From the street markets of Nice to the seaside kitchens of Genoa and the family homes of Gujarat, one humble ingredient has inspired three remarkable culinary traditions. Discover the history and flavors of Socca, Farinata, and Poodla—three naturally plant-based recipes celebrating the magnificent chickpea.

Harvest Vegetable Kofta is a celebration of the season—a marvelous way to make use of the abundance and variety of vegetables available at the height of the harvest. For a gathering devoted to honoring the past while considering what we might pass on to the next generation of chefs, it seemed like exactly the right dish to bring to the table.

“Iconic cuisine” is an apt description for the food of Bengal. Bengali sweets may be among the region’s most famous contributions to Indian cuisine, but its extraordinary vegetable dishes deserve equal attention. Among my favorites is charchari, a uniquely Bengali style of cooking that transforms simple vegetables through a combination of simmering, steaming and, finally, controlled caramelization.

At Inn Season Cafe, sautéing tofu was an art form. A hot steel pan, careful timing and a little patience transformed simple tofu into something deeply savory and satisfying. This Black Pepper Tofu recipe uses just four ingredients, with easy air fryer and oven options for the home cook.

For generations, preserving the summer harvest has been one of the great culinary traditions of orchard regions around the world. While many peaches become jams, preserves, or pies, this roasted compote is my way of capturing the remarkable flavor of the Okanagan’s freestone peaches in one simple recipe that lets the fruit remain the star

Of the desserts developed during those years, Cashew Cardamom Cake remained one of the most requested. It stayed on the menu rotation through much of the café’s remarkable 39-year history and became a favorite for birthdays, celebrations, and countless memorable dinners shared with family and friends