grinds of pepper, and serve it with a little dry sherry like they do at one of my favourite restaurants in New York, Antons. This combination has served as a simple make-ahead appetizer at many a dinner party: The flavor is deep and satisfying as only chicken soup can be, with the sherry cutting through to give it some edge. I serve it in vintage tea cups so it looks impressive, tastes delicious and nourishing, and it always earns a few oohs and aahs.

The Main Event

For Sunday lunch I’m serving the doctored-up broth with pork chops on fennel, onion and apple with smashed potatoes on the side and a Plum and Fig Clafloutis. Most can be prepped in advance, so you can spend more time on table drama.

Roast Pork Chops with Fennel, Onion and Apple (serves 2-4)

• Preheat the oven to 400°F.
• Pat 2-4 thick-cut pork chops dry and season with salt, black pepper, and about 2 teaspoons each crushed caraway and coriander seeds, pressing them into the meat.
• Heat a cast-iron pan over medium–high with a little oil and sear the chops with a sprig of rosemary for about 2 minutes per side until browned, then remove to a plate.
• In the same pan, add 2 sliced fennel bulbs and 1 sliced onion with a pinch of salt and pepper (and a little more oil if needed) and cook 5–7 minutes until lightly caramelized.
• Add 1 thinly sliced apple and stir briefly, then return the pork on top and transfer the pan to the oven for 8–10 minutes until just cooked through.
• Rest the pork for 3–4 minutes, then stir 1–2 tablespoons sherry vinegar (to taste) into the fennel and apple and spoon onto a plate.
• Crisp a few sage leaves in butter and scatter them over the pork to serve, slicing the chops across the grain and place on top of the fennel and apple.

Crisp Smashed Potatoes

I always have a stash of baby or new parboiled potatoes in the freezer, the first step in this genius method for prepping the ever-reliable spud: The freezing makes them even crispier.

• Pour some frozen potatoes onto a baking dish, spray or drizzle with olive oil (or duck fat) and place in a preheated 450°F oven until soft-ish, about 15 minutes.
• While still warm, smash each potato gently with the back of a jar or tumbler so they split and flatten with craters at the tops, then drizzle with more olive oil all over (the spray works perfectly here) and roast until crisp and browned, about 20-25 minutes.
• Serve sprinkled with salt or herbs to taste.

Plum and Fig Clafoutis

• Butter a 9×13" baking dish and sprinkle the base with turbinado sugar (optional).
• Toss 6 plums (quartered) and 6–8 fresh figs (halved) with about 2–3 tbsp cooled red wine syrup (you'll find the recipe for this in my last column on figs and dahlias) (also optional), to just lightly coat.
• Arrange the fruit cut-side up in the dish. In one of the best food processors, blend 1 cup whole milk, 3 large eggs, ½ cup sugar, 1 tsp vanilla extract, and a pinch of salt, then add ½ cup all-purpose flour and pulse briefly until smooth (the batter can be made ahead and chilled up to 24 hours).
• Pour the batter gently over the fruit and bake at 350°F for 40–50 minutes, until puffed and lightly golden. Serve warm with mascarpone and more red wine syrup.

Styling it Up

I’ve been so inspired by the fall landscape and wildlife colors this year – I even saw a pheasant near my home in the North Fork a few weeks ago – that I can’t resist setting a gorgeous table with a fall dinner party theme, even for a simple Sunday lunch. Sometimes I find whimsy in restraint, keeping things spare and simple; other times, I add a hint of drama where quiet would have done just fine. Here, I have set a foundation of a foliage-inspired tablecloth and layered fall colors and textures in the linen and glassware. I’m using my vintage Sanssouci Rosenthal dinner set, Italia wine glasses, and some amber glassware with the mushroom-shaped bud vases I scored at White Flower, a Vintage Garden and Flower Shop, which is near my house in Southold, North Fork.

For flowers, I make it up as I go along. There is not a lot of expertise and certainly no equipment involved, so often it is a feat of engineering that the stems stay in the non-arrangement arrangement. I do like to group certain flowers and add something unexpected. My go-to fall flower and foliage decor idea has been magnolia leaves for structure, with groupings of sedum, dahlias, dried hydrangeas, and hellebores (the only store-bought flower, but I do love them), and now I’m adding some long stems of rosemary.

