Honouring family traditions, renegotiating values as a second generation immigrant kid, and having mooncake over a glass of cab franc.

Pasta e fagioli, or pasta and beans, a humble but perfect dish to offer comfort as the weather cools, and showcase the abundant produce currently at the market. This one involves putting on a podcast and shelling some Romano beans, then simmering them in a mix of odds and ends of vegetables from the fridge.

Earlier this week, I made a nut and chocolate spread, carefully roasting hazelnuts and almonds, before grinding into a paste with cocoa, a bit of maple syrup and sea salt.