Comfort Food Gets a Basque Twist from Seattle’s Canelle et Vanille

“Seattle is rainy and green in the same way as Basque country, with mountains and hills and abundant coastline and seafood,” says food writer, stylist, and photographer Aran Goyoaga, who learned to cook as a child at her grandmother’s pastry shop in Northern Spain. “Even though I didn’t grow up here, it feels like home.” Now that cooler weather is here, we’re in the mood for braises and soups—which makes it the ideal time to mark the arrival of Goyoaga’s cookbook, Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood. Vegetables feature prominently, as do flavor-packed ingredients like bracing but sweet apple-cider vinegar, creamy labneh, and nutty, chile-spiked spice and seed mixes. Her recipes are first and foremost delicious but also happen to be nutritious and gluten-free. “I would call it sustainable nourishment,” says Goyoaga. These hearty recipes are the perfect way to revel in the bounty of the fall harvest. [shopping_cart_button text="Cannelle et Vanille Cookbook, $25 from Amazon" price="Buy Now" url="https://www.amazon.com/gp/product/1632172003/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1632172003&linkCode=as2&tag=archetype10-20&linkId=845214365a9e5ccd940183d4bea1b696"]

Ubiquitous hummus has almost become its own food group. Using red lentils instead of chickpeas is brilliant, because lentils require no soaking and take 15 minutes to cook. You may be surprised to see that once the cooked lentils are mixed with the rest of the ingredients, the hummus is pale in color. This is a great party dish and is easy to multiply for a crowd. Feel free to top with any roasted root vegetable that looks good in the market. Recipe: Roasted Carrots with Red Lentil Hummus

This soup is a variation on the Basque classic called porrusalda. Served with cheese toast it makes for a hearty weeknight meal. To make the cheese toast, top sourdough bread with Gruyère cheese and broil for 1–2 minutes. Recipe: Squash, Leek & Potato Soup with Cheese Toast

Basque-style cider is drier and funkier than American hard ciders. Isastegi Sidra is a classic brand and is available throughout the U.S. Recipe: Braised Chicken with Apples & Cider

Aran Goyoaga’s guide to the Northwest’s bountiful and beautiful cool-weather produce Winter Squash: The Utility Player “I add all sorts of varieties to everything in the fall. I roast and purée them to make soup, pair them with legumes in all kinds of stewy things, put them in grain bowls, and bake with them. Red kuri squash has beautiful orange and chestnut tones that look amazing in pastas and gnudi.” Healthy hack: Roast sugar pie pumpkin, cut side down, in a 400° oven for 30 minutes and use in baked goods. Apples: Baking Beauties “Serve roasted apples with pork or in a salad of bitter greens. One of my favorite varieties is pink pearl. Not just because they’re better in taste but because they’re pink and so beautiful. Anytime I put them on Instagram people go nuts.” Healthy hack: Roast apples in a low oven with dried apricots and a little bit of Sauvignon Blanc until they’re soft and caramelized. It’s amazing on yogurt. Radicchio: The Better Bitter “Bitterness reminds me that we’re moving away from sweetness and transitions us to cool-weather cooking. Roasting radicchio brings out any sugar as it caramelizes and balances out the bitter. If you roast it whole the core still stays al dente and you can cut it like a steak.” Healthy hack: Serve with Dijon vinaigrette that has a touch of honey and top it with toasted hazelnuts. Mushrooms: True Umami “So hearty, so earthy, so meaty, and so good for you. If you are able to get mushrooms that aren’t cultivated, even better. Mushrooms that are foraged from the forest floor almost carry their own energy.” Healthy hack: Simply pan sauté over medium heat in olive oil with thyme, shallots, and sea salt until caramelized. Serve in salads or as a garnish on soups.