All September recipes

September is a bountiful month, when nature offers the best of both seasons. The last fruits and vegetables of summer—tomatoes, zucchini, eggplant, peppers—appear alongside the first autumn produce, such as pumpkins, figs, grapes, pears, and apples. It’s a time of transition, when we extend the pleasures of summer while welcoming the first comforting recipes.

It’s also the month when school starts again, synonymous with getting back into a routine, balanced meals, and warm, cozy moments shared over simple, flavorful dishes. Soups are making their way back onto the table, quiches and gratins are filled with seasonal vegetables, and homemade compotes fill the kitchen with their sweet aroma.

September is the perfect month to stock up on vitamins, cook with local ingredients, and savor the harvest at its peak. A rich and inspiring time that makes you want to get back in the kitchen with a hearty appetite.

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Marbled eggs on a bed of arugula, with a Parmesan crisp

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Here is my recipe for tea-marbled eggs, served on a bed of arugula and topped with a crispy Parmesan tuile. I learned how to make this gourmet-style salad during a cooking class, and I’ve made it ...

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Butternut Squash Flan in a Ramekin with Cheese Sauce

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Here’s my version of the butternut squash flan in ramekins with cheese sauce. I discovered this flan in the “Mardi c’est veggie!” section of *Le Monde* newspaper. They had published this recipe, which ...

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Vegan Carrot-Banana-Seed Cake

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To create this vegan "carrot-banana-seed" cake recipe, I drew inspiration from the excellent book . However, I did make a few adjustments to the measurements to suit my taste. This recipe is a vegan ...

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Risotto with einkorn wheat, sweet potato, and Comté cheese

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Have you heard of einkorn wheat? Also known as "engrain," it’s the first grain ever cultivated by humans! Here, I invite you to rediscover this ancient grain by preparing it risotto-style, ...

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Mini puff pastries with goat cheese and spinach

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I recently made these little goat cheese and spinach pastries for a dinner party with friends. I was so proud of myself when my guests were blown away by this beautiful and delicious appetizer! Yet, ...

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Sautéed veal with carrots, served with a spiced wine sauce

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Thanks to Thomas for this recipe for veal stir-fry, slow-cooked with carrots and other vegetables in a fabulous sauce made with red wine, spices, and herbs. We enjoyed this authentic, flavorful dish ...

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7-Hour Leg of Lamb with Garlic and Rosemary

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This 7-hour leg of lamb, seasoned with garlic and rosemary and slow-roasted at a low temperature, is absolutely amazing! You’ll see—it’s a very easy recipe to make, and the ingredients are very simple ...

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Roasted Peppers with Anchovies

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I make these roasted peppers with anchovies all summer long; they’re one of my little joys of the season. Since I’ve been making them for so long—and as a true Provençal—it was high time I shared the ...

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Pumpkin, Beef, and Mustard Pie

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To make this pumpkin, beef, and mustard pie, I drew inspiration from a recipe I found at my favorite Biocoop... I made a few changes to make it even more flavorful to my taste, particularly by using ...

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Pyrenean Blueberry Pie

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As summer was drawing to a close, I went blueberry picking in Ariège to make my traditional jam... But I saved a few of these delicious little berries to make this tasty Pyrenean blueberry tart. As ...

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