Savor this time before the season completely ramps, cook for one, two, or a crowd. Spend the day cooking or fling it together. Cook simply, make it gorgeous, and get ready to dive right in.

This & That

• The one thing: a good quality food processor is the work horse of the kitchen, there are good brands at different price points. I like this Cuisinart 50th anniversary edition food processor from Williams Sonoma for its nostalgic look.
• Invest in: well-designed flatware. You use it every day, and a quality set should last through all the daily meals and parties. I have had this Astier de Villatte stainless steel flatware set from John Derian, and I still love it. I've also been looking at this beautiful Bean and Bone collection from RW Guild, the perfect mix of modern simplicity.
• For the table: If you are looking for linen napkins to update your table this season, these Eastfork Italian linen napkins come in all the rusty hues of fall. I’ve been obsessed with the Hortus Home tablecloth ever since I saw it at Field & Supply Market in the Hudson Valley. And the mushroom bud vases from White Flower. Nate, the owner, has a truly beautiful eye for vintage and new garden and flora-inspired pieces.
• Coveting: this Tiffany Twist Tumbler has been handcrafted and mouth-blown in Murano, Italy.
• Cooking from: Ottolenghi's Simple (at Amazon) – I return to this for inspiration again and again
• Listening to: The Diary of a CEO, this long-format podcast hosts conversation with thought leaders on everything from health topics to relationships, and business leadership.

Finds of the Week

The leaves are turning, the oven’s on, and the table’s set — I can’t think of a better way to ease into the season. See you in two weeks for the next chapter.

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.

And just like that we are in the middle of October. It's always at this time of the year I marvel in wonder at the passing of time and how we got here so fast. After a joyously warm start to the season, it finally switched to the distinct cooling that comes with mid October. A road trip from my home in the North Fork to Pennsylvania showed the beginnings of ‘The Turn’ (as I call it): the countryside transformation from lush green to layers of sumptuous rusty browns, muted burgundies, and ochres in the landscape. Now we're looking to crops to harvest in October to bring that rich color and bounty of the season to the table.

Now on to the other things that make fall fabulous. And one of those is Figs. I just love them, in the way I love white nectarines in Summer, as many ways as possible. One of my best fig memories (yes, I have a list) was on a trip to visit a friend in Italy who is an olive oil producer (Colonna Olive Oil, one of the best). They had a row of fig trees in the middle of the olive orchard, and we stood under the trees and gorged ourselves on freshly picked figs. It was divine.

So imagine my delight a few weeks back when the doorbell rang and, instead of a delivery driver, I found an egg carton of freshly picked figs – plump, purple and green –waiting casually on the veranda floor. This was the most welcome of visitors, made all the more charming for the inventive packaging. The giver? My landscaper, Leo, a 70-year-old Russian immigrant who moved to the US without a scrap of English more than 30 years ago. (He looks 60 and swears the secret to his youthful countenance is a daily set of 100 pull-ups followed by a shot of vodka. I like to think the homegrown figs don’t hurt either.)

I proclaimed it one of the best gifts I’ve ever received, and Leo was so delighted that another batch arrived this week. He often brings me little offerings – sometimes bulbs, last week a bare-root persimmon tree, and once, a bucket of golf balls. I don’t play golf, but I smiled and thanked him all the same. These simple gestures never fail to delight me.

The first rule of harvesting figs is to ensure they are ripe – just soft to the touch, but not so far gone they split on sight. They’re at their best from August to October, ripened by the sun, but the early ones start in June if you’re lucky. The second rule? As soon as you have procured one, pop it into your mouth immediately and savor the honeyed sweetness. This, for me, is the definition of simple luxury.

But, since there has been a glut this season, I’m looking at more ways to prepare them besides just sneaking them during snack times.

Short Order Figs

Breakfast: Greek yogurt, topped with quartered figs, a drizzle of maple syrup (I’ve tried extra virgin olive oil as well), toasted slivered almonds, and a teaspoon of chia seeds. Delicious.

Lunch: There are a few options: winter greens (endive, radicchio, arugula, or a mix), torn open figs, some toasted hazelnuts, crumbled goat cheese or English Stilton, simply dressed with a vinaigrette of lemon, olive oil and Dijon mustard seasoned with salt and pepper. Or simply serve with a few well chosen cheeses like English Stilton, chunks of Parmesan, goat's cheese or Manchego.

Dinner: Or, even simpler, I get the best Prosciutto I can find, thinly sliced that day if possible, layer it on a plate, top with sliced figs, and drizzle with very, very good extra virgin olive oil, the best you can source. This is, to me, the best kind of healthy because it feels luxurious and decadent.

Dessert: I like to bake figs drizzled with a red wine syrup spiked with star anise and black pepper, with a few thyme leaves and topped with chopped toasted pistachios, served with mascarpone or studded in a fragrant almond or pistachio cake or claflouti (take any similar recipe and substitute figs).

Red Wine Baked Figs with Thyme and Star Anise

Take 10 to 16 fresh figs, enough to loosely fit a baking dish, and quarter them at the top without cutting all the way through; in a small saucepan combine ½ cup red wine, ¼ cup sugar, 1 whole star anise, a few black peppercorns, and a grind of black pepper, bring to a boil and then simmer until thick and syrupy, about 5 minutes; while that’s reducing, preheat your oven to 350°F, place the figs in a baking dish cut-side up with a few sprigs of thyme then pour the warm syrup over the top and bake for 10 to 15 minutes depending on size, just until softened; let cool for a minute or two, then spoon a little mascarpone into the center of each fig and finish with a generous sprinkle of chopped pistachios, serving warm with syrup spooned over.

Styling It Up

While tempting, I draw the line at serving these of all on one day or in one meal. But I do think about how I’m going to style them once they make it to my table. Sometimes I will place a marble bowl like this one from Olive Atelier in the center of the table, coupled with a pitcher of dahlias, and that serves as my centerpiece.

If you are lucky enough to have one of the best fig trees in your garden (or even indoors), cut branches with small green figs still attached for a spectacular display. For the linens, this year I’m going against my habitual blues and greens for a bounty of plum, aubergine, oxblood – all the dirty reds – in monochromatic layers, using fruits for an Old Masters-worthy setting.

Outside of cooking I’m planning my return to weekly entertaining with my Sunday Roast (more on that in the next column or in my newsletter Bread & Gravy, At the Old Stables), and I’m picking Dahlias like a mad lady. I planted them two ways this year: in raised beds, to see if I can avoid digging them up for next year’s crop, and in the front garden. It’s my first year – a test run for the future cutting garden and next year’s flower haul – and I’ll admit, I’m feeling rather smug about it. I did get them in a bit late, so I’m not sure they’ll all bloom, but with diligent pinching and cutting, they’ve been generous, flowering well into October.

This & That: Found This Week

• My one thing for the kitchen this week is to invest in an excellent chef's knife. And yes, it is definitely an investment, but one that will transform your cooking life. I love the Miyabi range from Williams Sonoma.
• Reading: Keith McNally’s I Regret Almost Everything, the famed restauranter's (known for Balthazar, Morandi, Odeon) seeming ode to regret, but really I find it an honest and nuanced memoir that is hiding in plain sight of a life well lived. It’s charming, poignant, and self-deprecating all at the same time. If listening to the audiobook, Richard E Grant is the narrator.
• Drinking: Lini 910 Labrusca Lambrusco Rosso, the much-maligned Italian sparkling red wine. Find a dry one, and it's a game-changer. Particularly good with all the figs, and roast turkey (Thanksgiving is coming).
• Cooking from Andy Baraghani's The Cook You Want to Be, his simple and sumptuous Persian-inspired recipes have me wanting to cook nearly every one. I made the Crispy Plum and Pistachio Cake and substituted the plums for figs.
• A fabulous Persian carpet found on Facebook Marketplace (my obsession for vintage finds). It's all rich reds, pure wool, and has the certificate of authenticity. Nothing makes me more satisfied than a good find.

Shop My Seasonal Picks

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.